Well, this is going to be a different kind of blog today. My husband just loves my soups and when I interviewed him on my Youtube Channel he just happened to mention my soups. You probably know the result. I have had lots of requests for my soup recipes.
While it is too complicated to put them all on Youtube, I thought I would share a few here in my blog. So here goes!
BASIC VEGETABLE SOUP
2 large carrots
1 turnip
1 parsnip
1 large onion
2 cloves garlic
Fresh dill and parsley
5 cups water
1 14 Oz. container of vegetable or beef broth
Clean and chop all ingredients and pot with the broth and water. Turn on high until it comes to a boil and then simmer on medium low until vegetables are soft and the flavors have seasoned. Add pepper and salt to taste.
Additions: Tofu, vegetable sausage, beef, tomato sauce, or meat sausage can be added to basic recipe.
SPLIT PEA SOUP
1 large pkg dried peas
1 onion
2 carrots
1 14 oz. container of vegetable broth
5 cups water
3 Vegetable sausage or 1 ham shank
Salt and pepper to taste
Drain and clean peas. In large pot combine ingredients and bring to boil. Turn on medium low to simmer until peas are soft. When done can be served as is or ladle into a Ninja or blender to purée. Serve hot with a dot of butter on top.
POTATO LEEK SOUP
The first thing to remember when making this soup is to wash the leeks extremely well. Leek leaves can hide dirt very easily, so each, wash, wash. The flavor of leeks is with it, but be sure all the grit between the stems is gone before using.
Depending upon how much soup you want to make here are the ingredients.
6 or 7 Potatoes
1 Leek
1 onion
1 clove of garlic
1 tbs olive oil or butter
Thyme, rosemary and 2 bay leaves ( remember to remove bay leaves after cooking)
1 cup of coconut milk or canned milk
1 14 oz. container of vegetable broth or chicken broth.
Dice or slice potatoes and add all other ingredients to pot. You can sauté leeks, onion and garlic if you want, but it is not necessary. Cook until potatoes are soft.
Blend until smooth or leave chunky. Garnish with a pat of butter and parsley.
Enjoy!
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