Soups & Stews
Ingredients
2 tbsp butter
2 medium onions, chopped
1 clove of garlic, minced
5 cups vegetable broth
3 cups diced carrots
3 cups diced potatoes
1 tsp Italian seasoning
1 bay leaf
Salt and pepper
Flaked almonds to garnish
Directions
Melt butter in a large saucepan and sauté onions and garlic until cooked. Add the broth, vegetables, Italian spice and bay leaf. Continue reading
Ingredients
34 fl oz vegetable broth (sodium-reduced)
4 tbsp light soy sauce
½ mushrooms, chopped
1 pkg Ramen noodles, oriental flavor
2 tbsp white vinegar
1 egg, beaten lightly
2 tsp cornstarch, mixed with a bit of water to make a paste
4 green onions, thinly sliced
1 cup tofu, cubed
Handful of bean sprouts
Directions
In a saucepan, add vegetable broth, soy sauce, mushrooms, noodles and vinegar. Bring to a boil. Add the tofu and cornstarch paste and stir. When the soup is boiling, slowly pour in the beaten egg, but do not whisk. Remove from heat, add the bean sprouts and sprinkle with green onion. Serve immediately.
Ingredients
½ cup brown lentils
2 tbsp olive or vegetable oil
1 leek, washed and sliced
1 onion, minced
1 celery stick, chopped
1 ¼ lb potatoes, peeled and chopped
8 oz fresh spinach leaves, torn into smaller pieces
4 cups of vegetable broth
Sliced almonds as garnish
Directions
Cook the lentils in a pot of water, cover and bring to a boil. Reduce the heat and simmer for about 20-30 minutes or until soft. Drain. Continue reading
