VT Thanksgiving Soups-2

[Guest guest]

Roasted Red Pepper And Sweet Potato Soup

Vegetable-Wild Rice Soup

 

* Exported from MasterCook *

 

Roasted Red Pepper And Sweet Potato Soup

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 40

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1 large onion -- (2 cups)

peeled and chopped

2 cloves garlic -- crushed

1 1/2 pounds sweet potatoes -- peeled

and cut into 1/2-inch cubes -- (6 cups)

6 cups vegetable stock or water

2 sprigs fresh thyme -- up to 3

3 large red bell peppers

2 tablespoons fresh lemon juice

Cayenne pepper -- to taste

Salt and freshly ground black pepper -- to taste

2 tablespoons sour cream -- for garnish

1 small fresh thyme sprig -- for garnish

 

MAKES 8 SERVINGS (8 cups)

 

Sweet potatoes and roasted peppers blend into a beautiful Soup--goIden and

creamy with a robust but slightly sweet flavor. It makes a great starter

to the thanksgiving meal but also can be enjoyed on its own.

 

Preheat broiler. In a large pot, heat oil over medium heat. Add onion and

garlic; cover and cook over medium-low heat, until onion is soft, about 5

minutes. Add sweet potatoes and stir well; cover and cook 10 minutes. Add

stock or water and thyme; bring to a boil. Reduce heat; cover and simmer

until potatoes are tender, about 15 minutes.

 

Meanwhile, roast peppers under broiler, turning with tongs until charred

all over, about 10 minutes. When peppers are cool enough to handle, remove

charred skins, stem, seeds and ribs.

 

Discard thyme sprigs from soup. Transfer soup and roasted bell peppers to

a blender or food processor arid process until smooth. Return mixture to

pot and gently reheat. Add lemon juice, cayenne, salt and pepper to taste.

 

To serve, ladle soup into warmed bowls and garnish each serving with a

swirl of sour cream and several small sprigs of thyme.

 

Per serving: 166 Calories; 2g Protein; 3g Fat; 34g Carbohydrate; 2mg

Cholesterol; 17mg Sodium; 5g fiber.

 

 

 

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

 

 

* Exported from MasterCook *

 

Vegetable-Wild Rice Soup

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 43

Serving Size : 16 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 quarts vegetable stock

3 large garlic cloves -- minced

1/4 cup sun-dried tomatoes -- (not oil packed)

snipped into small pieces

2 large carrots -- halved

and sliced 1/8-inch thick

1 medium parsnip -- diced

1 cup celery -- thinly sliced

1 cup green beans -- trimmed and chopped

2 leeks -- white part only

cleaned and thinly sliced

2 cups shredded cabbage

1 cup wild rice

1 cup brown lentils

washed and picked over

4 new red potatoes -- quartered

salt -- to taste

freshly ground black pepper -- to taste

1 cup frozen green peas

freshly grated Parmesan cheese -- (optional)

 

MAKES 16 SERVINGS

 

Make this soup a day or two before Thanksgiving. It's important to keep

the heat adjusted so the soup remains at a lively simmer and ingredients

cook in the order added.

 

In a large stockpot, bring stock to a boil. Reduce heat to simmer; add

garlic and tomatoes. Stir; bring soup back to a steady simmer.

 

Add ingredients in the following order, bringing soup back to a steady

simmer between each addition: carrots, parsnip, celery green beans, leeks

and cabbage. After adding cabbage, simmer 25 minutes.

 

Add rice, lentils and potatoes all at once; simmer 35 minutes.

 

Add salt and black pepper. Add green peas. Cook only until soup returns

to a simmer Serve with a dish of grated Parmesan for passing at table, if

desired.

 

HELPFUL HINT: If liquid seems to be evaporating too fast, cover soup,

reducing heat to maintain simmer.

 

VARIATION: Substitute 1 cup peeled, diced turnips for parsnip.

 

Per serving: 147 Calories; 7g Protein; 1g Fat; 30g Carbohydrate; 0mg

Cholesterol; 339mg Sodium; 7g fiber.

 

 

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