Free Recipe Neli s Pumpkin And Leek Soup
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Neli s Pumpkin And Leek Soup Recipe
1 lg Or 2 small leeks
White and pale green only
Sliced and rinsed well
1 Rib celery; finely sliced
1 Clove garlic; chopped
1 Green bell pepper; chopped
1 ts Grapeseed oil
1 ts Butter or margarine
1-1/2 c Chopped fresh tomatoes
5 c Vegetable stock
OR 5 Cups water
Plus1 tablespoon
-chicken-flavored
Bouillon powder
1-1/4 lb Pumpkin or winter squash
Peeled and seeded
Cut into 1/2-inch cubes
1/2 ts Oregano
Salt and freshly ground
-pepper; to taste
Chopped parsley
Neli s Pumpkin And Leek Soup Preparation
Makes 6 servings My mama is quite the best soup maker I know, providing bowlfuls of nourishment and comfort at a moment”s notice. This meal-in-a-bowl is typical of the hearty pumpkin soups of her native Argentina. 1. In a large nonstick saucepan over medium heat, saute leeks, celery, garlic, and bell pepper in oil and butter. Cook for about 5 minutes, stirring occasionally. Add tomatoes, and cook, stirring often, for about 5 minutes, until tomatoes have collapsed. 2. Stir in stock, pumpkin, oregano, salt, and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to medium, and simmer until pumpkin is very tender, about 20 minutes. 3. Using a potato masher, mash lightly to break up vegetables slightly. Ladle into bowls, and sprinkle with chopped parsley, if desired. LACTO/VEGAN PER SERVING: 81 CAL (22% from fat), 2g PROT, 2g FAT, 10g CARB. 359mg SOD, 2 mg CHOL, 3.5g FIBER By Karen C. Greenlee <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 47 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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