This soup is loud. Beefy, spicy, smoky, textured and complex, ten times better than I even knew pumpkin soup could be. It has no cream. It is thickened by coarsely-pureed black beans.
Winter is the best time for soup. Especially soups with warm spices like turmeric, cumin and cinnamon that just make you feel full and satisfied. This recipe, from Dr. Weil is exactly that type of meal. I decided to make this
Gluten Free Dairy Free Bombay Chicken uses peaches as the base of its sauce, making it a wonderful way to get these delicious sumer fruits on the menu.
I’ve found this breakfast alternative to be much more satiating than eggs. I like to double this recipe and make a large container for breakfasts (or a quick lunch or dinner) through the week.