Happy Tummy Food

Put florets of a whole cauliflower in a blender. Make it similar to rice size.
Grate 2 small carrots, a zucchini,
Chop finely an onion, lots of parsley, some mushrooms, whatever else may be in the fridge .
150 gms cheese., 2 eggs. Pepper, oregano.

Mix well, put in a quiche/flan/pie dish. Press it down well.
Top with sliced tomato and some mozzarella cheese, more oregano on top.
Roast, say, 190 degrees for 30 mins.

No meat, no salt.

Homemade vege soup.

It takes me about 3 hours to make a good proper soup. Heavy soup pot with glass lid.
Chop up ALL the veges first. It is slow to start, then very fast, then VERY slow at the end.

Make the base, onion, garlic, spices pretty hot with minimum oil in the bottom of a soup pot for a few minutes.
Maybe a touch of chilli.
After the few minutes add chopped up pumpkin, parsnip, sweet potato.
Turn the heat up, brown them on the outside a bit. Only 5 - 8 mins.

After the root veges have browned a bit on the outside add your water/stock/carrots turn pot very low.
Bring it to where it steams, stirring a lot.
Turn it off, let it sweat for at least 2 hours. Sweating is where it gives a wisp of steam off now and then.
I have my element mostly off at this stage.

Sprintcyclist wrote:Homemade vege soup.

It takes me about 3 hours to make a good proper soup. Heavy soup pot with glass lid.
Chop up ALL the veges first. It is slow to start, then very fast, then VERY slow at the end.

Make the base, onion, garlic, spices pretty hot with minimum oil in the bottom of a soup pot for a few minutes.
Maybe a touch of chilli.
After the few minutes add chopped up pumpkin, parsnip, sweet potato.
Turn the heat up, brown them on the outside a bit. Only 5 - 8 mins.

After the root veges have browned a bit on the outside add your water/stock/carrots turn pot very low.
Bring it to where it steams, stirring a lot.
Turn it off, let it sweat for at least 2 hours. Sweating is where it gives a wisp of steam off now and then.
I have my element mostly off at this stage.

Sounds great. I make my veggie soup the day before, let it steep in the fridge for a day, and reheat. Marries the flavors well.

tiny1 wrote:

Sprintcyclist wrote:Homemade vege soup.

It takes me about 3 hours to make a good proper soup. Heavy soup pot with glass lid.
Chop up ALL the veges first. It is slow to start, then very fast, then VERY slow at the end.

Make the base, onion, garlic, spices pretty hot with minimum oil in the bottom of a soup pot for a few minutes.
Maybe a touch of chilli.
After the few minutes add chopped up pumpkin, parsnip, sweet potato.
Turn the heat up, brown them on the outside a bit. Only 5 - 8 mins.

After the root veges have browned a bit on the outside add your water/stock/carrots turn pot very low.
Bring it to where it steams, stirring a lot.
Turn it off, let it sweat for at least 2 hours. Sweating is where it gives a wisp of steam off now and then.
I have my element mostly off at this stage.

Sounds great.  I make my veggie soup the day before, let it steep in the fridge for a day, and reheat.  Marries the flavors well.

Yes, on the 2nd day my soup is better.

After the 3rd day it loses its ........ variations ?