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I sometimes use a sweet, mild paprika to redden tomato-based soups which have turned out too brown. It doesn't go with every flavour, of course, but it works very well to liven up the appearance.


The Turquoise Room (at the La Posada Hotel in Winslow, Arizona) has a "signature soup", which is actually two soups ladled into a single bowl: a bright yellow corn soup, and a darker brown bean soup. While I kind of feel like this defeats the purpose of a minestrone (which, as far as I am concerned, is meant to show off the lovely vegetables), I ...


Of course “appealing” is quite opinion-based, so let’s look at the problem in a slightly more neutral “how can I avoid the colors mixing when I blend the soup”. In short, you can’t. If you have a significant amount of green and red veggies, that is. One of the appeals and key features of a classic minestrone are the colorful ingredients that give you a ...


Meet the common aphid. These little insects suck sap from your salad and are totally harmless, should the occasional hitchhiker slip your attention. To remove them, there are a few home remedies: Soak the leaves in salted water (a tablespoon for a large bowl should do). Or use a few dashes of vinegar instead. Both soaking methods can be improved by gently ...


Put the lettuce in a bowl or in your sink, cover it with water so it's completely submerged, and add a couple splashes of vinegar. Let it soak for 10/15 minutes/up to half an hour and it should be bug free.


I would sweat one of each of the vegetables (chopped) in 4tsp oil, beginning with the onion, leek, carrot, celery, and 2 sliced garlic cloves. Then add a TBS of tomato paste. Add zucchini and sweet potato, one each, chopped, Cook for a minute or two. Add 1/4 tsp black pepper and red pepper. Add 1/2 tsp thyme. Toss in one roasted red pepper, chopped, ...

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