Recipe For The Week 04/08/2017
This is an Italian vegetable soup
This is a rich, smooth and creamy soup that is sure to please even the non-veggie eaters. Ginger and Curry spices add wonderful flavors to this soup and the herbs (thyme and chives) are perfect compliments to the carrots. Serve it as a meal, or as a first course to large elegant dinner. It is easy to make, healthy and will definitely make a memorable meal.
6 large , chopped carrots 1 medium onion, chopped 2 celery stalks (with leaves), chopped 1 cup butternut squash, chopped (Note: can also use 1 cup chopped potato) 1/4 cup butter 3 cups chicken or vegetable broth 1 1/2tsp ground ginger 1 tsp thyme 1 tsp curry 1/4 cup !light cream 1/2 cup light sour cream Salt/pepper to taste Fresh chopped chives for garnish Directions: In a large saucepan, heat the oil and add the onions and garlic. Cook the onions/garlic for about 5 minutes, or until softened. Add the tomatoes, broth, wine, bay leaves, carrots, zucchini, celery, bring to a boil and cook (simmer) for 15 minutes. Add the pasta and cook for another 10 minutes or until the pasta is just done. Add the beans, spinach, dried herbs, salt and pepper. Return to a low boil and cook for about 5 minutes or until the spinach is done. Remove and discard the bay leaves. Serve hot with the grated cheese sprinkled on top of each serving.