Blog Posts & Recipes
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January 8, 2018

This past week has been bitterly cold, which leads me to warm, comforting soups--as well as something sweet and chocolaty. 

Chunky Veggie Soup by Arlene Holtz (p. 84 of my book).

  • 1 onion, chopped

  • 3 garlic cloves, minced

  • ½” fresh ginger, peeled/minced

  • 1 tbsp cumin

  • 1 tsp turmeric

  • ½ tsp coriander

  • salt/pepper to taste

  • 3 large carrots, chopped

  • 3 celery ribs, chopped

  • ½ head red cabbage, cut in chunks

  • 3-4 potatoes, diced

  • 6 c vegetable broth

In large saucepan, sauté onions, garlic, ginger in water or broth until partially cooked. Add cumin, turmeric, coriander. Add salt/pepper. Add carrots, celery, cabbage; sauté briefly. Add potatoes and broth. Bring to boil; simmer on low until vegetables are cooked (about 30 min.). Adjust spices to taste. 

Curried Squash and Apple Soup from Forks Over Knives: The Cookbook, p. 98. This is my new "favorite soup." I made it chunky and thick. For me, it has just the right amount of sp...

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Pittsburgh, PA


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