Discussion Board

My recipes are all stuff I make up on the fly--mostly similar to Jeff's Fast Food DVD recipes, although of late I've used more fresh and less frozen veggies.

This one was particularly good. Please note that I don't measure. If you have to have measurements, sorry!

Chop and saute in water:

1 onion
mushrooms (whatever kind you like)

Add spices--I used turmeric, garlic, cumin, coriander, and a little cayenne pepper).

When halfway cooked, add the following:

chopped red cabbage
chopped butternut squash
1 can no-salt added chopped tomatoes
1 can no-salt added beans (I used garbanzos but any would do)

While that's cooking, nuke some Yukon gold and sweet potatoes. Cook them until they are done but still firm. Chop.

When squash and cabbage are cooked to nearly where you want them (20 min or so for me), add the potatoes. Add a little balsamic vinegar. Cook another few minutes and serve! Good as it is or over rice.

I liked the combo of the butternut and the taters. I may never make it exactly that way again, LOL, but figured I'd pass on a winner!

NOTE: I tend to like big pieces of things in my soup, so my taters, squash, cabbage etc. are all chopped pretty large. You can make them smaller if you prefer--they will cook more quickly that way (and you could chop the taters and put them in without nuking if you made them smaller and it would still be done pretty quickly).

That sounds GREAT! Thanks for sharing! I am trying to find quick and easy things to get my recipe book started and this is perfect.
Thanks!! Amy

MMm, yummy. Sounds lie it would be sweet with the butternut and sweet potato. Now that it is snowing like crazy here, I would add a little heat with a can of diced chillis. Thanks for sharing

Kris

Note the cayenne pepper, LOL!

That sounds yummy and just the thing to make with some of the cabbage I bought.

My brother just passed this one on to me; I've tried it and it is indeed "really good soup".:


SWEET POTATO SOUP
Prep time: 15 minutes Cooking time: 30 minutes Serves 6

1 tbsp. water
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped carrot
1/2 cup coarsely celery
1 garlic clove, minced
1/4 tsp. salt
2 cups vegetable broth
2 large sweet potatoes, peeled and coarsely chopped
1 medium Irish potato, peeled and coarsely chopped
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg

In a large saucepan saute the onion, carrot, celery, garlic and salt in
the water for 5 minutes. Add the vegetable broth, 1-1/2 cups of water, sweet potatoes and potato. If necessary, add additional water to cover the vegetables. Bring to boiling; reduce heat and simmer about 15 minutes
or until the potatoes are tender. Remove the saucepan from the heat.
Stir in the cinnamon and nutmeg. Pour half of the hot potato mixture
into a blender container, cover and blend until smooth. Pour it into a
serving bowl. Repeat with remaining mixture. Season to taste with salt
and black pepper, and serve hot.