Sautée veggies until tender then add chorizo . Cook until warmed through then add the rest of the ingredients. Bring to a boil then simmer uncovered for 30 minutes. Pulse 3 cups to smooth and add back in soup.
Sautéed celery, onion, garlic until tender. Then add beans, tomatoes, spices, stock, paste. Stir and bring to a boil. Then reduce to a simmer. Simmer for 30 minutes. Blend everything until smooth. Serve with croutons on fresh basil
Soak moon dal in 2 cups stock- fridge it overnight. Heat lentils and rest of stock and cook on medium until lentils are tender. Then add tomatoes, ginger, turmeric. Cook until tomatoes are soft then blend until smooth. Sautée onions and garlic until soft then add veggies and cook until soft. Combine all and add Shrooms. Add lime juice and cook for 5-8 minutes.
Heat TBsp of oil and add onions and salt and zucchini. Cook for 5 minutes. Add rice and garlic. Cook for 5 minutes. Add diced tomatoes and sugar and 3/4 cup stock and combine. Add stock one ladle at a time. Stir and let thicken for a few minutes. Then add another ladle if stock and repeat until rice is tender and all liquid is incorporated. It will take 20-25 minutes or so. Add cherry tomatoes and basil and cheese. Mix well.
Add fresh mozzarella too if you like – combine well.