Katie Zapotoczny

Members
  • Content count

    2
  • Joined

  • Last visited

Community Reputation

0 Neutral

About Katie Zapotoczny

  • Rank
    New Community Member
  1. This tomato soup is loaded with veggies and is delicious sprinkled with Parmesan cheese. Ingredients: 3-4 Tbsp. butter 2 medium onions, chopped 1/2 large carrot, chopped 1 tsp. minced garlic 2 28 oz. cans diced tomatoes, rinsed and drained 2 cups vegetable broth 1/4 cup uncooked gluten free quinoa, thoroughly rinsed 1 tsp. dried basil 1 tsp. dried oregano 1/3 cup fresh or frozen kale or spinach 1/2 to 2/3 cup milk 2/3 cup shredded fresh Parmesan Directions: Melt the butter in a large pan on medium heat. Add the onions, carrots, and garlic, and cook for about 5 minutes, until the onions and carrots are beginning to get tender. Add the tomatoes, vegetable broth, quinoa, basil, and oregano. Simmer 10 minutes. Turn the heat down to low, then add the kale or spinach. Cook another 2 or 3 minutes, stirring occasionally. Add the milk, and simmer gently for about 5 minutes more. Using an immersion blender, puree until smooth, or transfer the soup in batches to a blender. It can also be left chunky. Ladle into bowls, and serve with the Parmesan.
  2. 1 Tbsp. butter 1 tsp. cumin 1/2 cup chopped onions 1 Tbsp. crushed garlic 1 Tbsp. chili powder (optional) 1 can (14.5 oz.) diced tomatoes with crushed chili peppers (rinsed and drained) 1 can (15 oz.) black beans (rinsed and drained) 2 cups gluten free chicken broth 2 16-oz. cans pumpkin Fresh cilantro Sour cream or plain yogurt Fresh lime Heat the butter in a large pot over medium heat. Stir in the cumin, onions, garlic, and chili powder (if using) and cook 2-3 minutes. Add the tomatoes, and bring to a simmer. Partially cover the pot, and stir occasionally until slightly thickened (about 5 minutes). Stir in the black beans, chicken broth, and pumpkin. Simmer over medium high heat, for a few minutes. Then reduce the heat to low, and simmer, covered, for about 10 minutes or until thoroughly heated. Use an immersion blender to blend the soup until smooth. Or, transfer the soup to a blender, and blend in batches. Ladle into bowls, and garnish with the cilantro, sour cream or yogurt, and a squeeze of lime juice.