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Creamy Orzo with Peas and Parmesan

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1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

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1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Asian soup with loads of veg.

It's amazing how much cabbage you can thinly slice and pop into a soup.

Take your leftover turkey or chicken bones from Christmas.  Put in a pot, cover with water by 3 inches, let simmer for about 12 hours.  Remove the bones and voila, you have the base for a soup.

Into this add in about 4 tbsp coconut amino (fermented coconut soy sauce alternative that has WAY less salt)

1 tbsp sesame oil,

1 tsp soy,

and about 3 tbsp sriracha hot sauce.

Simmer away until blended.

Bring soup to a boil then add in about 4 cups finely shredded cabbage, 3 cups sliced mushrooms, 1 cup shredded carrot, 2-3 cups chopped fresh kale.  If your kale is frozen add it in at the end with the green onion instead.

Let simmer 3  minutes until cooked, then add in 1 bunch chopped green onion, some chopped basil, and 1 bunch chopped cilantro (if you like cilantro).

Cook up some rice or egg noodles or long life noodles.  Place in the bottom of a bowl and add in the soup.  Voila!  Dinner.  In my soup I added in some left over roast pork. Left over roast beef or chicken works well in this soup as well.