Nutritious choices made simple®
Commercially produced tomato soups often rely on added sugar and salt for flavor. This recipe uses roasting to concentrate the sugars naturally present in the vegetables and a lovely blend of fresh herbs for a more nutritious take that’s absolutely delicious. Great with a chunk of warm crusty bread.
If the words “mushroom soup” conjure up a can of condensed soup that your grandmother poured into various casseroles as a sauce, do yourself the favor of seeing mushroom soup through new eyes. Made fresh mushrooms, with a delicate balance of herbs and savory veggies, mushroom soup is a wonderful side, and yes, sauce, that […]
This soup will keep you warm on a cold, snowy night. For a creamier dish, finish with a dollop of plain, non-fat Greek yogurt. If you enjoy a bit spice, take the flavor up a notch with a dash of cayenne pepper. Serve it over a bed of greens and good, crusty whole-grain bread.
The fresh bright flavors of parsley and mint team up with the warmth of cumin and cinnamon for an herbally spiced tango of flavors that will delight your mouth. Eat with a spoon or scoop up with whole grain pita. Tip: Shelled edamame is usually easy to find with frozen vegetables.
Lentils and barley are both wonderful foods for improving the nutrition of your diet while reducing your environmental impact and spending less money on food. This filling soup brings the two together in the best possible way for a warming, flavorful meal you’ll be happy to eat again and again.
Jamaican cuisine is characterized by its rich use of spices and herbs, and especially the use of allspice in savory dishes for a sweet undernote to complex and well-balanced flavors. This curry-like stew is an easy introduction to this delicious approach to spicing up your food.
Moroccan tagine dishes are slow-cooked savory stews, usually served with couscous or bread. Look for whole wheat couscous or bread to get the best nutritional pairing.
This savory squash soup has an easy cilantro cream topping that dresses it up, enriching the sweet curried spices with the tang of sour cream. Tip: If you have an immersion blender, you don’t need to wait for the soup to cool. Just add the squash directly to the saucepan and process in place.