Kosher Soups
| Moroccan |
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KosherEye.com by Robin Robertson, Quick?Fix Vegan The exotic spices of Morocco transform canned pumpkin into a sensational soup that is ready in minutes. For more heat, add more cayenne or include a minced chile when you add the ginger. For added creaminess, add a spoonful of vegan sour cream to each bowl when serving. Ingredients: 1 tablespoon olive oil Directions: Heat the oil in a large pot over medium heat. Add the onions, cover, and cook until softened, about 5 minutes. Simmer until the onion is tender and the flavors are well combined, about 10 minutes. Add more salt if necessary. Stir in the nondairy milk and cook until hot, 5 minutes longer. Serve hot garnished with the pistachios. Notes: Yield: Serves 4 Recipes: Vegan, Pumpkin Soup, Parve, Kosher |
