a different kind of coffee break with Gerry and Ray Coffey
Disease-Free Living Through Fitness and Nutrition
GUILT-FREE GOURMET by Gerry & Ray:
Recipes for those who wish to avoid salt/sugar/oils/flesh foods
More Recipes/Books & Info: [email protected]
2 medium onions, chopped
3 medium leeks (white part only), chopped
1 clove garlic
2 to 3 tablespoons of vegetable oil
5 cups water
6 medium potatoes*, cut into small or medium pieces
4 celery stalks, sliced
1 stalk fresh lemongrass (or dried) to taste
cayenne, dill or marjoram, to taste
1 cup rice milk
1 tablespoon lemon juice
* For variety, use 3 russet or Idaho potatoes and 3 sweet potatoes
Sauté the onions, leeks, and garlic in small amount of water in a large pot until soft. Then
add the water, potatoes, celery, lemongrass, cayenne, and dill.
Bring to a boil, reduce the heat, and simmer for 30-45 minutes until the potatoes are tender. Cover the pot for a thin broth or leave it uncovered for a thicker soup.
Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and purée about half the soup in a blender or food processor, then mix it back into the pot.
Add the lemon juice to the rice milk and let it sit for 5 minutes. Then add it to the soup. Serve warm.
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