You Will Need

* 17 ½ oz potatoes
* 17 ½ oz ripe tomatoes
* 3 cloves of garlic, sliced , peeled and chopped
* 8 sprigs of fresh rosemary
* 3 1⁄3 fl oz olive oil
* 25 fl oz water , approximately
* salt and pepper , to taste
* 1 medium pan with lid
* 2 knives
* 1 chopping board
* 1 potato peeler
* 1 wooden spoon

Step 1:
Prepare the potatoes
Peel all the potatoes, dice them into small one and a half centimetre cubes and put them in a bowl of cold water.
Step 2:
Core and dice the tomatoes
Remove the eye of the tomato with a knife. This process is called “coring”. Now dice the tomato into small one and a half centimetre cubes. Repeat with all the tomatoes.
Step 3:
Cook the garlic and tomatoes
Warm the olive oil over a gentle heat in the pan. Add the chopped garlic to the pan and allow it to turn a slightly golden brown colour. Transfer the diced tomatoes into the pan and stir well. Increase the heat.
Step 4:
Add the potatoes
Drain the potatoes and add them to the pan. Stir the mixture and season with salt and pepper.
Step 5:
Add water and simmer
Pour enough water into the pan to cover the vegetables and then bring the soup to a boil. Cover and turn the heat down to a gentle simmer for thirty minutes or until the potatoes are soft.
Step 6:
Add the rosemary
Meanwhile, strip the rosemary leaves from the stalks and chop them. Add the rosemary to the pan. When the soup is nearly ready, adjust the water until you are happy with the desired consistency. Finally, season with salt and pepper.
Step 7:
Serve
Drizzle some olive oil over the top of the soup and serve immediately with fresh, crusty bread.

* 1/2 cup applesauce
* 1 tablespoon brown sugar
* 1 tablespoon ground coriander
* 1 teaspoon ground cayenne pepper
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cloves
* 1/2 teaspoon dried rosemary
* 1/2 teaspoon dried sage
* 1/4 teaspoon dried thyme
* 1 pinch asafoetida powder (optional)
* 1 (15 ounce) can black beans
* 1 (6 ounce) can tomato paste
* 2 cloves garlic, minced
* 1 onion, chopped
* 1 yellow squash, chopped
* 2 carrots, chopped
* 1 sweet potato, peeled and diced
* 1 cup chopped fresh mushrooms
* 1 quart water, or as needed

Method

In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.

* 1 tablespoon butter
* 1 cup diced carrots
* 1/4 cup chopped onion
* 1/2 teaspoon grated fresh ginger root
* 1/4 cup cubed potatoes
* 2 cups vegetable broth
* 2 1/2 tablespoons chopped fresh dill
* 1/4 cup heavy cream
* salt and pepper to taste

Method

1. Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
2. Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.

* 4 large carrots, cut into 1 inch pieces
* 1/4 large onion, chopped
* 1 quart vegetable broth
* 1/2 cup chopped fresh cilantro

Method

1. Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
2. Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

* 3 cups vegetable broth
* 2 tablespoons uncooked white rice
* 1 bunch sorrel, stemmed and rinsed
* 1/2 cup heavy cream
* salt and pepper to taste

Method

1. In a large saucepan bring vegetable broth to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
2. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.

* 1 pound fresh mushrooms
* 1/4 cup margarine
* 4 green onions, thinly sliced
* 3 cloves garlic, chopped
* 1 teaspoon chopped fresh thyme
* 2 tablespoons all-purpose flour
* 4 cups vegetable broth
* 1 cup light cream
* salt and pepper to taste
* 1 sprig fresh thyme leaves
* 1 tablespoon chopped fresh chives

Method

1. Thinly slice the mushroom caps, discarding the stalks.
2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

* 1 medium head cabbage, chopped
* 1 onion, chopped
* 3 large carrots, chopped
* 3 stalks celery, chopped
* 3 tomatoes, chopped
* 16 ounces frozen green beans
* 2 (1 ounce) packages dry onion soup mix
* 6 cups water

Method

Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.

1/2-1 cup onion, chopped.
2-5 cloves garlic, chopped.
1 1/2 cups mushrooms cut into halves or quarters.
2 sliced carrots
1 cup green beans
2 cups chopped squash ( I use Tatuma squash)

2 cups canned tomatoes or 4 to 7 fresh tomatoes and 1/2 cup water
One can (29 ounces) hominy
pinch salt
2 teaspoons each (more or less) cumin and oregano
black pepper to taste.
Fresh cilantro to taste (3-6 Tablespoons, shredded)

Method

Brown the onions and garlic in a little oil.
Add the vegetables to the browning onions and garlic.
Add the tomatoes and cook until vegetables start to soften (about 10-15
minutes).
Add the seasonings. Add the hominy.
Cook until all vegetables and the hominy are soft (another 10-15 minutes).

1 1/2 pt Vegetable stock
1/2 pt Dry cider
2 oz Short-grain brown rice
Salt & pepper
2 ea Lemons, juiced, rind grated
2 tb Chives, snipped
4 ea Thin lemon slices to garnish

Method
Simmer the stock, coder & rice in a covered pot with salt, pepper & lemon rind for 40 minutes. Puree & return to the pot. Mix in the lemon juice & simmer gently. Cool & skim any fat that might appear on the surface. Chill.
To serve, scatter with the chives & garnish each bowl with a slice of lemon.

4 cups onion, peeled and chopped
2 cups garlic, peeled and chopped
2 Tbs. olive oil
2 Tbs. butter
1 1/2 quarts chicken broth
parsley stems, thyme sprigs and bay leaf, tied together
2 cups old French Bread, torn into 1/2-inch pieces
1 cup half and half cream
Salt and pepper

Method:

In a large heavy pot, saute onions and garlic in butter and oil. Stir frequently over low to medium heat for about 30 minutes.

Tie parsley stems, thyme sprigs and bay leaf together with string.

Add chicken broth and herb bundle to pot and bring to a boil. Stir in bread cubes and simmer 10 minutes, until bread is soft.

Remove herb bundle and puree soup in blender. Strain through medium sized strainer.

Heat and whisk in more chicken broth if the soup is too thick. Add half-and-half. Season to taste with salt and pepper.