Cilantro Soup (Sopa de Coentro)

Makes 6 servings

If you're a cilantro lover, one sip of this soup and you'll be in heaven. The soup works well as a first course, or with some good toasted bread, you can serve it as a main meal

6 cups vegetable stock
6 medium russet potatoes, peeled, cut into 1-inch cubes
1 teaspoon Tabasco (or to taste)
2 cloves garlic, minced
1 cup cilantro leaves
Juice of 2 lemons (about 1/4 cup)
Cilantro sprigs (optional)

1) In a large pot over medium-high heat, bring vegetable stock to a boil. Add potatoes and simmer, partially covered, until potatoes are very tender, about 15 minutes
2.) Remove from heat and stir in Tabasco, garlic, and cilantro. In a food processor or blender, puree soup, in batches. Return soup to pot and re-heat gently. Stir in lemon juice and serve immediately, garnished with cilantro sprigs, if desired
This recipe courtesy of:
"Natural Land" the award winning natural living supersite

Carrot & Chervil Soup

Serves 4-6

2 oz butter
2 1/2 cups chopped carrots
1/3 cup flour
4 cups vegetable stock
salt and pepper to taste
1/2 cup chopped chervil
cream or yogurt (optional garnish)
sprigs of fresh chervil (optional garnish)

1) Melt butter in saucepan and gently saute carrots for 5 minutes. Stir in flour, then stock, salt and pepper. Bring to a boil, then cover and simmmer gently for 30 minutes.
2) Allow soup to cool slightly, then puree in a blendet. Return to pot, add chopped chervil and slowly brink to the boil. Srve hot or chilled with a swirl of cream or yogurt and sprigs of fresh chervil.

Lentil and Coriander Soup

(Serves 4)

1 Tbsp vegetable oil
1 large onion, chopped
4 oz split red lentils
2 cups tomato juice
1 cup water or vegetable stock
salt and pepper to taste
1 Tbsp ground coriander seeds
1 Tbsp chopped fresh coriander

1) Heat oil in large pot, saute onion for 5 minutes. Add lentils and saute another few minutes.
2) Stir in tomato juice, water or stock, seasoning and ground coriander. Bring to the boil, cover and simmer for 20 minutes. Serve very hot, sprinkled with fresh coriander.

Split Pea and Basil Soup

Serves 8

1 Tbsp vegetable oil
1 large onion chopped
1 clove garlic, crushed
8 oz dried split peas, soaked overnight
1 tsp tomato paste
1 Tbsp or cube vegetable stock concentrate
1 large potato, diced
4 quarts water or vegetable stock
3 Tbsp basil leaves
salt and pepper to taste
cream (optional garnish)
basil leaf (optional garnish)

1) Heat oil in large pot, saute onion and garlic for 5 minutes. Add drained split peas, tomato paste, stock concentrate, potato and water or stock.
2) Bring to the boil, add basil leaves and seasonings, cover and simmer for 40 minutes until peas soften.
3) Allow to cool slightly, then puree soup in a blender. Return to pot to reheat for serving. Garnish wiuth a swirl of cream and a basil leaf.

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Last updated:
20 November 1997
Site Owner:
Loretta Wallace