Post by kickingfrog on Feb 17, 2011 14:37:58 GMT
(Check ready ground spices etc are gluten-free )
SOUPS
Watercress and Potato Soup
1 oz (30g) vegetable oil
1 onion, chopped
4 cloves garlic, crushed
1 medium potato, chopped
¾-1 pt (430-570 ml) vegetable stock
3 oz (85g) watercress
3 floz (75ml) coconut milk
salt and pepper to taste
1. Heat oil in a large pan and fry the onions & garlic until the onions are translucent. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don’t stick.
2. Add stock and bring to boil. Simmer for 10 mins or so until potatoes become soft. Add watercress and simmer for about 5 mins. Add coconut milk, then blend. Re-heat gently, but don’t boil. Add salt & pepper to taste.
Carrot & Coriander Soup
2 tbsps vegetable oil
3 medium onions, chopped
4 garlic cloves, crushed
2 lb 2 oz (1 kg) fresh carrots, chopped
2 or 3 sweet potatoes, chopped
2½ pints (1.4 litres) water
2 tbsps vegetable bouillon
1 bunch fresh coriander, roughly chopped
ground nutmeg and salt
1. Heat the oil in a pan and sauté the onions until translucent, about ten minutes. Add the garlic and sauté for one minute.
2. Add carrots, sweet potatoes and water to the pan. Bring to the boil and simmer for about 30/35 minutes, until the carrots and sweet potatoes are very soft.
3. Add the bouillon and ¾ of the coriander. Remove from the heat and blend it to a smooth creamy soup.
4. Put back on the heat, add the nutmeg and salt to taste. Reheat and then serve with some of the remaining fresh coriander as a garnish.
Spiced Lentil and Coconut Soup
2 tbsp vegetable oil
2 onions, chopped finely
2-3 cloves garlic, crushed
1 tsp ground coriander
1 tsp turmeric
1 tsp ground cumin
1 tsp ground ginger
7 oz (200g) red lentils
1¼pts (750 ml) water
½ block creamed coconut
salt and pepper to taste
1. Heat the oil and sauté the onions and garlic for a few minutes.
2. Stir in the spices and cook for a minute more, then add the lentils and water. Bring to the boil, then lower the heat, cover and cook for 30-40 minutes, until the lentils are soft. Add more water if needed.
3. Chop or grate the coconut and add to the pan. Allow it to dissolve, season and serve.
Oven Roasted Tomato and Garlic Soup
2 lb (900g) ripe tomatoes
2 onions, peeled, cut into quarters
1 whole head of garlic, cut through base
salt and pepper
2 fl oz (60 ml) vegetable oil
8 oz (225) potato
1 pint (600 ml) vegetable stock
handful fresh basil, roughly chopped
1. Preheat oven to 180˚C/350˚F/Gas 4. Put the tomatoes, onions and garlic into a roasting tin, breaking up the garlic into cloves. Season with salt and pepper and drizzle the oil over the top. Stir to coat the vegetables in the oil. Roast for 45 minutes.
2. Cut the potatoes into chunks and boil until tender (10-15 minutes). Drain off the water.
3. Squeeze the garlic cloves out of their skins into a food processor. Remove skins from the tomatoes and add with the onion and vegetable stock to the garlic. Add the potato and whizz to the required consistency.
4. Transfer to a saucepan and reheat. Season to taste and stir in the fresh basil.
www.vegansociety.com/html/food/recipes/GFree.php
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SOUPS
Watercress and Potato Soup
1 oz (30g) vegetable oil
1 onion, chopped
4 cloves garlic, crushed
1 medium potato, chopped
¾-1 pt (430-570 ml) vegetable stock
3 oz (85g) watercress
3 floz (75ml) coconut milk
salt and pepper to taste
1. Heat oil in a large pan and fry the onions & garlic until the onions are translucent. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don’t stick.
2. Add stock and bring to boil. Simmer for 10 mins or so until potatoes become soft. Add watercress and simmer for about 5 mins. Add coconut milk, then blend. Re-heat gently, but don’t boil. Add salt & pepper to taste.
Carrot & Coriander Soup
2 tbsps vegetable oil
3 medium onions, chopped
4 garlic cloves, crushed
2 lb 2 oz (1 kg) fresh carrots, chopped
2 or 3 sweet potatoes, chopped
2½ pints (1.4 litres) water
2 tbsps vegetable bouillon
1 bunch fresh coriander, roughly chopped
ground nutmeg and salt
1. Heat the oil in a pan and sauté the onions until translucent, about ten minutes. Add the garlic and sauté for one minute.
2. Add carrots, sweet potatoes and water to the pan. Bring to the boil and simmer for about 30/35 minutes, until the carrots and sweet potatoes are very soft.
3. Add the bouillon and ¾ of the coriander. Remove from the heat and blend it to a smooth creamy soup.
4. Put back on the heat, add the nutmeg and salt to taste. Reheat and then serve with some of the remaining fresh coriander as a garnish.
Spiced Lentil and Coconut Soup
2 tbsp vegetable oil
2 onions, chopped finely
2-3 cloves garlic, crushed
1 tsp ground coriander
1 tsp turmeric
1 tsp ground cumin
1 tsp ground ginger
7 oz (200g) red lentils
1¼pts (750 ml) water
½ block creamed coconut
salt and pepper to taste
1. Heat the oil and sauté the onions and garlic for a few minutes.
2. Stir in the spices and cook for a minute more, then add the lentils and water. Bring to the boil, then lower the heat, cover and cook for 30-40 minutes, until the lentils are soft. Add more water if needed.
3. Chop or grate the coconut and add to the pan. Allow it to dissolve, season and serve.
Oven Roasted Tomato and Garlic Soup
2 lb (900g) ripe tomatoes
2 onions, peeled, cut into quarters
1 whole head of garlic, cut through base
salt and pepper
2 fl oz (60 ml) vegetable oil
8 oz (225) potato
1 pint (600 ml) vegetable stock
handful fresh basil, roughly chopped
1. Preheat oven to 180˚C/350˚F/Gas 4. Put the tomatoes, onions and garlic into a roasting tin, breaking up the garlic into cloves. Season with salt and pepper and drizzle the oil over the top. Stir to coat the vegetables in the oil. Roast for 45 minutes.
2. Cut the potatoes into chunks and boil until tender (10-15 minutes). Drain off the water.
3. Squeeze the garlic cloves out of their skins into a food processor. Remove skins from the tomatoes and add with the onion and vegetable stock to the garlic. Add the potato and whizz to the required consistency.
4. Transfer to a saucepan and reheat. Season to taste and stir in the fresh basil.
www.vegansociety.com/html/food/recipes/GFree.php
***************