Soups/curried broccoli soup
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.
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 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.
