Place the pulp in a large
saucepan with the vegetable stock and simmer for about 20 minutes.
Add the drained beans to
a saucepan with the vegetable stock, and place over a medium - low heat.
Rinse the quinoa and then pop it into
a saucepan with the vegetable stock.
Not exact matches
Similar to making the Tomato Base, spray the bottom of a
saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the
vegetable stock.
Wash the quinoa in cold water, drain and place in a small
saucepan along
with the
vegetable stock.
Add the beans to the
saucepan along
with the
vegetable stock, tomatoes, and spices.
Lentil soup
with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml)
vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large
saucepan over medium heat, heat the olive oil.
Place quinoa into a
saucepan with 1 3/4 cup
vegetable stock, simmer for 15 minutes or until cooked through.
Follow the recipe as though you were going to cook in the oven: cook down the onions, brown the meat (flour first if you want to) and put into a casserole or large
saucepan with the
stock vegetables and any other flavourings.