Chilled radish soup
Preparation time: 20 minutes
Cooking time: 20 minutes
Resting time: 60 minutes
4 cups chicken or vegetable stock
1 lb radishes, washed, trimmed and quartered
1/3 cup potatoes, diced
1 tsp lemon juice
salt and freshly ground pepper
1 tsp)powdered gelatin
1/4 cup chicken or vegetable stock
1/2 cup Greek yogurt
1 tbsp chives, chopped
In a saucepan, bring the stock, radishes and potatoes to a boil. Season, cover and cook for about 20 minutes or until the radishes are tender.
Puree with an electric mixer until smooth. Add the lemon juice and adjust the seasoning. Place in the refrigerator until ready to serve.
In a small bowl, allow the gelatin to bloom in the cold water. In a saucepan, reheat the stock, remove from the heat and dissolve the set gelatin.
Let cool and add the yogurt and chives. Season with salt. Transfer to a dish and refrigerate for about one hour or until the mixture sets, then cut the mixture into cubes. Serve the soup in chilled bowls and garnish with the yogurt cubes.
Creamy parsnip and pear soup
Preparation time: 15 minutes
Cooking time: 25 minutes
1 tbsp olive oil
2 medium onions, minced
1 lb parsnips, peeled and minced
4 cups chicken broth
1 pear (Bartlett or Anjou), peeled, cored and cut into pieces
3/4 cup Greek plain yogurt
1 pinch grated nutmeg
hazelnut oil, optional
salt and ground pepper
In a heavy pan, heat the oil and saute the onions and the parsnips on medium heat for a few minutes, stirring until the vegetables are tender.
Add the chicken broth and cook for 20 minutes on low heat. Add the pear pieces and cook for another five minutes.
Mix the preparation in a food processor until smooth. Return to the pan and add the yogurt. Reheat the soup for two minutes.
Season with salt and pepper to taste. Pour into bowls and sprinkle with a little grated nutmeg.
Tips: Add a dash of hazelnut oil for added panache. The slight sweetness of the parsnips will enhance the caramelized onion and mild pear flavours.
~ Recipes courtesy of IOGO
Roasted curried butternut squash soup
6 cups roasted butternut squash
2 peeled onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
5 tbsp fresh ground ginger
2 clove garlic, minced
1 tbsp gara masala or curry powder
1 cinnamon stick
6 cups chicken stock (if stock is quite salty add water)
1 can coconut cream (14 fl oz)
6 tbsp coriander
2 tbsp butter
4 tbsp vegetable oil
Salt and pepper to taste
Peel and chop six cups of butternut squash (about two). Drizzle with olive oil and place on top of a parchment paper covered baking sheet. Salt and pepper the squash. Roast at 400 F for 45 minutes.
In a stockpot, add the vegetable oil and butter. When the butter is melted, add the chopped celery, carrots, onions and garlic and saute over medium heat until the onions become translucent.
Add curry powder, a pinch of fresh ground black pepper and the cinnamon stick. Stir constantly. Don’t allow the curry to burn.
Add the roasted squash and stir. Add the chicken stock, turn heat to high and bring to boil and then lower the heat and simmer uncovered for 30 minutes. Incorporate the coconut cream.
Puree soup in several batches in a blender (or food processor) and return to pot. Salt and pepper to taste. Be careful when blending boiling hot soup.
Soup can be served immediately, or at a later service. Garnish with coriander.
Note: Adding a bit of oil prevents the butter from burning too quickly, and preserves the butter flavor.
~ Recipe courtesy of Fielding Estate Winery
Beef and mushroom stew with blue cheese
1 carton (900 ml) reduced sodium beef broth
1 cup dry red wine
1 pkg dried mixed mushrooms
3 tbsp canola oil, divided
1/4 cup all-purpose flour
1 tspeach salt and pepper, divided
2 lb lean stewing beef
1 large onion, chopped
3 garlic cloves, minced
5 tsp chopped fresh rosemary leaves, plus more for garnish
5 carrots, peeled and chopped
2 pkg mushrooms, trimmed and quartered
1/2 cup crumbled blue cheese, divided
Heat broth and wine in a saucepan set over medium heat until simmering. Add dried mushrooms; cover and let stand off heat for 10 minutes. Strain out mushrooms, reserving broth mixture; cool mushrooms slightly and chop finely.
Heat 2 tbsp oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 1/2 tsp each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set aside. Add remaining oil, onion, garlic, rosemary, carrots, salt and pepper to pan; cook, stirring often, for 10 min. or until vegetables are softened. Add fresh and dried mushrooms and brown for five minutes.
Return beef to pan along with any leftover flour. Stir in broth mixture, scraping up any browned bits from the bottom of the pan and bring to a boil. Reduce heat and simmer one hour, stirring occasionally until very tender. Pour the stew into bowls and garnish each with 1 tbsp blue cheese and rosemary.
Tips: Freeze stew after cooling in the refrigerator, place a piece of parchment paper directly on the stew to help prevent freezer burn. Then cover tightly and freeze up to three months.
- To reheat, transfer to a microwave-safe dish and heat on medium for 10 to 15 minutes or defrost overnight in the refrigerator and simmer in a saucepan for 15 to 20 minutes. Garnish with blue cheese crumble before serving.
Cumin-spiced lentil and cauliflower soup
1 tbsp oive oil
1/3 cup finely diced onion
1/4 cup finely diced celery hearts
1/4 cup finely diced carrots
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp turmeric
1 carton (900 ml) sodium reduced chicken broth
1/2 cup dry green lentils, rinsed and drained
1/2 head (about 1 cup) cauliflower, chopped into small pieces
2 lemon wedges
1/4 cup plain fat-free yogourt, divided
1/4 cup finely chopped green onion, divided
1/4 tsp pepper
Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and carrots and cook until softened, three to four minutes. Stir in the garlic, cumin, turmeric and cook until fragrant, about 30 seconds. Stir in the broth and lentils. Cover and simmer until the lentils are tender, about 40 minutes.
Take soup off heat. Using a potato masher, break up about a third of the lentils. Stir in the cauliflower and simmer for about eight minutes or until tender.
Divide the soup into four bowls. Squeeze lemon juice on top and garnish with yogourt, green onion and pepper.
Tex-mex chicken and corn chowder
1 tbsp canola oil
2 boneless skinless chicken breasts, cubed
2 large Yukon gold potatoes, peeled and diced into 1/4-inch pieces
2 tbsp fresh oregano leaves, chopped, divided
1 tbsp chili powder
1 tsp ground cumin
2 1/2 cups sodium reduced chicken broth
1 cup medium chunky salsa
1 1/2 cups frozen corn kernels
1 cup sour cream, divided
1/2 cup chopped green onion, divided
1 lime, cut into four wedges
Heat oil in a large saucepan set over medium-high heat. Add chicken, potatoes, half the oregano, chili powder and cumin. Cook, stirring often, for five minutes or until lightly browned.
Add the broth and salsa. Bring to a boil; cover and simmer 15 minutes. Stir in corn and remaining oregano and simmer about two to three minutes longer or until potatoes are tender.
Remove from heat and cool two minutes before stirring in 3/4 cup sour cream and all but 1 tbsp green onion. Divide among four bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.
~ Recipes courtesy of Inspired magazine
Turkey and rice tortilla soup
This is a complete meal in one with vegetables, grains and protein in every serving. The Mexican-inspired spices and accoutrements alone are a feast for the eyes bringing an array of colours and textures to every bite.
4 small flour tortillas
1 tbsp vegetable oil
1 tbsp vegetable oil
1 large onion, diced
1 sweet yellow or red pepper, diced
2 cloves garlic, minced
2 tsp each chili powder and ground cumin
1 tsp dried oregano
3/4 tsp salt
1/2 tsp pepper
4 cups homemade turkey stock or sodium-reduced chicken broth
1 cup tomato-vegetable cocktail or turkey stock
1 can (28 oz/796 ml) diced tomatoes
1 can (19 oz/540 ml) black beans or white kidney beans, drained and rinsed
1 1/2 cups cooked long-grain white rice
2 cups (diced cooked turkey
Diced ripe avocado
Shredded Monterey Jack cheese
Fresh cilantro leaves
Tortilla Strips: Heat oven to 325 F. Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips. Separate strips and arrange on rimmed baking sheet. Bake for about 10 to 20 minutes or until crisp. Let cool.
Soup: In Dutch oven or large saucepan, heat oil over medium-high heat; fry onion, yellow pepper and garlic until softened, about three minutes. Stir in chili powder, cumin, oregano, salt and pepper; cook for 30 seconds.
Add stock, tomato-vegetable cocktail, diced tomatoes and beans; bring to boil; reduce heat, cover and simmer for 15 minutes. Stir in rice and turkey; simmer, covered, for five minutes.
Ladle into bowls. Serve with tortilla strips and garnishes on the side.
Tip: Let diners customize their own soup with a variety of garnish options from which to choose. Other options include cooked hominy, tomatillo salsa and sour cream. Monterey Jack can be replaced with queso fresco – a crumbly, fresh Mexican cheese. This can be made with cooked white or brown rice.
~ Recipe courtesy of www.riceinfo.com