Soups & Sweet Treat 11.14.13

One of the many things I love about soup is the almost endless combination of ingredients.  The veggie soup this week is a perfect example of this.  It is a recipe from Melissa Clark, a food columnist for the New York Times, and combines simple ingredients which result in an amazingly lush, tasty soup. 

Lemony Carrot & Cauliflower Soup: Coriander seeds, olive oil, onions, garlic, carrots, white miso, cauliflower, lemon zest, lemon juice, pinch of smoky powder, kosher salt, pepper & fresh cilantro.  (this is a creamy soup). 13. per quart served w. bread.  Vegan, Vegetarian & Gluten-Free (minus bread).

Beef & Wild Rice Soup w. Winter Veggies- a hearty soup for fall.  Ingredients: canola oil, beef chuck (cubed), onions, garlic, red wine, chicken broth, butternut squash, turnip, wild rice, tomato paste, thyme, bay leaf, fresh parsley, kosher salt & pepper.  13. per quart served w. bread.  Gluten-Free

Sweet Treat: Bananna Cupcakes w. Chocolate Cream Cheese Frosting 2. per cupcake

Published in: on November 10, 2013 at 9:49 am11  Leave a Comment