Wild Rice Soup

 Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 cup wild rice, soaked
1 bay leaf
1 teaspoon thyme
vegetable stock
1 cup chickpeas
1/2 cup cream
salt nd black pepper, to taste

Cook onion and garlic in the oil. Add the carrot and celery and cook until tender. 

Pour rice, bay leaf, thyme, and stock into the saucepan. Cover and simmer until wild rice is tender. Stir in the chickpeas and the cream and season with salt and pepper.

EIDFITR21
EIDFITR21

Mushroom Chashushli

 Ingredients:

grapeseed oil
new potatoes
onion, roughly chopped
garlic, minced
green chili pepper, minced
button mushrooms, whole
purple basil
salt, to taste

Toss potatoes in some oil and bake until golden brown. Set aside.

Cook the onion, garlic, and chili pepper in the oil and add the mushrooms. Cook until they are soft.

Stir the mushroom mixture with the potatoes, basil, and salt. 

Cajun Pumpkin Soup

 Ingredients:

1 pumpkin, diced
3 teaspoons cajun spice
1 teaspoon sage
salt and black pepper, to taste
1 onion, chopped
2 cloves garlic, chopped
1-1/2 cup stock
1-1/2 cup milk
juice of 1 lemon
pumpkin seeds, cream, and chili flakes for garnish

Roast the pumpkin with seasonings and a bit of oil. Cook until golden.

Cook the onion and garlic in some oil until translucent. 

Transfer pumpkin mixture and onion mixture into a blender with the stock. Blend until creamy and transfer to a saucepan. Bring to a simmer and add the milk and lemon.

Ladle into bowls and garnish.

Serve with grilled cheese.