Receipies

Publisher: ZZZ Unknown

Page 35

SOUPS
Golden Chickpea Soup
From http://www.chetday.com
6 cloves fresh garlic, crushed 6 cups water or unsalted vegetable broth 2 cans (1 lb each) chickpeas, drained 1 large Spanish onion, chopped 2 medium carrots, peeled and diced 2 Tbsp chopped fresh Italian parsley 1 Tbsp instant vegetable bouillon granules 2 bay leaves 1/4 tsp ground black pepper 4 ounces ziti or tube pasta (about 1.5 cups)
Coat a 4-quart pot with non-stick olive oil cooking spray, and preheat over medium heat. Add
the garlic, and sauté for about 30 seconds, or just until the garlic begins to turn colour. Add all of the remaining ingredients except for the pasta to the pot, and bring to a boil over high
heat. Reduce the heat to low, cover, and simmer for 30 minutes, or until the vegetables are soft. Remove the bay leaves from the soup, and discard. Remove 4 cups of the soup, including vegetables and hot broth, from the pot. Place 2 cups of the removed soup in a blender and place the lid on the blender, leaving the top
slightly ajar to allow steam to escape. Carefully blend at low speed until the mixture is smooth. Return the pursed mixture to the pot,
and stir to mix well. Repeat with the remaining 2 cups of removed soup. Add the pasta to the pot, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 10 minutes, or until the pasta is al
denté. (Be careful not to overcook as the pasta will continue to soften in the hot soup.) Ladle the soup into individual serving bowls, and serve hot.
Yield: 9 servings
Basic Miso Soup
From Jolinda Hackett, Your Guide to Vegetarian Food.
4 cups water 1/3 cup miso 3 green onions (scallions), chopped 1 Tbsp shredded nori OR wakame (seaweed) 1/2 block firm silken tofu, cut into 1-inch cubes Dash soy sauce (optional) 1/2 tsp sesame oil (optional)
Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavour it will have.
*
*
*
Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 29