Ingredients
1 tbsp oil
1 small onion, chopped
1 clove garlic, minced
1 tbsp fresh ginger root, minced
1 cup dry red lentils
1 cup butternut squash, peeled, seeded and cubed
1/3 cup fresh cilantro, chopped
2 cups of water
14oz unsweetened coconut milk
2 tbsp tomato paste
1 tsp curry powder
Pinch of nutmeg
Salt and pepper to taste Continue reading
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.
