Monday, October 19, 2015

Soup's on the Sideline

Broccoli Potato Soup, Mushroom Pizzas and Tropical Fruit are on the menu for "Sideline Meat" Monday.  Both the broccoli and potatoes are from the Farmers Market.  The tomatoes and oregano are from my back deck harvest.

Broccoli Potato Soup

(Serves 3)

Saute onion and celery in buttery spread.
1 small onion, diced
1 celery rib, diced
1 tablespoon Earth Balance Buttery Spread

Add flour and seasonings.
Fresh ground pepper
Dash of salt
2 tablespoons flour

Stir in broth, potatoes and parsley.  Bring to a boil;  lower heat and simmer for 25 minutes. 
1 1/2 cups low sodium vegetable broth
6 small potatoes, peeled and diced
2 tablespoons fresh parsley, snipped

Process broccoli in a food processor.  Add to simmering soup along with milk.
1/2 broccoli head, stems peeled
1 cup soy milk
Simmer for 10-15 minutes.

Garnish with toasted ground pepitas and shredded cheese (can us a vegan cheese).

I love this Lekue Steamer case in which foods cook in the microwave in just a few minutes.  The recipe is from the Lekue cookbook. 

Mushroom Pizzas

(Serves 2)

Using a grapefruit spoon, hollow mushrooms.
10-12 button mushrooms, stems removed

Mix tomatoes, oregano, cheese, tomato paste and seasoning.
1/3 cup tiny garden tomatoes, quartered
3 sprigs fresh oregano, snipped
3 tablespoons mozzarella cheese, shredded
2 teaspoons tomato paste, no added salt
Dash Italian seasoning
Spoon tomato mix into mushroom caps.

Place 1 tablespoon water in bottom of steamer case.  With stuffed mushrooms on the steamer tray, close lid and microwave for 3 minutes.

Enjoy the evening and the week ahead! 




No comments:

Post a Comment