A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.
Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.
Velvety pureed avocado soup simmered with cumin, coriander, and garlic, then studded with brined green peppercorns for a sharp, peppery bite. Creamy, savory, and completely unexpected.
Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.
Vospapur is a traditional Armenian lentil and spinach soup spiced with cumin, coriander, and paprika, finished with a bright squeeze of lemon. Hearty, healthy, and oil-free.
Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.
Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.
Gingered carrot soup with cumin, fennel, cinnamon, and allspice for a Middle Eastern-leaning spice profile, brightened with lemon juice. Pureed smooth and finished with a swirl of yogurt.
These fritters were very tasty. Made these fritters for dinner the other day, I added 1 chopped scallions and 1 small fresh red chili pepper and also made a chipotle chili and toasted cumin sour cream dip to accompany the fritters, yum!
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