veggies! Lots and lots of veggies!
1 TUSCAN TOMATO TORTELLINI SOUP
I’ve been making a variation of this soup for years. It begun as a means to comfort my cravings for England where I used to blissfully eat tons of tomato soup. Then the mediterranean element kicked in during a long summer in Greece when we had an abundance of juicy, ripe tomatoes and somewhere in between we must have had a handful of homemade left over tortellini which we didn’t want to go to waste..
2 CAULIFLOWER CHOWDER
A great transitional recipe for those who are going vegan. (big hug to you). The potatoes and the splash of plant milk keep it creamy and give it some heft,but it’s also light and makes a great mid-week dinner.
3 LEEK CELERY & SPINACH.
A lovely way to welcome the leeks when the season hits, or to put your frozen spinach and celery to good use. Toasted warm bread and humus will make a nice accompaniment to this one, on a very cold winter night..
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