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Soups
Sweet Corn Noodle Soup Pumpkin Soup Lentil Soup – A gorgeous, nourishing soup for the
thick of winter, makes enough for 4-6 people 1 medium onion, chopped 2 tbsp vegetable oil 1 clove garlic, crushed 1 cup carrots, chopped 2 sticks celery, chopped ½ cup lentils 1 bay leaf 1 tbsp freshly chopped parsley salt and freshly ground black pepper to taste 2 ¼ cups vegetable stock or water Heat the oil in a very
large saucepan and gently sauté the garlic and onion. Add the carrots and celery and cook, stirring frequently, for 10
minutes. Wash the lentils twice in cold
water, drain them and add to the pan.
Add the bay leaf, parsley, salt, and pepper. Stir well. Pour the
vegetable stock or water in and cover the pan.
Simmer the soup for 1 ½ hours, until the lentils are very soft. Add a little extra stock if necessary. From
Linda McCartney’s Home Cooking page 56 Sweet Corn Noodle Soup –
Simple to make, delicious to
eat, this hot soup is warming and filling on a winter’s night. 1 quart vegetable stock
or water ½ cup noodles (ribbon or flat, broken) 2 cups fresh sweet corn kernels ½ cup celery, chopped 2 hard boiled eggs, chopped ½ tsp turmeric salt and pepper to taste Bring the vegetable corn
stock to the boil. Add the noodles and
the sweet corn and boil for 5 minutes.
Add the celery, chopped eggs and turmeric, stir well, reduce heat and
cook for a further 10 minutes. Season
to taste, serve immediately. From
Linda McCartney’s Home Cooking page 58 Pumpkin Soup – The vibrant colour of this soup – orange
with small flecks of green – will cheer and warm on a chilly day. You can toast the pumpkin seeds and use them
to garnish the soup (the shells of the seeds are edible, although tough). 1 ¾ lbs piece of pumpkin,
peeled, seeds and fibres removed, and flesh cut up into cubes 1 ½ quarts water 2 tbsp olive oil 2 onions, chopped ¾ cup chopped parsley sea salt and pepper to taste In a large saucepan,
simmer the pumpkin cubes in the water until they are very tender. Meanwhile, heat the oil in a frying pan and sauté
the onions until golden. Puree the
pumpkin and liquid in a blender or food processor, or press through a strainer,
and return to the pan. Add the sautéed onions
and the parsley. Season to taste and
heat through. From
Linda’s Kitchen page 20 |
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