My Idea to A COOL way to beat the Arizona Heat! Serve as an apetizer or between corses in a small shot glass to clean the palate with mint sprigs shooting out the top to cleanse the palette! Apple & berry soup // TASTY!!
River Cottage summer garden soup: You may not have access to the same range of just-picked veg, but gather some good, fresh stuff from a farm shop, market or greengrocers and you will get a similar result. Vary the veg according to what is available. Just chop it all into small, similarsized pieces, and ‘build’ the soup, cooking the harder, denser veg for slightly longer, and you’ll end up with a vibrant, fresh-tasting bowlful.
vegan borscht Ingredients 8 cups beets, peeled and cubed 4 cups yellow fleshed potatoes (Yukon Gold or similar), cubed 3 cups carrots, cut into circles 4 cups green cabbage, shredded 2 cups onion, diced 2 cloves garlic, minced 2 tablespoons olive oil 8 cups vegetable stock or water 1/2 a lemon, juice squeezed into soup 1/2 tsp. salt black pepper to taste Chopped dill to garnish Directions Prepare the garlic, onions, beets, potatoes, cabbage and carrots. Cut the beets