Eaten Up

Category

Pearl Barley and Veggies

Barley is so filling in a good sense. Boil a cup of veggie broth, half a cup of pearl barley, turn in some chips off the old turnip, half a roughly chopped tomato, half a stem of celery. Boil for a few minutes then bake at 350 degrees for an hour.
Beside that is 1/2 a […]

Golden Carrot Soup

It’s yesterday’s recipe, but with a pureeing until it’ creamy. It changes the flavor, making all that carroty-goodness nest between the taste buds.

Golden Carrot Soup
1 plum tomato
1/2 cube of veggie bouillon
1/4 cup unsalted butter
1/2 medium mild onion
4 1/2 cups water
2 1/2 cups sliced carrots
1/4 cup jasmine rice
1 leek chopped
Cook the first 4 ingredients until soft. […]

Thai-ed Up

Protein craving: 4 or 5 strips of bacon, some canned tuna, lettuce, pepper, cucumber on a bun.Beside it a thai soup made with A Taste of Thai, Tom Ka Soup mix, vegetable broth, coconut powder and chopped parsnip cooked in.

Apple-Winter Squash Bisque

A lovely bit of warm soup. It’s based around a packet of A taste of Thai Tom Ka Soup Mix flavoring (with galanga ginger, lemon grass, green chili, coriander root, onion powder, coriander seed, kaffir lime peel and leaves).
1 lb of squash (1/2 a long one, peeled and chopped)
1/4 large onion
3 cups veggie […]

Baked Potatoes and Borscht meets Minestrone

Picture it if you will. Because you will have to since my iPhotos crashed mid-transfer (again).
Thinly sliced potatoes baked on a black pan, sprinkled with a little sea salt, some ground kelp and oregano. Some lightly boiled broccoli and the rest of that flavorful minestrone soup of yesterday that makes me feel as though […]

LMAO Soup

Chopping purple cabbage into minestrone soup is apparently a non-non.
This would be a don’t try this at home — unless you love purple mushrooms, blue pasta and strikingly clashing grey-orange carrots.
The brown lentils and savory looks relatively unaffected in color. Good for the palate if you can take the palette.
And some fruit salad of […]

Soup of Memories

Memories restaurant has a wonderful menu. Their special was curried cream of squash soup with their pumpernickel bread. It’s $5 and for the quality of food, as satisfying as a $60 meal.