Jul 17
This soup is simply delicious and so simple to make ? and the rewards lie in the taste.? My young daughter loved it, and she is a fussy eater, I have to say.? The combination of ingredients result in a very satisfying taste and texture ? one of those ?must repeat? soups.? Gentle, yet full of flavour. ?Enjoy with some crunchy brown bread.? Nutritious and delicious in a bowl.
Serves 3 to 4 as a starter
INGREDIENTS
2 leeks, chopped
2 Tbsp olive oil, for frying
1 large zucchini, chopped
2 cloves garlic, roughly chopped
3 cups water
2 tsp vegetable granules
the juice of half a lemon or lime
? tsp turmeric powder
salt to taste
? cup vegan milk (soya, nut or coconut)
a handful of flat leaf fresh parsley, roughly chopped
METHOD
- Fry the zucchini and leeks until they have a little colour, stirring frequently.
- Next, add the garlic and veg granules, and mix for a minute or so.
- Now add one cup of water every 5 minutes, and allow to simmer gently for a half hour.
- Add the milk, lemon juice, and remaining ingredients, except for the parsley.
- Remove from the heat, and, using a hand processor, add in the parsley, and process until the parsley is minced in the soup.
- Serve and enjoy !
All recipes and content ? Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure ? all we ask in return is that you take a few moments to leave us a constructive comment !
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Source: http://mouthwateringvegan.com/2012/07/17/leek-zucchini-fresh-parsley-soup-with-lemon-twist/
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