Potage 101

Ingredients

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4 cups peeled and coarsely chopped mixed vegetables (onions, carrots, celery, collard greens, turnip, broccoli potato etc).

4 cups chicken or vegetable broth.

1 C. thyme.

1 C. curry powder.
Bay leaf.

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Preparation

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• Place the vegetables in a large saucepan.

• Add the same volume of broth.  

• Cook until the vegetables are tender.

• Remove the bay leaf and pass through the food processor.

• To make a velvety vegetable cream, add ½ cup milk of 5% cooking cream or soy beverage.

• To vary your soups, make the mixture by choosing a vegetable in larger quantity; ex : ¾ carrots, an onion and a potato.

 

Note :Soups are a great opportunity to pass your dehydrated lettuce leaves, your green onion tails, your parsley leaves or your celery leaves.

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