Receipies

Publisher: ZZZ Unknown

Page 34

SOUPS
Roasted Heirloom Tomato Soup By Melissa Breyer, Senior Editor, Care2 Healthy and Green Living
5 lb mixed heirloom tomatoes, halved 2 bulbs garlic, ends sliced off but still in skin 4 medium leeks, dark green removed, the rest chopped into chunks 3 red or yellow peppers, halved and seeded 6 Tbsp olive oil 6 cups water 1 cup red or white wine 2 cups tomato juice 3 Tbsp sun-dried tomatoes, puréed 1 Tbsp paprika 1 cup basil leaves 4 cups milk (soy milk for vegan) Salt and pepper to taste Preheat oven to 450F degrees. In a large bowl toss tomatoes, garlic, leeks, peppers, 3 Tbsp olive oil, and salt to taste. Spread on a large baking sheet and roast for 45 minutes, or less, until vegetables are soft and
charred. Let cool. Squeeze garlic out of skin and add with all the rest of the ingredients (except milk) in a large soup pot. Bring to a boil and then lower heat, and simmer for 30 minutes. Add milk, then purée in a blender (hold cover on tightly), food processor, or immersion blender
until completely smooth. Salt and pepper to taste, garnish with basil. Makes 12 servings
Irish Famine Cabbage Soup From http://www.chetday.com 1 head red cabbage -- bite-size 3 medium onions -- coarse-chopped 8 ounces raisins 1/2 cup brown rice -- uncooked 1 can whole tomatoes (15 oz. or so ) 1 large can tomato paste 1 splash of vinegar Lots of water Put cabbage, onions, raisins, and rice in crock pot; add water to cover generously (tough to do
since the cabbage floats). Cook on highest setting for a few hours, until the cabbage is faded and the water is bright
purple. Add tomatoes and vinegar. Finish cooking on lowest cooking setting.
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