Tasty and Easy Recipes

Ingredients:
1/2 pound onions
1 tbsp. olive oil
1 tsp. flour
1 tsp. soy sauce (probably to replace beef stock)
16 slices of bread like baguette
1/2 pound or even more grated hard cheese such as Emmental
1 pinch of pimento (hot pepper), optional
2 liters water
Salt and pepper

Method:
Peel and slice the onions. Fry in a little amount of olive oil, until golden, then cover with the flour. Mix well.
Add progressively the water, and continue mixing well. Cook for about half an hour.
Add soy sauce, salt, pepper and the pimento.
Before serving:
Pre-heat oven for 10 minutes and grill the bread.
Pour the soup in individual bowls, or oven proof soup dish, place slices of bread on the soup and cover with grated cheese.
Place under the grill until the cheese melts and starts to brown.

Ingredients:
2-1/2 pounds parsnips, peeled and in chunks
1 onion, peeled and quartered
1 clove garlic, peeled
1/4 cup olive oil (not extra virgin)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
2 cups red lentils
Grated zest and juice of 1 lemon
2 tablespoons sea salt or 1 tablespoon table salt, or to taste

Method
In a food processor, chop parsnips, onion, and garlic together until reduced to consistency of grated cheese.
Place a large soup pot over medium-low heat, and warm olive oil. Stir in cumin, coriander, turmeric, and cinnamon. Add parsnip mixture, and stir well until coated.
Add lentils, lemon zest and juice, and 3 quarts water. Bring to a boil, then simmer until lentils are soft and mixture is thick, about 1 hour. Season with salt. Add more water to adjust thickness of soup to taste; soup will thicken on standing. Serve hot.

Ingredients:
4 tbsp. butter
4 spring onions chopped
4 cups fresh or frozen peas
2-1/2 cups pareve chicken or vegetable stock
2 large fresh mint sprigs (I used na’na)
2-1/2 cups milk (you can use soy or rice milk)
Pinch of sugar (optional)
Salt and ground black pepper
Single cream, to serve (I skipped this)
Mint sprigs to garnish (I skipped this)

Method:
Heat butter in a large saucepan. Gently fry the onions until just softened (not coloured).
Stir in peas. Add stock, mint. Bring to boil. Simmer gently for 30 minutes for fresh peas, 15 minutes for frozen.
Remove 3 tbsp. of peas for garnish (optional).
Pour the soup into a blender. Add milk. Puree until smooth. Return to pan and reheat gently. Season with salt, pepper and sugar.
Serve hot or chilled with a swirl of cream and garnish with mint sprigs and reserved peas.