Broad Bean Pod & Gluten Free Bread Soup
Cheesy Potato Soup with Dill
Courgette & Apple Soup
Gingered Chicken & Sweet Corn
Golden Tomato & Courgette Soup
Lentil & Chard Soup (Salka)
Mushroom Soup with Blue Cheese
Squash & Sweet Potato Soup with a Sting
Thai Style Hot & Sour Mushroom Soup
Tomato Soup (or Sauce)
White Beetroot & Apple Borscht
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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Parve, Vegan, Dairy Free
A typical Sephardi Soup from the shores of the Southern Med. - warm for a winter’s day. I still have Chard in the garden one of the few vegetables that survive the winter. It is also one of the vegetables that is coming back into fashion - really easy to grow.
This soup is known as “Salka “- - serves 8
You can use the stems with a cheese sauce in a gratin or steam them to serve with fish, they are almost like asparagus in taste.
2 large onions
2 tbsp olive oil
1 tomato weighing between 75-125g (3-4oz)
8 cloves of garlic
500g (just over 1lb) green lentils
75g (3oz) chard leaves
1.75l (65fl oz) vegetable stock
Juice & zest of an orange
10 coriander stems plus leaves
Rinse the lentils in cold water. Chop the tomato. Cook together in the stock for about 45 minutes until the lentils are soft.
Chop the onions and the garlic and gently fry off in the olive oil, shred the chard and the coriander, add to the onions and sweat for another minutes.
Pour this mix into the lentils, add the seasoning, orange juice and zest. Continue to cook together for another 20 minutes.