While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.
Dried mushrooms add even more flavour to the fresh mushrooms in this creamy, delicious soup. Save the shiitake stems for the stockpot.
The abundance of garlic might intimidate you, but just remember that roasting develops its nutty, caramelized flavour.
This cold, light soup is ready in minutes — a perfect starter to cool the body down on hot summer days.
This soup skips the frying step so less fat is used and nutrients are preserved in the stock. Cauliflower is a cruciferous vegetable; members of this family are associated with reducing the risk of cancer.
Never fear dry chicken burgers again. Using your meat thermometer will result in a brilliantly juicy patty every time. Topping this burger with smoky chipotle mayo and sweet sugar snap pea slaw adds great crunch and a hit of spice.
Vegetables and pasta make a winning combination in this substantial soup. Look for fresh tortellini in the deli section at your grocery store. You can use the leftover canned beans for lunch the next day either tossed in a salad or added to rice pilaf.
This is a great recipe to use up left over chicken or turkey. What is so wonderful about this recipe is that it can be prepared the night before, making it a great dinner option to have ready for one of those evenings the family has many activities to get to.
Added during the last few minutes of cooking, kale brings bright green colour, great texture and plenty of health benefits to this simple, delicious soup.
