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CORN
CHOWDER
Serves 6
Ingredients:
6 cups water
2 Tbsp salt
3-4 large potatoes (cubed 1/2")
1 large onion
1 clove garlic
1 can of creamed corn
1 Tbsp vegetable oil
1 tsp black pepper (optional)
(you can make cream corn by blending fresh or frozen corn with 2 Tbsp
water and 1Tbsp corn starch)
Mince onion and
garlic. Fry on high heat till golden. Add water, salt, cubed potatoes
and corn. Boiltill potatoes are soft.
Nothing is more welcoming than warm soup
and fresh bread.
ITALIAN
CHICK PEA SOUP
Serves 4-6
Ingredients:
1 medium onion minced
1/2 tsp thyme
2 cup water
2 cup tomato sauce
2 16oz cans of chickpeas
1 large potato (peeled and cubed)
3 carrots (peeled and sliced)
1 stalk of celery (diced)
1 tsp mustard powder
1tsp salt
pepper to taste
Heat
the oil in a large pot. Fry onion, garlic and thyme until golden. Add
water, tomato sauce chickpeas, carrot, celery, mustard powder and salt.
Serve hot or cold.
BASIC
BORSCHT
Serves 8
Ingredients:
3 cans of diced tomatoes (28 oz)
2 medium beets (chopped)
10 potatoes cubed
6 quarts of water
1/2 cup butter or margarine
2 sticks of celery
1 small green pepper
3 cloves of garlic (pressed or minced)
1 small cabbage, shredded
4 cup carrots, diced
1 small head cauliflower (diced)
1/2 cup fresh dill (finely chopped)
2 tsp salt
pepper to taste
1 1/2 cup sour cream (optional)
Melt
butter or margarine in a large pot, add celery, onion, garlic and green
peppers, cook over medium heat till soft. Add water and all other ingredients
(except sour cream and dill), boil for20 minutes. Serve and add sour
cream and fresh dill to each bowl.
FINGER
LICKIN' NO CHICKEN SOUP
Serves 8
Ingredients:
1Tbsp oil
1 onion, diced
3 cloves garlic
6 cups water
3 cup buttercup squash(finely grated)
1/4 tsp allspice
1 cup coconut milk
2 cup cooked rice
2 carrots grated
2 tsp salt
Fry onion and
garlic lightly with oil in a large pot. Add all other ingredients and
boil for 20 - 30 minutes.
VEGETABLE SOUP
Serves
10
Ingredients:
10 cups water
1 medium onion
2 cloves garlic
2 cups carrot, diced
2 cups yams, diced
1 cup beets, diced
2 cups cabbage, chopped
14 oz can of navy beans
2 cups cooked rice
1 1/2 Tbs salt
1/2 tsp rosemary
1/4 tsp thyme
2 Tbs vegetable oil
Cook your favorite
rice and set aside. Peel and dice the onion and garlic cloves and sautee
with the vegetable oil in a large soup pot over medium heat. Add the
water and bring to a boil. Peel and dice into small cubes, the carrot,
yam and beets. Chop the cabbage into small pieces and add to the soup
along with the navy beans and the rice. Add the salt, rosemary and thyme
and simmer for 15 minutes. Serve while warm.
WINTER
SQUASH SOUP
Serves 8
The colour of this soup is a delight to the eye,
and the rich, buttery flavour
warms the soul
INGREDIENTS
2 cloves of garlic, minced
1 small buttercup or red curry squash
2 medium carrots
2 cups cauliflower, diced
1 can (14 oz) white canelli beans
3 kale leaves, minced
1 cup rice elbows pasta
1 Tbsp salt
1/2 Tbsp onion powder
1 Tbsp vegetable oil
In a large soup
pot saute the minced garlic on medium heat with the vegetable oil. Add
the water and salt and bring to a boil. Peel and dice the squash and
carrots into small cubes, dice the cauliflower into cubes as well and
add to the water. Add the elbow pasta, beans, kale and onion powder.
Simmer for 15 minutes. Serve warm with a slice of bread or a dinner
roll. Yum!
CLASSIC
MINESTRONE SOUP
Serves 8
Ingredients:
1 medium onion
3 carrots, diced into bite size pieces
1 cup green beans, cut into bite sized pieces
2 sticks celery, thinly sliced
3 Tbsp olive oil
10 cups water
28 oz can of chopped tomatoes
28 oz (3 1/2 cups) cannellini beans
1 cup macaroni pasta
1 Tbsp salt
1/2 Tbsp basil, dried
1/2 tsp thyme
1/4 tsp pepper
Put all of the fresh vegetables into a large saucepan with the olive
oil. Heat until sizzling, then cover, lower the heat and and lightly
cook the vegetables for 10 minutes. Stir occasionally. Add the water
, tomatoes, basil, thyme, salt and pepper. Bring to a boil, replace
the lid and lower heat to simmer for 10 minutes. Then add the beans
and pasta and simmer for another ten minutes. Serve hot sprinkled with
parmesan cheese if you wish.
VEGAN
CREAM OF BROCCOLI SOUP
There
is no dairy in this creamy, r ich vegetarian soup. Serve with crusty
french bread for a wonderful meal.
Serves 2-4
Ingredients:
3 cups of broccoli florets
3 Tbsp of vegetable oil
2 Tbsp of flour
1 cup of soy milk
1 medium onion, chopped
2 garlic cloves, peeled and minced
1 chopped stalk celery
2 cups vegetable broth or water
1/2 tsp salt
1/4 tsp black pepper
1 tsp of basil
1/2 tsp parsley
1/2 tsp vinegar
Heat oil in a medium pot.
Then Saute the onion until soft, about 3 minutes. Next you can add the
broccoli, celery and broth (or water). Allow this to simmer approx.
10 min.
Use a ladle to transfer 2/3 of the soup to a blender. Blend the soup
until smooth. Pour back into the pot and heat on medium.
In a small bowl combine soymilk with flour and whisk until smooth. Pour
the mixture into the soup and stir. Add basil and parsley and stir until
the soup begins to thicken. Add the salt, pepper and vinegar.
