Good Dinner Mrs. Mellen

Living in New England hot soup on a cold snowy day is the perfect accompaniment to a salad for a heathy filling lunch. I like to make soups that are flavorful and healthy. I altered the ingredients in this soup, using almond milk instead of cow's milk. The almond milk adds just enough smoothness to the soup. I will warn you I love garlic. If you don't want as much garlic you can add only four roasted garlic cloves: Roasted garlic has a more mellow flavor, not as pungent as boiled or sautéed.   3 tablespoons olive oil 1 head of cauliflower, cut into florets 3 leeks, thinly sliced, just the white part 1 bulb garlic, roasted and peeled*   3 cups vegetable stock   1/2 cup almond milk, unsweetened 1 teaspoon Himalayan pink salt 1 teaspoon black pepper 1 teaspoon fresh thyme Directions Heat olive oil in a large stockpot over medium heat. Add cauliflower, leeks, and garlic; sauté until the vegetables have caramelized (roughly 15 minutes)....

I love this flavorful vegetable soup that is filling yet very healthy. Make and freeze in individual serving sizes for a deliciously easy soup. I added a Parmesan cheese rind for added flavor that is your option. If you want a strictly vegan soup omit the cheese. Serve with freshly baked bread along with a big salad for a fabulous easy quick dinner.    Vegetable Soup with Israeli Couscous 2 tablespoon olive oil 4 cloves minced garlic 1 chopped shallot 1/4 teaspoon crushed red pepper 1 tablespoon Penzeys Mural of Flavor 64 oz.( 8 cups) vegetable broth 1cup dry red wine 1 can (14.5 oz) Hunt’s Petite Diced Tomatoes without salt. 12 oz French green beans cut into 2 inch pieces 6 celery stalks thinly sliced 1 package (16 oz)  baby carrots sliced 1 can (15.5 oz) small white beans, drained and rinsed 1 4 inch piece Parmesan cheese rind (optional) 1 cup Israeli Couscous In a large stock pot heat oil then add garlic and shallots cooking just until transluc...

When fall is in the air and winter is approaching I start making large batches of soup to freeze for cold nights when nothing is as warming as a hot bowl of soup.  My soups are complete meals meant to be enjoyed with a luscious fresh salad and crisp baked bread. Nothing smells as good as hot fragrant soup simmering on the stove!  Vegetable Soup with Chicken Sausage and Orzo Ingredients 2 medium carrots, chopped 2 fennel ribs, chopped 2 shallots, chopped 4 cloves garlic, minced 1 tsp. fresh thyme, minced 2 Tbsp. olive oil 2 (32-oz) containers organic vegetable broth 2 plum tomatoes, seeded and chopped 1 cup french string beans, cut into 2 in. pieces 1/2 tsp. freshly ground black pepper 1 (15-oz) can cannellini beans, drained and rinsed 5 cooked chicken sausages, cut into bit size pieces*  1 cup orzo Toasted Baguette**   Preparation 1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high he...

On a snowy blizzard day or any day what could be more enjoyable than a bowl of homemade Vegetable Soup with Pistou. I make this classic french Provencal soup vegetarian by using vegetable stock. You can substitute chicken stock if you prefer. I also added one of my favorite grains, farro for an added nutty grain taste. Ingredients 2 tablespoons good olive oil 2 cups chopped onions (2 onions) 1 cup chopped celery (4 stalks) 2 cups chopped leeks, white and light green parts (2 to 4 leeks) 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound) 3 cups 1/2-inch-diced carrots (1 pound) 1 1/2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 32 ounces (box) no salt added vegetable broth or home made 1 cup water 1 cube vegetable bullion 1 teaspoon saffron threads 1/2 pound haricots verts, ends removed and cut in 1/2 1/2 cup farro 1 cup Pistou, recipe follows Freshly grated Parmesan, for serving Directions Heat the olive oil in a large stockpot, a...