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Soups
TORTILLA Mexican SOUP
FENNEL POTATO SOUP
LENTIL SOUP
KHOLRABI SOUP
SPLIT PEA SOUP
LEEK CARROT SOUP
FENNEL POTATO SOUP
RED LENTIL DAL (Masoor Dal)
MUNG DAL
LENTIL DAL WITH SPINACH (PALAK MOONG DAL)
GAZPACHO COLD SOUP
VEGAN CHILI
KOHLRAB COUSCOUS STEW
FRENCH COUNTRY STEW
GAZPACHO CUCUMBER SOUP
Moroccan Lentil and Eggplant Soup
Red Onion & Red Wine Soup w/
Tomatoes
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TORTILLA Mexican SOUP
5 garlic cloves peeled
10 Roma tomatoes, cored and quartered
3 tablespoons olive oil
1 large yellow onion, diced
Sea salt and freshly ground black pepper
8 cups vegetable stock (4 vegan or vegetarian
bouillon cubes to 8 cups water)
1 dried chipolte chili, stemmed and seeded
3/4 pound tortilla chips
1 bunch (½ cup) cilantro leaves
1 avocado, peeled, seeded and diced
2 limes cut in wedges
Place the garlic and tomatoes in blender until
smooth. Heat the olive oil in a 7 quart roaster over low heat. Add the
onion, salt and pepper and cook, stirring frequently, until pale brown
and caramelize, about 10 minutes. Stir in the tomato puree and cook 10
minutes longer, stirring frequently.
Pour in the veggie stock and add the chipolte
chili. Bring to a semi-boil, then reduce to a simmer and cook covered for
15 minutes. Stir in the tortilla chips and cook 10 minutes longer until
the chips soften. Remove and discard the chipolte chili.
Serve hot with cilantro, avocado, lime wedges
and some extra crisp fried tortilla chips for adding at the table. Makes
10 servings
FENNEL POTATO SOUP
3 cups red or other potatoes (Process with #3 French
Fryer cone)
1 cup fennel bulbs (Process with #3 French Fryer
cone)
¾ cup onion (Process with #3 French Fryer
cone)
2 cloves garlic, crushed
1 tablespoon lemon juice
3 tablespoon parsley
2 tablespoons soy sauce
2 cups of broth veggie or chicken
black pepper to taste
Combine all in 7 Quart Sauce Pan, Cook on medium.
After vapo-valve clicks, reduce temp to low for 20-25 minutes. Serve with
flat bread and salad.
LENTIL SOUP
1 cup dry lentils
1 cup carrots (Process with #5 Waffle cone)
1 cup celery
½ cup onion
8 cups water
1 tablespoon garlic
1 tablespoon soy sauce
½ tablespoon vinegar
Combine all in 3 Quart Sauce Pan, after the clicking
reduce temperature to 187F for 20 minutes. Serve with flat bread and salad.
KHOLRABI SOUP
2 cups kohlrabi (Process with #3 French Fryer cone)
1 cup parsnips (Process with #3 French Fryer
cone)
½ cup onion (Process with #3 French Fryer
cone)
8 cups water
1 tablespoon garlic
1 teaspoon salt
1 tablespoon parsley
Combine all in 3 Quart Sauce Pan, after the click
reduce temperature to 187F for 20 minutes. Serve with flat bread and salad.
SPLIT PEA SOUP
2 cup dry peas (split peas, green peas)
1 cup parsnips (Process with #2 Shredder cone)
(optional)
½ cup onion (Process with #2 Shredder
cone)
6 cups water
1 tablespoon garlic
3 tablespoon soy sauce
Combine all in 3 Quart Sauce Pan, after the click
reduce temperature to 187F for 20 minutes. Serve with flat bread and salad.
LEEK CARROT SOUP
1 chopped leeks
2 cups carrots (Process with #2 Stringer cone)
1 cup potatoes (Process with #2 Stringer cone)
1 cup celery (Process with #2 Stringer cone)
6 cups water
1 tablespoon miso
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon olive oil
Combine all in 3 Quart Sauce Pan, after the click
reduce temperature to 187F for 30 minutes. Blend to smooth consistency.
Serve with flat bread and salad.
FENNEL POTATO SOUP
3 cups potatoes (Process with #3 French Fryer cone)
1 cup fennel bulbs (Process with #3 French Fryer
cone)
¾ cup onion (Process with #3 French Fryer
cone)
2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon parsley
2 tablespoons soy sauce
Combine all in 3 Quart Sauce Pan, after the click
reduce temperature to 187F for 30 minutes. Serve with flat bread and salad.
RED LENTIL DAL (Masoor Dal)
1 cup salmon colored dried split peas
4 cups water
¾ teaspoon turmeric
¾ teaspoon ginger
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon dried red pepper
¼ teaspoon ground asafetida (optional)
Put peas and water into the 3 Quart Sauce pan,
bring to boil and skim off scum. Add turmeric and ginger, and cover to
simmer at 187F for 25 minutes. Infuse the oil with the spices by cooking
on medium heat in the 1 Quart Sauce Pan for less than a minute. Pour flavored
oil into Dal and recover for 2 minutes.
MUNG DAL
2 cups carrots (Process with #2 cone)
1 cup mung dried beans
2 cups water
1 tablespoon sesame oil (optional)
1 tablespoons curry powder
½ teaspoon sea salt or soy sauce
Put all ingredients into the 11” Skillet. Bring
to medium, then to 187F at the click. Cook 20 minutes.
LENTIL DAL WITH SPINACH (PALAK MOONG DAL)
1 cup red lentils
3 cups water
1 tsp. turmeric
2 T. curry powder
½ T. ground coriander and fresh coriander
(cilantro) leaves to garnish
½ T. finely grated fresh ginger
2 T oil (or ghee)
1 ¼ salt
1 tsp. cumin seeds
1 tsp garam masala
¼ - ½ tsp. cayenne pepper or paprika
¼ tsp yellow asafetida powder (ferula)
½ T lemon juice
1 bunch of fresh spinach washed
1 fresh tomato chopped
Cook for 20-30 min in 3qt-or 7qt. star at
medium temp. Click then turn to low. Add all the spices and spinach &
fresh tomato 10 min before serving (to slowly wilt).
GAZPACHO COLD SOUP
2 ½ cups chopped tomatoes
2 cloves garlic
¼ cup chopped onion
½ cucumbers chopped
½ of a summer squash
½ cup chopped celery
¼ teaspoon each of basil, thyme and cayenne
½ teaspoon salt or soy sauce
Reduce ingredients to small pieces, mix and serve
or chill for later use.
VEGAN CHILI
3 Tbsp olive oil
3 chopped onions
2 Tbsp chili powder
2 Tbsp ground cumin
1 tsp oregano
¼ tsp cayenne pepper
1 green peppers, chopped big pieces
1 spicy pepper (if you like hot chili)
3 garlic cloves, chopped
1 onion chopped
1 large can, un-drained, of tomatoes, chopped
1 c. water
2 cups of dried beans, kidney or pinto or black
beans
1 cups fresh or frozen corn
salt and pepper
cilantro
Directions:
Soak beans in water 6 cups overnight. Drain
water off. Cook the soaked beans for 45 min in water (make sure the water
in 2 inches above the beans in the pot). Sauté onions and spices
in 10Qt or 7 Qt Roaster. Add peppers and garlic sauté for 1 min.
Add tomatoes, and water to beans; bring to a simmer-boil. Add corn. Reduce
heat to low and simmer, covered, for 15 min. Add salt and pepper
to taste. To serve, sprinkle with cilantro.
KOHLRAB COUSCOUS STEW
4 small kohlrabies, peeled and cut into chunks (or
parsnips)
2 sweet potatoes, peeled and cut into chunks
1 large onion, chopped
2 zucchini, sliced thick
5 fresh tomatoes (16 ounces canned)
2 cups garbanzo beans, liquid included (16 ounces
can)
½ cup couscous, or bulgur wheat
¼ cup raisins, dark or golden
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cumin
3 cups water
Combine all the ingredients in the Roaster Saucepan.
Bring to a boil, lower the heat, and simmer until the vegetables are tender,
about 30 minutes.
FRENCH COUNTRY STEW
4 cups vegetable stock
2 cups Seitan drained and cut into bite-size
pieces
8 small to medium red potatoes, quartered
1 ½ cups medium white mushrooms, halved
or quartered
1 ½ cups whole white pearl onions, peeled
2 cups carrots, cut into 1-inch lengths
1 cup green beans, cut into 2-inch lengths
3 tablespoons olive oil
3 to 4 tablespoons flour
1 teaspoon rosemary leaves
½ teaspoon thyme
Salt and pepper to taste
¼ cup dry red wine (optional)
Heat oil in skillet over low heat. Slowly whisk
in flour, stirring constantly. Cook for 30 seconds. Add 1 cup of stock,
whisking constantly until gravy smoothes out and begins to thicken. Stir
in remaining stock. Cook until smooth and slightly thickened. Transfer
to 6 quart pot. Add Seitan, potatoes, mushrooms, onions, carrots and green
beans. Add rosemary and thyme. Simmer over low heat for one hour after
the click. Add red wine 15 minutes before serving. Salt and pepper to taste
GAZPACHO CUCUMBER SOUP
Ingredients:
4 cups tomato juice
6 ripe tomatoes chopped
1 purple onion, finely chopped with cone #1
1 cucumber, peeled, seeded, chopped cone#2
1 sweet red bell pepper (or green) seeded and
chopped
2 stalks celery, chopped with cone #2
1-2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons raw sugar
Sea Salt and fresh ground pepper to taste
1 teaspoon cayenne pepper
4 cups tomato juice
Preparation:
Combine all ingredients. Blend slightly, to desired
consistency. Cover tightly and refrigerate to chill and let flavors blend
for 1 hour or longer.
Moroccan Lentil and Eggplant Soup
• 2 tablespoons olive oil
• 2 onions -- sliced
• 1 x 28 oz can whole tomatoes
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 8 threads Spanish saffron -- crushed
• 20 sprigs fresh cilantro
• 10 sprigs parsley, flat leaf
• salt -- to taste
• black pepper -- freshly ground
• 2 cup lentils -- rinsed & picked over
• 4 cups water
• 1 med sized eggplant cubed
• 1 roasted red pepper diced
• lemon wedges -- as desired/garnish
In 7 qt roaster or MP5 over medium high heat,
heat the oil and cook the onions & eggplant slightly, stirring occasionally,
until tender, 6 to 8 minutes.
Add the tomatoes, ginger, cinnamon, turmeric,
saffron, cilantro, parsley, salt, and pepper. Add the lentils and water.
Add red pepper.
Cover tightly and reduce heat to low.
Simmer the soup until the lentils are tender,
30 to 35 minutes.
Ladle the soup into bowls and serve with lemon
wedges.
Red Onion And Red Wine Soup With
Tomatoes, Thyme,
And Heart Shaped Croutons
The stock
1/2 teaspoon dried thyme or about 3 branches
of fresh thyme
8 bushy sprigs of parsley
3 bay leaves
3-4 cloves garlic, peeled
1/2 teas. salt
8 cups water
Put all the ingredients in a 7 Qt and bring
to a medium high simmer, then turn heat down to medium-low and cook for
about 25 minutes. Pour the liquid through a sieve lined with paper
towels or cheesecloth.
The soup
4 tablespoons olive oil
2 pounds of red onion, peeled and cut in half
and then cut into thin slices
4 cloves of garlic,coarsely chopped or run
through a press
1/2 teaspoon coarse salt
1 pound fresh tomatoes, peeled and seeded,
or 2 cups canned whole tomatoes, juice reserved
1/2 teaspoon salt
the stock
1 cup full-bodied red wine, (I used cabernet
sauvignon)
pepper
Baguette for croutons
fresh thyme leaves for garnish
Warm the olive oil in a 5 qt roaster and add
the onions. Cook on low heat, stirring for about 15 minutes until
they're soft.
While the onions are cooking, pound the garlic
in a mortar with the coarse salt (or smash it with a fork in a bowl).
Peel, seed, and chop the fresh tomatoes. If using canned tomatoes,
remove the seeds before chopping. Strain the juice and reserve for
the soup.
When the onions are soft, stir in the garlic,
tomatoes, the 1/2 teaspoon salt and 1 cup of the reserved tomato juice
and 1 cup of the stock Cover the pot and cook over medium heat for
15 minutes. Then remove the cover, raise the heat and add the cup of wine.
Cook until reduced by half.
Pour the remaining stock into the onions, bring
to a boil, then simmer for 25 minutes, partially cover. Adjust for
salt and add pepper to taste. Serve garnished with fresh thyme and
topped with a heart shaped crouton.
Croutons.
Use French bread. Slice the bread and
use a heart shaped cookie cutter to cut out hearts. Place on a Saladmaster
cookie sheet and bake a 350 degrees until browned slightly and toasty.
Pumpkin Soup
Ingredients:
* 1 Large Onion,
chopped
* 2 cloves garlic
chopped
* 1 T. Olive
or veg. oil
* 1 15oz. can
pumpkin or 2 cups of fresh cook pumpkin
* 2C. vegetable
broth
* 2C. Plain
Soy or Rice milk
* 1 T. Curry
powder
* 1 t. dried
parsley or oregano.
* Salt and pepper
to taste
* Croutons (optional)
Directions:
In 7 qt roaster or MP5, cook onion
and garlic in olive oil until translucent. Add curry powder and parsley
and mix well. Add broth and pumpkin and mix well. Bring to simmer and reduce
when the clicking occurs. Add soy or rice milk and simmer for about 15
min. Season with salt and pepper to taste.
.
M.
Isis Israel - Authorized Direct Dealer
Northern
California
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