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
Beets Cooking 