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  • Indian Spice Soup


    3 Tbsp vegetable oil
    1 cup chopped onion
    4 Tbsp Indian dal seasoning
    1 cup dal (legumes)
    1 cup chopped carrot (about ½ carrot)
    1 cup yellow zucchini (about ½ zucchini)
    1 tsp sea salt
    6 cups water
    1 Roma tomato, chopped
    1/4 cup cilantro, chopped

    In a large pot heat up the oil on medium-heat then add the onion. Fry until golden brown. Add Indian Dal Seasoning, salt and stir for 10 seconds. Now add the dal, carrots and zucchini then stir for 1 minute. Add the water then cover and bring to a boil. Lower the heat and cook for 45 minutes. Add the tomato and cilantro.

    Serve with flatbread of pita bread.

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  • Thai Coconut Soup

    2 bowls

    3 cups Coconut milk
    1 cup Chicken stock
    1 Boneless chicken breast, cooked and sliced lengthwise
    1 Can of straw mushrooms, drained and halved
    2 1/2 tsp Galangal powder
    1 Stalk lemongrass, thinly sliced
    2 - 3 Tbsp Fish sauce
    4 Kaffir lime leaves
    2 - 3 Tbsp Lime juice
    1 handful of chopped coriander

    In a large pot, heat the coconut milk and stock to a simmer. Add the chicken, mushrooms, galangal and lemongrass. Simmer for about 5 minutes. Add the fish sauce and kaffir lime leaves, and simmer 2 to 3 more minutes. Turn off the heat and add the lime juice. Adjust the seasoning by adding more fish sauce and/or lime juice. Garnish with the coriander.

    Serve while warm!

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  • White Bean & Spinach Soup


    1 cup Dry lima beans
    1/2 tsp Sea salt
    1 Whole bay leaf
    5 cups Water
    1 Tbsp Olive oil
    1 Medium onion, finely chopped
    2 Garlic cloves, sliced
    1/2 tsp Ground cumin
    3/4 tsp Smoked paprika
    1/2 tsp Coriander powder
    3/4 tsp Salt
    1 cup Carrots, chopped
    1 cup Zucchini, chopped
    1 cup Roma tomatoes, chopped
    1 Bunch fresh spinach (about 6 cups)
    1/4 tsp freshly ground pepper
    Cayenne chile to taste (optional)

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  • Thai Coconut Vegetarian Soup

    4 - 6


    4 cups water
    2 tsp vegetable oil
    1 Thai chile pod
    1 carrot, chopped
    2 inch fresh lemongrass stalks, chopped (large pieces)
    1 can coconut milk (13.5 fl oz..)
    One quarter broccoli bunch
    1/2 red bell pepper, chopped
    2 button mushrooms, quartered
    1 green onion, chopped
    1/4 of cilantro bunch, finely chopped
    2 whole fresh or dry kaffir lime leaves
    1 lime squeezed for juice
    3 tsp Thai Seasoning
    1/2 tsp California chile powder
    1/2 box of tofu cut into cubes
    1/4 tsp white pepper powder
    5 tsp fish saucing
    2 oz Rice noodles (optional)

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  • Yellow Split Pea Soup


    1 cup dry yellow split pea
    1/4 cup vegetable oil
    1 medium size onion, finely chopped
    2 tsp whole cumin seed
    1 garlic clove, minced
    1/4 tsp fresh ginger, minced
    1 small bay leaf
    1/2 cup carrot, chopped
    1/2 cup chopped celery
    1 1/2 tsp salt
    1 Tbsp yellow curry
    1 tsp tamarind paste + 1 cup water
    5 cups water
    1 Tbsp fresh lime juice
    1/4 tsp ground black pepper
    1/2 tsp California chile powder
    Cilantro for garnish

    First, mix the tamarind paste with 1 cup of water. Stir well and set aside.

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  • Vegetarian Couscous Stew


    3 Tbsp olive oil
    1 onion, finely chopped
    2 garlic cloves, finely chopped
    2 tsp fresh ginger, crushed
    1 Roma tomato
    2 celery sticks, finely chopped
    1 1/4 tsp couscous spice
    1/2 tsp ground ginger
    1/2 tsp paprika
    1/2 tsp ground black pepper
    1 tsp salt
    3 carrots, peeled and cut into 2-inch chunks
    2 1/2 cups Brussels sprouts (about 13 pieces)
    1/2 lb. banana squash cut it into wedges
    1 small sweet potato, cut in quarters
    1 small potato, cut into quarters
    2 yellow zucchini
    1 small turnip, cut into quarters
    1 can garbanzo beans
    1 small bouquet parsley, approx. 1 cup finely chopped
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  • Classic Chicken Noodle Soup


    2 lbs. chicken legs, quartered
    1 Tbsp olive oil
    2 carrot sticks, chopped
    1 celery stick, chopped
    1 small potato, diced
    2 tsp granulated onion
    1 1/2 tsp granulated garlic
    1/2 tsp turmeric
    1/2 tsp roasted coriander powder
    1 tsp salt
    1/2 tsp ground black pepper
    6 cups water
    3 cups egg noodles
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  • Persian Red Bean Soup



    2 cups red beans
    6 cups water
    3 lemon omani, whole
    1/3 cup olive oil
    1 medium size onion, finely chopped
    2 garlic cloves, finely chopped
    1 tbsp. paprika
    1/2 tsp turmeric
    1 celery stick, finely chopped
    5 green scallions, finely chopped
    1 bunch fresh parsley, finely chopped
    a quarter bunch fresh mint, finely chopped
    a quarter bunch dill weed, finely chopped
    1 bunch cilantro leaves, finely chopped
    2 Roma tomatoes, chopped
    1 tsp black pepper
    1 1/2 tsp salt

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  • Pumpkin & Sweet Potato Soup


    1 cup sweet potato, cut into ¾ inch pieces
    3 cups pumpkin, cut into ¾ inch pieces
    1 cup carrots, chopped into ¾ inch pieces
    3 cups chopped onion
    1 whole Bay leaf
    1 tsp minced ginger
    3 tbsp olive oil
    1 & 1/2 tsp sea salt
    1/4 tsp ground black pepper
    3 1/2 cups water or stock
    Urfa chili
    Crème fraîche (optional)
    1/8 tsp ground nutmeg Continue reading

  • Ethiopian Red Lentil Stew with Berbere


    1/3 cup vegetable oil
    1 medium size onion, chopped
    1 tbsp fresh ginger, finely chopped
    4 large garlic cloves, minced
    2 tbsp Ethiopian berbere spice blend
    5 Roma tomatoes, chopped
    1 1/2 cups Red lentils, dry
    2 1/2 cups water
    1 tsp sea salt

    Cooks note: The traditional Ethiopian berbere spice blend is formed into a paste by mixing it with oil; it is not a must but this process can add more concentrated flavor to the dish. Continue reading

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