Simple Feasts

hellyeahrecipes:

Hearty Tomato Soup

• 2 tbs olive oil
• 1 medium onion, chopped
• 5 cloves of garlic, roughly chopped
• 1 kg plum tomatoes or any other juicy tomato, quartered
• 1 tsp dried basil powder
• 4 cups vegetable stock
• 1 tsp sugar
• salt, pepper and red chili flakes to taste
• handful of chopped parsley to garnish

1. Heat oil in a saucepan and add onion. Once it starts to get translucent, add chopped garlic. Stir for a few seconds before adding tomatoes, basil powder, vegetable stock, sugar, salt, pepper and chili flakes. Simmer half covered for about 40 minutes. Keep an eye on the stock- of it starts to dry up, you can add more.
2. Pulse the broth using a hand blender until smooth. Garnish with parsley and serve hot with garlic bread.

(Source: )

tastyplan:

I have been a bit uninspired lately. I apologize. Don’t get me wrong, I have so many things to be grateful about; a new town, a new job, new expectations, and this blog. There is something missing though, something is just not there… and what bugs me is that I cannot put a finger on it….

hello-healthy-life:

Pumpkin Soup

Ingredients (makes around 4 servings):

• 1 onion
• 1-2 tsp oil (i used pumpkin seed oil)
• 1/2 a red kuri squash (or about 2 pounds of any pumpkin)
• 5 very small potatoes
• about 1 tsp granulated vegetable broth  

Instructions:

Chop the onion roughly, heat oil in a pot and sautée the onions. Cut the potatoes and the pumpkin into around 1-inch-thick pieces and roast them gently with the onions. After some minutes, add enough water to cover the vegetables and taste with vegetable broth, cook for about 30 minutes until the potatoes and pumpkin are smooth and puree until the soup is creamy. Taste with salt and pepper (curry also goes very well with this soup)

Someone asked how many calories this soup has: approximately 500kcals for the whole recipe (i didn’t weigh my ingredients, so i had to value a bit). so it’s a really guilt-free meal!

cherylab:

Garden Vegetable Soup

Ingredients

• 2/3 cup sliced carrots
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 3 cups of reduced sodium vegetable broth
• 1-1/2 cups diced green cabbage
• 1/2 cup green beans
• 1 tablespoon tomato paste
• 1/2 teaspoon basil (dried or fresh)
• 1/4 teaspoon salt
• 1/2 cup diced zucchini

Directions

1. spray large saucepan with non-stick spray. Saute carrots, onions, and garlic over medium heat until softened, about 5 minutes.
2. Add Broth, cabbage, green beans, and tomatoe paste; simmer, covered about 15 minutes or until beans are tender. stir in zucchini and let cook for about 4 minutes. Serve hot and garnish with basil.

Nutritional Information (serves 4): 42 calories, 0.5g fat, 0mg cholesterol, 658mg sodium, 9g total carbs, 2g fiber, 4g sugars, 2g protein

(Source: livehappyandhealthy)

mydeliciousrecipe:

MISO SOUP (ONLY 10 MINUTES)

Ready in 10 minutes! Remember, you don’t want to boil the miso paste — add it at the end with the heat off to avoid a gritty texture.

serves 4
4 cups water
1 1/2 teaspoons instant dashi granules
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tablespoons chopped green onion

1. Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.

2. In the meatime, Spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.

3. Turn the heat off, add the miso paste to the pot and stir well. Top with green onions and serve immediately.

4 cans black bean

1 gal. chicken stock

2 med. onions, chopped

2 c. celery, chopped

1 c. pepper, chopped

1 c. raw rice

1/3 c. apple vinegar

1 tsp. cumin

1 tsp. red pepper flakes

1 tsp. cayenne pepper

1 tsp. salt

1 tsp dried basil

1/2 tsp. pepper

10 pieces of bacon, chopped

1. Warm beans in large stock pot, about 10 min..

2. Add stock, rice, dry spices and vinegar, bring to a boil..

3. Add bacon, celery, onions and pepper.

4. Turn down heat, simmer until vegetables and rice are tender (about 1/2 an hour - 45 min.)