Souperlicous-Quick and Easy Plant Based Soups and Stews
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- FormatePub
- ISBN978-1-370-69675-8
- EAN9781370696758
- Date de parution28/07/2017
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurEditeurs divers USA
Résumé
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 SouperliciousLeek and PotatoIngredients3 tablespoons unsalted butter3 leeks, washed well (so all the dirt's removed) and sliced4 medium sized potatoes, peeled and cubed1 teaspoon dried thyme¼ teaspoon pepperoe teaspoon salt2 cups vegetable stockIn 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.
Maybe you're even on a diet and want to give the new souping trend a try. Here's a sample recipe from SouperliciousLeek and PotatoIngredients3 tablespoons unsalted butter3 leeks, washed well (so all the dirt's removed) and sliced4 medium sized potatoes, peeled and cubed1 teaspoon dried thyme¼ teaspoon pepperoe teaspoon salt2 cups vegetable stockIn 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 SouperliciousLeek and PotatoIngredients3 tablespoons unsalted butter3 leeks, washed well (so all the dirt's removed) and sliced4 medium sized potatoes, peeled and cubed1 teaspoon dried thyme¼ teaspoon pepperoe teaspoon salt2 cups vegetable stockIn 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.
Maybe you're even on a diet and want to give the new souping trend a try. Here's a sample recipe from SouperliciousLeek and PotatoIngredients3 tablespoons unsalted butter3 leeks, washed well (so all the dirt's removed) and sliced4 medium sized potatoes, peeled and cubed1 teaspoon dried thyme¼ teaspoon pepperoe teaspoon salt2 cups vegetable stockIn 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.
A propos de Emma Mitchell
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