SOUP IDEAS
SWEET POTATO AND CARROT SOUP - serves four
2oz butter (or equivalent in olive oil), one med onion,
1lb sweet potatoes, chopped into small cubes, 8 oz carrots,
chopped, 1 tsp mixed herbs, 1 lemon, zest and juice, 1 litre
veg stock, black pepper - gently fry onion first, add rest,
simmer 30-40 mins, puree in blender.
QUICK TOMATO SOUP
1 med onion, finely chopped, 1 tab olive oil, 12 oz potatoes,
cubed, 1 x 14 oz tin of organic tomatoes with herbs, 1 tab
tomato puree, 1 litre of vegetable stock, black pepper,
prepare as above recipe.
LENTIL SOUP - serves two
½ cup lentils, 4 oz shitake mushrooms, piece of
kombu seaweed, 1 pint vegetable stock - use water mushrooms
were cooked in, ½ teasp sea salt - if desired, 2
onions, two stalks of celery, tamari to taste - keeps for
a week in fridge.
NOODLE SOUP - serves 4
15 oz washed and chopped spinach, 15 oz chopped celery,
20 asparagus spears, cut in one inch segments, 1 litre veg
stock, 1 tab olive oil, ½ teasp cumin, ditto basil
and sea salt, 15 noodles, puree in blender when cooked,
return to pan, add noodles, cook for an additional seven
mins.
CELERY SOUP - serves 4
1 litre veg stock, 3 chopped leeks, 1 lb celery with leaves,
chopped, 2 potatoes diced, 1 tab plus 1 teasp lemon juice
and zest, 1 cup water, additional chopped celery to remain
uncooked and sprinkled on afterwards.
POTATO AND LEEK SOUP - serves 4
1 lb sliced potatoes, 4 sliced leeks, 1 teas fresh dill,
ditto chopped mint, bunch of chopped spring onions, 2 tabs
chopped parsley. Cook potatoes and leeks for 15 mins in
4 cups of water, add rest, cook further 10 mins, sprinkle
with parsley.
Variations are only limited by your imagination! These
soups are perfect for including some sprouted pulses, and
then constitute a main meal. Add the sprouted pulses/seeds/nuts
to the soup when you are blending the finished produce.
Do not cook them!!
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