by Kathleen Keating
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Bountiful RecipesRecipes from Souper Heroes for organizations working for relief of world hunger that also support a vegetarian diet. Souper Heroes Zel and Reuben Allen of Vegetarians in Paradise for Global Hunger AllianaceZel & Rueben are the creators of my favorite monthly internet vegetarian magazine ~ Vegetarians In Paradise. Lots of great information including Vegetarian Basics 101, Recipe Index, 24 Carrot Award, VeggieTaster Report and much more! BUTTERNUT CORN CASHEW SOUP 1 large butternut squash 1 C. (240 ml) raw or dry-roasted, unsalted cashews 3 ears of sweet corn, cooked, or 2 cans whole kernel corn, drained* 1/ 2 medium onions, chopped fine 2 stalks celery, chopped fine 2 carrots, peeled and chopped fine 2 cloves garlic, crushed 1/ 1 t. salt or to taste Freshly ground black pepper 2 - 4 C. (1/ Fresh herbs, minced or shredded raw beets, or pomegranate seeds 1.Place squash on a baking sheet, and bake at 400 F (Gas Mark 6) for 1 hour or until soft to the touch. 2.Put cashews in a food processor and process to a fine meal. Set aside. 3.With a sharp knife, cut corn kernels off the cob. Set aside. 4.Into a large stock pot put the water, onions, celery, carrots, and garlic. Cook until soft, about five minutes, adding more water if needed. 5.Add nutmeg, salt, and pepper to stock pot. Add corn kernels. When squash is cool enough to handle, cut in half and discard seeds. Scoop out flesh, and puree in food processor or blender. Add to stock pot along with ground cashews. 6.Add water to desired consistency, and cook together for 5 - 10 minutes to blend flavors. Adjust seasoning if needed. 7.For a special presentation, garnish each bowl with finely minced fresh herbs, shredded beets, pomegranate seeds, or a fresh sprig of cilantro. Serves 6. * If desired, the drained liquid from the canned corn can be part of the liquid added to the soup. This gives the soup a more dominant corn flavor, but it definitely makes a very tasty soup. |
Souper Hero Lila Carsen for Food Not BombsSouper Split Pea Soup 1 onion, chopped 3 cloves garlic, chopped 1 or 2 or more of every vegetable you have around, including cabbage, kale etc: deep green, orange, yellow, white, red all cut or cubed, no need to be picky, add as much as you like Olive oil 1 C of split yellow peas 1 C of split green peas 2 cubes of vegetable broth, or 2 tbs powdered vegetable soup mix 6 C of water 1-2 T of apple cider vinegar or lemon juice Sea salt, pepper, cayenne pepper Fresh parsley, chopped Vegan sour cream (optional) In very large pot, fry onion and garlic in olive oil. Add vegetables, stir and cook for 2-3 minutes. Add split peas, stir and cook for 1 minute, then add water and vegetable cube/ |
