Vegetarian Cooking for Everyone

[Guest guest]

Since Kathleen mentioned some soups I told her about, I thought I would post

these. The Lentil Minestrone has been adapted from the original cookbook

recipe. I don't know what the second soup is that Kathleen mentioned. Both of

these are *great*. I pretty much agree with Kathleen's assessment of the book

-- I find myself looking through it and being overwhelmed and not knowing where

to start. I've always wished there was a " menus " section in the book. I was

surprised there wasn't.

 

* Exported from MasterCook *

 

Lentil Minestrone

 

Recipe By : Adapted from Vegetarian Cooking for Everyone

Serving Size : 6 Preparation Time :0:00

Categories : Beans Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 cups onion -- finely chopped

2 tablespoons tomato paste

1/4 cup fresh parsley -- chopped

4 cloves garlic -- minced

3 carrots -- diced

1 cup celery -- chopped

salt & freshly ground pepper to taste

1 cup lentils -- sorted & rinsed

Aromatics: 2 bay leaves, 8 parsley

branches, & 6 thyme sprigs

10 cups water or vegetable stock*

mushroom soy sauce to taste

1/2 10 oz. bag spinach (washed & trimmed)

2 cups cooked shell pasta (4 oz. dry)

thin shavings of Parmesan cheese or

Parmesan-Reggiano (optional)

 

Heat oil in a wide soup pot with onion. Saute over high heat, stirring

frequently, until lightly browned, about 10 minutes. Add tomato paste, parsley,

garlic, and vegetables, and cook 3 minutes more. Add lentils, aromatics, and

water and bring to a boil. Lower heat and simmer, partially covered, for 30

minutes. Add 2 teaspoons of salt and season with pepper and additional salt, if

desired, to taste. Add mushroom soy sauce to taste, starting with 1 tablespoon.

Remove the aromatics.

 

Boil the greens in salted water until they are tender and bright green,

then chop them coarsely. Just before serving, add the greens and the cooked

pasta to the soup and heat through. Serve with extra virgin olive oil drizzled

into each bowl, a generous grind of pepper, and the Parmesan, if desired.

 

OPTIONAL PREPARATION METHOD: I added the greens and pasta to the soup and

cooked for 10-12 additional minutes.

 

 

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NOTES : * I used water with Knorr Concentrated Vegetable Broth.

* Exported from MasterCook *

 

Quinoa Chowder w/Spinach, Feta, & Scallions

 

Recipe By : Adapted from Vegetarian Cooking for Everyone

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup quinoa, rinsed well in a fine sieve

2 quarts water (to cook quinoa + more for chowder)

2 tablespoons olive oil

2 cloves garlic -- finely chopped

1 jalapeno, seeded & -- finely diced

1 teaspoon ground cumin

salt & freshly ground pepper to taste

1/2 pound boiling potatoes, peeled and cut into -- 1/4 " cubes

1 bunch scallions, including an inch of the greens -- thinly

sliced

3 cups spinach leaves -- finely sliced

1/4 pound feta cheese -- finely diced

1/3 cup fresh cilantro -- chopped

 

Put the quinoa and 2 quarts of water in a pot; bring to a boil, then lower

heat and simmer for 10 minutes. While it is cooking, dice the vegetables and

cheese. Drain, saving the liquid. Measure the liquid and add water to make 8

cups, if needed.

Heat the oil in a soup pot over medium heat. Add the garlic and jalapeno.

Cook for about 30 seconds, giving it a quick stir. Add cumin, about 1 teaspoon

of salt (or to taste), and the potatoes. Cook for a few minutes, stirring

frequently. Don't let the garlic brown. Add the quinoa water and half the

scallions and simmer until potatoes are tender, about 15 minutes. Add the

quinoa, spinach, and remaining scallions and simmer 3 more minutes. Turn off

the heat and stir in the feta cheese and cilantro. Season the soup with freshly

ground pepper.

 

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