Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
One Soup Two Ways: Chunky Vegetables and Cream Of Vegetables
Details
- Serving Size: 6
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 4 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- A 1 tablespoon olive oil
- 3 cloves of garlic, minced, or chopped
- 1 small onion, chopped
- 2 mediums carrots, chopped
- 2 stalks of celery, chopped
- a pinch of (sea) salt
- 1 cup of tomato puree (I used canned)
- 1 can of corn, drained
- 1 liter of chicken broth (Or vegetable broth if you prefer)
- 1 can of beans (I had pinto beans on hand) drained and rinsed
- a pinch of dried herbs like: thym, rosemary, parsley,
- 1/2 cup cooking cream, or whole milk
- 3 pinches of turmeric, curry powder and cayenne pepper
Instructions
For chunky vegetable soup
Stir around a bit, add the salt and cover.
Let sweat for about 10 minutes.
Add the tomato puree and corn, stir, let cook for a few minutes.
Then add the broth, turn heat up to maximum and bring to a boil.
Add the beans. Season with dried herbs.
For the Cream of Vegetables
Transfer half of the chunky soup into another soup pot.
Bring back to a boil, add cream, turmeric, curry powder, cayenne pepper and stir well.
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