SPRING CLEAN MENU..Broccoli soup with dill; Carrot soup with honey and oregano; Kale, Corn & potato soup; Chickpea yellow split pea and vegetable with cumin soup; Toasted orzo and brown rice pilau; mushroom-barley pilau with dried cranberries and pecans; ratatouille with polenta triangles; clean, Whole Grains & fresh flavors, shining through..Prep/Photos

Previous 2 the kale, chickpea and yellow split pea soups

Blended broccoli soup with almond milk

Carrot, honey and oregano soup

kale, sweetcorn and potato soup

Ratatouille made with own grown peppers and eggplants to be served over the polenta triangles at client's home

Toasted orzo, brown rice pilau with celery and sweetcorn (above and below)

Pilau finished with fresh garden mint

Steamed barley for the mushroom-vegetable-pecan pilau

The cooked vegetables, nuts and dried cranberries for the barley pilau

The completed barley-vegetable pilau

For this menu, most of the soups are thickened using cornstarch, normally I would use potatoes, but wanted a lighter menu for this week as we celebrate Passover & Easter.
Cornstarch is easy to digest and helps make a dish "richer textured" without affecting the flavors...just blend with either milk or water before adding to simmering soups.