Month: October 2011

Borscht (beet soup)

Makes 6-8

Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Ingredients
1 large Onion, chopped
2 stalks Celery, chopped
1 TBL. Olive Oil
3 large Potatoes, cubed
3 Carrots, sliced
4 cups Vegetable Broth
4 large Beets, grated
Beet tops, chopped
1-2 TBL. Vinegar, to taste
1/2 tsp. Salt
dash pepper
Instructions
Sauté onion and celery in oil in a 5 qt soup pot until soft.
Add potatoes, carrots and vegetable broth to cover vegetables and cook until vegetables are nearly soft, about 15 min.
Add beets and cook 15 min. more.
Add vinegar and seasonings, cook 1 min.
Garnish with vegan sour cream, or plain yogurt and serve.

Potato Soup
Originally from Sunny Meadow Cookbook

Makes 6-8 servings

Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Ingredients
1/4 cup olive oil
1 large onion, diced
8 small potatoes, diced
4 cups vegetable brother
1 tsp. ginger powder
3/4 tsp. salt
2 cups water mixed with 2 TBL miso
2 TBL tamari
Instructions
In a large soup pot heat oil.
Sauté onion until tender.
Add potatoes, carrots, vegetable broth, ginger and salt.
Bring to a boil, the reduce heat to med/low and simmer 30 minutes until vegetables are tender.
Using and immersion blender blend soup leaving a good amount of chunks. You can also pour half the soup in to a blender or food processor to blend, then return to the soup pot to reheat.
After blending stir in the miso/water mixture and tamari.
Heat through, but do not boil.