ntil slightly brown.
ALLOW soup and cashews to cool and
minutes.
Add pumpkin, carrot and rosemary and cook,stirring
bout 5 minutes.
Add carrot and cook until vegetables are
In a medium soup pan, heat butter or olive oil and saute onion until translucent.
Add carrot and peas and saute 1 more minute.
Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
Using a hand blender or blender, puree the soup.
Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
Infuse love and serve with some parsley flakes on top (optional)!
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
celery and onion. Place in soup pot with the butter. Cook
In a large soup pot, saute the garlic and
Wash lentils (Dal) in cold running water.
Boil lentils, potato and cauliflower in 4 cups of water. Cook them till they get soft.
Blend them to make a fine soup stock.
Heat butter in pan, add chopped vegetables and apple. Stir fry for 5 minutes.
Add the stock we made earlier. Mix well and bring it to boil. Put the flame to low and simmer it for 6-7 minutes.
Add curry powder, salt, pepper, and coconut milk. Mix well. Simmer for another 2 minutes.
Blend rice milk, carrot, ice cubes, honey, cinnamon, and nutmeg in a blender until smooth, at least 45 seconds. Strain milkshake through a fine-mesh strainer into a cup 2 times to catch any carrot lumps.
Place the carrots and potatoes in a large saucepan, add the vegetable stock and bring to a boil. Reduce the heat and simmer for 15 mins until the vegetables are soft. Remove from the heat and stir in the chopped herbs. Cool slightly. Using an immersion blender, blend until smooth. Season to taste with salt and freshly ground black pepper. Transfer to a serving bowl.
To finish, heat the milk gently and whisk it until it becomes foamy. Gently swirl into the soup. Garnish with the whole chives and extra parsley.
Place carrot and juice in small saucepam.
Cook uncovered, over low heat, about 10 minutes or until liquid is evaporated.
Cool for 10 minutes.
Blend or process carrot mixture with yogurt.
Stir in mint, currants and ginger.
Preheat oven to 350.
Place a square of parchment in bottom of a 9\" square or round pan. Brush or spray with oil and dust with flour.
In a large bowl combine apple sauce, oil, eggs, yogurt, brown sugar and carrot. Let stand for 10 minutes.
In the meantime, combine and sift the dry ingredients in a separate bowl.
Stir the dry ingredients into the carrot mixture and pour into baking pan.
Bake for approximately 20 minutes or until toothpick comes out clean and top is golden brown.
Heat oil in a large saucepan on medium heat. Saute onion and garlic 4-5 mins, until tender.
Add cauliflower, carrot and stock to pan. Bring to a boil. Reduce heat to low; cover and simmer 15-20 mins, until tender.
Stir in beans. Using a immersion blender, process until smooth. Season to taste. Serve topped with parsley and red Belgian endive leaves, if desired.
Place chicken parts, water, celery, salt, pepper and tomatoes in pot.
Fill 2/3 full with water.
Cook for 20 minutes.
Reduce heat and remove chicken.
Skim off the fat.
Add onion soup mix and cabbage; simmer uncovered for 10 minutes.
Remove bones and skin from chicken; chop into bite-size pieces.
Return to pot and cook uncovered for 5 minutes.
Serves 4.
Contains 240 calories.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Combine flour, baking soda, baking powder, cinnamon, and salt in a bowl. Add yogurt, carrot pulp, milk, maple syrup, apple pulp, dates, and egg. Mix with a wooden spoon until batter is blended and thick.
Spread batter in the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
ook, saute chopped onion and carrot shreds in 1 tablespoon butter
day.).
2. FINISH SOUP Remove bones from slow cooker
parsnips, sweet potato, celery root, carrot, onion and red pepper cut
inutes.
Stir sweet potato, carrot, ginger, and curry powder together
br>Cool slightly.
Puree soup in batches in blender.