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Fall Medley Soup

August 31, 2018

This soup has all the flavors of autumn, while being nutritious, and easy to make. 




2 cups Vegetable Broth

1 cup finely chopped pumpkin

1/2 cup diced green onion

1/4 cup dried apricot, chopped

1 diced red bell pepper

1 cup of chopped chard

1 cup grated carrots

1 cup red lentils

1/2 sweet potato, diced

1 teaspoon red curry

1/2 teaspoon black pepper 

1/8 teaspoon of cumin

1/4 teaspoon of salt (or to taste)

2 dashes of pumpkin pie spice






In a large pot, saute all veggies except chard until they caramelize. I like to saute my vegetables in ghee, but to make this soup vegan use an oil of your choice. 


Once caramelized, add the vegetable broth, lentils, dried apricots, and spices.


Bring the soup to a boil and then let simmer for 15 to 20 minutes (or until lentils are tender). Add the chard and let simmer for 2 more minutes. 


And that is it! Grab some bread from your favorite bakery and serve hot. 


Serving : 2-3 

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