Soups/curried broccoli soup - Revision history

Zurving: Reverted edits by 117.169.1.225 (talk) to last revision by 74.78.117.16

2016-02-27T20:52:35Z

Reverted edits by 117.169.1.225 (talk) to last revision by 74.78.117.16

117.169.1.225: /* Step 2 */

2015-07-09T06:04:41Z

‎Step 2

74.78.117.16: Created page with "Serves: 4 Active Time: 20 minutes Total Time: 60 minutes From: http://www.vegetariantimes.com =Ingredients= 1 1/4 lb broccoli, trimmed 5 cups vegetable stock 1 cup cooked r..."

2014-03-05T23:22:38Z

Created page with "Serves: 4 Active Time: 20 minutes Total Time: 60 minutes From: http://www.vegetariantimes.com =Ingredients= 1 1/4 lb broccoli, trimmed 5 cups vegetable stock 1 cup cooked r..."

New page

Serves: 4

Active Time: 20 minutes

Total Time: 60 minutes

From: http://www.vegetariantimes.com

=Ingredients=
1 1/4 lb broccoli, trimmed

5 cups vegetable stock

1 cup cooked rice or millet

1 1/2 tsp. salt

1 tbsp. olive oil

1 medium onion, diced

2 medium cloves garlic, minced

1 tsp. curry powder

1 tsp. cumin

1/2 tsp. cloves

1 tbsp. lemon juice

1 tbsp. minced fresh ginger

1 pinch cayenne

=Directions=

== Step 1 ==
Peal broccoli stems with peeler, set florets aside.

== Step 2 ==
In large sauce pan, combine broccoli stems, stock, rice or millet, and 1/2 tsp. salt, and bring to a boil over high heat. Reduce heat to low, cover partially, and simmer 10 minutes.

== Step 3 ==
Meanwhile, in large skillet, heat oil over medium high heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in garlic, curry powder, cumin, cloves and cook, stirring until fragrant, about 1 minute. Add to soup, along with reserved florets, and bring to a boil. Reduce heat to medium-low, cover and simmer 15 minutes.

== Step 4 ==
Remove from heat, stir in lemon juice, cayenne, ginger and remaining salt. Puree. Let stand for 30 minutes before adjusting seasoning, rewarm over low heat.

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 Peal broccoli stems with peeler, set florets aside.
-Quiche is a very healthy meal that is quite cost efvectife1 small onion finely diced2 Rashers of bacon1 large or 2 small Tomatoes thinly sliced1 Cup of chopped baby Spinach6-7 eggs1/2 cup Tasty cheese shreddedSaute the onions and finely cut up bacon in a frying pan on lowish heat for 4-6 mins.Then spread out into a greased quiche tin.Spread out and mix in the chopped spinach and season with a very small amount of salt and a good bit of pepper.Pour over the eggs after they have been well beaten with a fork, making sure that the mixture gets into every nook and cranny of the bacon,onion and spinach.Lay the thinly sliced tomato on the top, pushing the slices a little way into the egg.Spread the cheese on top.Cook in a 170Deg oven for 20 minsPull out and check with a skewer that the egg mixture is cooked if not pop in for another 5 minsThis will give you 4 servings from a 10inch diameter quiche tin and all up will cost $8 approx or $2 a serve.The quiche will keep covered in the fridge for 2 days, and is great reheated
+== Step 2 ==
 == Step 3 ==