How To make Yet Another Spontaneous Soup
1 md Onion, diced
5 Cloves garlic, minced
5 Patty pan squash, sliced
2 md Zucchini, sliced
1 Potato, cubed (note that one
Cubed equals one :-) 6 Roma tomatoes, halved
1 cn Garbanzo beans, drained
1/4 c Brown lentils
2 T Brown miso paste
1 T Each marjoram, rosemary,
Oregano Black pepper to taste 1 T Olive oil
5 c Water
x (optional) splash of white Wine or sake Saute the onion and garlic in a bit of olive oil until the onion turns translucent. Add the tomatoes and saute for a few minutes; add the patty pan and zucchini squash, saute for another few minutes. Add the water and bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer for about 10 minutes. Add the lentils, potatoes, and spices, simmer for another 20-30 minutes until the lentils are done. For a stronger flavor, add about 2 cups of broccoli florets. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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Potassium Green Smoothie AND Spontaneous Vegetable Beef Soup #dailygreens #emptytherefrigsoup
This unique smoothie has over 3,000 mg. of potassium. How incredible is that? And believe it or not, it tastes delicious!!!! I have NEVER weekly purchased so much organic Swiss chard. It's a new ingredient I enjoy with the taste and the nutrients.
Green Smoothie Recipe:
3/4 cup of unsweetened coconut cream (or milk)
1 or 2 kiwis peeled (or banana) or eliminate either
1/2 cucumber
2 or three stalks of celery
Bunch of chopped Swiss chard (cut the stem out to remove bitterness)
1/2 pitted and skinned avocado
dash of Stevia
Do you know about Sumo oranges? They look bumpy on the outside but are extra sweet and seedless on the inside. Check them out because, in a month or so, they will be gone!! They are very seasonal. By the way, in Japan, they are given as gifts. I understand: they are a lovely gift to give and receive. I think they are pricey and priceless (exceptional).
One Sumo orange was added to the Green Smoothie at the last minute.
Blend together and drink with a straw.
My Spontaneous Vegetable Beef Soup
I saute for ABOUT 5 minutes every item so that each vegetable has a few minutes to develop its distinct taste. {The combination of sauteeing and GENTLY caramelizing each ingredient is one secret to my fabulous soups}. Am I bragging? lol
P.S. Last week, I made a unique roasted cauliflower pureed soup. I wasn't sure if I Loved it or not. It was interesting and edible while leaving a soft question-mark feeling in my mouth.
Am I disclosing? Yes!!
Saute chopped onion in a sprayed soup pot ( 5 minutes), then add and saute 2 teaspoons of garlic (5 minutes). Add chopped carrots to saute (5 minutes), then celery for 5, spinach for 5, cubbed sweet potatoes for 5, and whatever else you desire. Do not burn or overcook your veggies.
You want to saute and gently caramelize them.
I added two frozen Grass-Fed Beef Patties to the sauteed vegetables and covered them to allow the beef to unthaw and mix into the veggies. This created my fabulous beef soup flavor!!
Stir the mixture well and add Bone Broth or Beef Broth to make a liquid soup base that covers it all.
( If the beef is eliminated, it will be an excellent plant-based vegetable soup. Your choice.)
Just before serving, I added chopped pieces of leftover radishes.
What a joy to eat a brilliant red radish and truly enjoy it!!
My taste buds are being expanded.
Thank goodness.
P.S.S. The refrigerator is almost empty, so I must go ingredient shopping.