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Moroccan Vegetable and Bean Soup
By attosa
You don't need a leg of lamb or pieces of chicken to pull out the flavours of Morocco in a dish. This vegan friendly soup is filled with delicious and heart-healthy chunks of veggies and beans. You can use any types you want, but my soup's stars were cauliflower and lima beans, which are full of protein, fiber and vitamins!
By Judy
I have a bumper crop of kale. This dish can be a meatless meal, a side dish, or a filling for omelettes. It is quick and very cheap, especially if you grow your own vegetables. Measurements do not have to be precise. I made enough for two servings. Use more kale than you think, as it cooks down a lot.
By Donna
With the garden in full bloom there are lots of opportunities to make my ramen noodles a little healthier. Add whatever you have plenty of to your soup and voila! Delicious!
By anne
Strip all the leaves off your raspberry plants with a leather glove, slipping them into a brown paper bag. Hang away from light until dry, approximately one week.
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