How To make Sassy Spinach Soup
1/2 c Onion, chopped
1 cl Garlic, pressed
2 tb Butter or margarine
4 c Water
5 Chicken bouillion cubes
1/2 c Noodle flakes, uncooked -OR-
1/2 c Broken thin noodles,uncooked
1/2 ts Salt
1 pk (10 oz) frozen, chopped
Spinach, thawed, drained 3 c Milk
1/2 c Chedder cheese, shredded
1/2 c Swiss cheese, shredded
Black pepper to taste In a 3-quart saucepan, saute onion and garlic in butter or margarine until onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken thin noodles slowly being sure water continues to boil. Add salt. Cook uncovered until tender, about 10 minutes, stirring occasionally. Squeeze spinach to remove excess water. Stir spinach into the noodle mixture and cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and pepper. Continue stirring over medium-high heat until cheeses are melted. Do not boil. SOURCE: Sopie Kay's Pasta Cookery : H-P Books, Box 5367, Tucson, Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
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Spinach Miso Soup | Vegan Japanese Soup | Silken Tofu & Vegan Dashi
Warm up with this light and comforting Spinach Miso Soup!
Miso soup is a simple yet flavorful Japanese soup. This version utilizes spinach to give it some bonus health points and soft silken tofu to add a fun texture. Its super easy to make and is perfect for a cold snowy day!
Ingredients:
1 sheet Kombu
6 cups Water
1 cup Button Mushrooms
3-4 tbsp White Miso Paste
1 block Silken Soft Tofu
1 cup Spinach
3-4 Green Onions
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The Playful Vegan Bio...
I'm a sassy, passionate and playful vegan who believes that food is life, love, medicine and a form of creative expression. I get very excited about (eating) food and preparing meals with love, and I'm especially interested in the human relationship and emotional connection to food. I've always loved food and cooking, but my passion became heightened when I switched to a plant-based lifestyle overnight - over 4 years ago - which called me to learn a 'new language' of eating. I offer plant-based cooking classes and courses that are relaxed, informative and full of laughter in Cape Town. One of my missions is to demonstrate how simple, easy and delicious plant-based eating can be while inspiring others to lovingly prepare nutritious meals for themselves (and their dear ones) every day as an integral aspect of self-care - and always with a spirit of play.
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