To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Place turkey in casserole dish.
Cover with cheese and top with Italian tomato soup from can.
Garnish as desired.
Bake at 350\u00b0 for 30 minutes.
Brown the hamburger.
Drain the grease, then put the Italian tomato soup and brown sugar and chili powder.
Cook until hot. Taste to see if you need more seasoning.
Then turn the heat down to low and put the cheese on top.
Cover and let the cheese melt. Then put on the buns.
Combine soup, milk, butter and sugar in a heavy saucepan. Heat.
Yields 4 to 6 servings.
dd the remaining stock, the chickpea puree and the remaining whole
In a large heavy soup pot or dutch oven over
Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.
roth. If you prefer your soup with a thicker consistency, reduce
e prepared differently for this soup. Omit 1 Tablespoon of the
side.
To make the Soup:
In a large pot
ide for dipping.
This recipe will serve 2-5 people
whisk 1 cup of the soup into the flour.
Whisk
ink.
Meanwhile, in a soup kettle or Dutch oven, saute
heet.
To make the soup: Bring the broth to a
ladle into soup bowls.
Place a slice of Italian bread on
In Dutch Oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, season with salt and pepper.
Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
Stir in beans with their liquid and zucchini.
Cover and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, stir in spinach.
Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
Serves 6.
Chop bacon into 1/2\" pieces and saute until almost done.
Add onions, garlic, and celery; cook to soften, about 8 minutes.
Add all to crock pot.
Add remaining ingredients and cook on LOW for 6-8 hours.
Cool and refrigerate overnight for best flavor.
To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
ausage; heat through.
Ladle soup into bowls, add pasta to