2. Toss all the vegetables with the spices and oil, spread it on a baking sheet, bake for 20 minutes. For the couple few minutes increase the oven to 450 to char the vegetables.3. In a large soup pot, add oil, some cumin seeds and the chopped celery. Fry for a minute and add the tomatoes to it. Let it cook for 5 minutes and then add all the beans. Let it simmer out for 20 minutes. 4. Add the vegetables to the pot and simmer for 5 minutes and take it off the stove. Serve hot or at room temperature with any garnish of your choice.
Protein. I remember her recipe for Vegetarian Borscht as being very labor intensive. Then I discovered the “real thing” – Russian style borscht made with carrots, beets, cabbage, dill, mushrooms and potatoes, served warmed as a comforting winter soup thanks to Barbara Kafka’s classic cookbook, Soup, A Way of Life
A colorful, tasty bowl of lentil soupThe Christmas day menu at our house is always changing. I was thinking a couple of soups, but one of our daughters said it wouldn't feel like a holiday without some kind of baked good
Vegetable soups, like minestrone, are very hit-or-miss for me. Unfortunately, minestrone more often conjures up bad memories of Panera-esque soups that have been heated from frozen and sitting on an electric burner for a few days rather than cold Italian nights in Nona's kitchen out in the Appenines