Roasted Vegetable Curry

Serves 8 (1 1/2 cup each)


  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 small head cauliflower, cut into small florets (about 6 cups)
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 1 cup carrot, diced
  • 3 large garlic cloves, minced
  • 1 1/2 teaspoon ginger, peeled and grated
  • 1 red chili pepper, seeded and minced
  • 14 ounce can tomato sauce
  • 32 ounces low-sodium vegetable broth
  • 3 cups russet potatoes, peeled and diced (1/2 inch)
  • 3 cups sweet potatoes, peeled and diced (1/2 inch)
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 14 ounce can coconut milk
  • toppings: cilantro, salted pepitas, Greek yogurt


  1. Preheat the oven to 450F degrees.
  2. Combine spiced through cayenne pepper in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of spiced mixture and toss until well coated.
  3. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15-20 minutes. Set aside.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown (3-4 minutes). Reduce heat to medium and continue cooking, stirring often, until the onion is translucent. Add garlic, ginger, chile and the remaining spice mixture. Stir and cook for an additional minute.
  5. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zet and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35-40 minutes.
  6. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Option to serve garnished with cilantro and chiles.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in Eating Well: Soups (pp. 49).


Coconut Curry Ramen

Serves 4


  • 3 tablespoons toasted sesame oil, divided
  • 3.5 oz shiitakes, torn
  • 4 garlic cloves, pressed
  • 1 tablespoon freshly ginger, grated
  • 4 cups chicken or vegetable broth
  • ½ teaspoon ground turmeric
  • ½ brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1-2 tablespoons Sambal Oelek
  • 2 tablespoons mild red curry paste
  • 15 ounce can unsweetened coconut milk
  • 1 tablespoon lime juice
  • 9 ounces ramen noodles
  • For serving: chili oil, sesame seeds, chives, 4 boiled eggs, cooked and sliced in half
  • Protein Option: If you want to add a protein to this dish, cook it seperately or in the broth while boiling. This dish showcases shrimp that was seared in a pan seperately and added to the dish during serving.


  1. Heat 1 tablespoon sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tablespoon sesame oil, season with salt and pepper, cook until crispy and then remove from pot.
  2. Reduce the heat to low and add 1 tablespoon sesame oil, garlic, and ginger. Cook until fragrant, about 1 minute.
  3. Deglaze the pot with chicken or vegetable broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot and bring to a boil.
  4. Meanwhile set 4 eggs into a small pot. Fill the pot with cold water until the eggs are submerged and have an additional inch of water above them. Heat the pot on medium high until the water begins to slightly boil. Immediately turn off the heat, cover, and let the pot sit on the stove for 7 minutes. Drain and run the eggs under cold water. Peel eggs and set aside until ready to serve.
  5. To the broth, add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and Sambal Oelek. Add coconut milk and squeeze in lime juice.
  6. When the broth starts to boil, add ramen noodles and cook for 2-3 minutes. Option to cook the noodles seperately if you want to keep some for leftovers.
  7. Serve immediately with shiitakes, sesame seeds, chives, chili oil, and eggs. Your choice of protein can also be added to the dish.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe started here!

Creamy White Bean Soup with Tadka


  • 3 tablespoons plus 1/3 cup olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 large jalapeño, finely chopped
  • 1 2″ piece ginger, peeled, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • (2) 15.5 ounce cans of white beans, rinsed
  • 4 cups low-sodium vegetable broth
  • 1 bunch kale greens, ribs and stems removed, and chopped
  • juice of 1 lime
  • 1 tablespoon cumin seeds
  • 2 teaspoons mustard seeds
  • cilantro leaves


  1. Heat 3 tablespoons oil in a large heavy pot over medium-high heat. Add onion, garlic, jalapeño, ginger, kosher salt, and black pepper. Cook, stirring occasionally, until vegetables are softened and onion is stating to brown at edges (8-10 minutes).
  2. Sprinkle garam marsala and turmeric over vegetables, stir in and cook until fragrant (1-2 minutes).
  3. Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans (15-20 minutes).
  4. Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper.
  5. Heat remaining 1/3 cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook swirling, until fragrant and mustard seeds begin to pop, about 1 minute. Remove *tadka from heat.
  6. Divide beans and greens among bowls and top with tadka and cilantro.

Note: Tadka is a core technique in Indian cooking where spices bloom in fat to extract bold flavors. The highly perfumed fat and its contents are either spooned onto a finished dish (which often incites a flourish of crackling and sizzling) or incorporated during cooking.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in the May 2022 edition of Bon Appétit Magazine.

Creamy Macaroni Soup

Servings: 6


  • 1 pound lean ground turkey
  • 1 yellow onion, diced
  • 3 teaspoons garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 4 cups chicken stock
  • 26 ounces spaghetti sauce
  • 14 ounces canned fired roasted tomatoes
  • 4 ounces cream cheese
  • 1/4 cup fresh basil, roughly chopped
  • 2 cups elbow macaroni


  1. In a large skillet over medium heat, add the ground turkey and onion and cook until the turkey is no longer pink. Add in garlic and cook for a minute more.
  2. Stir in salt, pepper, oregano and dried basil.
  3. Pour in chicken stock, spaghetti sauce, and tomatoes, then bring the soup to a simmer and cook for 10 minutes.
  4. Stir in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
  5. Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
  6. Spoon into bowls and garnish with additional basil.

Thanks to the original recipe which inspired this recipe.

French Onion Soup

Makes 4 Servings


  • 2 tablespoons butter, cut into 8 pieces
  • 2 tablespoons extra-virgin olive oil
  • 8 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 2 lbs yellow onions, halved and sliced
  • 2 lbs red onions, halved and sliced
  • 1 teaspoon salt
  • 3/4 teaspoon ground pepper
  • 4 cups low-sodium beef broth
  • 1/4 cup dry sherry
  • baguette, 8 diagonal slices (1/2-inch)
  • 1 cup shredded Gruyere or Swiss cheese


  1. Scatter butter on the bottom of a 6-7 quart slow cooker.
  2. Add oil, thyme, garlic and bay, then onions.
  3. Add salt and pepper.
  4. Cover and cook on high for 8 hours.
  5. When 15 minutes remain, prepare cheese toasts and broth.
  6. Position rack in upper third of oven. Prepare a baking sheet with foil and spray lightly with cooking oil. Lightly oil bread slices and top with cheese.
  7. Add beef broth and dry sherry to a saucepan and bring to a boil.
  8. Remove the thyme sprigs and bay leaf from the slow cooker and pour in the broth. Continue cooking on high for 10 minutes.
  9. Broil cheese toasts on high for 1-2 minutes until cheese is melted.

Thanks to the original recipe found in EatingWell Soups (pp. 182).


To reduce tearing while cutting the onions, refrigerate whole onions for 30 minutes before slicing.

For a more cheesy soup. Ladle soup into oven safe bowls, top with preferred amount of cheese, and broil until cheese has slightly browned.

Lasagna Soup


  • 1 lb hot sausage, ground
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 32 oz container chicken broth
  • 15 oz can tomato sauce
  • 14.5 oz can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 6 whole-wheat lasagna noodles, broken into small pieces
  • 6 teaspoons dried basil
  • 3 tablespoons Parmesan cheese, grated
  • 1/2 cup shredded reduced-fat mozzarella cheese


  1. In a large pot over medium-high heat, add the sausage, onion, bell pepper and garlic. Stir occasionally, until the sausage is crumbled and browned, about 8 minutes.
  2. Add the broth, tomato sauce, diced tomatoes, salt and crushed red pepper. Bring to a boil. 
  3. Reduce the heat and simmer covered, stirring occasionally, for about 20 minutes. 
  4. Add the noodles and bring to a boil. Reduce the heat and simmer, uncovered, stirring to break up the noodles for 10-12 minutes. Check to make sure noodles are cooked.
  5. Remove from the heat. Stir in mozzarella, basil, and Parmesan.

Serve With

Italian Salad and/or Garlic Bread

Thanks to the original recipe found here.

The Story Behind the Recipe

There are a lot of things I could say about this recipe, but mainly I would like to share that it is a hit with everyone. When I was watching my calories and still craving Italian food, this was one of my favorite dishes. I still make this recipe at least twice a month in the cooler months because it is quick and warms the soul.

During a period of time when my husband and I were transitioning out of the military, we stayed with my family. I made this meal for them and it became a family favorite. My father requested it often and my younger sister asked me to teach her how to make it.

Feel free to add your own spin to the recipe or make it as is and hopefully it will become a family staple.

Tuscan Sausage Soup

Makes 5 Servings


  • 1 + 1/2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 medium celery stalks, thinly sliced
  • 1 tablespoon fresh rosemary, minced 
  • pinch of kosher salt
  • 2 tablespoons tomato paste
  • 2 large garlic cloves, minced
  • 5 cups reduced sodium chicken broth
  • 1 parmesan rind (1-by-3 inches; optional)
  • 30oz canned white beans, drained and rinsed
  • 6oz kale, ribs removed and chopped
  • 1 pound ground hot Italian sausage, rolled into bite-size meatballs
  • 2 tablespoons cider vinegar
  • freshly ground black pepper
  • optional: top with additional parmesan and ground black pepper


  1. Heat 1 tablespoon of the oil in a 4-5 quart pot over medium heat. 
  2. Add the onion, carrot, celery, rosemary, and a generous couple pinches of salt. Cook, stirring occasionally, until vegetables begin to soften (about 6 minutes). 
  3. Add the tomato paste and garlic. Cook until fragrant (less than 1 minute). 
  4. Immediately add the broth, and parmesan rind. Bring to a boil, reduce heat to medium low, and simmer until the vegetables are tender (about 15 minutes).
  5. Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-low heat. 
  6. Add the sausage meatballs, cook for 5 minutes then flip and cook an additional 5 minutes. Drain any excess oil or fat.
  7. Add kale, meatballs and beans. Cook for 4 more minutes. 
  8. Stir cider vinegar into soup.
  9. Ladle into bowls and garnish with grated parmesan and freshly ground black pepper.

Thanks to the original recipe found here.