Cold Spicy Vegetable Soup Take A Look No Cook Food

SPICY VEGETABLE SOUP

Steps:

• Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
• In a large stock pot saute onion in vegetable oil.
• Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
• Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
• corn, green beans, bay leaves and stock.
• Add water if needed.
• Bring to a boil and then simmer for two to three hours.
• The last hour simmer with a lid on stock pot.

SPICY VEGETABLE SOUP

Steps:

• Heat the butter or oil in the pot and add the diced onions. Cook, stirring occasionally, for 10-12 minutes until the onions begin to brown and soften.
• Add the garlic and hot cherry peppers to the onions and cook for 1 minute until fragrant.
• Pour in 1 cup of the vegetable stock and scrape up anything stuck to the bottom. Add the remaining 5 cups vegetable stock and bring to a boil.
• Add the tomatoes, beans, potatoes, thyme, and season liberally with salt and pepper. Bring to a boil and then reduce heat and simmer for 30-40 minutes or until the potatoes are cooked through. Taste and season again to your preference.
• Right before serving, add the fresh or frozen peas to the pot and cook for 3-5 minutes or until they are bright green and cooked through.
• Ladle the soup into bowls and garnish with parmesan cheese, if desired. Enjoy!

SPICY VEGETABLE SOUP

Steps:

• Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
• Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
• Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
• Add salt and soy sauce to taste; stir in lemon juice just before serving.

POSOLE, TEX-MEX STYLE

Steps:

• Heat vegetable oil in deep kettle.
• Brown the pork and chopped onion in oil.
• Add remaining ingredients and simmer for several hours.

COLD VEGETABLE SOUP

Steps:

• Put all ingredients in a blender. Begin briefly on ice crusher mode to break up the strawberry and peas--I wouldn't go beyond 30-45 seconds.
• After frozen items are broken up, add the spices. Feel free to experiment with whatever flavors strike your fancy.
• Switch to pulse mode, and then alternate between pulse and blend until the drink is thick enough to suit.
• When done, pour soup into a bowl and garnish with flax seeds(they can be sprinkled on top, or mixed in thoroughly for an added crunch).
• The ingredient amounts are approximations, so feel free to add a little more of this or a little less of that if it seems necessary.
• If you want a more substantial soup, want increase fiber intake, or accidently added too much liquid, try adding a tablespoon or two of ground flax seeds during the pulse & blend stage.

PASTA WITH SCALLOPS

Steps:

• Heat oil in large skillet.
• Add shallots and garlic, saute 1 minute.
• Add scallops, saute for 2 minutes each side.
• Remove and keep warm.
• To skillet, add chopped tomato, tomato sauce,and seasonings.
• Bring to a boil, boil for 1 minute.
• Add scallops and heat thru.
• Serve over pasta.

COLD, SPICY, VEGETABLE SOUP (TAKE A LOOK NO COOK)

Steps:

• Put all soup ingredients into blender and blend till smooth.
• You can serve as is or chill for an hour.
• Top with 1 teaspoon of a mixture of every finely diced tomato, celery, and onions or herbs like basil or cilantro, and lime slices and serve in a margarita glass.