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
Ingredients
1 medium onion, diced
2 carrots, diced
3 celery stalks, diced
2 ½ tbsp vegetable oil
1 large potato, peeled and diced
1 ½ cups water
1 ½ cups unsweetened soya drink or milk
2 tsp salt
¼ tsp ground black pepper
2 tsp celery seed
10 oz Soft Tofu, diced
Directions
In a skillet, heat the oil and sauté the onions, carrots and celery for about 2 minutes. Add the water and potatoes and slowly bring to a boil. Pour soya drink or milk into mixture and season with salt, pepper and celery seed. Simmer until the potatoes are tender. Add diced tofu and simmer gently for about 2 minutes. Serve immediately and enjoy this healthy soup!
Ingredients
1 boneless chicken breast half, cooked and cubed
2 carrots, chopped
1/2 zucchini, diced
2 stalks celery, sliced
1 clove garlic, minced
2 cups chicken broth
Fresh herbs as garnish such as parsley, basil
Directions
Bring the chicken broth to a boil in a large pot. Add the diced chicken and remaining ingredients and simmer for about 10 minutes. Sprinkle with chopped fresh herbs.
Serve hot with crusty bread for a quick and nutritious lunch. Serves 2.
