Nutmeg Spice Sweet Potato Soup

If you like flavor, you’ll love this exotic blend.

If it’s a little too spicy for you, leave out the all-spice next time.

Ingredients
•2 Sweet Potatoes
•1 medium to medium-large onion chopped in hunks
•4 cups water
•1 tsp nutmeg
•¼ tsp all spice
•sprinkle black pepper
•¼ tsp curry powder
•1/8 tsp cayenne pepper
•¾ tsp salt

Directions
1.Peel sweet potatoes with a carrot peeler, chop them up and put them in a pot.
2.Add onion and water.
3.Bring to a rolling boil and then let simmer until vegetables are soft. Approximately 20 minutes. 4.Blend this entire mixture, including water, in a blender. Add all spices and blend.
5.Reheat soup to serve. The flavors from the spices burst forth once heated.
When served, garnish liberally with raisins and chopped walnuts.
Serves 5

You will find this and other great, healthy recipes at

www.hacres.com

Cream of Garlic Soup

1 med. onion, chopped

10 garlic cloves, peeled, halved

2 large potatoes, peeled, cubed

2T butter

1/4 c olive oil

6c vegetable broth

2 c. almond milk

salt and pepper to taste

In a large stockpot, saute onions, garlic and potatoes in butter and oil until onions are tender. Add broth and simmer for 1 hour. Spoon mixture, a little at a time into a blender and puree. Repeat until all is blended. Return soup to the stockpot, add milk. Simmer for an additional 10 minutes, adding salt and pepper to taste.

Serve with crusty french bread, large homemade croutons, or garlic bread.

Jen's Minestrone Soup

My friend Jen is an amazing cook. I've never eaten anything she made that wasn't perfect. She had me over for lunch a few years ago, and served this soup. Of course I asked for the recipe. This recipe makes a large pot, the leftovers are even better than the first serving!

Ingredients:

3 med. leeks, chopped
3 garlic cloves, minced
3T olive oil
8 c vegetable stock
15 1/2 oz can kidney beans
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. dried rosemary (optional, I omit)
salt and pepper to taste
2 c. potatoes, diced
1 c. carrots, sliced
1/2 c. celery, diced
1 1/2 c. yellow squash, diced
2 c. green beans
1/4 c tomato paste
1/2 c. uncooked macaroni
garnish with grated Parmesan

In a large stock pot, cook leeks and garlic in o oil for 2-5 minutes. Add vegetable stock and beans (with liquid), spices, and vegetables. Bring to a boil. Turn down heat and simmer for 30 minutes. Stir in tomato paste and macaroni. Simmer an additional 15 minutes. Garnish with Parmesan.

Potato Corn Chowder with Bay

from the latest issue of Herb Companion

• 2 large celery ribs, diced
• 3 large leeks, white and tender green parts, sliced
• 4 large potatoes, peeled if desired, and diced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1½ quarts vegetable or chicken stock
3 cloves garlic, pressed or minced
• 3 to 4 bay leaves, preferably fresh
• 4 ears corn, husked, or 2 cups frozen corn kernels
• 2 cups half-and-half or whole milk (I would use rice or almond milk)
• 1⁄3 cup chopped parsley
• Salt and freshly ground pepper
• Few pinches cayenne pepper
• About ½ cup freshly grated Parmesan cheese

1. Add celery, leeks and potatoes to a soup pot and sweat them in the oil and butter over low heat for 10 minutes. Add stock, garlic and bay leaves. Bring soup to a boil, then reduce heat to a simmer; cover and cook for 10 minutes or so.

2. Remove kernels from fresh corn and add them to the soup, or add frozen corn kernels. Cook for 2 or 3 minutes, then stir in half-and-half or milk and parsley. Season with salt, pepper and cayenne.

3. Heat soup over low until it just reaches serving temperature. To make a thicker soup, puree about a third of the soup and return it to the pot. Just before serving, stir in Parmesan cheese. Serve in warmed soup bowls with extra Parmesan for passing.

Click here for the original article, 2009 Herb of the Year: Bay