Lemon and Mint Lentil Soup - 1 cup green lentil, 16 oz package of frozen, 2 cups pulp from green juice, 1 cup vegetable broth, 2 lemons, 1/2 onion, 3 cloves garlic, 1 Tbsp. coconut oil, 1 tsp. coriander, 1 tsp. turmeric, 1 tsp. cumin, 3 cups water, salt and pepper (to taste), 1/4 cup fresh or 1/2 tsp dried mint.
Meatless Monday: Lentil and Butternut Squash Curry
Greek Cannellini Bean and Vegetable Soup Reboot Soups!
Meatless Monday: Black Bean & Red Pepper Soup
Enjoy this warm and hearty blended soup that fills you up and helps you stay trim. This recipe makes plenty of leftovers so you can bring a healthy lunch to
Greek Lentil Soup with Feta - Fakes
This soup is called Fakes and is a staple in Greek cuisine. It needs to be served with olive oil and red wine vinegar. Top this Greek Lentil Soup with Feta.
Curried Lentil Soup with a touch of Coconut Cream
Curried Lentil Soup - with a substitution of vegetable broth, completely vegetarian.
Meatless Monday: Roasted Pepper & Red Quinoa Soup
Warm, spicy dishes are perfect for chilly, rainy fall New England days. We visited a local farm last week and I couldn’t wait to cook up some of the fresh
Creamy Celeriac & Pear Soup
Celeriac and Pear Soup 2 bulbs celeriac, peeled and chopped into large chunks 2 small pears, peeled, cored and chopped 1 garlic clove, chopped 1/2 cup (125 ml) coconut milk (swap for any other type of non-dairy milk) 2 – 3 cups (250 – 375 ml) water (depending on desired thickness) salt and pepper, to taste 2 sage leaves, chopped (1 teaspoon dried) 2 tsp. maple syrup (optional)