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- melt three tsps of olive oil margarine in a large sauce pan
- dump a bulb (yes a bulb) of garlic and a handful of diced dill in and cook for 3 minutes, until a little brown
- add a lime that's been segmented and with each segment cut in half and a dash of vinegar. cook for one minute.
- add 450 ml of vegetable broth (a half carton), diced cucumbers (oops. forget to mention this.), one diced beet, one tbsp of cayenne and some pepper. i avoided salt. let it come to a simmer and simmer for five minutes
- dump about 375 g of yogurt into a large soup bowl. i used biobest probiotic because it has fortified vitamins and that's no longer mandatory in canada.
- dump the saucepan of simmering soup on the yogurt, which will cool it down
- add an avocado (diced)
- add a tbsp of hemp seeds
- add a handful of fresh dill, cut and sprinkled
- add about 100 g of grated cheddar cheese, or more. tonight, i used a bit of medium cheddar i had left, and about 100 g of monterey jack that i bought on sale
- add a tbsp of nutritional yeast
- add some frank's hot sauce
i am serving with two slices of buttered (olive oil margarine) toast (they gave me onion rye at the food bank, so i toasted it with olive oil, monterey jack and garlic salt), a second avocado and an apple.
how is it?