| 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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