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Posted in RECIPES, soup

Carrot Ginger Soup

Posted on by Mary Ann Lesh

A colorful and flavorful soup to warm you up on a cold winter day

PREP 20 min / MEDIUM HEAT / COOK 10-15 min / SERVES 4

  • INGREDIENTS
    • 1 small chopped ONION
    • 1 Tbsp OLIVE OIL
    • 1 finely chopped clove GARLIC
    • 2 c chopped CARROTS
    • 1 1/2 tsp grated FRESH GINGER
    • 1 Tbsp APPLE CIDER VINEGAR
    • 3-4 c VEGETABLE BROTH
    • SALT and PEPPER to taste
    • CREAM or substitute
    • PARSLEY
  • INSTRUCTIONS
    1. Saute ONION and GARLIC in OLIVE OIL
    2. Add CARROTS; continue cooking about 8 minutes
    3. Stir in GINGER and APPLE CIDER VINEGAR
    4. Stir in VEGETABLE BROTH to desired consistency
    5. Simmer about 30 minutes until CARROTS are tender
    6. Add SALT and PEPPER to taste
    7. Cool thoroughly, then blend until smooth
    8. Garnish with CREAM and PARSLEY before serving
Posted in RECIPES

Leek and Potato Soup

Posted on by Mary Ann Lesh
This tasty soup is rich in Vitamins B6, K, and C.

PREP 15 min / LOW-MEDIUM HEAT / COOK 20 min / SERVES 4

  • INGREDIENTS
    • 1 Tbsp BUTTER or vegan substitute
    • 1 large or 2 small LEEKS
    • 2 medium POTATOES
    • 2 1/4 c VEGETABLE BROTH
    • 1 Tbsp chopped CHIVES
    • 1 medium chopped CARROT
    • 1 c frozen PEAS (optional)
    • SALT and PEPPER to taste
    • DIRECTIONS
      1. Cut the roots and dark green ends off the LEEKS, keeping only the white and light green parts. Slice them lengthwise and rinse under running water, scrubbing away the dirt and sand that may have accumulated between their layers. Cut into thin slices. There should be about 2 cups of sliced LEEKS.
      2. Sauté the LEEKS in the BUTTER for about 10 minutes, until they are soft.
      3. Cut the POTATOES into small squares and cook with the LEEKS about 10 more minutes, until the potatoes are soft.
      4. Add the VEGETABLE BROTH, CARROTS and PEAS and cook over low heat until vegetables are well done.
      5. Season with SALT and PEPPER to taste, and sprinkle CHIVES on top before serving.
    Posted in RECIPES

    Sautéed Asparagus

    Posted on by Mary Ann Lesh

    A tasty side dish for any meal

    PREPARATIONINGREDIENTS
    PREP 5 min2 c FRESH ASPARAGUS
    COOK 5-7 min MED HEAT1 CLOVE GARLIC, FINELY CHOPPED
    NON-STICK SKILLET1 Tbsp VEGETABLE BROTH
    SERVES 42 Tbsp LEMON JUICE
    SALT AND PEPPER TO TASTE
    INSTRUCTIONS
    1. Wash ASPARAGUS, leave whole or cut as desired
    2. Heat VEGETABLE BROTH to medium temperature
    3. Add ASPARAGUS and finely chopped GARLIC clove and stir lightly
    4. Lower heat and sautée to desired tenderness
    5. Add LEMON JUICE and SALT and PEPPER near the end of the cooking time