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JEANINE100's Photo JEANINE100 Posts: 3,236
9/29/10 6:48 P

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That sounds great. I'll have to try it. I love soup this time of year. I'm making soup this week-end.

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USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
9/29/10 3:37 P

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sounds wonderful. keep trying to add it to the SP recipes. It takes a while to get it figured out, but eventually we all do.

It will make a wonderful addition to the recipe page.

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POOTERBUG's Photo POOTERBUG SparkPoints: (1,069)
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9/23/10 8:21 A

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Hope that you enjoy it. Let me know what you think of it. :) I do a lot of soups as they work great for me at lunch.

To get what you want, stop doing what doesn't work!
CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,100
9/22/10 11:07 A

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That sounds really good. I will have to try it.

co-leader of Love to Cook


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LIZZIE13's Photo LIZZIE13 SparkPoints: (108,156)
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9/22/10 11:04 A

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This Potage sounds wonderful. I just made a pot of chicken broth last night and was wondering what to do with it today. Thank you for giving me the answer! Will let you know how it was with fat free chicken broth. hugs emoticon

"You are too blessed to be stressed"

"United we RELEASE pounds, divided we will fail!!"

I may not have a penny to my name, but I am the richest person in the world


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POOTERBUG's Photo POOTERBUG SparkPoints: (1,069)
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9/22/10 9:45 A

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Ok, this is what I had for lunch today and I was really full after eating it. I really enjoyed the flavors and texture of it. It has the mouth feel of a much richer soup, so it did not feel like make a "diet" choice.

Carrot and Cumin Potage
Total time: 30 minutes
Serves: 4
Budget: economy dish

2 Tbsp. olive oil
1 large onion chopped
2 garlic cloces, crushed
2 tsp. cumin seeds
450g/ 1 lb. carrots, sliced thinly
1 large potato, chopped or sliced
1/2 litres/2 pints vegetable stock (I used homemade)
400g/14 oz. can cannelini or haricot beans, drained (I used dry beans cooked the day before)
salt & pepper to taste
natural yogurt, to serve (optional)
1 tsp. dried parsley

1) heat the oil in a pan and dry the onion until softened, then add the garlic, cumin seeds, carrots and potato and cook gently, stirring until the carrots and potato begin to soften.

2)Add the stock and seasonings and bring to a boil; cover and simmer for 15 minutes. Leave to cool slightly, then puree in a food processor, blender, or with a stick blender (staff mixer?).

3)Return to the pan, stir in the beans and simmer gently until heated through. Transfer to serving bowls, swirl in the yogurt (optional) and garnish with fresh parsley (optional)

Per serving: Calories 253

I have not been able to successfully add this recipe to the database (always get an error), so I do not have the full nutritional information yet.

To get what you want, stop doing what doesn't work!
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