Autumn Vegetable Soup
2 tbsp Pure by Christine Cushing Extra Virgin Olive Oil (25 ml) 2 tbsp butter (25 ml) 1 large cooking onion, chopped 1 medium carrot, chopped 1 stalk celery 1 leek, white part only, chopped 1 tsp chopped ginger 2 sprigs, whole thyme 2 broccoli stems, trimmed and sliced into medallions 2 sweet potatoes, peeled
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