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thanx trish

bantrymoon Dec 29, 2008 10:27 AM Great soup

 

 

 

I picked up a cookbook by Robin Robertson (author of Vegan Planet) last year called Fresh from the Vegetarian Slow Cooker. I never got around to using any of the recipes until yesterday, but dang! It's great.I made Black Bean Soup. It's one of those recipes you throw together really quickly, then let it cook unattended for 8 hours. There's nothing magic about 8 hours, either. I could have let it go for 2 or 3 hours more. This makes it perfect for having fresh, homemade soup ready for you when you get home.Eat it with crusty wholegrain bread.Cheers,TrishHere's the recipe, for anyone who wants to try it.1 tbsp olive oil1 onion, chopped1 carrot, chopped1/2 green pepper, chopped (I substituted 3 roasted red and yellow peppers from a jar I needed to use up)2 cloves garlic, minced3 cups cooked black beans (2 cans, but hey, get a pressure cooker and make them yourself. Much cheaper and much tastier!)4 cups stock (I used mushroom stock from one of those asceptic boxes)2 bay leaves1 tsp ground cumin1 tsp dried thyme1/4 tsp cayenne (I omitted this, since my partner is sensitive to it)salt and freshly ground black pepper to taste2 tsp fresh lemon juice (optional)1. Heat the oil in a large skillet over medium heat. Add the onion, carrot, bell pepper and garlic. Cover and cook until softened, about 5 minutes.2. Transfer the cooked vegetables and all ingredients except the lemon juice to the slow cooker (crockpot.) Cook on low for 8 hours.3. Remove bay leaves, add lemon juice if using, and adjust seasoning. Take out 2 cups of soup and puree it in a blender or food processor. Return it to the soup and stir until blended.

 

 

 

 

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Courgette/carrot & rosemary Soup

 

Half pan water boiled(largish saucepan)To start .

1 Onion large or 2 medium (chopped)

2 large courgettes or 3 medium (sliced/quartered)

about 6 med.carrots

Hand full of fresh Rosemary

vegetable stock cubes(I use Sainsbury's basics or Knorr)

black pepper (salt if necessary)

 

Boil water,add 2 stock cubes

add chopped onion

peel,slice carrots thinly,add to pan.

wash courgettes,don't peel them(Gives soup a good colour) add to pan, add fresh

rosemary,

add water to cover veg, put lid on, cook until tender,cool slightly,

then liquidise down, season to taste.

 

You don't have to add carrots, but takes tartness away if courgettes are a bit

sharp.(But add an extra courgette to make quantity up.

You can always add the carrots after, once cooked.

 

This recipe is a throw in the pan, you can't go wrong, great with a lump of

freshly made bread.

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this sounds good

a courgette ?

what ?

is that a squash like a zucchini ?

brooke

 

 

 

 

________________________________

weakleysfairmount <weakleysfairmount

 

Monday, April 6, 2009 5:26:14 AM

great soup

 

 

Courgette/carrot & rosemary Soup

 

Half pan water boiled(largish saucepan)To start .

1 Onion large or 2 medium (chopped)

2 large courgettes or 3 medium (sliced/quartered)

about 6 med.carrots

Hand full of fresh Rosemary

vegetable stock cubes(I use Sainsbury's basics or Knorr)

black pepper (salt if necessary)

 

Boil water,add 2 stock cubes

add chopped onion

peel,slice carrots thinly,add to pan.

wash courgettes,don' t peel them(Gives soup a good colour) add to pan, add fresh

rosemary,

add water to cover veg, put lid on, cook until tender,cool slightly,

then liquidise down, season to taste.

 

You don't have to add carrots, but takes tartness away if courgettes are a bit

sharp.(But add an extra courgette to make quantity up.

You can always add the carrots after, once cooked.

 

This recipe is a throw in the pan, you can't go wrong, great with a lump of

freshly made bread.

 

 

 

 

 

 

 

 

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Courgette is zucchini yes

 

The Dragon (aka High Priestess Enchanting Even weave)

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--- On Mon, 6/4/09, Willa <willabrooksen wrote:

 

Willa <willabrooksen

Re: great soup

 

Monday, 6 April, 2009, 1:55 PM

 

this sounds good

a courgette ?

what ?

is that a squash like a zucchini ?

brooke

 

 

 

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