1 onion, diced
1 cup shredded carrots, or 1/2 c dehyrated carrots with 1 c water
3 cups diced potatoes
2 tsp salt
4 c water
2 c pasta shells
1 bunch green onions, diced
1 c frozen corn or canned
1 can coconut milk (or 1 c raw cashew nuts and 1 1/2 c water)
1 15 ounce can diced tomatoes
3-4 cubes chicken bouillon cubes
1/2 tsp basil
1/2 tsp dill weed
1 bunch cilantro leaves
Place onion carrots, potatoes, salt and water in a soup pot and bring to a boil. Reduce heat and simmer 8 minutes. Add past shells, diced green onions, and remaining seasonings. Simmer 8 minutes more. Blend coconut milk (or cashew nuts), diced tomatoes, and corn in a blender until smooth. Add to soup along with cilantro leaves and heat to serving temperature. Mmmmm!
- (From Seven Secrets Cookbook by Neva and Jim Brackett, p 71)
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