Curried Parsnip Soup
I like to serve with those delicious root vegetable crisps you can buy now. Just drop a handful into the centre of each bowlful.
coconut milk, coriander, garlic, vegetable broth, +ginger, +parsnip, +salt, +curry paste, +vegetable oil
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West African Peanut Soup
"Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal...
garlic, onions, red pepper flakes, vegetable broth, +bell pepper, +olive oil, +black pepper, +rice, +peanuts
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Carrot Coconut Soup
onions, vegetable broth, garlic, coconut milk, +ginger, +curry powder, +carrot, +sweet potato, +white pepper
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Curry Pumpkin Soup
onions, garlic, coconut milk, vegetable broth, +pumpkin puree, +potato, +curry paste, +yogurt, +black pepper
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Butternut Pumpkin Soup With Ginger and Coconut
Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland. This recipe adds a little something extra, without overpowering the pumpkin...
coconut milk, garlic, onions, vegetable broth, +pumpkin puree, +ginger, +lemon juice, +vegetable oil, +sugar, +tomato paste
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Pink Mediterranean Pasta Sauce
This is a truly delicious pasta recipe! It is quite fast and easy, and a wonderful dish to serve to guests. Coarse salt is a must. Modified slightly from...
red pepper flakes, garlic, onions, vegetable broth, +basil, +olive oil, +penne, +red pepper, +salt, +tomato
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Butternut Squash and Cauliflower Soup
Every time I see this on a menu, I have to order it. This is slightly sweet, slightly spicy and low fat to boot!
red pepper flakes, garlic, onions, vegetable broth, +apple, +yellow squash, +cauliflower, +garam masala, +sour cream, +salt
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Confetti Barley Pilaf
"This pilaf is both colorful and tasty,' says Kris Erickson from Everett, Washington. 'The slightly chewy texture of the barley, the tender vegetables...
vegetable broth, garlic, onions, red pepper flakes, +cabbage, +carrot, +basil, +oregano, +barley, +vegetable oil
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Tomato Mushroom Soup Recipe
This is a warming soup for those chilly days...great for lunch or brunch and served with warm pumpernickle or Jewish rye bread (sliced thick) and butter...
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