Posted in /Cooking/Soups on Saturday, April 28, 2018
This is a rich sweet way to eat your garden fresh tomatoes. When I make this with my students, the ones who don't think they like tomatoes instantly change their minds and slurp down their soup!
Posted in /Cooking/Soups on Sunday, March 11, 2018
Cauliflower has been expensive again this year, so when it went on sale I bought two! I needed to find something to new to do with at least one of the cauliflowers and I am always hungry for curry so this recipe tackled two jobs! I made some changes from the inspired recipe and from my first batch to bump up the flavour and highlight the curry.
Serves: 6
Posted in /Cooking/Soups on Sunday, February 04, 2018
It was a cold snowy weekend and I had a hankering for warm creamy soup. The soup might scare off some people thinking it will be too sweet, but its actually a great balance between sweet and savory. And I know the granola in soup seems weird but it was AMAZING, I actually added more to my bowl than just a garnish!
Posted in /Cooking/Soups on Saturday, July 15, 2017
1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste
1. Rinse lentils.
2. Place all ingredients except the pepper into a 4-6 quart slow cooker.
3. Cover and cook on low for at least 12 hours, or high for at least 5 hours.
4. Season with pepper and remove the bay leaves before serving.
Posted in /Cooking/Soups on Saturday, July 15, 2017
This is a thick lentil soup with a hint of coconut to cool the spiciness.
