4 leeks, washed and trimmed, slice thin
1 large shallot sliced
3 cloves garlic, smashed
3 tbsp stock
Sweat aliums in the stock for five to seven minutes (stock is used to reduce fat, would be very delicious to use oil, butter or ghee)
3 medium tomatoes - about 3/4#, peeled, quartered
1 tbsp cumin
1 allspice berry
1/8 tsp cardamom
2 bay leaves
1/2 tsp dried rosemary
1 sprig each fresh rosemary, thyme, sage
1/2 tsp white pepper
1/2 tsp salt
1/2 tbsp oil
Add to aliums and stir. Pour enough stock to cover --approx 3 cups
Boil then simmer for 10mins. Remove herb sprigs and bay.
Add 1/2 can of great northern beans.
Blend until smooth (or cool and use food mill). Return to stove.
1 yellow pepper, diced
2 medium summer squash, halved and sliced about a half inch thick
1 tbsp oil
Sauté until slightly soft. Add to blended soup along with the rest of the beans. Put in a new bay leaf.
Heat through. Adjust seasoning. Garnish with sliced small tomatoes and if you choose, shredded cheese and a sprinkle of cayenne. Serve with bread.
Serves four as a meal, six with accompaniments.
Very easy to make vegan. Quite low fat, very balanced, rich and satisfying.
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