Soup!

Oct. 17th, 2009 08:07 pm
springwoof: A cartoon rendition of a Woof (Default)
[personal profile] springwoof posting in [community profile] vegetarian
Hi! Since the fall is making the days cooler in the Northern Hemisphere, it's time for soup recipes, eh?

Squash & Spinach Soup


1 to 2 cups diced sweet potato
1/2 to 1 cup diced squash (I used acorn, but butternut works well too)
1 small turnip, peeled and diced
1 cup nonfat milk (can substitute plain ricemilk, soymilk, or almond milk as you prefer)
1/2 to 1 cup corn niblets (fresh or frozen)
1/2 to 1 cup spinach (fresh or frozen)
2 medium onions, diced
4-5 cloves garlic, diced
1/2 green pepper, diced
1 small can tomato sauce (8 oz)
1/2 cup barley (I like to use Quaker Quick Barley)
2-3 Tbs olive oil
1-2 shots vodka (or cooking sherry, whatever alcohol you like to cook with)


a few pinches each (to taste) of:
tumeric
dill
cumin
basil
oregano

1 tsp. your favorite curry

salt & pepper to taste


Put sweet potato, squash, and turnip to boil in enough water to cover them. You're going to remove about 1/2 the sweet potato when it's done, so put in enough for the soup plus what you'll remove. boil until soft

In a saute pan, saute onions, garlic, peppers, and spices in the olive oil on low-medium heat. When the onions are clear and soft, add alcohol and tomato sauce. lower heat. add the curry. stir.

Remove about 1/2 the sweet potato. In a blender, puree together with the milk (or milk substitute) and enough water to achieve a creamy consistency.

Lower the heat on the sweet potato/squash/turnip mixture, add back the creamed sweet potato.

Add the corn, spinach, and onions/peppers/spices mixture. Stir.

Add barley (this is for the quick barley. If you use regular barley, you will have to add it much earlier.)

Cook on low heat for 20-30 minutes.

Add salt & pepper to taste.

The soup is ready when it tastes ready.

Serve with a garnish of parmesan cheese and a basil leaf.

enjoy!

(I call it Squash & Spinach soup because that's what you notice as soon as you plate it up, but as you can see, it has lots of other good stuff as well. I cook by "inspiration" rather than recipe, so all these quantities are approximate. Adjust to your taste.)

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