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POTATO AND BROCCOLI SOUP

INGREDIENTS

• 2 yellow potatoes, peeled and diced
• 1 cup broccoli florets
• 1/2 onion, chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 cup chopped napa cabbage or spinach (for garnish)

DIRECTIONS

1. In a large pot, sauté the onion until translucent.
2. Add the diced potatoes, broccoli, and vegetable broth. Simmer until the potatoes are tender.
3. Blend the soup until smooth using an immersion blender or a regular blender.
4. Season with salt and pepper. Serve with a garnish of chopped napa cabbage.

BUTTERNUT SQUASH SOUP

INGREDIENTS

• 1 butternut squash, peeled, seeded, and cubed
• 1 yellow potato, peeled and diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste

DIRECTIONS

1. In a large pot, sauté the onion and garlic until translucent.
2. Add the butternut squash, yellow potato, and vegetable broth. Simmer until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth. Season with salt and pepper before serving

ROASTED BEET AND GARLIC HUMMUS

INGREDIENTS

• 2 medium beets, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• Salt and pepper to taste

DIRECTIONS

1. In a food processor, combine the roasted beets, chickpeas, minced garlic, tahini, and lemon juice.
2. Process until smooth, adding water if needed to reach your desired consistency.
3. Season with salt and pepper to taste.

SWEET POTATO AND CHICKPEA CURRY

INGREDIENTS

• 1 sweet potato, peeled and cubed
• 1 cup butternut squash, diced
• 1 can chickpeas, drained and rinsed
• 2 cups spinach leaves
• 1 can coconut milk
• 2 tablespoons curry powder
• Salt and pepper to taste

DIRECTIONS

1. In a large pot, sauté the sweet potato and butternut squash until they begin to soften.
2. Add the chickpeas, coconut milk, and curry powder. Simmer for 15-20 minutes.
3. Stir in the spinach and cook until wilted. Season with salt and pepper before serving.

NAPA CABBAGE AND SPINACH STIR-FRY

INGREDIENTS

• 2 cups napa cabbage, chopped
• 2 cups spinach leaves
• 1 cup yellow potatoes, boiled and diced
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp ginger, minced

DIRECTIONS

1. In a large skillet, heat sesame oil over medium-high heat.
2. Add the napa cabbage and stir-fry for a few minutes until it begins to wilt.
3. Add spinach and boiled yellow potatoes, stir-frying for a few more minutes.
4. Drizzle with low-sodium soy sauce and ginger, stir well, and cook for a couple of minutes.
5. Serve hot.