Beets Cooking

…and, the soups and sweet treat for Thursday the 26th are….

Spicy Chickpea & Butternut Squash Soup…this soup is GOOD!  I think that it has to be my favorite vegetarian soup.  It is made with coconut milk, lime juice, tomatoes and ground ginger…sweet, sour & a bit spicy in every bite!  Ingredients: olive oil, onions, carrots, celery, garlic, butternut squash, diced tomatoes, chickpeas, water, tomato juice, tamari, lime juice, ground ginger, ground coriander, brown sugar, coconut milk, itty bit of Habanero sauce, kosher salt & pepper & fresh cilantro.  13. per quart served w. bread for dipping.  Vegetarian, Vegan & Gluten-Free

Albonidgas Soup…A mexican meatball soup featuring turkey meatballs made with rice & eggs, floating in a chicken broth filled with veggies, fresh & dried herbs.  Kids seem to really like these meatballs!  Ingredients: Plainfield ground turkey, white rice, eggs, garlic, onions, zucchini, corn, carrots, mexican oregano, cumin, kosher salt & pepper.  Garnished w. crushed  tortilla chips (last time I made this soup I forgot the chips…this time I won’t!), fresh cilantro & cheddar cheese.  13. per quart served w. bread.  Gluten-free

Sweet Treat: Wicked good chocolate cookies!  If you are a regular, you know the cookies I am talking about.  Crisp, chewy…yum!  1. per cookie