Moving stuff around

Some of you are familiar with my other blog, "Do I smell burning?" It's been abandoned for months. As this blog has a bit of everything, I'll gradually move all the recipes here, then close the other blog.

PUMPKIN, CARROT AND BEETROOT SOUP

Pumpkins are plentiful at this time of the year so here's a soup that will give you a bumper dose of the important anti-oxidant beta carotene. It's delicious!

Ingredients

Pumpkin, diced
Carrots
Beetroots
Trimmed leeks
A couple of potatoes
Dry white wine
Paprika
Chicken or vegetable bouillon
Onion and garlic
A very small amount of grated ginger
Salt & pepper to taste.

Preparation

Dice onions, chop garlic, cut all vegetables into chunks. I didn't give exact amounts of anything, you can vary according to taste and how much soup you're making. In a large pan, fry the onions until golden. Add the veggies, mix well, add the garlic, paprika, ginger, white wine and enough bouillon for the amount of vegetables. Adjust seasoning. Simmer for about 1 hour. Check that everything is cooked, whizz the lot in a blender, re-heat gently, taste and adjust seasoning and serve. A sprig of parsley or basil gives each bowl an elegant look.

Time for a quick soup

This recipe was sent to me by Shapeshifterbelly. It's vegan, so I suppose the non-vegetarians could use real chicken stock...

Veggie Soup in “Chicken” Broth

4 cups of water
4 cups of chopped veggies (cauliflower, carrots, broccoli, mushrooms, etc.)
½ chopped onion
1 clove chopped garlic
1 tsp onion powder
2 heaping tablespoons of Nutritional Yeast
2 tablespoons of Braggs Liquid Aminos (or soy sauce)
1 tsp Italian seasoning
Salt and pepper to taste

Put it all in a kettle and bring to a boil. Reduce heat and simmer for 10 minutes. Makes 6
cups, or thereabouts.

This is LOADED with B-12 from the supplemented nutritional yeast. If you use the
liquid aminos instead of soy sauce, it also has plenty of protein.

Thank you, Shapeshifter. There's nothing like a nice soup now that temperatures are dropping...