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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Episode 8: Roman tomato soup
Roman Tomato Soup
* 1 can of tomatoes (28 oz)
* 1 large onion, chopped
* 3 carrots, chopped
* 1 potato, chopped
* 1 teaspoon of Oregano
* Salt to taste
* Pepper to taste
* Olive oil for cooking and garnish
Cook the onions in a couple of Tablespoons of olive oil over medium heat until translucent. Add carrots and potatoes and tomatoes. Cover with water. Bring to a hard boil for 8-15 minutes, until potatoes are soft (will go faster the smaller the pieces are). Transfer contents to a blender. Puree until consistency of thick cream. Hold back/ add more water/ stock as necessary to achieve desired consistency.
Can bring back to pot and hold at low heat or serve immediately.
I got sick so I made garlic soup (recipe on my channel).
Full recipe here: