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
6 generous portions
This is not a bland soup by any means nor is it spicy it just has a gentle kick which makes it superb as a winter warmer. It is silky and smooth and no-one guesses what gives it the sting.
An excellent parve dinner party soup and I quite often double the quantity and freeze down in portions. I have used the lime and ginger seasoning in other winter soups with great success
250g (8oz) onion
2cm (1 inch) piece fresh ginger
1 tsp fresh coriander seeds
500g (1lb) winter squash
250g (8oz) sweet potato
3 sticks of celery
100g (4 oz) potato
½ fresh lime
900ml (30 fl) oz boiling water
2 tbsp vegetable oil
Chop the onion, ginger and celery. Heat the oil in a large saucepan and toss in the onion mix. Add a pinch of salt and gently fry this mix for 5 minutes till soft. Crush the coriander seeds and add to the pan.
While this is cooking peel the potato, squash and sweet potato and roughly cube. Add these, as you chop, to the onion mix in the saucepan and cook for a further 5 minutes being careful not to catch or brown these. If necessary add a little water. The flavours will now being to release.
Add the water and bring back to the boil. Squeeze in the juice of the lime. Reduce the heat and simmer for about 20 minutes until the vegetables are soft. Season to taste: blend either using a hand blender or in a liquidizer.