I love making soup for lunch. It's so easy... just throw some veggies into a pot set on low as you clean up from breakfast, and don't think about them again until lunch time! Here's what we ate today for lunch... (forgive the bad photograph)
1 bag organic frozen red and green bell peppers
1 head organic cauliflower
1 bag organic mini carrots
1 bag frozen artichokes hearts
Boil in pot after breakfast on low.
Just before serving, peel fresh ginger and garlic, and throw into blender. Add about 5 tablespoons (or so) of butter, cooked vegetables and cooking liquid, salt, pepper, organic curry powder, organic ground red pepper, and blend until smooth. Top with fresh cilantro.
Yum, yum.... and super nutrient dense. If I had any chicken stock on hand, I would have cooked the veggies in chicken stock for extra goodness! :)
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