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vegetable stock

Carrot Soup with Fresh Ginger

Ingredients

  • 8 cups vegetable stock
  • 4 tbsp butter
  • 2 lb. fresh carrot, peeled
  • 3 leek, sliced, in half lengthwise, and, thoroughly, cleaned
  • 1 yam, peeled
  • 4 celery, stalks
  • 1 three-inch piece fresh ginger, root, peeled, and, grated
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground nutmeg

Directions

  1. In a large pot, bring stock to a boil.
  2. While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
  3. In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
  4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
  5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup chunky, skip this step.
  6. Add salt and pepper.
  7. To serve, re-heat, ladle into bowls.

 

Broccoli and potato soup

Ingredients
  • 3 tbsp olive oil
  • 3 onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 6 cups chicken stock, vegetable stock or water
  • 2 large potatoes, peeled and grated
  • 1 head of broccoli, stems cut into chunks and florets reserved
  • Salt and pepper
  • A large pinch of nutmeg
  • 1 cup soy milk
Directions
  1. Place a 4 quart pot over medium-high heat and add oil.
  2. When it's hot, add onions and sauté until they have softened.
  3. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
  4. Season with salt and pepper and simmer until they are tender and potatoes have broken down.
  5. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
  6. Reheat soup prior to serving and add reserved broccoli florets and soy milk.
  7. Simmer for about 5 minutes, until soy milk is heated and florets are tender and bright green.
  8. Serve hot.

Curried squash and sweet potato soup

Saute for 15-20 minutes

2 tbsp olive oil

1 large red onion

Add and saute for another 2-3 minutes

3 cloves garlic

1-2 tbsp fresh ginger

Add, bring to light boil, reduce heat and cook covered for 30 minutes

2 cups veggie stock

1 1/4 to 1 1/2 lbs butternut squash (cut into chunks)

2 sweet potatoes

2 cups rice/soya minute

1 1/2 tsp cumin

1 tsp chili powder

1 tsp coriander

1 tsp turmeric

1/2 tsp paprika

1/2 tsp garam masala

After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes

Cool slightly and puree.

Lentil and broccoli soup

Saute:

2 tbsp olive oil

3 cloves garlic

1 shallot

1 medium onion

Add:

6 cups veggie stock

2 celery stalks

2 cups cauliflower

6 cups broccoli

3/4 cup lentils (rinsed)

1 tsp cumin

1/2 tsp coriander

few peppercorns

Bring to a light boil and reduce heat. Cook covered for 45 minutes.

Add 1 tsp parsley

Cool slightly and puree.

Spanish Paella

Ingredients

2 x onions, peeled and chopped

3 x whole cloves garlic, peeled

28 oz can whole tomatoes

2 cups Arborio rice (or other)

3 cups vegetable stock

1 cup of your favourite red or white wine

3 x bay leaves

1 sprig fresh rosemary

1 x red pepper, seeds removed and chopped, brocolli, carrots

1 x 3/4 lb. shrimp, shelled and deveined (medium 500ml container)*

*Use firm tofu instead of shrimp if vegan result is desired.

Directions

Heat a large flat stock pot, add a splash of oil and begin to brown onions, sauté until golden.

Add the garlic and stir for a few moments.

Add tomatoes, breaking them up with a wooden spoon.

Add rice, stock, wine, bay leaves, rosemary, vegetables, the shrimp and scallops.

Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

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