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Vegetarian Diet Forum
LC and veggie for February, meal ideas please :)
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<blockquote data-quote="Brunneria" data-source="post: 1359642" data-attributes="member: 41816"><p>Haha! Well, I kind of guessimate... cos I make it up as I go along.</p><p></p><p>I tend to dredge the fridge for veg and then design a soup around it.</p><p></p><p>Let's say you want the soup as a main meal, OK?</p><p>So how much veg do you want? A whole red pepper per person? Half an onion ea? If that isn't enough, maybe lob in a courgette too? A carrot would add a bit of sweetness, aubergine would add a smooth velvety texture. Get creative.</p><p>As for the cheese? </p><p>I usually buy these</p><p><a href="http://www.tesco.com/groceries/product/details/?id=258061140" target="_blank">http://www.tesco.com/groceries/product/details/?id=258061140</a></p><p>which come in 125g packs.</p><p></p><p>If I was using the soup as a starter, I would think 25-30 g of cheese would be fine per person.</p><p>But for a main course, I would use half a pack per person.</p><p></p><p>Sweat the onion in butter or oil til translucent</p><p>throw in chopped pepper and courgette</p><p>pour in stock (one stock cube usually makes 500ml of stock), again, thinking about size of final portion, say 3-500ml of soup per person, but you can vary it how you like. Cans of soup are usually around 400ml, so that will give you a good guide.</p><p>Then simmer til veg just soft. Say 5-10 mins.</p><p></p><p>Then blend (or not) as your preference. I just put a stick blender into the pan as it stands on the (switched off) hob.</p><p>The more stock you used, the thinner the soup.</p><p>season to taste. black pepper or paprika would go nicely. probably enough salt in the stock already.</p><p>Serve in bowl with the goats cheese floating like a little iceberg...</p></blockquote><p></p>
[QUOTE="Brunneria, post: 1359642, member: 41816"] Haha! Well, I kind of guessimate... cos I make it up as I go along. I tend to dredge the fridge for veg and then design a soup around it. Let's say you want the soup as a main meal, OK? So how much veg do you want? A whole red pepper per person? Half an onion ea? If that isn't enough, maybe lob in a courgette too? A carrot would add a bit of sweetness, aubergine would add a smooth velvety texture. Get creative. As for the cheese? I usually buy these [URL]http://www.tesco.com/groceries/product/details/?id=258061140[/URL] which come in 125g packs. If I was using the soup as a starter, I would think 25-30 g of cheese would be fine per person. But for a main course, I would use half a pack per person. Sweat the onion in butter or oil til translucent throw in chopped pepper and courgette pour in stock (one stock cube usually makes 500ml of stock), again, thinking about size of final portion, say 3-500ml of soup per person, but you can vary it how you like. Cans of soup are usually around 400ml, so that will give you a good guide. Then simmer til veg just soft. Say 5-10 mins. Then blend (or not) as your preference. I just put a stick blender into the pan as it stands on the (switched off) hob. The more stock you used, the thinner the soup. season to taste. black pepper or paprika would go nicely. probably enough salt in the stock already. Serve in bowl with the goats cheese floating like a little iceberg... [/QUOTE]
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LC and veggie for February, meal ideas please :)
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