Ingredients 1 Tbsp olive oil, plus more for drizzling 3 large garlic cloves, minced or pressed 1 tsp paprika 1 tsp dried rosemary ½ tsp dried thyme ¼ tsp chili flakes 2 cans (15 oz each) of chickpeas 1 (6oz-180 grams) large potato, diced 2 cups (480 ml) low-sodium vegetable broth salt & black pepper, to taste Instructions Firstly, pour one of the cans of chickpeas […]
Ready in 1 hour Serves: 4 Prep: 20 mins Cook: 40 minsIngredients1 tbsp olive oil1 onion, roughly chopped2 celery sticks, roughly chopped1 carrot, peeled and roughly chopped1 garlic clove, crushed1 tsp ground cumin½ tsp ground coriander175g split red lentils1.2 litres vegetable stock400g can plum tomatoes2 tsp tomato purée1 bay leafFor garnishing:4 tbsp Greek yoghurt2 tbsp chopped […]
St Seraphim Soup From Soups from a Monastery Kitchen, Brother Victoire-Antoine, Arcadia Publishing 1996) 4 servings Ingredients 4 tablespoons butter or oil 8 oz, (225g) rice 3 pts, (1.71) boiling water 1 large carrot, grated 1 onion, sliced I green pepper, cut into small pieces 2 tablespoons chopped parsley salt and pepper to taste sprinkle […]
4-6 servings from Soups from a Monastery Kitchen by Brother Victor-Antoine, Arcadia Publishing 1996 Ingredients 1 pt 14 fl oz, (960ml) beef broth 1 large onion, sliced 3 pts 8 fl oz, (21) water 1 garlic clove, minced 2 lemons 2 leeks, sliced julienne style 2 carrots, sliced julienne style I celery stalk, thinly sliced […]
6-8 servings Soups from a monastery kitchen, Brother Victoire-Antoine, Arcadia publishing 1996 Ingredients Method 1. Wash and peel the vegetables and cut them into small pieces (except the dry beans). Pour the water into a large soup pot and add all the vegetables (including beans) except the onions. Cook slowly over medium heat for 1 […]
6-8 servings from Soups from a Monastery Kitchen by Brother Victoire-Antoine. Arcadia pub 1996 Ingredients: 300g chickpeas 2.4l water 300g tinned tomatoes 1 large onion, chopped 1 stalk celery, minced 2 carrots, sliced 4 cloves of garlic, minced 1 red pepper, diced 4 tablespoons olive oil salt and pepper to taste Method: 1. Soak chickpeas […]
from Soups from a Monastery Kitchen, Brother Victor-Antoine Arcadia Press 199 Ingredients (for 4-6 servings) 3 fl oz, (80ml) olive oil 2 onions, chopped 2 garlic cloves, minced 12 oz, (360g) brown or green lentils 3 pts 8 fl oz, (21) water 2 carrots, peeled and finely sliced 2 celery sticks, finely sliced 1 teaspoon […]
from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia Press (1996) Ingredients 6 tablespoons olive oil large onion, chopped 2 garlic cloves, minced 7 oz, (200g) lentils 5 pts, (2.8 1) water (more if needed) 1 celery stalk, cut fine 1 turnip, diced 1 bunch sorrel or spinach leaves 1 bay leaf 1 large carrot, […]
from ‘Soups from a Monastery Kitchen by Brother Victor-Antoine, Arcadia 1996 Serves 6 Ingredients 4 Tbsp oil 2 onions, chopped 1 celery stalk, thinly sliced 1 medium sized turnip, diced 2 l water half a butternut squash, peeled and cut into chunks 200g yellow split peas 1 sprig of thyme fresh parsley, chopped salt and […]
Serves 6 from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia pub 1996 Ingredients 10 carrots 1 potato 1 onion 2l water or stock 1 Tbsp tomato paste 1 Tbsp butter Salt & pepper to taste 2 Tbsp double cream (optional) 1 Tbsp chopped parsley Method 1. Slice the carrots, potato and onion. Put them […]
