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As I was cooking this stew I got absolutely giddy with excitement. I love the ingredients. It starts with garlic and ginger (one of my all time favorite flavor combinations) and just piles on healthy ingredient after healthy ingredient, like sweet potatoes, collard greens, and tomato paste. It’s a rainbow of nutrients in one bowl and you can just feel the goodness. That’s how food should be—outstanding in both flavor and nutrition. This stew definitely makes the grade.

African Peanut Stew (vegan) - Budget Bytes

Chunky Lentil & Vegetable Soup.

Chunky Lentil and Vegetable Soup - Budget Bytes

Moroccan Lentil Soup-176 cal.

roasted cauliflower soup with cumin and curry

Apples and Butter: Quick Gazpacho.

Apples and Butter: Roasted Tomato Soup

Healthy(er) Clam Chowder

Ground Walnut and Tomato Soup. This soup is comforting and hearty. Ground walnuts are used to add flavor and a bit of thickness. The original recipe calls for fresh tomatoes, but this time of year I always use canned in soups and stews. Tomatoes were not meant to grow in January and when they do, they have little flavor. If you are not comfortable with vermicelli or can’t find it, feel free to use a more traditional pasta.

Roasted Butternut Squash and Mushroom Soup. Butternut squash is the main ingredient, but I also threw in some roasted mushrooms. I find the savory flavor of mushrooms in pureed soup to add a creaminess that is particularly comforting

Veggie Soup guide: Even if you don’t need to clean out the veg bin, tabbouleh is a great dish to have on hand. It keeps well, and even gets better as the flavors meld together over the course of a day or two. I snack on it throughout the day and if you need a quick side for dinner

Carrot Apple Soup Pureed vegetable soups are one of my staple foods during the fall season. They are warm and comforting yet healthy and nourishing at the same time – not something I can say about all of my comfort food choices. This time around I added an apple for an extra hint of sweetness and to take advantage of one of fall’s hallmark flavors.

Cioppino is an Italian-American dish, and traditionally made from the catch of the day including Dungeness crab, clams, mussels, shrimp, squ...

Heart Shaped Carrots


Roasted squash soup with yams and chard

Spicy Butternut Squash Soup with Cashew Cream Topping

This soup has only five ingredients: cauliflower, sweet potatoes, onion, garlic, and water.

Old Fisherman’s Grotto Monterey Clam Chowder

Beautiful Borsch! by: Kinga Błaszczyk-Wójcicka

Roasted Sweet Potato and Quinoa Soup 1 very large sweet potato ½ large sweet onion, diced 2 carrots, diced 1 large clove garlic, minced 3 Tbsp. olive oil, divided Sea salt and pepper to taste 900 ml. chicken or vegetable stock 1 cup cooked quinoa Parsley …

Thai Pork Stew - Cooking Light

Beef ball noodle soup. Being a noodle soup fanatic, I especially miss having good Pho and Kuai Tiao Neua (Thai beef noodle soup). Both the noodles and soup are light and refreshing, making a perfect 1 bowl meal on even the hottest summer day. Rather than continue my futile search for a descent bowl of beef noodle soup in Manhattan, I decided to try making it myself. While I can’t vouch for its authenticity, eating this sent me back to a steamy Bangkok street, tuk-tuks and all

North African Vegetable Stew. Continuing along with the uncreative titles, here’s a stew using an abundance of fresh produce. It’s as simple as chopping stuff up and throwing it in a pot with some seasonings, but it does make for a wonderfully savoury meal despite the lack of meat. I served this with some Quinoa but it would also work with cous cous or flat bread. You can really use just about any veggie. Squash, okra, green beans, carrots, or pumpkin would all work with the tomatoes and onions.

Hungarian Sweet 'n' Sour Cabbage Soup. I have had this soup and it's wonderful. I could live on this, it's a lot like sweet and sour chicken without the fat or calories, Yum!

Mushroom Soup - we've made this TWICE this week. I am not kidding when I say this is to die for.