Free The Everything Kosher Slow Cooker Cookbook by Dena G. Price Page A

water
1 cup coconut milk
1 ⁄ 4 teaspoon ground nutmeg
2 cloves garlic, minced
1 onion, minced
1 1 ⁄ 4 teaspoon kosher salt, divided
1 ⁄ 2 cup hulled unsalted pumpkin seeds, for garnish
Make Your Own Pumpkin Purée
Preheat the oven to 350°F. Slice a pie pumpkin or an “eating” pumpkin into wedges and remove the seeds. Place the wedges on a baking sheet and bake until the flesh is soft, about 40 minutes. Scoop out the flesh and allow it to cool before puréeing it in a blender.
     
Place all ingredients except pumpkin seeds and salt into a 4-quart slow cooker. Stir. Cook on low for 8 hours.
Meanwhile, heat a small skillet or sauté pan over medium heat. Add pumpkin seeds and heat, stirring frequently, just until they become fragrant and lightly toasted, about 2–3 minutes. Immediately transfer seeds to a small bowl and toss with 1 ⁄ 4 teaspoon salt.
Use an immersion blender or blend the bisque in batches in a standard blender until smooth. Add remaining salt and taste; add more if necessary. Serve hot, garnished with toasted pumpkin seeds.
    Summer Borscht
    Serve this cooling beet soup with a dollop of sour cream or vegan sour cream. Try Tofutti’s Sour Supreme.
INGREDIENTS | SERVES 6
3 1 ⁄ 2 cups cooked beets, shredded
1 ⁄ 4 cup onion, diced
1 ⁄ 2 teaspoon salt
1 teaspoon sugar
1 ⁄ 4 cup lemon juice
1 ⁄ 2 tablespoon celery seed
2 cups Vegetable Broth (see recipe in this chapter)
2 cups water
Can’t Beat Beets
Beets, also known as beetroot, can be peeled, steamed, cooked, pickled, and shredded; they are good hot or cold. They are high in folate, vitamin C, potassium, and fiber. Although they have the highest sugar content of all vegetables, beets are very low in calories; one beet is only 35 calories.
     
In a 4-quart slow cooker, place all of the ingredients. Cover and cook on low for 6–8 hours, or on high for 4 hours.
Refrigerate the soup for 4 hours or overnight. Serve cold.
    Wild Rice and Portobello Soup
    Any variety of rice will work in this soup. It’s fine to substitute white rice or brown rice if that’s all you have on hand.
INGREDIENTS | SERVES 4
1 ⁄ 2 yellow onion, diced
2 small carrots, peeled and diced
2 ribs celery, sliced
1 cup chopped Portobello mushroom
1 ⁄ 2 cup uncooked wild rice
4 cups Vegetable Broth (see recipe in this chapter)
1 bay leaf
1 sprig rosemary
1 teaspoon salt
1 ⁄ 2 teaspoon pepper
     
In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 6 hours.
Remove the bay leaf and rosemary sprig before serving.
    White Bean and Barley Soup
    Cool soup to room temperature before refrigerating or freezing in order to save energy.
INGREDIENTS | SERVES 8
2 (15-ounce) cans great northern beans, drained and rinsed
1 ⁄ 2 cup pearl barley
1 small onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 ⁄ 4 cup fresh parsley, chopped
2 sprigs fresh thyme (or 1 ⁄ 2 teaspoon dried)
6 cups No-Beef Broth (see recipe in this chapter)
2 teaspoons kosher salt
     
Add all the ingredients to a 4-quart slow cooker. Cover, and cook on low for 6–8 hours.
Remove the sprigs of thyme before serving.
    Mulligatawny Soup
    Although the coconut milk gives this soup a very creamy taste, it can be omitted. The soup will still be delicious.
INGREDIENTS | SERVES 6–8
1 small yellow onion, peeled and finely diced
2 skinless and boneless chicken breasts, cut into 1 ⁄ 2 " strips
1 medium tart apple such as Granny Smith, peeled, cored, and chopped
1 large carrot, peeled and diced
1 celery stalk, diced
1 ⁄ 2 small green pepper, seeded and diced
1 (15-ounce) can fire-roasted diced tomatoes, undrained
2 teaspoons curry powder
1 ⁄ 2 teaspoon ground ginger
1 ⁄ 4 teaspoon ground nutmeg
1 bay leaf
1 ⁄ 2 teaspoon crushed red pepper flakes
4 cups Chicken Stock (see the recipe in this chapter)
1 (13.5-ounce) can coconut milk, optional
2 cups cooked rice
1 tablespoon fresh lime juice
1 teaspoon kosher salt, or to taste
1 ⁄ 4 teaspoon ground black pepper, or to taste
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