2 tablespoons pareve chicken consommé powderWater to cover (about 8 cups) – or forget the powder and use 2 (32 ounce) boxes pareve chicken broth1 teaspoon pepper Place all ingredients in a medium-sized stock pot and bring to a boil. Reduce heat and simmer for 20 minutes to half an hour. Let cool slightly and purée with hand blender. You can substitute almost any vegetable for zucchini and make different soups – broccoli, asparagus, cauliflower (I’d add a little nutmeg) and so on. You can add nondairy creamer but I like to just let the pure flavor of the vegetables shine.Black Bean Soup This is slightly spicy. Serve with tortilla chips, guacamole and a mojito or margarita.2 tablespoons oil
Soup in the summer?
Yes it works. It’s easy, it’s only one pot – no oven to heat – and it’s actually delicious and soothing no matter the weather. Here are three very different possibilities.
2 tablespoons pareve chicken consommé powderWater to cover (about 8 cups) – or forget the powder and use 2 (32 ounce) boxes pareve chicken broth1 teaspoon pepper Place all ingredients in a medium-sized stock pot and bring to a boil. Reduce heat and simmer for 20 minutes to half an hour. Let cool slightly and purée with hand blender. You can substitute almost any vegetable for zucchini and make different soups – broccoli, asparagus, cauliflower (I’d add a little nutmeg) and so on. You can add nondairy creamer but I like to just let the pure flavor of the vegetables shine.Black Bean Soup This is slightly spicy. Serve with tortilla chips, guacamole and a mojito or margarita.2 tablespoons oil