Posted on September 25, 2008 by Kathy Hester
I’m adding another fall recipe into the mix for Slow Cooking Thursday. I love everything about fall, the coolness at night, the leaves turning colors, and especially the lack of mosquitoes! Plus fall has a great abundance of veggies that are super tasty. I love winter squash, greens of all kinds, and root veggies.
Other than being obsessed with making paninis this week, I have been thinking about new soups to make. And yes, I have had a different panini for dinner every night this week. And I have friends coming over tonight for – you guessed it – paninis!
What are some of your fav veggie soups for fall? I’d love some new ones.
Slow Cooker Pear Delicata Squash Soup
- 1 delicata squash, peeled and cubed (you can use butternut squash if you can’t find a delicata)
- 2 pears, peeled and cored then cubed
- 1 small onion, minced
- 1 garlic clove, minced
- 4 cups vegetable stock (or filtered water with Vegetarian Better Than Bouillon no-chicken, or another vegetarian chicken-like bouillon cube)
- 1 Tb Port (or red wine)
- sprig of fresh thyme
- salt and pepper
Throw everything into the slow cooker and cook on low 6 – 10 hours. Remove the thyme spring and use a hand blender to puree everything together. Taste and adjust salt and pepper to taste. Top with sage pesto, or finely chopped pistachios.
Filed under: food, quick and easy, recipes, slow cooker thursday, soup, vegan, vegetarian | Tagged: delicata, pear, recipe, slow cooker, slow cooker thursday, vegan, vegetarian | 13 Comments »
Posted on September 11, 2008 by Kathy Hester
It’s feeling like fall here in Durham, so I’ve got a craving for potato soup. It’s such a simple dish, but it’s defiantly delicious. Plus it’s cheap to make, and with food prices what they are it’s a nice addition to your weekly menu.
You can make this with your favorite non-dairy milk, but you can also just add more water instead. Once the potato is mashed, it will make the soup creamy.
Another variation is to use sweet potatoes instead of regular potatoes, and use apple juice instead of broth.
Vegan Slow Cooker Potato Soup
- 4 Russet Potatoes (or equivalent of other kind of potato)
- 2 cups veggie broth
- 1 clove garlic, minced
- 1 spring fresh rosemary, whole (remove stem before serving)
- 1 cup unsweetened almond milk (or unsweetened soy or rice milk)
- salt and pepper
Peel the potatoes and cut into medium sized cubes. Place potato and broth into slow cooker and set on low. Add rosemary, 1 tsp salt, and fresh ground pepper. If the potatoes aren’t covered by the broth add a little more.
Cook all day on low (6 – 10 hours). Use an immersion blender to puree everything. You can also use a blender, but make sure not to fill it all the way or you’ll have a hot mess on your hands!
Add almond milk and puree some more. Taste and adjust salt and pepper. Serve topped with fresh chopped thyme and chives.
While you still have out your crockpot, try some chocolate chip cookies in it!
It’s slow cooker Thursday!
See other great recipes at Diary of a SAHM
Filed under: food, quick and easy, recipes, slow cooker thursday, soup, vegan, vegetarian | Tagged: almond milk, potato, quick and easy, slow cooker | 8 Comments »
Posted on September 3, 2008 by Kathy Hester
One of my favorite chocolate makers, Dagoba is giving away free seeds when you sign up on their site. They are saying that everyone who signs up will get at least one packet of lavender, mint, rosemary, pumpkin or sunflower seeds.
And if you plan a neighborhood planting project and let them know, they may just send you some chocolates too! While you’re at their site check out the green thumb gallery or suggest a flavor for a new chocolate.
Filed under: garden | Tagged: dagoba, free seeds, midnight planting | 1 Comment »