Veggie Soup Recipe

1 medium cabbage, cut into quarters
1 small leek, minced
2 tablespoons olive oil
4 large carrots, peeled and finely sliced
2 large celery stalks, finely sliced
2 parsnips, peeled and diced
7 cups of vegetable stock
2 medium Yukon Gold potatoes, peeled and diced
2 zucchinis, diced
2 cups of cauliflower florets
2 fresh tomatoes, seeded and diced
Salt and pepper to taste
Fresh parsley for garnish

Directions: Slice the cabbage quarters into thin strips. Heat the oil in a large soup pan and add the cabbage, carrots, celery, leeks,  and parsnips cook over low heat for approximately 10 minutes, stir often so vegetables don’t stick to pan. You can add a tablespoon or so of stock if needed.

Stir in the stock and bring to a boil. Add the potatoes, zucchinis, cauliflower and tomatoes with a little chopped fresh parsley and salt and pepper to taste. Bring back to a boil, cover and reduce heat to low. Simmer for approximately 15 to 20 minutes until the vegetables are tender.

Pour into soup bowls, and garnish with fresh parsley.

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Heavenly Angel Cake Recipe

Ingredients:

1 cup sifted flour
1 1/2 cups granulated sugar
1 1/2 cups egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
3/4 teaspoon pure almond extract
3/4 teaspoon bourbon vanilla

Preheat oven to 375 degrees

Directions: Sift the flour twice into a large bowl. Place sugar in a small bowl. Beat the egg whites until light and airy. Add the cream of tartar and beat until stiff peaks form. Fold in the sugar, no more than 3-4 tablespoons at a time, folding as you add. Do not over mix.

After all the sugar added, start adding the flour, a little bit at a time. Fold in the bourbon vanilla and pure almond extract. Transfer with care to a lightly greased baking pan. Bake for 40 min. or until golden and toothpick inserted off-center comes our clean.

Turn upside down onto a wire rack. Leave baking pan on until completely cooled.

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