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A Soup to Share
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Air Date: Mar. 6th, 2008
Soup Ingredients:
5 red peppers
1 bunch of fresh dill
4 cloves of garlic
1 large onion
4 tbsp curry paste
2 tbsp ground cumin
5 tbsp of oil
2 cubes of veggie stock
3 tbsp tomato paste
4-5 cups of water
salt and pepper to taste
Corn bread:
2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
1 tsp of vanilla
2 teaspoons apple cider vinegar
1/2 teaspoon salt
Soup Directions:
Cover the peppers in oil and roast them in the oven until the skin becomes
dark but not too burnt. Then let them sit for about 5 or ten minutes. The
skin should now peel off easily. In a food processor blend the red peppers
and curry paste together. Start sauteing your garlic and onions in the bottom
of your soup pot. When the onions become translucent add in the water, veggie
stock, pepper mixture, tomato paste, and salt and pepper and bring it to
a boil. Let that boil away for about 15 mintues then add the cumin and chopped
dill and turn down the heat. let it simmer for 5 more minutes and your good
to go.
Cornbread Directions:
Preheat oven to 350, and Grease up your cast iron frying pan.In a medium
bowl, wisk together the soymilk and the vinegar and set aside. In a large
bowl, sift together the dry ingredients (cornmeal, flour, baking powder
and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk
or a fork until it is foamy and bubbly, about 2 minutes. Pour the wet ingredient
into the dry and mix together using a large wooden spoon or a firm spatula.
Pour batter into the cast iron pan and bake 30-35 minutes, until a toothpick
comes out clean. Slice into squares and serve with the soup