Ingredients:
Olive oil
1 onion
8 garlic cloves
2 carrots
1 tbsp cumin
1 tsp red pepper flakes
3 kaffir lime leaves or 3 bay leaves
1 cup crushed tomatoes (from a can)
7 cups low-sodium vegetable broth
2 cups red lentils, rinsed and drained
sea salt and pepper to taste
Zest of 1 lemon
Juice of 1 lemon
Crumbled feta cheese to serve, optional
Read the rest of this entry »I made this delicious broccoli soup for a group gathering and they could not get enough of it. This is the basic recipe. You can add grated cheddar into it if you want a richer taste. Also, I had some leftover sauteed spinach which I pureed with some of the stock and then added it into the soup. That made it a beautiful green color.
Serves 4
Ingredients:
6 tbsp unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1/4 cup flour
2 cups half and half
3 cups vegetable stock (I made a nice leek stock.)
2 bay leaves
1/4 tsp mace, ground
sea salt and black pepper, to taste
4 cups broccoli, cut into florets
1 large carrot, diced
This stew tastes a lot like a chili without the heaviness of a lot of beans and beef. I recommend it garnished with chopped avocado, sour cream, shredded cheese, fresh lime, crushed tortilla chips and chopped cilantro.
Ingredients:
1 tbsp olive oil
1 yellow onion, chopped
2 celery stalks, chopped
3 carrots, chopped
4 cloves of garlic, minced
2 jalapenos, seeded and minced
3 1/2 cups water
1 28 oz can diced tomatoes
1 15 oz. can black beans, rinsed and drained
2 tsp ground cumin
2 tsp ground chili powder
1 tsp chipotle powder
1 tsp paprika
cayenne pepper to taste if you want it hotter
salt and pepper to taste
(please use all the spices liberally and to taste)
3/4 cup quinoa
1/4 cup chopped cilantro plus more to garnish
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