soup

chilli

ingredients:

garlic; 4-6 cloves minced red onion; 2 large diced jalapenõs; 2-4 small diced, seeded celery; 3-4 stalks diced

1 can beans 1 can crushed tomatoes

chilli powder; 4-6 tbsp paprika; 2 tbsp cumin; tbsp

frozen or fresh corn; 2-3 cups

salt/pepper/fresh cilantro to taste

instructions:

in large pot cook garlic and onion in oil. Add celery and peppers after a minute and saute until fragrant. Stir in spices, then beans and tomatoes including can liquid. Top with water and bring to a boil. Let cook for 5-10 minutes. Take off stove and mix in cilantro.

mediterranean

ingredients:

garlic; 6-8 cloves minced onion; 2 large diced celery; 3-4 stalks diced

lemon; 2 juiced (get rid of pits, keep the shells) zucchini; 2 large diced red/bell peppers; 2 seeded and diced

1 can crushed tomatoes 1 can chickpeas

balsamic vinegar/reduction; if vinegar 1/2 cup, if reduction 1-2 tbsp cumin 3-4 tbsp paprika 2 tbsp oregano 1 tbsp basil 1 tbsp or 4-6 fresh leaves

instructions:

in large pot cook garlic and onion in oil. Add lemon juice + shells, then celery and peppers after a minute and saute. Add zucchinis and peppers. Stir in spices and herbs, then chickpeas and tomatoes including can liquid. Mix in balsamic. Top with water and bring to a boil. Let cook for 5 minutes. Take off stove and mix in fresh basil. Salt/pepper to taste.

carrot and beet

ingredients:

garlic; 4-6 cloves minced red onion; 2 large diced celery; 3-4 stalks diced

carrot; 2-4 peeled diced beet; 4-6 peeled diced

cumin 4-6 tbsp paprika 2 tbsp turmeric 1tbsp

wine 1 cup 1 can crushed tomatoes

{optional} ‘cream’/‘sour cream’

instructions:

in large pot cook garlic and onion in oil. Add celery after a minute and saute. Add carrots and beets. Stir in spices, then tomatoes including can liquid and wine. Top with water and bring to a boil. Let cook for 5-10 minutes until beets and carrots are soft. Take off stove. Salt/pepper to taste. Serve with dollop of cream in bowl.

“thai”

ingredients:

ginger; ‘thumb’ minced garlic; 4-6 cloves minced onion; 2 large diced celery; 3-4 stalks diced carrot; 2 peeled diced

limes; 2 red/bell pepper; 2 seeded and diced bean sprouts/green beans/peas; 2 cups

1 can crushed tomatoes 2-3 cans coconut milk 1 cup soy sauce hoisin/vegan ‘oyster’ sauce 2-3 tbsp either/each

star anise 1-2 fresh cilantro/basil curry paste or powder crushed chilies 2-4 tbsp

instructions:

in large pot cook ginger, garlic and onion in oil. Squeeze in lime and add shells, then celery + carrot and peppers after a minute and saute. Stir in chillies, star anise, then tomatoes including can liquid. Mix in curry, soy, hoisin/‘oyster’. Add sprouts/beans/peas. Account for coconut milk when adding water and bring to a boil. Let cook for 5-10 minutes. Take off stove and mix in coconut milk, cilantro/basil. Salt to taste.

hungarian mushroom:

ingredients:

garlic; 4-6 cloves minced onion; 2 large diced celery; 3-4 stalks diced

mushroom; 1lb chopped frozen or fresh corn 1-2 cup

fresh dill 1/2 superstore/sobey batch chopped paprika 1 cup cumin 1tbsp

white wine 1 cup soy sauce 1/2 cup

‘milk’/‘cream’ 1-2 litre

instructions:

in large pot cook garlic and onion in oil. Add celery after a minute and saute. Stir in paprika and cumin, then add mushrooms, soy and wine. Account for milk when adding water and bring to a boil. Add corn. Let cook for 5-10 minutes. Take off stove and mix in milk/cream, dill. Salt and pepper to taste.

potato and kale:

ingredients:

garlic; 4-6 cloves minced onion; 2 large diced celery; 3-4 stalks diced

potato; 4-6 peeled, sliced kale; 1 superstore/sobey batch rough chopped

cloves 1-2 tsp nutmeg 1-2 tsp allspice 2 tsp coriander powder 1-2 tbsp cumin 1 tbsp black pepper 2 tbsp

white wine 1 cup balsamic vinegar/reduction; if vinegar 1/2 cup, if reduction 1-2 tbsp

‘milk’/‘cream’ (any variety) 1-2 litre

instructions:

in large pot cook garlic and onion in oil. Add celery + potatoes after a minute and saute. Stir in spices balsamic and wine. Account for milk when adding water and bring to a boil. Let cook for10 minutes, make sure potatoes are soft. Take off stove and mix in milk, kale. Salt to taste.

mulligatawny:

1 cup ‘butter’/margarine 1/2 cup flour

garlic; 4-6 cloves minced onion; 2 large diced celery; 3-4 stalks diced carrot; 2 diced jalapenõs; 2-4 small diced, seeded

apple; 1-2 peeled and grated to a pulp potatoes 3-4 peeled diced

curry paste/powder 1 cup cumin 1-2 tbsp paprika 1-2 tbsp

1 can chickpeas ‘milk’/‘cream’ (any variety) 1-2 litre

fresh cilantro

instructions:

in large pot melt butter. on low heat stir in flour until golden and smells like cookie dough. Add onion, garlic and peppers, stirring continuously. Add celery, carrot and potatoes after a minute and saute. mix in curry, apples and spices. Add chickpeas including can liquid. Account for milk when adding water and bring to a boil. Let cook for10 minutes, make sure potatoes are soft. Take off stove and mix in milk, cilantro. Salt and pepper to taste.