Dal with Spinach and Cilantro
Left Over Tortillas Soup

Vegetable Soup with Ginger and Turmeric

Fresh ginger, grated (1-2T)
½ t turmeric
Chicken broth (4-6 C)
Olive oil
1 T chopped rosemary
1 T chopped thyme
3 carrots diced
4 stalks celery, diced
1 C cherry tomatoes, rough chopped
1 zucchini, diced
1 box no-salt cannellini beans

Heat oil in a pot over medium heat. Add ginger, turmeric, vegetables; cook about 3-5 minutes. Add rosemary, thyme and broth. Bring to a boil then lower heat to a simmer; cook for 20-30 minutes.

By: K2

Comments

The comments to this entry are closed.