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 oil1 onion, chopped1 teaspoon minced garlic 1 teaspoon oregano1 teaspoon cumin1 (15 ounce) can whole tomatoes¼ cup salsa (you decide how spicy you want it!)2 (15 ounce) cans black beans, drained½ box (16 ounces) pareve chicken brothIn a medium stockpot, heat oil over medium-high heat. Add onion, garlic, oregano and cumin and sauté until onion begins to brown – about 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 15 minutes. Cool slightly and purée with hand blender. Garnish with cilantro, if desired. Vegetarian Shiitake Mushroom and Tofu Soup4 ounces rice noodles1 tablespoon vegetable oil 1 package (18 ounces) firm silken tofu, cut into 1-in cubes 1 garlic clove, minced2 teaspoon minced fresh ginger1 cup stemmed and sliced shiitake mushrooms1 quart reduced-sodium pareve chicken broth or vegetable broth2 cups chopped Napa cabbage½ cup cilantro leaves½ cup sliced green onions4 teaspoons soy saucePreparation:1. Cook rice noodles according to package direction. Drain and set aside.2. Meanwhile, heat oil in a large pot over medium heat. Add tofu, cook until browned, 2 minutes. Add garlic and ginger and cook about 2 minutes. Add mushrooms, broth, and cabbage and simmer 5 minutes. Stir in reserved noodles. Ladle soup into bowls and add cilantro, onions and soy sauce.This article was provided by www.gourmetkoshercooking.com
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 oil1 onion, chopped1 teaspoon minced garlic 1 teaspoon oregano1 teaspoon cumin1 (15 ounce) can whole tomatoes¼ cup salsa (you decide how spicy you want it!)2 (15 ounce) cans black beans, drained½ box (16 ounces) pareve chicken brothIn a medium stockpot, heat oil over medium-high heat. Add onion, garlic, oregano and cumin and sauté until onion begins to brown – about 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 15 minutes. Cool slightly and purée with hand blender. Garnish with cilantro, if desired. Vegetarian Shiitake Mushroom and Tofu Soup4 ounces rice noodles1 tablespoon vegetable oil 1 package (18 ounces) firm silken tofu, cut into 1-in cubes 1 garlic clove, minced2 teaspoon minced fresh ginger1 cup stemmed and sliced shiitake mushrooms1 quart reduced-sodium pareve chicken broth or vegetable broth2 cups chopped Napa cabbage½ cup cilantro leaves½ cup sliced green onions4 teaspoons soy saucePreparation:1. Cook rice noodles according to package direction. Drain and set aside.2. Meanwhile, heat oil in a large pot over medium heat. Add tofu, cook until browned, 2 minutes. Add garlic and ginger and cook about 2 minutes. Add mushrooms, broth, and cabbage and simmer 5 minutes. Stir in reserved noodles. Ladle soup into bowls and add cilantro, onions and soy sauce.This article was provided by www.gourmetkoshercooking.com