Date: Wed, 4 Nov 1998 15:06:57 -0800 (PST)
From: "Judy.Mingram" (judy.mingram@West.Sun.COM)
Pumpkin/Spinach Soup
I just created this last nite and it was very good. I did not measure
anything so you may want to carefully taste when adding the spices to be sure
you get the flavor you want.
2 cups cooked winter squash (I used a pumpkin squash)
3 cups finely chopped spinach or any other greens
2 cups sliced zucchini or any other soft squash
1 cup sliced mushrooms
1 chopped onion
1 cup yellow split peas (can substitute lentils, but flavor may be different)
3 cloves fresh minced garlic
Add enough water to cover and simmer until tender. Check frequently to make
sure the water is not absorbed. Add water as needed.
Spices:
1 Tablespoon fresh ginger
1 Tablespoon cinnamon
1 teaspoon turmeric
1/2 teaspoon ground dried coriander
1/4 teaspoon nutmeg
1 Tablespoon sugar (or equivalent)
Salt and pepper to taste
Taste and adjust spices
Optional: chilies or hot sauce
Process half of soup to thicken. Serve with crusty bread for a complete meal.
kwvegan vegan