olive oil
1 large onion, finely diced
3 cloves garlic, minced
4-5 potatoes, peeled and diced
1 1/2 cups stock
2 cups milk**
2 zucchini, grated
salt and pepper to taste
Saute onion in some oil until soft. Add garlic and cook 2 minutes. Add potato and stock, bring to a boil. Reduce heat and simmer 25-30 min or until potatoes are cooked. Add milk and zucchini. Cook on low for 10 minutes.
Remove from heat and let stand for ten minutes. Puree soup in the pot with a hand held blender. Season with salt and pepper. Garnish with cheese and croutons.
**For vegan friendly simply sub with a milk alternative
(Source: happytaters.blogspot.com)
- 2 tablespoons olive oil
- 3 large leeks (1 1/2 pounds), white and light green parts coarsly chopped
- 1 medium clove garlic, minced
- 4 small Yukon Gold potatoes (1 1/2 pounds), peeled
- 5 carrots (9 ounces), peeled
- 2 1/2 cups vegetable stock or low-sodium vegetable broth
- 1 1/2 teaspoons salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
- 2 cups whole milk (Subsitute with your choice of non-dairy ‘milks’ I think coconut milk might pair well with this)
- 3 tablespoons snipped fresh chives
Directions:
- Divide the carrots and potatoes. Cut half the potatoes into small chunks and half the carrots into 1/4-inch thick rounds. Reserve the remaining potatoes and carrots.
- In a dutch oven or stock pot, heat the oil over medium heat until shimmering. Add the leeks and garlic, cover, and cook, stirring occasionally, until wilted, about 10 minutes. Add the cubed potatoes, sliced carrots, stock, salt, pepper, and two cups of water. Bring to a boil, then simmer until vegetables are tender, about 20 minutes.
- Remove from heat and stir in the milk, then transfer to a blender to puree until smooth. Season to taste with salt and pepper. If desired, chill in the refrigerator, or return to the heat to warm through.
- In the meantime, bring a saucepan of salted water to boil. Cut the remaining potatoes and carrots into fine matchsticks and blanch them in the water until just tender, 2-3 minutes. Drain and, if serving the soup cold, shock them in cold water. Otherwise, add them to the soup.
- Serve the soup in shallow bowls with the vegetable matchsticks and snipped chives.
(Source: seriouseats.com)
Ingredients:
- 1 cup quinoa
- 1 1/2 cups cold water
- 2 cups (1 can) cooked black beans. If using canned beans, drain and rinse well
- 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
- 2 garlic cloves, minced, OR 1 tsp garlic powder
- 1/2 cup chopped celery
- 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
- 1 cup chopped fresh yellow or green beans
- 1/2 cup red pepper, diced
- 1/2 cup green pepper, diced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 medium ripe tomato
- 1 cup chopped cucumber
- 1/4 cup sliced olives
- 2 Tbsp chopped fresh cilantro or basil
- 1/4 cup chopped scallions
Dressing:
- 3 Tbsp freshly squeezed lime juice (juice of 1 lime)
- 2 Tbsp olive oil
- 1/2 tsp salt
- Fresh ground pepper
Directions:
- The quinoa can be made ahead of time and refrigerated
- Rinse quinoa and drain through a large fine mesh strainer
- Place in a 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
- Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes
- Remove from heat and allow to sit 5 minutes covered
- Fluff quinoa gently with a fork and set aside to cool
- If using canned beans, drain, rinse and set aside to drain
- Sauté jalapeno, fresh garlic, in 1 tsp olive oil until garlic is slightly browned
- Add the celery, carrot, green beans, green & red peppers and sauté 5 minutes
- Add the cumin and coriander, cook and stir 2 minutes
- Blend dressing ingredients with a whisk or shake in a jar
- Add quinoa, black beans, sautéed veggies, tomatoes, cucumber, fresh minced cilantro or basil, scallions, to a large bowl
- Pour on dressing and stir gently to combine. Adjust salt and pepper to taste
- Serve quinoa salad warm, or cover and chill
(Source: savvyvegetarian.com)
