Coco Banana S Creamless Cream Of Butter Bean And Herb Soup Recipes

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COCO - BANANA'S DHAL



Coco - Banana's Dhal image

Dhal is one of my most favourite dishes of all time, being a poor uni student and all. You can use yellow or green split peas, lentils, split mung beans or split chickpeas, and use any combination of the following spices: cumin, coriander, cardamom, chilli, turmeric, mustard seeds, cayenne, paprika, aesephotida (hing), fenugreek or tamarind paste. You can always add other vegetables to it as well, for example, cooked mashed pumpkin, potato chunks, chopped spinach, cooked whole chickpeas (or other beans), eggplant and sweet potato. I always eat this over brown rice. Apparantly this is a great dish for diabetics

Provided by Coco - Banana

Categories     Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup split peas or 1 cup mung beans, etc.
2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon freshly grated ginger
any combination seasoning, to taste
sea salt, to taste
1/2 lemon, juice of

Steps:

  • Begin boiling legume and cook until soft and mushy and absorbed all the water.
  • Keep adding more water if necessary.
  • Meanwhile, heat the oil in a fry pan, and combine spices of choice, onion, garlic and ginger and cook until fragrant.
  • Add the onion mixture to the legumes and cook on low for 20 minutes or so.
  • Stir in the lemon juice and serve over rice.

Nutrition Facts : Calories 207.8, Fat 2.9, SaturatedFat 0.4, Sodium 9, Carbohydrate 34.5, Fiber 13.2, Sugar 5.3, Protein 12.6

LEONA'S CREAM OF CHICKEN AND HERB SOUP



Leona's Cream of Chicken and Herb Soup image

Make and share this Leona's Cream of Chicken and Herb Soup recipe from Food.com.

Provided by Leona L.

Categories     Chicken

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 (3 lb) chicken, cut up
4 cups chicken stock
1 bay leaf
1 onion
1 stalk celery
1 carrot
1/2 cup butter
1/2 cup flour
2 cups milk
2 cups cream
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon chives
1/8 teaspoon nutmeg
1/2 teaspoon turmeric or 1/2 teaspoon saffron
3/4 cup cooked rice
salt and pepper
chopped parsley

Steps:

  • Cook chicken in broth with onions, celery and carrots.
  • approx 1 1/2 hours.
  • remove skin and bones, chop chicken, skim fat.
  • Return chicken to the pot, add herbs and rice.
  • In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened.
  • Add to the pot with the chicken, rice and broth, stirring till smooth and thick.
  • Heat through.
  • Serve with parsley on top.
  • Enjoy!

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