Steve Mishos

Saute for 15-20 minutes

2 tbsp olive oil

1 large red onion

Add and saute for another 2-3 minutes

3 cloves garlic

1-2 tbsp fresh ginger

Add, bring to light boil, reduce heat and cook covered for 30 minutes

2 cups veggie stock

1 1/4 to 1 1/2 lbs butternut squash (cut into chunks)

2 sweet potatoes

2 cups rice/soya minute

1 1/2 tsp cumin

1 tsp chili powder

1 tsp coriander

1 tsp turmeric

1/2 tsp paprika

1/2 tsp garam masala

After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes

Cool slightly and puree.

Saute:

2 tbsp olive oil

3 cloves garlic

1 shallot

1 medium onion

Add:

6 cups veggie stock

2 celery stalks

2 cups cauliflower

6 cups broccoli

3/4 cup lentils (rinsed)

1 tsp cumin

1/2 tsp coriander

few peppercorns

Bring to a light boil and reduce heat. Cook covered for 45 minutes.

Add 1 tsp parsley

Cool slightly and puree.