Soup or stew? That’s up to you to decide. What is undeniable is that this hearty, stick-to-your-ribs meal is sure to fuel you up once the chill of fall sets into the air.
In heatproof bowl, place porcini mushrooms and boiling water. Let mushrooms rehydrate for 15 minutes. Strain, making sure to save both rehydrated mushrooms and mushroom broth. Finely chop mushrooms and set both mushrooms and broth aside.
In large 4 L stock pot or Dutch oven, warm oil over high heat. Add mixed mushrooms (except chopped porcini mushrooms) and allow to sear, stirring only very occasionally, until well browned, about 6 minutes. Turn heat down to medium and stir in onion. Cook, stirring often, for 3 minutes before adding reserved chopped porcini mushrooms, minced garlic, and tomato paste. Continue to cook, stirring often, for 2 minutes. All vegetables should be well covered in tomato paste and some should be sticking to the bottom of the pot.
Deglaze bottom of pot with 1 cup (250 mL) reserved mushroom broth. Stir in diced tomatoes along with their juices, vegetable broth, remaining mushroom broth, lentils, and wild rice. Bring to a simmer before stirring in cabbage, bay leaf, and thyme. Cover pot with lid and cook on low, stirring occasionally, until lentils and rice are tender, about 40 to 45 minutes. Stir in vinegar and salt and let soup continue to cook for another 2 minutes. Remove from heat and stir in about 1/2 cup (125 mL) parsley, if using.
When ready to serve, ladle soup into bowls and garnish with some more parsley, if desired. Eat while warm.
Tip: tomatoes, dried mushrooms, and fresh mushrooms all contribute to the great punch of umami in this dish. Umami is one of the five basic tastes and is best described as being a savoury or meaty flavour. While it is said to boost the flavour of a dish, it may also help curb your appetite.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.