Control Culinary Chaos This Holiday Season

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Parsnip Chowder

Serves: 6

Parsnips are hardy winter roots with a mild flavor that's perfect for this soothing cool-weather soup.

Ingredients

1-1/2 tablespoons canola oil
1 cup chopped onion
4 medium potatoes, peeled and finely diced
1 pound parsnips, peeled and diced
3 cups vegetable stock or water with 1 vegetable bouillon cube
2 cups rice milk
1/4 cup finely chopped fresh parsley
1 to 2 tablespoons finely chopped fresh dill, to taste
Salt and freshly ground black pepper

Method

Heat the oil in a large soup pot. Add the onion and sauté over medium heat until it is golden. Add the potatoes, parsnips and stock. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes and parsnips are tender, about 20 minutes.

With a slotted spoon, transfer two cupfuls of the potatoes and parsnips to a shallow bowl. Mash well and stir them back into the soup. Add the rice milk, parsley and dill. Season to taste with salt and pepper. Simmer over very low heat for 10 minutes, or just until thoroughly heated through. Serve at once, or let the soup stand for an hour or so off the heat, then heat through before serving.

Potato, Cheese and Green Chili Soup

6 to 8 servings

This flavorful soup is a contemporary classic from the American Southwest.

Ingredients

5 medium potatoes, peeled and diced
5 cups vegetable stock or water
1 tablespoon light olive or olive oil
1 medium onion, finely chopped
2 to 3 cloves garlic, crushed or minced
1 large green bell pepper, finely chopped
1 cup chopped fresh, ripe tomatoes (substitute canned if good, ripe tomatoes are unavailable)
1 cup cooked fresh or thawed frozen corn kernels
4-ounce can chopped mild green chilies
1 teaspoon chili powder
1 1/2 cups grated organic Monterey Jack cheese or jack-style non-dairy cheese
Salt and freshly ground pepper to taste

Method

Place the potato dice in a soup pot and cover with the stock or water. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 15 minutes.

In the meantime, heat the oil in a small skillet. Sauté the onion over medium heat until translucent. Add the garlic and green pepper and sauté until the mixture begins to brown lightly.

Remove half of the potatoes from their cooking liquid with a slotted spoon and place them in a shallow bowl. Mash them well, then stir back into the soup pot, followed by the onion-bell pepper mixture. Add the tomatoes, corn, green chilies and chili powder. Add additional water if the soup is too dense. Stir together, return to a simmer, then simmer gently for 20 minutes.

Sprinkle in the grated cheese, a little at a time, stirring it until it is fairly well melted each time (soy cheese may not melt as completely). Season with salt and pepper and simmer over very low heat, stirring frequently, for another 5 minutes.

Serve at once, or let stand for an hour or so before serving. Heat through as needed and adjust the consistency with more water if the soup becomes too thick.