Left over stir-fried vegetables (summer squash, carrots, red peppers, zucchini, cauliflower, and garlic) seasoned with sesame seed oil, salt and pepper.
Throw them in a pot, add some chopped fresh ginger, 1/2 teaspoon of Greek seasoning, cook until vegetables soften. Add 4 cups of chicken or vegetable stock. Simmer for about 20 minutes. Season to taste with freshly ground salt and pepper and a dash of cayenne pepper. Let cool and puree with hand held blender. And enjoy!
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