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About 70 results for "Soups"
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Vegetarian Recipes Wiki
Autumn Dish?... Autumn/Fall is now here in the Northern Hemisphere. That means root vegetables, warm roasts, soups, and more! North Americans, Europeans and others what vegetarian recipes will you make this season? Top Five -
Potato
cooking water and is lost if you throw the cooking water away. Potatoes can be included in soups or stews when they take on the flavour of what is cooked with them and can improve -
Pulses
Legumes — a class of vegetables that includes beans, peas and lentils — are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium -
Quinoa
Quinoa is a superfood that is packed with fiber and protein and is quick to prepare. Quinoa is an easy-to-cook whole grain with a slightly nutty taste that complements many diverse flavors. Quinoa -
Spelt
ancient type of wheat. Spelt flour is used for specialty baking and in other ways like thickening soups and sauces. Spelt is less commonly used in modern cooking than other wheat varieties but is becoming -
Nuts
Nuts and seeds have been part of human diets since before the start of agriculture and are valuable as part of a healthy diet. Nuts were even included in what astronauts took with them to -
Olive oil
from a different website that includes meat recipes.) Olive oil can be added to boiling water for soups and stews without risk of overheating. The oil can't get hotter than boiling water. Unfortunately the -
Barley
other nutrients. Barley meal, a wholemeal barley flour is used in porridge and gruel, also to thinken soups and stews. Like wheat and rye, barley contains gluten so those with Coeliac disease or gluten allergy -
Category:Stew
As with soups all the nutrients are eaten, nothing is thrown away with the cooking water. In a stew as with a soup flavours blend. A Stew is typically a main dish that's slow -
Peanut Butter
Peanut butter is a good source of protein for vegetarians and vegans. Peanut butter can be eaten as it is, usually on bread where the proteins complement each other. Peanut butter can also be cooked -
Leek
but cooked leek is much milder. Small amounts of raw leek can be added to salads or soups. Leek is much more frequently eaten cooked and large amounts of cooked leek can be eaten at -
Category:Quinoa
Cook Quinoa the same as rice. Use as a pilaf under anything. Add cooked quinoa to stirfrys, in soups, and sprinkle on salads. As a stand alone meal, finely chop all your fave veggies, seeds -
Fennel Soup by Elle Bee
Prep Time: 7 minutes Cook Time: 25 minutes -
Buttercup Squash Soup
Prep Time: 20 minutes Cook Time: 40 minutes -
Banana Pepper Soup by Elle Bee
Prep Time: 10 minutes Cook Time: 15 minutes -
Peanut butter soup with spices
This is an example of fusion food, ideas and ingredients from African cooking and Caribbean cooking are combined with western ingredients and cooking styles. This type of peanut butter soup can be adapted according to -
File:Buttercupsquash soup.jpg
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File:Fennel soup.jpg
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Blended split pea soup
This recipe is low cost, easy to prepare and provides protein in a vegetarian or vegan diet. It can be a soup or a bigger dish depending on how much water and how much ofthe -
Cock-a-leekie soup (vegetarian version)
I decided to experiment with vegetarian cock-a-leekie soup. The prunes and dried fruit mostly disintegrated during cooking. Still this flavoured the broth and I liked the combination between chicken flavoured Quorn and prunes -
File:Curried buttercupsquash soup.jpg
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File:Banana pepper soup.jpg
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Chickpea, Tomato and Bread Soup
onion, sliced, 1 medium fennel bulb, sliced, 5 Tbsp olive oil plus more for drizzle over finished soup, 1 large carrot, peeled, cut in half lengthways and sliced, 3 celery sticks, sliced, 1 tbsp tomato -
Hot Yoghurt and Broad Bean Soup
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk Serves four. Ingredients[] 6 tbsp good-quality olive oil, 1 medium onion, quartered, 4 celery sticks, quartered, 1 -
User:Risek
Hi, I'm Kenyon Hart. A graduate of NYC's Natural Gourmet Institute, I'm currently the sous chef of The Blarney Station restaurant in Warwick, New York. I've currently been in the restaurant
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