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Green Pepper Soup

This soup sounds like it would be spicy and bitter. In fact, it is almost sweet. And, equally amazing, this soup tastes good hot or cold. It is quick and simple to make.

4 Large green peppers, chopped
2 Large onions, chopped
2 Tablespoon vegetable oil
1 tablespoon all-purpose flour
4-5 cups of water
1 Large bouillon cube
1/4 teaspoon salt
1/4 teaspoon pepper

Saute green pepper and onion in butter and oil in a heavy pot. Stir in flour until smooth and cook one minute, stirring constantly. Gradually add water and then the bouillon cube and the rest of the ingredients. Bring to a boil and then simmer for about 10 minutes.

Let the soup cool down. Then use an immersion blender to blend all the ingredients.

In Israel, the green peppers do not make a sweet soup. You should use red peppers there.


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Potato Leek Soup

Harried mom’s quick, easy and frugal recipes

3 Medium to large leeks

3 Potatoes

1/4 Bunch of parsley

1 Bouillon cube or 1-1/2 tablespoons or use chicken stock instead of water

4 Cups of water (approximate)

Salt and pepper to taste

1/3 Cup of soy milk

 

After washing leeks, cut off the tough leaves and slice the softer leaves and bottom section. Cut two of the potatoes in chunks and add the rest of the ingredients including one whole potato.

Cook for about 20 minutes making sure it is not too thick or thin.

Put soup through an immersion blender or put into a regular blender and blend well.

Dice the last potato and add to the soup. When the diced potato is almost soft, then add the soy milk, salt and pepper and it is ready to serve.

Decorate top of soup before serving with a little fresh parsley or chives

This soup from beginning to end takes less than 30 minutes and served with hot bread and butter can be a  hearty meal.


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Joan’s Fruit Soup

6 Plums (over ripe)

1 Large peach (over ripe)

1/2  Small Cantaloupe

1 Large cinnamon stick

1/3 Cup sugar

1 Tablespoon lemon juice

Squeeze pits out of plums and peach. Put it all in one pot with about 1 cup of water and cook slowly for about an hour. Take out the cinnamon stick and then let it cool. You can either then put it through a food processor or put an immersion blender in the pot. Serve cold. Great on hot days.


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Sweet Potato and Peanut Soup

2 Medium sweet potatoes

2-1/2 Quarts water

2 Medium carrots

1 Medium onion

Bottoms of a bunch of asparagus (the part

that is snapped off the stem before steaming)

3 Tablespoons olive oil or vegetable oil

1/4-1/2 Teaspoon ground ginger

1 Teaspoon chicken bouillon

1/2-1 Teaspoon curry powder

Salt to taste

1/2 Cup peanuts

Peel sweet potatoes and carrots and cut into large slices. Cut onion in four pieces. Put the vegetables into the water along with the bouillon and cook for about 20 minutes. Place immersion blender into soup and blend well. If there are still asparagus strings (and that bothers you), then put soup through strainer.

Sweet potatoes and carrots make the soup slightly sweet. If you want the soup to have a kick, use the larger amount of spices above, if not then use the smaller amount.

Just before serving, throw in a handful of peanuts for some protein and crunch.