Ingredients
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tbsp olive oil
1 lb 2 oz lean ground beef
2 x 16oz can of tomatoes, chopped
1 x 16oz can red kidney beans, drained
24oz of vegetable or chicken stock
Pinch of crushed dried chilies
2 squares plain chocolate
Directions
In a large skillet, heat the olive oil and sauté the onion and garlic until almost tender. Add the ground beef and, stirring occasionally, cook for about 5 minutes or until the meat is no longer pink. Continue reading
Ingredients
1 lb broccoli, cut into florets, stalk cut into chunks
1 onion, chopped
1 garlic clove, crushed
2 cups vegetable stock
2 ½ cups soy milk
1 tbsp soy sauce
¼ cup all-purpose flour
Salt and pepper to taste
Fresh basil leaves, torn
Handful of almond slivers, toasted
Directions
In a large saucepan, combine the broccoli, onion, garlic and stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until the broccoli is tender. Season well. Continue reading
Ingredients
1 ¼ cups of water
3 cups carrots, peeled and sliced
2 cloves garlic, crushed
grated zest of 1 orange
juice of 1 lemon
1 ¼ cups orange juice
For thinning: 1 ¼ cups of water or milk
Directions
In a large saucepan, bring water to a boil. Add garlic, orange zest, orange juice and carrots and simmer for about 20 minutes or until the carrots are tender. Then add the lemon juice and turn off the heat. When the mixture has cooled off a bit, blend until mixture is creamy. Reheat, but don’t bring to a boil, and mix in another 1 ¼ of either water or milk.
Your kids will love the color of this fruity soup. Serve with nice crusty bread.
