recipes from Adrienne Asher
Hearty, filling, filled with layers of flavors, this is a delicious dinner soup that my sweetie created.
Spicy Vegetable-Bean Soup
6 servings
1 onion, chopped
3-4 cloves garlic, minced
2 celery stalks, chopped
3 carrots, chopped
2 potatoes, chopped
2 zucchini, chopped
4 cups low sodium vegetable stock
2 cans (14.5 ounces/each) diced tomatoes
2 cans (14.5 ounces/each) kidney beans … Read more
Last night my sweetie made this soup. Simple to make, beautiful to see, and delicious to eat!
Carrot Soup
Servings 4
1 onion, chopped
3-4 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 teaspoon white pepper
1 pound carrots, chopped
1 potato, chopped
4 cups vegetable stock
Cook onions and garlic in a few tablespoons of stock until onion … Read more
Hearty, meaty, and warming, lentil soup is my favorite soup for a cool, rainy Pacific Northwest evening.
1/4 cup vegetable broth, for sautéing (or olive oil)
My husband made this soup for dinner last night, and it filled our home with its spicy fragrance for hours. Try serving with chapatis. Delicious!
Curried Yam Soup
Yield: 4 servings
2 large yams, peeled, cut into 1-2″ pieces
1 large onion, diced
4-5 garlic cloves, minced
1 14-ounce can low-fat coconut milk
1 32-ounce carton low-sodium vegetable broth… Read more
This is the stock I use for savory dishes and recipe calling for beef stock. It has the deep, dark flavors needed for those types of dishes…it’s great for French Onion Soup
Deep Dark Vegetable Stock
Yield: about 1 gallon
1 ounce dried porcini mushrooms
1 cup dry white wine
1 cup hot water
1 yellow onion, diced
2 garlic … Read more
This recipe, from my dear friend Iumi, is my version of instant soup. I always have the ingredients in the pantry, and it’s been a lifesaver on more than one occasion. Try serving with chapatis.
Pumpkin-Ginger-Curried-Coconut Soup
Serves two
I can plain pumpkin puree
1 can low-fat coconut milk
1″ ginger, grated
2 tablespoons curry powder (more or less, … Read more