Vegan
ready in about an hour and a half;
serves 4
You might need to buy:
- Saute until clear.
- Pour in:
- Add:
- Add:
- Place in blender:
- Blend until creamy smooth.
- Add to soup stock with 2 more cups water and bring to boil.
- Add:
- fresh cauliflower
- Cook another 15 min.
- Add:
- frozen peas
- grated zucchini
- Cook another 10 min.
- Serve immediately or next day.
serves 6
You might need to buy:
- unsalted butter
- all-purpose flour
- chicken stock
- milk
- salt
- fresh ground black pepper
- homemade croutons
serves 8
You might need to buy:
- vegetable broth
- water
- dry sherry
- split peas
- red lentil
- dried chives
- dried marjoram
- ground sage
- ground black pepper
- bay leaf
- Tabasco sauce
2 quarts
You might need to buy:
- fresh bay leaves or 2 dried bay leaves
- good quality chicken stock
- wide egg noodles
You might need to buy:
- Chopped fresh cilantro leaves for garnish
- Freshly ground pepper to taste
- smooth natural peanut butter
- vegetable broth
- ground allspice
- minced fresh ginger
- reduced-sodium tomato-vegetable juice blend or tomato juice
- canola oil
You might need to buy:
- chicken bouillon cubes
- powdered nutmeg
- fresh spinach or the equal amount frozen
- curry
- small onions
- Olive Oil
- liter/34 oz. water
- Salt & Pepper
- Egg noodles
Why is garlic soup so satisfying? It’s one of the simplest soups to make, and yet it comes out soothing and utterly calming. Some people have chicken soup; I prefer this stuff. Which isn’t to say all are created equal.
ready in about 20 minutes;
serves 3
You might need to buy:
- olive oil
- Salt
- chicken stock
- poached eggs
serves 7
You might need to buy:
- canola oil
- chopped onion
- peeled and diced carrot
- cubed potatoes
- chopped kale
serves 6
You might need to buy:
- unsalted butter
- chicken stock
- milk
- fresh ground black pepper
- homemade croutons
serves 1
You might need to buy:
- sweet paprika
- ground cumin
- Large pinch of cayenne pepper
- olive oil
- packed chopped cilantro or parsley leaves 1 teaspoon