Gather 1 tablespoon coconut oil 1 large yellow onion, finely chopped 3 cloves of garlic, minced 1 large sweet potato, or two smaller sweet potatoes, cut into 1/4 inch chunks 1 teaspoon thyme 1/8 teaspoon cayenne pepper 1 1/2 cups cannellini beans 1/2 cup quinoa 4 cups spinach 6-8 cups vegetable stock Crushed red pepper flakes Salt and pepper to taste Method Heat the coconut oil in a large soup pot over medium heat. Add the onion and sauté for about 5-8 minutes,…
This delicious recipe from Yotam Ottolenghi’s vegetarian cookbook Plenty is a take on the Tuscan ribollita. Somewhere between a soup and a vegetable stew, it is a warming and filling meal in a bowl after which you don’t need much… maybe just a comfy little pillow to rest your head on! Gather 1 large onion, sliced 1 medium fennel bulb, sliced 5 tablespoons olive oil plus more for drizzle over finished soup 1 large carrot, peeled, cut in half lengthways and sliced 3 celery sticks, sliced 1…
This delicious crockpot soup recipe from Savvy Vegetarian is light and easily digested, yet satisfying and nutritious. My husband and toddler love it- it’s the perfect meal in a bowl and is even better the next day! Gather 1/2 cup quinoa 3/4 cup uncooked small red lentils 1 tablespoon extra-virgin olive oil 2 large carrots 2 stalks celery 1 small head cauliflower OR 2 medium potatoes or OR 1 medium zucchini OR 1 small butternut squash 1 bay leaf 2 inch piece…