Soups, Horn of the Moon

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* Exported from MasterCook Mac *

 

Indian Split Pea Soup

 

Recipe By : Horn of the Moon Cookbook, Ginny Callan

Serving Size : 6 Preparation Time :1:15

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 c yellow split peas

8 c water or stock

2 tbsps sunflower oil

1 c onion -- diced

1 1/2 tbsps minced garlic

1 tbsp fresh ginger root -- minced

1 1/2 c spinach -- chopped

1/4 tsp ground cumin

1/4 tsp ground coriander

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 tsp salt

 

Wash peas. Add to water or stock in a 3-quart soup pot. Bring to a boil and cook

on low heat for 45 minutes, half covered with a lid, stirring occasionally.

 

Heat the oil in a fry pan and saute the onions, garlic, and ginger until lightly

browned and tender. Add to split peas along with all the remaining ingredients.

Lower heat to simmer, cover, and continue to cook 30 minutes more, stirring

occasionally.

 

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Per serving: 52 Calories; 5g Fat (78% calories from fat); 1g Protein; 2g

Carbohydrate; 0mg Cholesterol; 462mg Sodium

 

NOTES : Can substitute kale for spinach. I am lazy and use frozen spinach.

 

 

* Exported from MasterCook Mac *

 

Potato Cauliflower Soup

 

Recipe By : Horn of the Moon Cookbook, Ginny Callan

Serving Size : 8 Preparation Time :1:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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3 tbsps oil

2 c onion -- chopped

2 tsps dried dill weed

1 tsp dried thyme

1 med cauliflower -- sliced

6 c stock or water

4 c potatoes -- diced, unpeeled

4 bay leaves

1 tsp salt

1/4 tsp black pepper

1 tbsp tamari soy sauce

1 c heavy cream

4 tbsps white flour

1/2 c fresh parsley -- minced

 

In a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme

until tender and beginning to brown. Add cauliflower and cook a few minutes

more. Add stock or water and potatoes. Cover and cook on medium heat until

tender (approximately 30 minutes.) Remove from heat, and in a blender puree

approximately half the soup (or 6 cups), 2 cups at a time. Return puree to soup

pot. Simmer on lowest heat, and add bay leaves, salt, pepper, and tamari. Cook

approximately 20 minutes more uncovered, stirring occasionally.

 

Mix cream with flour and stir to smooth out lumps. Turn off heat and add to soup

along with parsley. Check seasoning. Thin with water or milk if the soup has

gotten too thick after sitting. Reheat if necessary and serve.

 

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Per serving: 200 Calories; 16g Fat (72% calories from fat); 2g Protein; 12g

Carbohydrate; 41mg Cholesterol; 533mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Tomato Corn Chowder

 

Recipe By : Horn of the Moon Cookbook, Ginny Callan

Serving Size : 6 Preparation Time :0:50

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 tbsps sunflower oil

1 1/2 c onion -- chopped

1 tsp oregano

1 tsp dried thyme

28 ozs tomatoes, canned -- crushed

2 c fresh tomatoes -- diced

4 c water

1/4 c white flour

1 c heavy cream

2 c corn kernels -- fresh or frozen

1/4 c fresh parsley -- minced

1/2 tsp salt

white pepper -- to taste

cheddar cheese -- grated

 

In a 3-quart soup pot, heat the oil and saute the onions with the oregano and

thyme over medium heat until browned. Add the canned and fresh tomatoes, then

the water. Lower the heat and simmer 30 minutes covered, stirring occasionally.

Mix flour and cream together in bowl until smooth. Stir a little soup (about a

ladle's worth) into the cream. Stir in another ladle of soup, then add the

mixture to the soup. Simmer on very low heat, adding corn, parsley, salt and

pepper. Simmer 15 minutes uncovered and serve. Garnish with freshly grated

cheddar cheese on top if you like.

 

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Per serving: 292 Calories; 20g Fat (59% calories from fat); 5g Protein; 27g

Carbohydrate; 54mg Cholesterol; 569mg Sodium