|Classic Indian Vegetarian Cookery|
|by Julie Sahni|
Following on from "Classic Indian Cookery", in this book Julie Sahni collects together the treasures of India's vegetarian cookery.
Results 91 - 100 of 246 for zucchini vegetable soup
Cook roast in ... Slice rest of vegetables into small pieces. ... Seasons to taste. Add V-8 juice if more juice is needed. Serve with French bread, toasted.
Place barley, stock, ... bay leaf in soup pot and bring ... sliced carrots, celery, zucchini and chopped onion ... just before serving. 9 (1 cup) servings.
Place navy beans ... oil in large soup pot. Add carrots, ... garlic. Saute until vegetables are tender, about 5 minutes. Stir in zucchini and green beans; ... until macaroni is done.
Bring salted water ... more minutes. Add zucchini and stir again. ... 30 minutes, add vegetables and simmer together ... tomato or V-8 juice. Serves 6-8.
Set time for ... place oil and vegetables in the order ... Serve with a dusting of Parmesan cheese. Great the second day and freezes well. 8 to 10 servings.
Simmer tomatoes and sliced zucchini in chicken broth. ... garden seasoning, salt, and pepper. Add just enough rice to thicken soup. Simmer until rice is done.
Combine all ingredients and cook until vegetables are tender. This ... more often the soup is heated, the ... for today and freeze one for another time.
Heat chicken broth to boiling. Add remaining ingredients. Simmer about 30 minutes until vegetables are just tender.
Heat butter and ... 20 minutes. Add zucchini and parsley and ... not over cook vegetables should be slightly crisp. Serve with Parmesan cheese. Serves 8.
Slice sausage crosswise, ... 5 minutes. Add zucchini, tomatoes with ... Add beans (undrained). Cook another 20 minutes. Garnish with parsley. Freezes well.
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