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Hungarian Mushroom Soup May 6, 2017

Filed under: Cooking,guides — misscilicia @ 7:54 pm
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I had this soup at a restaurant recently and liked it so much that I decided to learn how to make it myself. Like about everything I make, it’s quick and easy.

Ingredients:

About 10 mushrooms, thinly sliced

½ cup onion, diced

2-4 cloves garlic, to taste

2 cups veggie broth

2 cups almond milk

½ teaspoon dill

¼ teaspoon paprika

½ teaspoon mustard powder

Fresh parsley, to taste

Salt & pepper, to taste

Olive oil or butter for sautéing

 

Directions:

Sautee mushrooms, onion and garlic about 10 minutes. Add the broth and milk and stir. Add spices and simmer 20-30 minutes to blend the flavor. A green salad goes nicely with this soup.

 

Enjoy!

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Lentil Soup December 13, 2016

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It has been very cold, so I’ve been making lots of different soups. Soups warm you up inside and out, and are very filling.

One of my basics that I make quite often is lentil soup. If you aren’t familiar with lentils, then I suggest that you google them, They are considered one of the world’s healthiest foods. (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52)

I usually add a carrot, but I didn’t have any. I did, however have a sweet potato, so I used that instead. I’m flexible like that. 🙂 It was just as good. I had half of a tomato, so i threw that in, too,. You can start this soup simmering a few hours before you want to eat, and most of that time this takes is the soup cooking.

Ingredients:

2 cups lentils, rinsed

Water to cover, about 4 cups

Garlic and onion, diced, about ¼ cup

¼ to ½ cup carrot or sweet potato, diced

1/2 of a tomato, diced

1 teaspoon veggie bouillon

Bay leaf, salt, pepper, thyme, oregano, cayenne, to taste.

¼ to ½ cup cheese, optional

Directions:

Simmer lentils in water about 1 ½ hours, until almost tender, Add the rest of the ingredients and simmer about another 15-20, or until done.

Stir in cheese, if desired. This is good with corn bread and a salad.

 

Quick and Easy Spinach Soup January 23, 2016

Filed under: Cooking,guides — misscilicia @ 12:58 am
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I love spinach but it is always a challenge for me to eat the whole bunch before it wants to go to the compost pile. That was my inspiration for this soup—a need to use up the spinach. This soup is made in less than 30 minutes, from start to finish, which is very nice after a busy day on a cold winter’s night.

 

Ingredients:

1 bunch spinach, cleaned

¼ to ½ diced onion, depending on taste. I use red onion, but any color works.

2-4 cloves garlic, minced

1 tablespoon olive oil

1 cup non-vanilla seed milk

1 cup veggie broth, or water and 2 teaspoons veggie bouillon

Thyme, rosemary, oregano, salt and pepper to taste

1 tablespoon nutritional yeast

Directions:

Heat olive oil in pan, add onion and cook about 5 minutes, then add garlic and cook a few minutes more. Add a bit of water to the pan, put the spinach in and put a lid on the pan and allow spinach to steam a few minutes, until wilted.

Get out your blender and put in milk and water. Add cooked veggies and yeast. Blend for a few moments until smooth. Return to pan and warm to serving temperature. Serve in pretty bowls. Croutons can be added on top.

ENJOY!