Date:   10/8/2003 3:54:42 AM ( 21 y ago)
Hits:   2,031
URL:   https://www.curezone.org/forums/fm.asp?i=64780

i have found that a soup-makers best friend is a blender.

brocolli soup:
steam one or two heads of brocolli. in a small frying pan saute onion and garlic with a bit of olive oil. put well-steamed brocolli, sauted onions and garlic, a bit of soy milk, and a teaspoon of dijon mustard. Puree it all together and you have cream of brocolli soup. (If you like thick soup you can omit the soy milk which I usually do. If you like thin soup put in more soy milk.)

Pumkin or squash soup:
Works well with pumpkin, butternut, hubbard or a mix of the squashes. Cut about two punds of squash into one-inch cubes and steam until a fork is easily inserted through the center. Meanwhile, in a small frying pan saute onion and garlic with a bit of olive oil. Add cumin, curry, or other warm spices to the saute. Put steamed squash/pumpkin, sauted onions and garlic, and a bit of soy milk. Puree it all together and you have cream of pumkin/squash soup. (If you like thick soup you can omit the soy milk which I usually do. If you like thin soup put in more soy milk.)

 

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