Souperlicious: Quick and Easy Plant Based Soups and Stews

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Do you love soup or want to test drive a plant based diet?

What better way to get your feet wet than with some quick and easy soups.
Try Chunky Vegetable and Black Bean Chili, Caribbean Tofu Stew with Lime-Cilantro Rice, Spicy Red Lentil or how about a rib sticking Roasted Butternut Squash Soup with Pear and Sage Croutons, perfect for a winter day. And don’t forget summer meals too. Yes, they’re perfect for soups like Chilled Minted Fruit or Cool as Cucumber. Maybe you’re even on a diet and want to give the new souping trend a try.

Here’s a sample recipe from Souperlicious

Leek and Potato
Ingredients
3 tablespoons unsalted butter
3 leeks, washed well and sliced
4 medium sized potatoes, peeled and cubed
1 teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
2 cups vegetable stock
In a large saucepan and over medium high heat, melt the butter and add the leeks and potatoes.
Stir well so the vegetables get coated with the butter and then add the salt, pepper and thyme.
Cook for about 5 minutes until the seasonings get incorporated into the leeks and potatoes.
Slowly add the vegetable stock and simmer for about 20 minutes.
Take the pan off the heat and let the mixture cool and then put it into a blender and pulverize it.
Return to the saucepan and reheat. Serve immediately.
Serves 4.

By clicking on the buy button and for just 99 cents you can be on your way to making quick and easy soups that are sure to please the whole family.

Pages: 74

Format: Kindle Edition

Release: January 22, 2017

Souperlicious: Quick and Easy Plant Based Soups and Stews

Emma Mitchell

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Pages: 74

Format: Kindle Edition

Release: January 22, 2017

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Souperlicious: Quick and Easy Plant Based Soups and Stews

Souperlicious: Quick and Easy Plant Based Soups and Stews

Souperlicious: Quick and Easy Plant Based Soups and Stews

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