Mix it up a little with this Vegetable Soup dish, a medly of delicious vegeatables and noodles.

Makes: 3 Servings

Ingredients:

2 Cups Whole Wheat Noodles
1/2 Cup Assorted Beans
1/2 Teaspoon Salt
2/3 Teaspoon Garlic Powder
1 Cup Carrots - Chopped
1 Cup Broccoli Florets
1 Cup Cauliflower Florets
1 Cup Tomato Sauce
1 Cup Corn

Directions:

1. Soak beans overnight. Drain in morning.
2. Boil water. Add noodles, cook & drain.
3. Cook vegetables in tomato sauce. Add water
if needed.
4. Add noodles to vegetables and sauce. Simmer
until finished.
5. Serve!

Ingredients

5 cups boiling water
2 cups raw potatoes peeled and diced
1/2 lb mushrooms washed cut in half
3tbsp butter or margarine
1 small onion chopped
3 Tbsp flour
1/2 tsp pepper
1/2 tsp salt
1 tbsp lemon juice
2 tbsp chopped parsley
2 Tbsp Worchestershire Sauce

Preparation

Melt butter or marg in pan.
Add chopped onions and mushrooms.
Stir in flour and then the water slowly.
Add potatoes salt and pepper.
Put in lemon juice, parsley, and worchestershire sauce.
Cook till potatoes are soft.
Stir occasionally to avoid sticking.

Here’s a tasty vegetarian starter, follow our recipe for a delicious Fresh Tomato Soup

Makes: 5 Servings

1 Can Stewed Tomatoes
1/2 Teaspoons Basil - Chopped
1 Small Yellow Onion - Chopped
5 Lbs Plum Tomatoes - Diced
1/2 Cup Yogurt
1/5 Teaspoon Black Pepper
1/2 Teaspoons Salt
2 1/2 Cups Vegetable Broth
1 Stalk Of Celery - Chopped

Directions:

1. Mix ingredients together in a
large saucepan.
2. Simmer on a low flame for 30
minutes.
3. Garnish with yogurt.
4. Serve.

Makes: 4 Servings

Ingredients:

2 Russett Potatoes - Diced
1 Cup Water
1 Teaspoon Dried Parsley
2 Tablespoons Butter
1 White Onion - Sliced & Diced
1 1/2 Tablespoons Vegetable Oil
2 Cups Rice/Soy Milk
4 Celery Stalks - Diced
Salt & Pepper

Directions:

1. Saute vegetables with oil in a saucepan
for up to 5 minutes.
2. Remove vegetables & add to a large pot with water.
3. Boil water & add spices.
4. Stir.
5. Cover with lid & simmer on a low flame.
6. Serve when vegetables are soft.

            

Stored in the fridge in an airtight container it will keep for 2-3 days.
 
Ingredients
 
·        ½ cup small pasta shells
·        ½ tbsp light olive oil
·        ½ small onion, minced
·        1 medium carrots, peeled and finely diced
·        1 medium celery stalk, diced
·        3 cups prepared vegetable broth
·        ½ small zucchini, finely diced
·        1 plum tomato, finely diced
·        ½ cup frozen peas, thawed
·        1 really good handful of spinach leaves,
     stemmed and shredded      
·        ½ tbsp minced fresh dill or ½ tsp dried
·        Salt and freshly ground pepper to taste
 
1.     Cook the pasta according to the directions on the package. Cook until soft then drain them.
2.     While the pasta is cooking, heat the oil over medium heat in a soup pot. Add the onion, carrots and celery and sauté until the turn a golden colour.
3.     Add the vegetable broth and bring to a simmer. Add the zucchini, tomatoes, and peas; cover pot. Allow soup to gently simmer until the vegetables are just done which should take about 10 minutes.
4.     Add the spinach and fresh or dry dill and bring to a simmer. Remove from heat when the greens have started to wilt. Add the pasta shells and add salt and pepper to taste.
5.     Remove the lid to the pot and allow the soup to stand for 30 minutes or so, off of the heat. Serve warm.
 
Serves 2-4

To get that authentic Mediterranean flavour, use balsamic vinegar instead of lemon juice. And remember to use the freshest, ripest tomatoes you can find!
Ingredients
·        4 muffins
·        4 garlic cloves, crushed
·        2 tbsp butter
·        1 tbsp chopped basil
·        4 large tomatoes
·        1 tbsp tomato paste
·        8 black olives, pitted and halved
·        1¾ ounce mozzarella cheese, sliced
·        Salt and pepper, to taste
·        1 tbsp olive oil
·        2 tsp lemon juice
·        1 tsp clear honey
·        Basil leaves, to garnish
1.     Place muffins onto a cutting board and using a sharp knife, slice each muffin in half. Transfer muffin halves into a toaster or oven and toast until they turn crisp and golden.
2.     Preheat oven to 300°F. Place butter, garlic and chopped basil into a small mixing bowl and using a small spoon, stir until well combined. Once all muffins are toasted, spoon garlic mixture of each muffin half.
3.     Pour boiling water into a large bowl. Using a sharp knife, slice a small cross shape at the bottom of each tomato and then place into the bowl of boiling water. After the tomatoes begin to soften, which shouldn’t take longer than a couple minutes, remove tomatoes, one at a time from the boiling water using a fork. Using your fingers, peel away the flesh from the tomatoes.
4.     Once all flesh is removed, chop tomatoes into small dice. Pour diced tomatoes, tomato paste and sliced olives into a mixing bowl and blend together. Spoon onto the muffins. 
5.     In a separate small bowl, mix together olive oil, lemon juice and honey.  Using a spoon, drizzle mixture over tomato covered muffins and lightly place mozzarella slices on top. Sprinkle on salt and pepper.
6.     Place muffins onto 1 large or 2 medium sized baking sheets and place into the preheated oven. Bake until cheese melts, about 1½ to 2 minutes.
7.     Transfer ready muffins onto a platter or tray and garnish with fresh basil leaves. Serve immediately. 
Serves 4

Stored in the fridge in an airtight container it will keep for 2-3 days.
 
Ingredients
 
·        ½ cup small pasta shells
·        ½ tbsp light olive oil
·        ½ small onion, minced
·        1 medium carrots, peeled and finely diced
·        1 medium celery stalk, diced
·        3 cups prepared vegetable broth
·        ½ small zucchini, finely diced
·        1 plum tomato, finely diced
·        ½ cup frozen peas, thawed
·        1 really good handful of spinach leaves,
     stemmed and shredded      
·        ½ tbsp minced fresh dill or ½ tsp dried
·        Salt and freshly ground pepper to taste
 
1.     Cook the pasta according to the directions on the package. Cook until soft then drain them.
2.     While the pasta is cooking, heat the oil over medium heat in a soup pot. Add the onion, carrots and celery and sauté until the turn a golden colour.
3.     Add the vegetable broth and bring to a simmer. Add the zucchini, tomatoes, and peas; cover pot. Allow soup to gently simmer until the vegetables are just done which should take about 10 minutes.
4.     Add the spinach and fresh or dry dill and bring to a simmer. Remove from heat when the greens have started to wilt. Add the pasta shells and add salt and pepper to taste.
5.     Remove the lid to the pot and allow the soup to stand for 30 minutes or so, off of the heat. Serve warm.
 
This Recipe Serves 2-4