Soups

Serves 2-4 This creamy soup is perfect for those spring nights that still have a bit of chill in the air and yet give you hope of all the renewal the season has to offer. And when fresh asparagus is unavailable, it’s the perfect comfort food to make with frozen...

Serves 6 Ingredients 2 tbls. Extra Virgin olive oil ½ cup chopped onion ½ cup chopped celery 4 garlic cloves 1 15 ounce can Fire Roasted Tomatoes 6 cups low sodium vegetable broth 1 cup broccoli, cut into florets 1 cup cauliflower, cut into florets 1 cup shitake...

INGREDIENTS 4 cups cubed seedless watermelon, about 1 1/4 pounds 1 pound ripe tomatoes, seeded and quartered or cut into sixths 2 to 3tablespoons fresh lemon juice, to taste 2 tablespoons extra virgin olive oil Generous 1/2 cup chopped celery  Sea Salt, to taste...

Serves 6 INGREDIENTS 1 whole clove ½ onion, sliced root to stem so it stays intact, peeled 2 – 15 oz. cans organic, no-salt added garbanzo beans, drained 1 sprig parsley, plus 1 teaspoon finely chopped leaves 3 garlic cloves, minced 2 fresh bay leaves or 1 dried ⅓...

Total Time: 25 Serves: 2  INGREDIENTS: 4 cups organic, low sodium broth or water 2 tablespoons mellow white miso 2 cups fresh mushrooms or 1/2 cup dried, chopped 1 large yellow or red onion, diced 2 cloves garlic, pressed or minced 1–2 teaspoons grated ginger 2 cups...

Serves 6 For the beans: 6 ounces (1 cup) giant white beans such as Royal Coronas, gigandes (giant white beans), or large dried limas, washed, picked over and soaked for 4 hours or longer (no need to soak limas or large white beans)** ½ medium onion 1 bay leaf 8 cups...