Ingredients
1oz vegetable margarine (or use olive oil instead)
2 celery sticks, thinly sliced
1 large onion, finely chopped
4oz fresh parsley leaves, roughly chopped
4 tsp flour
3.5 cups vegetable stock
Salt and pepper
Directions
In a large saucepan, melt the margarine (or olive oil) and sauté the onion, celery and parsley. Cook until tender, then sprinkle in the flour. Stir well for a minute, then add the vegetable stock. Cover and simmer on low heat for about 20 minutes. Once cooled slightly, blend in a blender until smooth. Continue reading
Ingredients
4 tbsp unsalted butter
4 cups canned pumpkin
2 cups cooked pureed sweet potatoes
1 cup smooth peanut butter
6 cups of vegetable stock
Salt and pepper to taste
Sour cream
Directions
In a large pot, heat the butter until melted. Stir in the pumpkin, sweet potatoes and peanut butter. Add the vegetable stock and salt and pepper to taste. Simmer gently for about 20 minutes.
Serve with a dollop of sour cream and fresh crusty bread. Serves about 6.
Ingredients
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tbsp olive oil
1 lb 2 oz lean ground beef
2 x 16oz can of tomatoes, chopped
1 x 16oz can red kidney beans, drained
24oz of vegetable or chicken stock
Pinch of crushed dried chilies
2 squares plain chocolate
Directions
In a large skillet, heat the olive oil and sauté the onion and garlic until almost tender. Add the ground beef and, stirring occasionally, cook for about 5 minutes or until the meat is no longer pink. Continue reading
