carrot and parsnip soup for flu

[Guest guest]

Re Seitan in a soup... you might julienne the smoked or drier seitan, place in

a bowl and ladle soup on top.

 

this soup - with lime juice instead of tamarind - is very restorative -- great

for cold and such...

 

it's a repost from 04-09-2003

 

chickpea soup with lemon is good too.

 

 

I liked Sarah's choice of seasonings and her technique -- both deliver lots of

flavor in the two soups I've tried. More to come. -Pat

 

 

* Exported from MasterCook *

 

Carrot and Parsnip Soup with Coconut and Tamarind for Two

 

Recipe By :KP2003 Healthy Flavors Cookbook

Serving Size : 2 Preparation Time :0:00

Categories : Soups & Stews Veg~Bible

{Posted} {Rated}

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon grapeseed oil -- or as needed

1/2 cup chopped leek

1 garlic cloves -- crushed

salt and black pepper

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

4 ounces carrot -- finely chopped

4 ounces parsnip -- finely chopped

2 cups defatted low-sodium vegetable broth

1/3 cup light coconut milk -- less

2 teaspoons reserved for drizzling (garnish)

1/2 tablespoon prepared tamarind -- ~or

1 teaspoon lime juice may be substituted -- or more to taste

salt and freshly ground black pepper

 

 

1. Heat oil in 3-quart nonstick saucepan, and gently cook the leek and garlic,

covered, for 5 to 7 minutes or until very soft. Add the coriander, cumin, a

pinch

each of salt and pepper; warm, stirring, until aromatic (less than 1 minutes).

Add the finely chopped carrots and parsnips and stir to coat. Cook, covered,

slowly for 10 minutes covered. Pour in the stock: bring to a boil; cover and

cook

gently for 60 minutes or until very soft.

 

2. Let cool slightly, then puree until smooth with an immersion blender. Soup

may

be made ahead and refrigerated or frozen at this point. Reheat gently.

 

3. Add coconut milk and tamarind or lime juice to taste. Reheat gently. Adjust

salt and pepper to taste. Serve hot; garnish with a zigzag of coconut milk, if

desired.

 

Description:

" preparation: 10 minutes; cooking: 1 to 1 1/4 hrs; suitable for freezing "

Source:

" Vegetarian Bible by Sarah Brown (UK) 2002 (Reader Digest) ISBN 0762103590 "

S(Archive):

" http://home.earthlink.net/~kitpath/ "

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

 

Per Serving (excluding unknown items): 139 Calories; 5g Fat (28.8% calories from

fat); 2g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 45mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 1/2 Other Carbohydrates.

 

NOTES : A light thin puree to serve as appetizer. It's as restorative as hot

cocoa. Make extra to have on hand: freeze single servings. Saute at a lower

heat,

with the cover to limit the amount of oil you use. -Pat. Sarah says: Root

vegetables such as carrots and parsnips make wonderful, smooth, colorful soups.

They can be flavored in many different ways-from a simple grating of nutmeg to

this more complex mixture of spices. The coconut milk adds a velvety quality to

the finished soup, which is balanced by the slightly sour flavor of the

tamarind.

This soup can also be made with squash, pumpkin, or sweet potato.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1582 0 2130706543 26601 0 0 0

 

 

-----[original]------

 

 

* Exported from MasterCook *

 

Carrot and Parsnip Soup with Coconut and Tamarind

 

Recipe By :Sarah Brown (UK)

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews Veg~Bible

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon coriander seeds

1 teaspoon cumin seed

2 tablespoons sunflower oil

1 onion -- finely chopped

2 garlic cloves -- crushed

8 ounces carrots -- finely chopped

8 ounces parsnips -- finely chopped

3 3/4 cups Defatted vegetable Stock

2/3 cup coconut milk

1 tablespoon prepared tamarind

salt and freshly ground black pepper

 

1. In a small skillet, dry-roast the coriander and cumin seeds until lightly

roasted, then crush with a pestle and mortar, and set aside.

 

2. Heat the oil in a large saucepan, and gently cook the onion and garlic until

very soft, then add the dry-roasted spices. Add the finely chopped carrots and

parsnips to the pan and cook slowly for 10 minutes, then pour in the stock, and

cook for 50-60 minutes.

 

3. Let cool slightly, then place the vegetable mixture in a blender or food

processor with the coconut milk and tamarind, and puree until smooth.

 

4. Season with salt and pepper to taste, return to the pan, and heat through.

Serve hot.

 

nutritional breakdown per serving: calories 154, protein 3 g, fat 7 g (saturated

fat 1 g), carbohydrate 21 g

 

Description:

" preparation: 10 minutes; cooking: 1 to 1 1/4 hrs; suitable for freezing "

Source:

" Vegetarian Bible "

Copyright:

" 2002 (Reader Digest) ISBN 0762103590 "

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

 

Per Serving (excluding unknown items): 245 Calories; 17g Fat (58.5% calories

from

fat); 3g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 37mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3

1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Root vegetables such as carrots and parsnips make wonderful, smooth,

colorful soups. They can be flavored in many different ways-from a simple

grating

of nutmeg to this more complex mixture of spices. The coconut milk adds a

velvety

quality to the finished soup, which is balanced by the slightly sour flavor of

the tamarind. This soup can also be made with squash, pumpkin, or sweet potato.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1582 0 26601 0