| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Vegan | Veglife1 | 6 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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