2 Soups

It's January in Canada, and the weather is definitely living up to our expectations. Snow last week, snow on the weekend, snow in the forecast. Luckily, we don't have to do much travelling in this one-horse town, so the snow is welcome...as long as the snow blower is working, and Fred is at home to operate it!
These are both vegan and gluten free.

Curried Vegetable Rice Soup
of course you could use any veggies, or rice that you prefer, but here  is my variation :)
-cook 1 cup of brown rice in 2 cups of water and set aside
2 carrots, peeled and sliced diagonally
4 brocolli stalks, peeled and sliced (save the florets for another time)
1 cup sugar snap peas, washed and cut in half
2 cups veggie broth
-boil veggies in broth for a couple of quick minutes
Stir in:
rice
2 tsp curry powder
1/2 tsp salt
1/2 tsp hot pepper sauce
1 can of light coconut milk
Heat through, then add 1 Tbsp fresh lime juice

Serve immediately.


Potato Leek Soup
saute until onions are becoming translucent:
1 Tbsp olive oil
3 leeks, wash and slice the light green and white parts in 1/4 inch slices.
2 cups chopped onion
add:
3 cloves of garlic, minced
1/2 tsp salt
and saute for another 5 minutes
stir in 4 cups veggie broth
3 large potatoes
1 1/2 tsp dried rosemary
Cook for 20 minutes until potatoes are tender.
Blend in increments until smooth.
Enjoy.