It’s so easy! Makes 2 Quarts. Using Basic
Vegan Vegetable Broth with (frozen) defrosted peas
or canned. Puree the peas and the vegetables for a
thicker potage, or eat the soup as is.
Prep15 m Cook 35 m Ready In 50 m
Chop scrubbed vegetables into 1-inch chunks.
Remember, the greater the surface area, the more
quickly vegetables will yield their flavor.
Kitchen Helpers by J. Mark
A Tempered Glass Cutting Board
Flexible Cutting Mats
Ingredients
1 tablespoon olive oil
2 stalks celery, including some leaves
2 large carrots
2 cups of frozen peas
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
OPTIONAL:1 large onion or
1 bunch green onions (scallions) chopped
1-2 large white potatoes (it will help thicken
the soup if pureed with peas and vegetables).
Directions:
Heat oil in a 3 quart soup pot. Sautee celery, carrots,
(optional onion/scallions), garlic, parsley, thyme, and
bay leaves. Cook over high heat for 5 to 10 minutes,
stirring frequently. Add salt and water and bring
to a boil. Simmer until fork tender, add
Lower heat and simmer,
uncovered, for 30 minutes.
Strain. Discard vegetables. Allow to cool, and save in containers.
Freeze the liquid for use in future recipes calling for vegetable
stock. Leave room in container as frozen liquid expands.
Other add-in ingredients to consider: Tomatoes, tomato paste,
mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel
(stalks and trimmings), bell peppers, pea pods, chard (stems
and leaves), celery root parings, marjoram (stems and leaves),
basil, etc.
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This website is my hobby, to prove that treats can be ‘good for you’ because I love sweet treats.
I believed tasty treats, eaten in moderation, could add nutrients missing from our diet, like flax seeds, oat bran, nuts, fruit, berries, even chocolate! They can be sweet enough naturally, without cups of sugar or artificial substitutes.
*Upon researching the health benefit of being gluten-free and dairy-free, I was shocked to see the excessive non-nutritive carbs in such recipes (done for good taste).
My recipe project became how to make easy AMAZING GLUTEN-FREE TREATS from scratch, to really ‘know’ what’s in your food.
So I formulated my own low-carb simple blends of healthy flour and amazing quick and easy gluten-free, dairy-free recipes (without refined sugar or sugar substitutes) that everyone will enjoy everyday.
Tasty treats produce extreme happiness, a feeling which is healthy for us. But, did you know, anticipating the pleasure of having a treat (making treats) is also healthy for you?
THESE RECIPES ARE MY TIME-SAVING EVERYDAY FAVORITES, simple but delicious, breads, cakes, buns, even ice cream. All dairy-free/gluten-free. My everyday favorites, for all who care what’s in their food. I make and photograph all my recipes before I tell you about them.
THESE RECIPES ARE QUICK AND EASY, not only healthy. They’re simple! Who has time to follow complex recipes requiring oodles of bowls, beating, kneading, rolling dough, refrigerating and waiting for rising?
These treats are all plant-based, low-carb, gluten-free, dairy free, vegan-friendly kosher pareve. HEALTHY, BEAUTIFUL, DELICIOUS, quick and easy as baked goods can be! I made and photographed all of them.
You can get these ingredients everywhere, if not local, always on Amazon, and keep on hand.
I avoid refined sugar and don’t use processed sweetener substitutes. I sweeten with coconut sugar, honey, bananas, dates, or pure maple syrup.
*(Do consult your healthcare professional before making changes that may affect your health).
Share a link to this website with friends on your favorite social media.
www.BarbsRecipes.com
https://www.jmcutlery.com
YOU WILL LOVE our
*5-STAR* J.Mark website
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