Posts Tagged ‘soup stock’

Zoom Class on Soups & Stews: Friday, Jan. 15th @ 10:30 am EST–PLEASE COME!

Monday, January 11th, 2021

Dear Readers,

My next class of Kitchen Nutrition is this Friday @ 10:30 a.m.

 

Join Winter Cooking Zoom Class on Friday, January 15 at 10:30 am
https://us02web.zoom.us/j/89407280194

Meeting ID: 894 0728 0194
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Meeting ID: 894 0728 0194
Find your local number: https://us02web.zoom.us/u/ktC4yXNf4

NOTE: I have purchased a webcam so I will be working in the kitchen where you can watch me cut veggies for a stew and puree a soup in the blender. Our host, Judy, has been practicing with me to focus the camera correctly, but I still may be a little shaky, since I am not a videographer!

I will be discussing how I make soup stock, followed by a kitchari  (Indian) stew and a pureed soup. If time, I will also make a clear soup.

The class is free and the recipes are from my website, www.menupause.info.

Please join us from 10:30 am- 11:45 am (longer or shorter depending on your questions and comments. )

Below is a picture of the Indian stew called Kitchari. According to Ayurvedic practitioner  John Douillard, this is the first food given to infants in Indian when they are weaned from their mother’s breast because it is a complete dish with all the necessary nutrients needed by infants. This will be one of the recipes.

 

Kitchari for ZOOM class

Here is the link again:

Join Winter Cooking Zoom Class on Friday, January 15 at 10:30 am
https://us02web.zoom.us/j/89407280194

Meeting ID: 894 0728 0194
One tap mobile
+19292056099,,89407280194# US (New York)
+13017158592,,89407280194# US (Washington D.C)

Dial by your location
+1 929 205 6099 US (New York)
+1 301 715 8592 US (Washington D.C)
+1 312 626 6799 US (Chicago)
+1 669 900 6833 US (San Jose)
+1 253 215 8782 US (Tacoma)
+1 346 248 7799 US (Houston)
Meeting ID: 894 0728 0194
Find your local number: https://us02web.zoom.us/u/ktC4yXNf4

 

 

Sweet Potato/Cauliflower Soup

Wednesday, November 6th, 2019

In 2007 I posted this soup called Cauliflower/Sweet Potato Soup. I made it recently and this version is even easier than the one I posted. Since sweet potato is the main ingredient, I switched the title around and streamlined the preparation.

P.S. I had hoped to post this in time for Halloween, but my husband decided to paint the den and I had to move to another room and things became too unwieldy.

Utensils: 2 qt. saucepan, paring knife, colander, blender/food processor
Prep. Time/Cook. Time: About 30 minutes
Categories: Vegan, Gluten Free, No Added Sugar

Ingredients

One large, organic sweet potato, scrubbed and cut into chunks
About 1/2 organic cauliflower
Soup stock or water
Pumpkin spices
Pumpkin Seeds for garnish

Directions

  1. Place scrubbed and cut veggies into a 2 quart saucepan with about 1 1 2/ cups water. Bring to a boil and then simmer for about 15 minutes, or until potatoes can be pieces with a fork.
  2. Strain and place veggie water back in pot. Allow veggies to cool.
  3. When potatoes are cool enough handle, remove skins and place skins  in compost. Place veggies in blender or food processor. Add cauliflower and pumpkin spices to taste and enough soup stock to puree, adding more if needed to your desired consistency. (You may want to do this in two batches if blender head is small.)
  4. Place soup back in pot to heat for serving or in container to refrigerate. When serving, add something green, like pumpkin seeds, for garnish.

Yield: Two to four servings, depending on if you want a cup of soup or a bowl of soup.