A tasty roasted carrot, butternut squash and ginger soup that can be made with chicken stock or as a vegan version with vegetable broth and other minimal substitutions. The soup is very easy to make and results in a delicious, velvety and nutrient dense, comforting meal.
This simple and easy recipe is based on a traditional Chinese fried rice version. Use fresh cauliflower, bacon, onion and either powdered ginger or fresh green ginger, and gluten-free tamari instead of soy sauce, to prepare cauliflower fried rice in just 5 minutes.
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