Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta and thyme. bring to boil, then reduce heat and simmer, covered, for 5 minutes. meanwhile, in a small bowl, stir together the remaining 1/2 cup of vegetable broth and the cornstarch, then add it to the chestnuts- and -pasta mixture. stir in asparagus and peas, then cook and stir until thickened and bubbly. cook and stir another 2 minutes or until vegetables are tender and pasta is tender but firm. stir in the mint. to serve, ladle soup into bread bowls or, less fancy, serve with french bread.

Target recipe: preheat oven 375f. heat oil plus 3 t water in large skillet. add the carrots and cauliflower and saute, covered, over moderate heat. lift the lid and stir occasionally until crisp tender. stir in the scallions and saute for another minute, just until slightly limp. stir in peas and parsley and remove from heat. in mixing bowl, combine beaten eggs with the milk, feta and thyme. stir in the skillet mixture and add a little pepper. oil a 10 in. tart pan. line the bottom with half the crumbs and pour the vegetable mixture in. top with the remaining crumbs. bake for 20 to 25 minutes, or until set and top is golden. let stand for 10 min before cutting.