1/2 tablespoon butter or cooking oil
1 pound andouille or other smoked sausage, chopped
1 medium chopped onion
2 stalks celery sliced
1 package Knorr Vegetable Recipe mix seasoning
1 (32 ounce) carton low sodium chicken broth
4 cups water
2 (15 ounce) cans white beans, drained and rinsed
1 (1 pound) bag frozen turnip greens, thawed
1/2 teaspoon garlic powder
1/4 teaspoon freshly cracked black pepper, or to taste
1 teaspoon hot sauce, optional
Heat butter or oil in a soup pot and add andouille, cooking until lightly browned.
Add onion, and celery, cook and stir for about 3 minutes, or until tender.
Add vegetable soup seasoning mix and combine, stir in broth and all remaining ingredients, bringing up to a boil.
Reduce heat to low simmer and let simmer for 30 minutes. Taste and adjust for seasonings.
1 tablespoon ghee (coconut oil is fine as well)
1 large brown onion, diced
½ teaspoon sea salt
2 medium zucchini (about 1 lb), diced into cubes
3 cloves garlic, diced
2 teaspoons turmeric powder
1 teaspoon mild curry powder
¼ teaspoon white pepper (black is also okay)
1 cup vegetable stock
1 cup coconut milk
1 teaspoon fish sauce (optional)
Juice of ½ small lime (about 2 tablespoons)
Fresh coriander/cilantro for garnish
Heat the ghee in a medium saucepan over medium heat. Add the onion and sauté for 4-5 minutes, stirring a few times, until softened and golden.
Add salt, zucchini and garlic and stir through the onion. Then add the turmeric, curry powder and pepper and stir through a few times to release the aromas.
Then add the stock, coconut milk and fish sauce and stir through. Bring to boil, then turn the heat down to low. Cook for 10 minutes, simmering and covered with a lid.
Finally, add the juice of ½ lime and stir through. Serve with a few fresh coriander leaves on top.
6 Tbs. soy sauce
3 Tbs. Worcestershire sauce
2 Tbs. rice vinegar
1 Tbs. Asian sesame oil
1/2 tsp. chili paste
1 Tbs. cornstarch
1 tsp. sugar (optional)
2 Tbs. corn or peanut oil
2 Tbs. grated fresh ginger
3 green onions, thinly sliced
1/2 lb. pork tenderloin or boneless loin, thinly sliced across the grain and cut into small strips
6 oz. shiitake or white button mushrooms, stems discarded and caps thinly sliced
6 cups chicken broth
In a small bowl, combine the soy sauce, Worcestershire sauce, vinegar, sesame oil, chili paste, cornstarch and sugar. Stir to dissolve the cornstarch and sugar.
Warm a large, heavy saucepan over high heat until hot and pour in the corn oil. Add the ginger and all but 1 Tbs. of the green onions and sauté until fragrant, about 5 seconds. Add the pork and mushrooms and sauté until the pork is just opaque, about 1 minute. Add the broth and bring to a boil, then reduce the heat to low.
Give the soup seasoning a quick stir, add to the soup, stir well and simmer, stirring occasionally, until the soup begins to thicken slightly, about 5 minutes. Ladle the soup into warmed bowls, garnish with the reserved 1 Tbs. green onions and serve immediately. Serves 4.