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Archive for the ‘soups’ Category

Vegetable & Corn Chowder

Posted by kathleenerindavis on February 28, 2009

Making soup has always seemed rather daunting to me, and I’m not exactly sure why. But a few of my friends have been making soup this winter, so I followed a recipe from my favorite cookbook (a giant phonebook-like Vegetarian cookbook I found on the street) It turned out really well. Here’s the recipe:

1tbsp veg oil
1 red onion, diced
1 red bell pepper, diced
3 garlic cloves, crushed
1 large potato, diced
2 tbsp flour
2.5 cups milk
1 1/4 cups veg stock
1 3/4 oz broccoli florets
3 cups canned corn, drained
3/4 cup cheddar cheese, grated
salt and pepper
1 tbsp shopped cilantro to garnish

1) heat the oil in a large saucepan. Add the onion, bell pepper, garlic, and potato and saute over a low heat, stirring frequently, for 2-3 mins.
2)Stir in the flour and cook, stirring for 30 secs, Gradually stir in the milk and stock.
3)Add the broccoli and corn. Bring to a boil, then reduce heat and simmer for 20 mins.
4) stir in the cheese and season.

(I started a thing in this cookbook where I give the recipes a star rating, based both on taste and ease of cooking. Out of a possible 5 stars, this got a 4)

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Tomato Basil Soup

Posted by Hilary on January 4, 2009

This is a simple recipe, with few ingredients, but is very tasty.

Step 1:

Cut up (into large chunks) and seed 4 tomatoes. You can peel them if you’re ambitious, but it’s not necessary. Put them in a pot with 4 cups of tomato juice and simmer for 30 minutes.

Step 2:

Use a blender, hand blender, or food processor to blend the mixture with fresh basil (14 leaves or in Hilary math, a whole package).

Step 3:

Return to stove top on low heat, add a cup of heavy whipping cream. You can also add a bit of butter, but I tend to leave this part out. Whatever you do, don’t let this boil. Season to taste with salt and pepper.


Eat on its own, or if you’re in the mood for some cheese, do the following:

Take some baguette bread and make “grilled cheese” with fresh¬†mozzarella¬†and basil leaves. Dip.

This has been a short and lazy post. KK, it really is your turn now.


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