day.).
2. FINISH SOUP Remove bones from slow cooker
o not want in your soup. To check the lentils,
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
br>In a heavy-bottomed soup pot, saute onion and leek
Heat butter in a saucepan and saute onion until soft. Sprinkle with curry powder, then add stock, pumpkin, apples and chili. Bring to a boil. Cover and simmer 8-10 mins. Remove 1 ladle full of pumpkin and apple from stock and set aside.
Puree soup with a hand blender, and season. Return reserved dice to the hot soup to warm. Serve soup with a dollop of greek yogurt, a sprinkle of curry powder, cilantro, and garnish with apple slices.
To Make The Greek Salad: Chop lettuce. Using a
he end, stir in the Greek yogurt and cheddar cheese until
For the soup, cut the English cucumbers in
nd stir in yogurt. Puree soup in a blender or in
ater with the dry onion soup packet and cream of mushroom
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
dd chives and parsley to soup. Blend or process in a
hen add to the soup. Ladle the soup into serving bowls. Sprinkle
br>Blend or process soup until smooth. Place soup in a clean
njoy.
Like most chili recipes, this one tastes better the
ool slightly; then blend the soup in a blender or food
n one ladle of the soup, stirring constantly.
Slowly pour
br>At this point the soup will have cooled down a
inutes.
3. Puree the soup until smooth; season with salt
Place cucumber in sieve over a bowl. Cover and refrigerate for 3 hours or overnight. Reserve cucumber liquid in bowl. Squeeze excess liquid from cucumber.
Blend or process cucumber, garlic, lemon juice and mint until mixture is smooth then transfer to a large bowl. Stir yogurt into cucumber mixture then add reserved cucumber liquid, a little at a time, stirring, until soup is of desired consistency.
Serve bowls of soup topped with extra mint.