By Nina Littleton
When winter comes there is nothing more delicious than a fresh pot of homemade soup or stew to warm your insides. Served with a crisp green salad and homemade biscuits or breads, fresh from the oven, you have a completely balanced and satisfying meal.
This is a great way to use those leftovers in the refrigerator and create something truly unique. Here are some helpful suggestions to get you started.
sliced onions
1/4 cup safflower oil
1/4 cup rice, or wheat, cooked
almonds or cashews
mushrooms
cabbage
bell pepper
sea vegetables
leftovers
carrots
lettuces
corn starch, Arrowroot, or whole wheat flour
tamari
sprouts
Sauté an onion and rice or wheat in hot oil until brown, about ten minutes. Next, add carrots, celery, and onions and cook at medium heat for seven minutes. Add first corn starch, mushrooms, cabbage, bell pepper, and sea vegetables and any vegetable leftovers you have accumulated, hot broth. If you want a thick soup you can add a thickener, like Tamari, or arrowroot, or whole wheat flour mixed with some water and bring to a fast boil, stirring constantly until desired thickness. Now garnish with a handful of sprouts. Enjoy.