Tasty and Easy Recipes

Ingredients:
7 litre pot (I used a 12 litre pot)
2 potatoes, cubed
2 medium sweet potatoes, peeled and cubed
3 large carrots, diced
1 large onion, cubed
2 medium zucchini, cubed
1 medium piece of pumpkin or big orange squash, peeled and cubed
2 stalks celery, diced
2 cloves garlic, peeled (I used 6)
Fresh dill
1 teaspoon Yemenite hawayij (chuaij chawaj)
Dash soy sauce
Water
Fresh parsley, for garnish
2 tsp. salt
3/4 tsp. pepper

Method:
Put all vegetables, herbs and spices in the pot. Fill to cover with water. Bring to a boil.
Turn to a low fire and simmer for about 1 hour or until veggies are soft. (I think longer.)
Serve with a parsley garnish.

Serves: 8
Ingredients:
2-3 kumara (yams or sweet potatoes)
2-3 medium white potatoes
3 medium carrots
1 lb. pumpkin (fresh of course)
1 celery root
1 big onion, cut in thin strips
1/4 cup butter
6-7 cups clear chicken-flavored soup, or water with chicken soup powder
1/2 cup cream (optional)*
salt and pepper

Method:
In a saucepan melt butter and add onion; saute’.
In the food processor shred coarsely (if you have the chips disc is great) all the peeled and washed vegetables.
Add to the onion and butter; mix and let saute’ for couple of minutes, covered.
Add the chicken soup; bring to boil, Taste, add pepper and salt if needed. Cover and cook on small fire for 45 minutes.

Ingredients:
1 small onion, chopped
1 clove garlic, minced
2 cups zucchini, grated
1 cup carrots, grated
2 cups vegetable stock
1 cup water
2 tablespoons fresh dill, chopped, or 1 tsp. dried
2 tablespoons lemon juice

Method:
Spray bottom of heavy soup pot with nonstick spray. Using medium heat, saute’ onion and garlic 1 to 2 minutes. Add grated zucchini and carrots. Stir and saute’ one minute more.
Add vegetable stock, water and one tbsp. of dill. Bring to a boil, reduce heat, cover and simmer about 10 minutes. Add lemon juice. Serve with remaining dill as garnish.