This recipe is from Genia Sussex, a local Yoga teacher and friend. She E-mailed the recipe a few years ago after she purchased a potted rosemary plant. It has become one of our favorites, even in the “warm” winter climate of Tucson. (Melba Rabinowitz/ March, 2012)
Minestra de Ceci
2 Tbsp. Olive oil
1 onion, chopped
2 garlic cloves, minced
1 large. Sprig rosemary leaves stripped from stem and finely chopped
4 fresh sage leaves, chopped (dried sage if fresh not available)
3 med. Fresh tomatoes, chopped (I drop them in boiled water for 20 seconds and slip skins off)
3 cups cooked chickpeas (cooking from scratch need 1 cup dried)
5 cups low salt veggie broth
1 large fresh sprig rosemary, left whole
Salt to taste
Fresh ground black pepper, lots
Place olive oil in large pot on medium heat.
Add onion, garlic and chopped rosemary leaves – cook 6 to 8 min.
Reduce heat to low and add sage and tomatoes – cook 6 to 8 min.
Add well rinsed cooked chickpeas, brother and the whole rosemary sprig, Salt and pepper. Cook 20 minutes.
Remove the floating stem of the whole sprig and puree with a stick blender in the pot or food processor until mostly pureed.
To Serve: Drizzle a bit of olive oil on each bowl and/or a liberal sprinkle of hot chili flakes.
Option: Add l/2 cup pasta ( ditali, orzo or broken capellini) in last 10 minutes of cooking or add 2 cups fresh chopped spinach.
Zucchini Soup (contributed by Christine Warren)
Serves 4 to 6.
2 tbsp margarine or butter
1 large onion chopped
1 apple chopped
1 tsp curry powder
4 cup chicken stock
1/4 cup uncooked rice
2 cups diced unpeeled zucchini
1 cup milk or half and half
1/2 tsp salt pepper to taste
1. Melt butter and saute onion and apple.
2. Sprinkle in curry powder.
3. Pour in chicken stock and bring to a boil while stirring.
4. Add rice, zucchini, and salt.
5. Cover and simmer about 30 minutes.
6. Remove vegetables and blend until smooth.
7. Return to pot and add milk.
8. Heat to just below boiling when serving.
Curried Carrot and Pear Soup (contributed by Lynne Loveys Kane)
(From "The Best Freezer Cookbook", 2001, Jan Main)
1 lb chopped carrots
1 lb chopped parsnips
1 chopped onion
1 chopped celery stalk
1 pear pealed and chopped
6 cups chicken/vegetable stock
1 bay leaf
1 can evaporated milk
1 tsp salt
1 tsp curry powder
1/2 tsp black pepper
1/2 tsp grated nutmeg (optional).
Chopped fresh cilantro or parsley for garnish just before serving.
In a large pot add first seven ingredients (up to the bay leaf). Bring to a
boil then reduce to simmer, covered, for 25-30 minutes or until veggies are
very tender.
Discard bay leaf. Stir in evaporated milk, salt , curry, pepper and nutmeg,
if using. Puree soup in batches using a blender or food processor until
smooth. Serve garnished with cilantro or parsley.
This recipe can be served hot or cold and goes well with chicken based
meals. Veggies can be substituted with any root vegetable and it freezes
well for up to 4 months.
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Cream of Celery Soup - contributed by Joyce Hansen
3 cups of diced celery 2 diced potatoes
1 diced onion (large) 3 cups boiling water
1 cup milk 1 Tbsp butter
dash of herbamare or veg. boullion
parsley
1. Cook first three ingredients, drain and save water.
2. Put vegetables in blender. You may use cooking water if
needed to blend.
3. Add remaining ingredients to blended vegetables and heat to
serve.
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Chowdown Chickpea Chowda (from the Looney Spoons Cookbook for
those of you who want to sample from this well publicized book. A
bonus is that the recipe uses the spices included this week.)
4 cups chicken broth (or use water and chicken bullion cubes)
1 can (28 ounces) chickpeas, drained and rinsed
3 cups peeled, cubed potatoes
1.5 cups thinly sliced carrots
1/2 cup each chopped onions and chopped celery
1 Tbsp lemon juice 1 Bay leaf
1 clove garlic, minced 1/2 tsp ground sage
1/2 tsp ground thyme 1/2 cup chopped fresh parsley
1/4 tsp each black pepper and salt
1. Combine all ingredients except parsley in a large
saucepan. Bring to a boil. Reduce heat to medium-low. Cover
and simmer for 20 minutes.
2. Using a potato masher, mash vegetables until soup
resembles a coarsely pureed mixture. Stir in parsley and serve.
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Hot and Spicy Soup contributed by Natalie Godden (4 large servings)
8 cups water; 1 pound tofu firm; 8 tsp. of Knorr veggie bouillon powder;
1 lb. Chinese Cabbage; l/4 c. Rice Wine Vinegar; l/2 tsp. Cayenne Pepper;
1 very large onion sliced; l/4 c soy sauce.
Boil water and add tofu, veggie bouillon and Chinese cabbage (cut into
pieces). Return to a boil and add vinegar and cayenne. Add the onions
and soy sauce. Simmer for 10 minutes and enjoy!
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Vichyssoise (Leek and Potato Soup) - contributed by Melba
Note: This recipe was a favorite the last two years.
1. Chunk 3 medium sized or 1 large leek. (Melba uses
the whole leek while some people only use the leek bottom.)
2. Saute the leek(s) in 2 Tbsp butter or margarine.
3. Add 4 cups or water, 1 or 2 bullion cubes, a pinch of
curry, and 4 medium sized potatoes chunked or sliced.
4. Simmer until tender and then cool.
5. Run the mixture through a food processor or a
blender.
6. Return to the stove and fold in 1 can of evaporated
milk or 1 cup of cream. Add salt and pepper to taste.
7. Serve hot or cold. Top with either toasted almonds,
pine nuts, sprigs of chives, or sprigs of cress.
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Delicious Veggie-Lentil Soup (contributed by Metzi Prince)
1. Fry one onion chopped in 1 tablespoon of olive oil.
2. Add chopped carrots, broccoli, turnip, leek, beans and
whatever veggies you have on hand.
3. Add 1/2 cup of brown lentils.
4. Add 6 cups of water.
5. Add 2 chicken stock cubes.
6. Two leaves of sage, salt and pepper to taste.
7. One large can of stewed tomatoes.
8. Finely chopped chard, cabbage or any greens
9. Boil until tender
10. Add chopped zucchini
This is a variation of the weight-watchers vegetable soup. Very
good and low in calories and fat.
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Curried Pea and Lettuce Soup
3 Tbsp olive oil 1 large onion chopped
1 medium garlic minced 2 tsp curry powder
3/4 tsp tumeric 1/2 tsp ground coriander
1/4 tsp ground cumin 1 Tbsp whole-wheat pastry flour
2 Tbsp lemon juice 2 tsp honey
1.5 tsp tahini 2.5 cups fresh or frozen green peas
4 to 6 cups chopped bibb or romaine lettuce
5 cups chicken flavored vegetable broth or 1 Knorr chicken stock
cube in 5 cups of water
freshly ground pepper to taste
1. Heat the oil and add onion and garlic. Stir over medium heat to
saute but not brown. Add spices and four and stir well.
2. Add chiken broth and stir.
3. Reserve 1/2 cup of broth and add tahini. Do not add this portion of
the broth until the soup is cooked.
4. When broth is heated to boiling, reduce heat, and add lettuce and
peas. Simmer for 10 minutes.
5. Place cooked vegetables with some broth into a food processor and
puree to make a soup with a creamy consistency.
6. Return the pureed vegetables to pot and remaining broth with tahini.
7. May be garnished with lemon zest.
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Onion Soup (from April Gates, Judy's Wwoof helper- Willing worker
on Organic Farms)
5 c thinly sliced onions. Use white and light green part of
green onion. Dark green part can be chopped for garnish.
Chopped fresh garlic, l or 2 tsp.
6 Tbsp butter
l quart stock or water (Bullion can be used)
l Tbsp tamari
1/2 c dry white wine or beer
l tsp nutmeg or pinch of cinnamon
1 tsp dry mustard
Dash of thyme
Several freshly ground peppercorns ( to suit your taste)
Salt to taste
Some white or mozzarella cheese grated. Set aside.
1. Saute onions in butter until lightly browned.
2. Add mustard, thyme, spices, stock etc.
3. Simmer soup (covered) for 30 min.
4. Make toasted croutons in oven. (Could brush bread with olive
oil or light margarine.)
5. Serve soup in small bowls. Top with croutons and shredded
mozarella or white cheese.
6. Bowls of soup and cheese could be set in oven briefly to melt
cheese topping (but this is not necessary.)
7. Serve and enjoy with your favorite salad.
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Guilt-Free Vegetable Soup, A Meal in a bowl
This recipe comes from the Good Friends Cookbook, contributed by
Margeret Drover
Serves 4 to 6 persons.
1 cup any small to medium sized pasta 250 ml
1 tablespoon olive oil 15 ml
1-2 large cloves garlic, minced
1 large onion, chopped
3 stalks celery, diagonally sliced
1 sweet pepper (any color), chopped
1 tablespoon Beau Monde seasoning or seasoning salt
1 19 oz/540 ml can tomatoes
3 cups chicken broth
12 mushrooms quartered
1 cup cauliflower florets 150 ml
1/4 cup chopped fresh basil 50 ml
(or 1 tablespoon/15 ml dried)
1/4 cup chopped fresh parsley 50 ml
2 Small Zucchini, diagonally sliced
Freshly ground pepper
1 tablespoon fresh lemon juice 15 ml
Freshly grated Parmesan cheese (optional)
1. Cook pasta in boiling salted water until al dente. Drain and
set aside.
2. Heat oil in a large saucepan. Saute garlic, onion and
celery over medium heat for 5 minutes or until soft but not
brown. Add sweet pepper, saute for 3 minutes longer. Add
Beau Monde, tomatoes and chicken broth. Bring to a simmer and
cook for 15 to 20 minutes.
3. Add mushrooms, cauliflower, basil and parsely. Simmer 10 min
4. Add Zucchini; cook just until tender.
5. Add pepper, lemon juice and cooked pasta.
6. Pass Parmesan cheese separately at the table, if desired.
Note: You can use Italian stewed tomatoes, seasoning salt
instead of Beau Monde, red peppers,and Knorr chicken
bullion for the broth.
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Curried Winter Squash Soup (from the LooneySpoons Cookbook)
1 tbsp butter of margarine 1/2 cup chopped onions
1 tsp curry powder 1.5 cups chicken broth
1/2 cup apple juice 4 cups peeled winter squash
1 cup peeled, chopped pears 1/4 tsp salt
1/3 cup sour cream fresh parsley for garnish (optional)
1. Melt butter in a medium saucepan. Add onions and cook over
medium heat until tender, about 5 min. Sprinkle curry powder
over onions and cook 1 more minute.
2. Add broth, apple juice, squash, and pears. Bring to boil.
Reduce heat to medium-low. Cover and simmer for 15-20 minutes,
until squash is tender.
3. Transfer soup to a blender or food processor. Pulse on and off
until the mixture is pureed. Return to pot, add salt.
4. Serve in bowls with a tbsp of sour cream. Garnish with parsley.
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Zucchini Soup (contributed by Christine Warren)
Serves 4 to 6.
2 tbsp margarine or butter 1 large onion chopped
1 apple chopped 1 tsp curry powder
4 cup chicken stock 1/4 cup uncooked rice
2 cups diced unpeeled zucchini 1 cup milk or half and half
1/2 tsp salt pepper to taste
1. Melt butter and saute onion and apple.
2. Sprinkle in curry powder.
3. Pour in chicken stock and bring to a boil while stirring.
4. Add rice, zucchini, and salt.
5. Cover and simmer about 30 minutes.
6. Remove vegetables and blend until smooth.
7. Return to pot and add milk.
8. Heat to just below boiling when serving.
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