Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
b>vegetable oil in a large saucepan and add the diced sweet potatoes and
ucepan, add the onions and garlic and saute for 2-3 mins
mins, until tender. Add potato and stock. Increase heat to high
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.
Heat the oil in a large, heavy-based saucepan. Saute the garlic and leeks for 4-5 minutes until starting to soften but not colour.
Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Puree to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through.
Serve the soup in deep bowls with a pinch of parsley on top.
eat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes
In a large soup pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Season with salt, pepper and garlic powder to taste. Drain off excess fat.
Add the tomatoes, tomato sauce, beef broth, worchestershire sauce, potato, frozen vegetables, soup mix and sugar.
Bring soup to a boil. Reduce heat, cover and simmer for 20 minutes or until potato and vegetables are cooked.
Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.
Cook onion in cooking spray on medium high for several minutes until translucent.
Add garlic to pot, cook for 30 seconds.
Add potatoes to pot, add enough water to cover potatoes.
Add spices and vegetable broth powder.
Simmer for 10-15 minutes until potatoes are fork tender and able to be mashed easily.
Add kale to pot and simmer for 2 minutes, or until kale is wilted.
If you like, mash some of the potato chunks to thicken the soup.
Enjoy!
ok bacon and oil together
Heat oil in a large saucepan on medium heat. Saute onion for 2 mins, until soft. Add stock, potato and 1 1/2 cups water. Bring to a boil. Reduce heat to low; simmer for 10 mins. Add broccoli and cook for another 5 mins. Cool slightly, then blend until smooth. Stir in milk and season to taste.
Reheat if necessary. Serve in mugs or bowls accompanied by crusty bread.
otatoes directly on the rack and bake until tender enough to
heavy-bottomed large soup pot over a
ith salt and pepper, and mix until
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
Stir in the chili powder and cook for 2 minutes.
Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
salt and onion/garlic powders and Spike seasoning.
Add potato and rapini/broccoli
Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
Stir in spices and cook for a further 2 minutes.
add sweet potato and carrot and sweat well for 10 minutes.
add stock and cover, bring to the boil and simmer for 20 minutes.
Add chick peas and simmer for further 10 mins until chick peas are tender.
Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.