SWISS LENTIL SOUP
Serving Size: 4; Preparation Time :1:05
- 3 1/2 Deciliters Onions — Chopped
- 1/2 Teaspoon Salt
- 1 Teaspoon Safflower Oil
- 3/4 Deciliter Dry White Wine
- 3 1/2 Deciliters Carrots — Julienned
- Teaspoon Dried Thyme
- 1/2 Teaspoon Dried Marjoram
- 2 1/2 Deciliters Lentils — Washed, Uncooked
- 1 Liter Vegetable Broth
- 3 Tablespoons Miso — Mixed With
- 3/4 Deciliter Water
- Soy Sauce, Tamari — To Taste
- Carrot — Grated For Garnish
- Green Onions — Chopped
1. In a large stockpot over medium-high heat, saute onions with salt in oil until soft but not browned.
Add wine, carrots, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes.2. Add lentils and cook for 2 more minutes.
Add stock and bring to a boil.
Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes).
3. Before serving, remove pot from heat and stir in miso and, if needed, soy sauce to taste.
Garnish with grated carrots and chopped green onions.
Serving Ideas : Serve with sourdough bread.
NOTES : This soup has an aroma and dark flavor that works well in a European menu
– perhaps with a caraway-studded rye bread, Balkan Cold Cucumber Salad, and a frosty mug of German beer.
BORSCH (EUROPEAN)
X number of beets
- 1/2 X onions
- 1/4 X carrots
- red or green cabbage
- beet greens
- cider vinegar or brown rice vinegar
- salt, if desired
Slice the vegies, put them into a soup pot and fill with water to about 1 1/2 to 2 inches above the vegetables.
Add salt to taste.
Bring to a boil, then reduce heat.
Simmer as long as possible over the lowest heat possible.
When the vegetables are soft, mash them with a potato masher (do not put into a blender or food processor; the idea is to have a coarse soup, not a cream soup).
Add vinegar to taste.
Continue to simmer; you want all the flavors to marry.Serve with a kasha dish and pumpernickel or Russian black bread.
A great cold-weather meal; this is the best borsch recipe this side of Odessa!
ITALIAN VEGETABLE BROTH (BRODO DI VERDURE)
Recipe By: Veggie Life March 1999; Serving Size: 12
- 2 tbsp extra virgin olive oil
- 1 lg unpeeled onion — quartered
- 2 tomatoes — chopped
- 2 unpeeled carrots — chopped
- 1 leek — cleaned and sliced
- 6 stalks Italian parsley
- 3/4 c kale or Swiss chard stems
- 1 tsp fennel seeds
- 1 bay leaf
- 4 qt water
In a large, heavy bottomed pot, heat olive oil over medium heat.
Add all the vegetables and cook, stirring frequently, for 6 to 7 minutes, until they begin to soften.Add fennel seeds, bay leaf, and water.
Bring to a boil, then reduce heat to low.
Cover and simmer for 1 hour, stirring occasionally.
Strain all solids from the liquid, discarding solids and reserving broth.
Broth can be kept in the refrigerator for 1 week or frozen for up to 2 months.
FAST MINESTRONE SOUP
- 3 cups vegetable broth
- 1 x 14.5-oz. can stewed tomatoes
- 1/2 cup uncooked small pasta
- 1 x 15-oz can kidney beans, drained and rinsed
- 1 x 15-oz can cannellini beans, drained and rinsed
- 1 x 16-oz. package frozen Italian-style mixed vegetables
- 2 teaspoons parsley flakes
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- black pepper to taste
Combine all ingredients in a large sauce pot.Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
FAST MINESTRONE SOUP
- 3 cups vegetable broth
- 1 x 14.5-oz. can stewed tomatoes
- 1/2 cup uncooked small pasta
- 1 x 15-oz can kidney beans, drained and rinsed
- 1 x 15-oz can cannellini beans, drained and rinsed
- 1 x 16-oz. package frozen Italian-style mixed vegetables
- 2 teaspoons parsley flakes
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- black pepper to taste
Combine all ingredients in a large sauce pot.Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
TUSCAN BEAN SOUP WITH LEAFY GREENS
Recipe By: Lean Bean Cuisine by Jay Solomon
Serving Size: 6
- 1 cup dried cannellini , cranberry or navy beans — soaked and drained
- 10 cups water
- 1 tablespoon olive oil
- 2 cups chopped leeks — well rinsed
- 1 cup diced celery
- 8 mushrooms — sliced
- 4 cloves garlic — minced
- 2 carrots — peeled and diced
- 1 cup chopped white or red potatoes
- 3 cups shredded kale, Swiss chard, and spinach — mixed
- 3 tablespoons tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons dry red wine
Place the beans and water in a large saucepan and cook for 1 hour, until the beans are tender.
Drain, reserving 6 cups of the cooking liquid, and set aside.Heat the oil in another large saucepan and add the leeks, celery, mushrooms, and garlic.
Saute for about 7 minutes.
Add the beans, reserved cooking liquid, and remaining ingredients and simmer for 20 minutes, stirring occasionally.
Ladle the soup into bowls and season with salt at the table.
Serve hot with Italian bread
TOMATO AND BASIL SOUP ITALIAN
If you still have a few ripe tomatoes, this soup is certain to bring back the August warmth.
If not use good quality canned Italian plum tomatoes.
- 1 tsp. olive oil
- 1/4 cup apple juice
- 1/2 medium onion
- 2 cloves garlic
- 1/2 cup diced red bell pepper
- 4 cups chopped fresh or canned tomatoes
- 1 cup vegetable stock
- 1/3 cup orzo pasta
- 1/4 cup chopped fresh basil
- *30 minutes or less*
In a soup pot, heat oil and apple juice over medium heat.
Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown.
(add small amounts of water if mixture is too dry)
Add tomatoes and broth; bring to a boil.
Add pasta; cook 5 minutes, stirring.
Cover; simmer over low heat 15 minutes.
Add basil and serve hot.
Makes 4 servings.
GARLIC SOUP ITALIAN
- 2 tablespoons of margarine
- 1 tablespoon olive oil
- 12 garlic cloves, quartered
- 6 slices Italian bread, cut into 1-inch cubes
- 1/2 cup dry red wine
- 6 cups vegetable stock, canned or use my favorite homemade stock
- 1 tablespoons chopped fresh parsley
- salt and pepper to taste
In a heavy pot, melt butter with olive oil over low heat.
Add garlic and cook 2 minutes; be careful not to burn.
Add bread to pan and toss.
Add wine, stock, and parsley.
Bring to a boil over medium heat, reduce heat to low, and cook 10 minutes.
Season wit h salt and pepper.
Serve.
Parsnip-Avocado Soup
1 large parsnip, grated (unless using a K-tec or Vitamix then you can
just cut it up)
1/2 water or celery juice
1 large stalk peeled celery, cut up
1/4 avocado
2 teaspoons flaxseed oil
squeeze of lemon juice (optional)
1/2 teaspoon sea salt (optional)
In a blender blend parsnip and liquid until smooth. Add remaining
ingredients, blend until smooth.
KAISA'S CARROT SOUP
2 Tbsp. olive oil
2 onions, minced
2-3 cloves garlic, minced
1/2 to 1 Tbsp. fresh ginger, thinly sliced
1 tsp. curry or turmeric
1/4 cup short or medium grain rice
or
one yam
or
3-4 potatoes, peeled and cubed
1 qt. vegetable broth
2 lbs. carrots, peeled and sliced
lemon or lime juice
fresh mint leaves or chives
1 package tofukan, optional, cut into small cubes
In a large pot heat the oil and saute the onion and garlic. Add the ginger and curry, rice or potatoes, and the broth. Add carrots to the boiling liquid. When the vegetable are soft, puree the soup in a blender or food processor. Season the soup with lemon or lime juice, and fine cut mint leaves or chives. If desired, just before serving, add cubed tofukan and heat through.
This soup freezes well, but freeze without tofukan and add when serving. You can use other yellow or orange vegetables, such as squash, pumpkin, yams, or sweet potatoes.
Makes about 6 servings.
