Cooking in the Lite

Onions and garlic are staples for flavorful cooking, but they are also very healthy because the are allium vegetables. Both onions and garlic are known for their antibacterial and antifungal properties and they are also being studied as cancer preventatives. This week they are the basis for an easy to make soup that is not only healthy but tasty and a favorite among my vegan friends.

• 1 Tbs. Sesame or olive oil
• 3 large Yellow onions - thinly sliced
• 2 cloves Garlic - crushed
• 4 cups vegetable broth - homemade is the tastiest but a good canned organic works just fine.
• 2 Tbs. Miso
• 1/4 tsp. Tabasco - optional
• 1/2 cup Celery leaves - finely chopped
• 1/2 cup Carrots - shredded
• 4 drops Stevia liquid or one packet of your favorite sugar substitute
• 2 tsp. Spike
• 1/4 cup Feta Cheese

Saute the onions and garlic over medium heat in large saucepan for about 10 minutes or until the onions become transparent.
Add the remaining ingredients and bring to a boil.
Reduce the heat to low and simmer for 15 minutes.
Top with feta cheese and serve warm with Wassa crackers.

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