Where shall I start? First off while I'm typing this blog I'm enjoying a nice glass of Beckman Grenache. The Beckman's use biodynamic farming. Also their red and Grenache wines are vegan! So pick up a nice bottle of Beckman wine(if you are a wine drinker) or come visit me and I'll drive you on over to their winery. hee hee.
I'm now going to get down to business! At the beginning of the New Year I made 3 soups that I want to share with you because they are delicious, low in fat and quick to make.
I wasn't sure how these flavors would all work but WOW did it work. The chili-ginger sauce was really nice and Dave made a comment about how he really liked it. It's a nice take on a corn soup and I found it in the DeliciousLiving magazine. The only changes I made was that I used olive oil instead of coconut oil and veggie broth instead of the water and bouillon.
Next up is....
A very simple Creamy Broccoli-White Bean Soup from Whole Living Magazine.
This soup was so quick to make which was nice for a change. It's even better that the family liked it.
It's so easy to make it vegan too, you just use veggie broth and leave out the parmesan.
Now for my new favorite soup....
(Check out how cool this pic is with my new camera. So close and clear!)
Seriously my new favorite soup. I just made more chickpeas today and I think I just may be whipping up this soup again this week.
I saw this recipe at 101 Cookbooks blog and it comes from a cook book called Saraban-A Cooks Journey Through Persia. When reading the ingredients list for this recipe you wiill probably be thinking about how these flavors work toghether. They just do!
