8 cloves garlic, chopped
1 inch ginger, finely sliced
1 large tomato, chopped
1 head Savoy cabbage
1 carrot, chopped into 1/4” coins
2 lbs assorted mushrooms, whole
2 tablespoons chicken consommé
1 bunch Italian parsley
16 ounces medium firm tofu
Salt & pepper
In a large pot, add all the ingredients to 8 cups of water.
Let simmer over medium heat for 1 hour.
Serve hot.
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Moroccan Vegetable Couscous 6 cups vegetable broth or water 1/2 cup extra virgin olive oil, separated 1 tablespoon salt 1 teaspoon white pepper 2 teaspoon turmeric 1 medium sweet onion 2 leeks, cut into 4 pieces 3 large carrots, peeled and cut into 2-inch sticks 1 small green cabbage, cut into quarters leaving bottom intact…
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