1 lemongrass stalk chopped
1-2 red chilies diced
1 pkg butternut squash soup
Dash lime juice
Sauté onion, lemongrass & chili in a splash of water. Stir in soup mix and lime juice. Heat thoroughly.
Women of God can never be like women of the world. The world has enough women who are tough; we need women who are tender. There are enough women who are coarse; we need women who are kind. There are enough women who are rude; we need women who are refined. We have enough women of fame and fortune; we need more women of faith. We have enough greed; we need more goodness. We have enough vanity; we need more virtue. We have enough popularity; we need more purity. Margaret D. Nadauld
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Friday, April 20, 2012
Thai Squash Soup
1 onion chopped
1 lemongrass stalk chopped
1-2 red chilies diced
1 pkg butternut squash soup
Dash lime juice
Sauté onion, lemongrass & chili in a splash of water. Stir in soup mix and lime juice. Heat thoroughly.
1 lemongrass stalk chopped
1-2 red chilies diced
1 pkg butternut squash soup
Dash lime juice
Sauté onion, lemongrass & chili in a splash of water. Stir in soup mix and lime juice. Heat thoroughly.
Sunday, January 22, 2012
Make you drool, like pasta fazul
It's cold and snowy on the northern plains. All day yesterday we dealt with ground blizzards because of strong winds. Ive been here 7 years now and I still am not used to the wind.
This time of year, to me at least, screams out hearty soups. One of my favorites is pasta fagioli. Every Italian grandmother has her own variation on it, then there's mine. Note to all: I myself, am not Italian I merely married one. One day my sort of Italian soup will be passed down through generations (I hope!)
In the meantime I will pass it to you!
1 can light red kidney beans, drained
1 can dark red kidney beans, drained
1 can cannelini beans drained (if you can't find omit)
1 can chick peas, drained
1 box vegetable broth + 8 c water
1 tbsp olive oil
1 tsp minced garlic
1 tsp dried basil
Dash red pepper
1 c uncooked pasta
Optional: escarole or kale
Sauté garlic in olive oil. Add broth, water and other seasonings. Bring to a boil. Add beans, reduce to a simmer. Cook for 45 minutes. Increase heat, add pasta (and greens if using) and boil for 15 minutes.
Serve with rustic bread and Parmesan cheese.
This, and other healthy recipes, can be found in my cookbook, Vegan Deelight, available as a Nook download
http://www.barnesandnoble.com/w/vegan-deelight-dee-di-memmo/1107989173
This time of year, to me at least, screams out hearty soups. One of my favorites is pasta fagioli. Every Italian grandmother has her own variation on it, then there's mine. Note to all: I myself, am not Italian I merely married one. One day my sort of Italian soup will be passed down through generations (I hope!)
In the meantime I will pass it to you!
1 can light red kidney beans, drained
1 can dark red kidney beans, drained
1 can cannelini beans drained (if you can't find omit)
1 can chick peas, drained
1 box vegetable broth + 8 c water
1 tbsp olive oil
1 tsp minced garlic
1 tsp dried basil
Dash red pepper
1 c uncooked pasta
Optional: escarole or kale
Sauté garlic in olive oil. Add broth, water and other seasonings. Bring to a boil. Add beans, reduce to a simmer. Cook for 45 minutes. Increase heat, add pasta (and greens if using) and boil for 15 minutes.
Serve with rustic bread and Parmesan cheese.
This, and other healthy recipes, can be found in my cookbook, Vegan Deelight, available as a Nook download
http://www.barnesandnoble.com/w/vegan-deelight-dee-di-memmo/1107989173
Sunday, January 08, 2012
Ditalini soup
10 c water
4 c vegetable broth
1 c baby carrots
1 tbsp pesto
1 box ditalini
1 c spinach or escarole or kale
2 vegetarian sausages, cooked
Pour water & broth in a stock pot. Add carrots, bring to a boil. Boil for 5-7 minutes. Stir in pasta cook according to box directions. 5 minutes before done, stir in escarole, sausage and pesto. Serve hot with garlic bread and vegan Parmesan cheese
4 c vegetable broth
1 c baby carrots
1 tbsp pesto
1 box ditalini
1 c spinach or escarole or kale
2 vegetarian sausages, cooked
Pour water & broth in a stock pot. Add carrots, bring to a boil. Boil for 5-7 minutes. Stir in pasta cook according to box directions. 5 minutes before done, stir in escarole, sausage and pesto. Serve hot with garlic bread and vegan Parmesan cheese
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