In a soup pan, saute onion until golden brown.
Add veggie broth and finely chopped artichoke hearts.
Cook for 20 minutes on low heat.
Remove from the heat and puree.
Serve hot with grated cheese.
Serves 10.
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
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
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
eans.
Place in large soup pot and cover with 6
ntil golden brown. Stir in broth and add potato and salt
Heat oven to 400\u00b0 F. Place all veggies on a large baking tray.
Drizzle olive oil over all. Sprinkle spices over all. Toss the veggies to thoroughly coat with oil and seasonings.
Bake for 30 minutes, or until veggies are fork tender - this can be done early in the day.
Place the roasted veggies in a large stock pot. I pop the garlic cloves out of their papery skins at this point. Cover with veggie broth. Using an immersion blender puree the vegetables. Add broth until your soup is the desired consistency. Heat through and serve.
owder, powder chicken stock (or veggie stock) and 3 cups of
perhaps adding a bit of veggie broth if they start to stick
Heat the olive oil in a large pot and saute the onion until its golden brown and soft. About 5-7 minutes.
Stir in the apple, curry, garlic and cook for 2 more minutes or until the curry powder turns a deep yellow shade.
Add the cauliflower and veggie broth. Bring to a simmer and cover.
Reduce heat to medium-low, and simmer for 20 minutes, then blend in a food processor or blender. I used a hand held emersion blender.
Stir in the honey and vinegar.
Season with salt if desired.
Bon Appetit!
Bring the chicken broth to a boil in a soup pan on high
In a large soup pot, melt butter. Add onions,
ecoming bitter.
Pour the veggie broth over all. It should just
uices from the cans, and broth.
Simmer for fifteen minutes
Heat the coconut oil in a large pot over medium-high heat.
Add the celery and garlic and cook, stirring until the celery is softened.
Add the veggie broth, lentils, ginger, cumin and salt and bring to a boil.
Reduce the heat to low and add the kale and baby spinach.
Cook until the lentils are soft and tender, stirring occasionally. Season with pepper, if desired.
Put all the broth ingredients into a large stock pot and bring to a boil. Reduce heat to simmer, cover and simmer 4-5 hours. Stir occasionally.
Use a strainer and remove veggies, RESERVE BROTH, throw away mushy veggies.
Put broth back on heat and bring back to a low boil. Add beans, peas, tomatoes and pasta. Cook about 15 minutes (check pasta for done-ness).
Serve with lots of romano cheese on top. We like it with garlic toast and a nice salad for a complete meal. Enjoy!
p and stir in the broth. Bring to a boil.
In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender.
Using a hand blender/blender/food processor, puree until mixture is smooth.
Return mixture to saucepan; whisk in coconut milk, lime juice, salt, pepper, and coriander.
Cook just until heated through.
**If soup is too thick for you, just add more broth, water, or coconut milk.
Ladle into bowls; sprinkle with toasted almonds, if desired. and coriander.
b>soup plus 1/2 can water into saucepan. Add potatoes, chicken broth