Souperlicous-Quick and Easy Plant Based Soups and Stews
Nonfiction, Food & Drink, Soups & Stews, Vegetarian
| Author: | Emma Mitchell | ISBN: | 9781370696758 |
| Publisher: | Susan Palmquist | Publication: | July 28, 2017 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | Emma Mitchell |
| ISBN: | 9781370696758 |
| Publisher: | Susan Palmquist |
| Publication: | July 28, 2017 |
| Imprint: | Smashwords Edition |
| Language: | English |
Do you love soup or want to test drive a plant based diet?
What better way to get your feet wet than with some quick and easy soups.
Try Chunky Vegetable and Black Bean Chili, Caribbean Tofu Stew with Lime-Cilantro Rice, Spicy Red Lentil or how about a rib sticking Roasted Butternut Squash Soup with Pear and Sage Croutons, perfect for a winter day. And don’t forget summer meals too. Yes, they’re perfect for soups like Chilled Minted Fruit or Cool as Cucumber. Maybe you’re even on a diet and want to give the new souping trend a try.
Here’s a sample recipe from Souperlicious
Leek and Potato
Ingredients
3 tablespoons unsalted butter
3 leeks, washed well (so all the dirt’s removed) and sliced
4 medium sized potatoes, peeled and cubed
1 teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
2 cups vegetable stock
In a large saucepan and over medium high heat, melt the butter and add the leeks and potatoes.
Stir well so the vegetables get coated with the butter and then add the salt, pepper and thyme.
Cook for about 5 minutes until the seasonings get incorporated into the leeks and potatoes.
Slowly add the vegetable stock and simmer for about 20 minutes.
Take the pan off the heat and let the mixture cool and then put it into a blender and pulverize it.
Return to the saucepan and reheat. Serve immediately.
Serves 4.
Do you love soup or want to test drive a plant based diet?
What better way to get your feet wet than with some quick and easy soups.
Try Chunky Vegetable and Black Bean Chili, Caribbean Tofu Stew with Lime-Cilantro Rice, Spicy Red Lentil or how about a rib sticking Roasted Butternut Squash Soup with Pear and Sage Croutons, perfect for a winter day. And don’t forget summer meals too. Yes, they’re perfect for soups like Chilled Minted Fruit or Cool as Cucumber. Maybe you’re even on a diet and want to give the new souping trend a try.
Here’s a sample recipe from Souperlicious
Leek and Potato
Ingredients
3 tablespoons unsalted butter
3 leeks, washed well (so all the dirt’s removed) and sliced
4 medium sized potatoes, peeled and cubed
1 teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
2 cups vegetable stock
In a large saucepan and over medium high heat, melt the butter and add the leeks and potatoes.
Stir well so the vegetables get coated with the butter and then add the salt, pepper and thyme.
Cook for about 5 minutes until the seasonings get incorporated into the leeks and potatoes.
Slowly add the vegetable stock and simmer for about 20 minutes.
Take the pan off the heat and let the mixture cool and then put it into a blender and pulverize it.
Return to the saucepan and reheat. Serve immediately.
Serves 4.
