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Topic: my favorite veg soup...*contains milk*  (Read 754 times)
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minowisbitt8lo
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« on: May 13, 2008 12:29:16 PM »

I can't tolerate soy very well, so this is made with milk of cow or goat.  if someone tries it with soymilk could they let me know?



3 tbsp (45 mL) olive oil
3 well washed Leeks; use white and pale green part sliced
4 sliced, large Carrots
2 sliced, large Parsnips
2 peeled and chopped Apples (I used Granny smith)
2-1/2 cups (625 mL) veg stock, preferably the non-tomato-containing kind Or...chicken if that's all you have. 
4-5 cups (1-1.25 L) Milk, any variety
salt and pepper
Basil

In large saucepan, heat oil over medium heat. Add leeks, carrots, parsnips and apples and cook about 5 minutes, stirring often. Cover, reduce heat to low and cook 10 minutes to soften vegetables. Stir in basil, stock salt and pepper, bring to a boil, reduce heat, cover and simmer until vegetables are very tender, 15 to 20 minutes. Cool slightly. Working in batches, pure vegetables in blender or food processor with some of the milk. Return soup to saucepan and stir in remaining milk. Heat through but do not boil. Season to taste with salt and pepper and thin with additional milk, if desired.

EDIT:  I guess I should clarify.  I'm not totally vegetarian, but I DO eat a lot of vegetarian meals. 
« Last Edit: May 13, 2008 12:39:47 PM by minowisbitt8lo » THIS ROCKS   Logged

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« Reply #1 on: May 20, 2008 08:29:20 PM »

This looks delicious.  I'm going to print it out so I can try it soon.
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« Reply #2 on: May 26, 2008 11:58:57 AM »

This soup looks really good, when it gets colder I might try it out.

Soy in big doses is hard on me too. You should definitely check out the other types of non-dairy milks out there though! My personal favorite is almond, but there's also oat, rice, hazlenut, hemp, and a ton of others.
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Foisty
« Reply #3 on: June 25, 2008 03:54:56 PM »

Yeah I feel soy is too rich-I like rice milk better
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