Yummy Vegetarian Recipes with Tons of Veggies!

Creamy Summer Squash Soup
1 tbsp olive oil
1 med onion diced
3 cloves garlic chopped
1/4 cup chopped fresh cilantro stems, plus 1/4 cup chopped cilantro leaves
1 tsp ground coriander
5 med yellow summer squash chopped
course salt
lime wedges for serving

Heat oil in med saucepan over med heat and cook onion, stirring until softened about 5 min. Add garlic, cilantro stems, coriander, and cook stirring until fragrant about 2 min. Add squash and 2.5 cups water (or broth) and bring to a boil. reduce heat and simmer, covered, until sqush is just tender about 15 min. Let cool slightly and season with salt. Puree soup in batches until smooth. Garnish with cilantro leaves and lime wedges.










Whole wheat flatbread stuffed with Cauliflower, Peas, and Spinach

1/2 Head cauliflower cut into large florets (3 cups)
1 tbsp olive oil
3/4 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground turmeric
6 cups baby spinach or kale, chopped
3/4 cup frozen peas, thawed
course salt
Pita bread

Steam cauliflower 8to 10 min or until soft. Transfer to bowl and mash. Heat oil in med skillet over med heat and toast cumin until fragrant about 30 sec before stirring in coriander and turmeric. Stir in Spinach until wilted and remove from heat and stir in cauliflower and peas. Season with salt. Toast pita bread in oil and fill and serve.

Delicious and tons of vegies!