LesleySoup

From EryriWiki

Contents 1 Carrot Soup 2 Vegan 'Chicken' Noodle Soup 3 My Favorite Spicy Lentil Soup Recipe 4 Three Bean Chili 5 Cheaty/Fast Tomato Soup Florentine

[edit] Carrot Soup

An easy classic with exactly the right number of ingredients.

• 2 pounds of carrots
• 3 regular (not the huge ones) cans of vegetable or chicken broth
• 1 medium potato (peeled)
• 1 medium onion (coarsely chopped)
• 2 or 3 tbs butter
• fresh ginger (option, but recommended)
• 1 large pinch of brown sugar (optional)

1. Peel carrots and potato and cut them into pieces that are no more than half an inch thick (doesn't really matter how long they are). Cut onion into a bunch of pieces. Add carrots, potatoes, and onion to broth. 2. Bring broth to a boil in a big pot. Reduce to simmer and cover for five minutes. 3. Shave off a few bits of ginger. Add ginger to the pot, cover and simmer for 1 hr or when veggies are real soft. (at some point near the end, you can stir in a large pinch of brown sugar or a squeeze of honey) 4. Put contents of pot into blender--blend until smooth (this will take a couple of batches in the blender b/c it's not big enough) 5. Mix in butter. 6. Salt and pepper to taste (not much).

Or: omitt the potato and add as much fresh ginger as you can get your hands on (chopped) at Step 1, plus salt and an optional bit of ground courainder & garlic powder.

[edit] Vegan 'Chicken' Noodle Soup

So much better than the canned "mock chicken broth." The couriander and garlic gives the soup the "warm" flavor that veggie broth lacks, and the turmeric, carrots, and olive oil even give it just about the right color and texture. I can't wait to try it with matzoh balls.

1. Combine the following ingredients in a medium-sized pot:

• 1/2 can veggie broth
• 2.5 cups water
• 1/2 medium onion (also cut in half)
• 1 small scallion
• 2.5 medium carrots, sliced
• 3 medium mushroom caps
• 1 medium-large clove of garlic (halved, remove the greenish root in the center)
• 4 shakes of coriander
• 1 shake of turmeric
• 1 shake of powdered ginger
• 1 teaspoon of salt (I think)
• 1 tablespoon olive oil

2. Bring to a boil, cover, and simmer 3o minutes. 3. Add:

• crumbled (un-cooked) bowtie pasta to taste.

4. Simmer 9 minutes. 5. Add:

• 2 handfuls of frozen peas.

6. Simmer 1 minute. 7. Remove garlic, onion, and mushrooms. 8. Add salt to taste.

[edit] My Favorite Spicy Lentil Soup Recipe

• 2 small cans veggie Broth
• 4 cups water
• 3 Tablespoons olive oil
• 1.5 teaspoons brown mustard seeds (accept no substitutions)
• 1 teaspoon cumin seeds
• 1 teaspoon couriander seeds
• 1/2 teaspoon fennel seeds
• 4 cloves garlic (finely chopped or masshed)
• 2 tablespoons ginger (finely chopped or mashed)
• 3/4 cup red lentils
• 1/2 cup french lentils
• 1 large onion (chopped)
• 1 large carrot (sliced)
• 1 small red (or "waxy") potato, halved and sliced
• 3 shakes cinnamon
• 1.5 teaspoons turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1.5 tablespoons chopped cilantro leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 hand-full whole dried red peppers
• 1/2 cup green beans (cut into 1-inch sections)

1. heat oil in large pot until sizzling; turn heat down to Low, and add brown mustard seeds, cumin seeds, couriander seeds, and fennel seeds (mustard seeds will "pop!", so keep the lid on); cook two minutes--and no more. 2. Raise heat to medium; add onion, garlic, ginger, carrots, potatoes, red lentils, and brown lentils; cook for 3 minutes, stirring continuously. 3. Add veggie broth, water, ground cumin, paprika, turmeric, cinnamon, salt, pepper, cilantro leaves, and dried red peppers; reduce heat and simmer for 50 minutes. 4. Add green beans; simmer for 15 minutes.

[edit] Three Bean Chili

This makes a thick, hearty chili. If you add too much chocolate, it gets sour. One way to balance it is to add more corn, and perhaps a bit of sugar.

• 2 cans black beans
• 1 can pinto beans
• 1 can chick peas (all beans: rinsed and drained)
• 1 can diced tomatoes
• 1 can veggie broth
• 3 cloves garlic, chopped
• 1.5 large onions, chopped
• 1 small green pepper, diced
• 1 small red pepper, diced
• 2 ribs celery, diced
• 1 small carrot, sliced
• less than 1/2 square unsweetened baker's chocolate
• 1/3 small can tomato paste
• 1.5 tablespoons chili powder
• 1.5 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 2/3 cup frozen corn
• dash or two of cinnamon (optional)
• dash or two of couriander and marjorum (optional)
• olive oil (maybe 3 tablespoons)
• cheddar cheese to taste (for melting into chili)
• salt and pepper to taste

0. chop everything! 1. In a large pot, saute onions, garlic, celery, red and green peppers, and carrot, for a few minutes on medium heat, until onions begin to turn transparent. 2. Stir in chocolate, until it melts. Add tomatoes, tomato paste, veggie broth, olive oil, and spices. Reduce heat, cover, and simmer 20 minutes. 3. Stir in corn (and cheese, as desired), cover, and simmer 30 minutes.

Serve with brown rice + fresh cilantro, if available. Top with shredded cheddar, if desired.

[edit] Cheaty/Fast Tomato Soup Florentine

• 1 can tomato soup (Progresso's chunky tomato is the best, but any old tomato soup will do)
• 1 big handful of fresh spinach (washed, stems removed)
• 1.5 tablespoons of cheddar cheese (chopped/grated. sharp cheddar is best, but any cheddar or other cheese will do)
• 2 large fresh mushrooms (halved and sliced)
• 1 egg or egg white (beaten)

1. heat tomato soup and cheese in a small/medium pot, stir. 2. Right before it comes to a boil (or right after, if you must), stir in mushrooms and spinach, bring to a boil. 3. slowly, stir in egg, boil until egg is cooked (less than a minute). 4. Yay!