Dec 04

Curried Butternut Velvet Soup – #MeatlessMonday

This simple soup comes together quickly, but dress it up with garnishes of pomegranate seeds (called arils) and fried sage leaves and you’ve got a dish worthy of company! To fry sage leaves, simply heat oil in a pan and cook them for about 5 seconds. This recipe comes to us from Priscilla of She’s Cookin’

Serves 4

For recipe, please visit: Curried Butternut Velvet Soup – Meatless Monday

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