Best Bet Recipes

BEST BET RECIPES BOOK
Soups

3 cups carrots, chopped, 1 potato cut in chunks
2 onions chopped
3 Tablespoons ginger, minced or grated
8 cups chicken or vegetable stock
1 Tablespoon olive oil

Method:
Saute onions and ginger in olive oil until onion is softened, 4-5
minutes.
Meanwhile cook carrots and potatoes in stock for about 20
minutes. Add
onion mixture to carrot mixture, and simmer for 5-10 more
minutes.
Blend completely. Add salt and pepper to taste. Add a sprinkle
of
nutmeg if
desired. Serve- garnish with cilantro , or parsley, or lemon peel,
or
chopped green onion.

COMMENTS: It dosn't sound like much, but it's really good, nice
and
gingery. Very easy. Goes with anything. - Sheilah

Broccoli soup - Julia Williamson

1 head of broccoli separated into florets
1 med onion, chopped
one or two small potatoes, roughly chopped
Vege stock cube (or not, read the labels!)(I used to use chicken
stock - but
now I don't bother at all....)
pinch of salt
Seasoning to taste

Method
Throw the broccoli florets, chopped onion and potatoes into a
pot of water.
Add stock cube and pinch of salt (optional).
Boil it all until veges are tender, then blend it all to a puree,
adding more
water if you like, according to how thick you like your soup. (You
can heat
the chopped onion in some oil in a pan until tender first, then
add
add all
the veg and other bits to boil....I tend not to do this as I like to
keep the fat
down)

Carrot and Parsnip Soup - Julia Williamson

four or five large carrots, chopped
1 large onion, chopped
1 parsnip, chopped
good pinch of ginger
small pinch of curry powder
pinch of salt to taste

Method is exactly the same as Broccoli soup.

COMMENTS: I love these because they are simple no fuss and
and I'm not
a great or innovative cook! I like to keep the consistencies thick
-
but my
husband likes them thinner and more watery.... up to you,
really... I'm sure
the cooks among you will add and improve on these (please!!) -
Jules.

Middle Eastern vegetarian soup - Chet Day

2 Tablespoons olive oil
2 medium carrots, peeled and chopped into small pieces
1 large onion, chopped
2 cloves garlic, crushed
2 Tablespoons grated fresh ginger
2 medium potatoes, peeled and diced into 1/2-inch cubes (I
leave the peels
on, as I enjoy the rustic flavor and texture)
4 medium tomatoes, chopped
1 cup finely chopped coriander leaves
7 cups water
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin

Method
Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and
ginger over
medium heat for 8 minutes. Add potatoes, tomatoes, and
coriander leaves
and stir-fry for another 5 minutes. Add remaining ingredients
and
bring to
boil.
Cover and simmer over medium-low heat for 1 hour or until the
vegetables
are well-done. (Serves from 8 to 10)

Total Calories Per Serving: 87 Fat: 4 grams(Total)

Ingredients:

A bit of olive oil
25g gluten-free flour (eg rice flour)
1 onion, finely chopped
250g pack of spinach, washed and shredded
750 ml chicken stock
2 oranges, segmented
qtr tsp nutmeg
salt/ freshly ground pepper

Method
1. Fry onion in olive oil until soft, stir in the flour, cook 1-2
minutes.
2. Add the stock a little at a time, and bring to boil
3. Stir in the spinach, orange segments, nutmeg and seasoning
4. Pour into liquidiser and blend for 1 minute until soft. Adjust
seasoning/
serve.

- Brian
I loved this- we had it yesterday for lunch. Adapted from a Tesco
recipe
on the back of a packet of fresh spinach. - Brian

Tomato, Roasted Pepper and Orange Soup - The man from Del Monte

Method:
Serves 2-4 Into an oven proof dish place 3 red peppers, halved,
and drizzle
with olive oil. Roast in a hot oven, when cooi remove skin and
chop.

Fry I chopped onion in 2 tablespoons olive oil, add a 400g tin
chopped
tomatoes, the prepared roasted peppers, 300ml (/2 pint)
vegetable stock, a
handful torn fresh basil leaves and 2 level teaspoons sugar.
Season well
Cook for 20 minutes and liquidize.

Add 200ml (7 fl oz) Del Monte Orange Juice Original, heat gently
and
serve. For a icher flavour add a litUe cream prior to serving.

End