FIVE-SPICE BEET SOUP ~VEGAN~

  • 16 2-2 & ½ inch beets, cut in wedges ( about 14 cups)
  • 12 cups veggie stock
  • 4 T. extra virgin olive oil
  • 4 red onions, thinly sliced
  • 4 celery stalks , chopped
  • 2 & ½ T. ginger, minced
  • 1 tsp Chinese 5 spice powder
Sour cream, for garnish
Place beets in microwave safe container. Add 8 cups broth.
Cover and microwave until tender, about 15 minutes.
Meanwhile, heat oil in pot. Add onion and celery and cook
until tender, about 12 minutes.
Add beet mixture and remaining 4 cups broth. Cover and
simmer 4 minutes. Add ginger and five spice powder. Allow soup to cool.(Blending hot soups can cause burns). Blend with immersion blender or food processor. Season with salt & pepper and additional five spice if desired.
POTATO POBLANO SOUP
  • 8 strips bacon, chopped
  • 4 onions, chopped
  • 16 poblano chilies, roasted, seeded, peeled & diced
  • 2 & ½ T. salt
  • 4 tsp black pepper
  • 12 garlic cloves, minced
  • 1 gallon chicken stock
  • 24 medium Yukon gold or 40 small red potatoes, unpeeled
  • And chopped
  • 4 C. sour cream
In large soup pot, fry bacon over medium heat until it starts
to brown. Add onions, half the poblanos, salt & pepper. Cook until
golden, about 5-7 minutes. Stir in garlic and cook 1 – 2
minutes. Add stock and potatoes. Simmer until
potatoes are tender. I like the potatoes soft enough that I can mash them up a bit. Add sour cream. Stir in remaining Poblanos.
CURRIED CREAM OF ZUCCHINI
  • 1 & ½ C. butter
  • 8 onions, chopped
  • 1 & ¼ C. curry
  • 1 & ½ gallon chicken stock
  • 8 potatoes, peeled & diced
  • 4 tsp salt
  • 4 tsp pepper
  • 24 zucchini
  • 6 C. cream
Melt all but 2 T butter in soup pot. Add onions and curry
powder, and cook, uncovered over low heat, stirring
occasionally, until the onions are wilted, about 15 minutes.
Then add the stock and potatoes: simmer, uncovered, for 15
minutes. Season with salt and pepper.
Slice 20 of the zucchini and add them to soup pot. Simmer
for 15 minutes. Allow soup to cool. (Blending hot soup may cause burns). Puree the soup with immersion blender or food processor.
Julienne remaining zucchini. Sauté in remaining butter. Add to
soup.
CARROT DILL SOUP
  • 1/2 # butter
  • 2 large onions, diced
  • 5 # carrots,peeled and diced
  • 4 ribs celery, diced
  • 1 gallons chicken stock
  • 3/4 C. fresh dill, chopped
  • 2 tsp salt
  • 1/2 tsp black pepper
Pinch cayenne
Melt butter in pot. Add onion. Cook 10 minutes.
Add carrots, celery, stock, half of the dill, salt & pepper, and cayenne.
Bring to boil. Reduce heat, cover and simmer 40 minutes.
Allow soup to cool. (Blending hot soup may cause burns). Puree with blender or food processor. Add remaining dill.
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