This savoury citrus soup is a delightful beginning to any meal.
2 Tbsp (30 mL) butter
1 1/2 lbs (750 g) carrots, peeled and sliced
2 medium onions, sliced
2 cubes of MSG-free chicken stock dissolved in 4 cups (1 L) hot water
Freshly ground pepper
1 medium orange
1/4 cup (60 mL) organic cream (10 percent)
Melt butter in large saucepan. Add carrots and onions, and cook gently until vegetables begin to soften. Add chicken stock, season with pepper, and bring to boil. Reduce heat, cover, and simmer about 40 minutes, until vegetables are tender. Allow soup to cool slightly, then pur?in blender or food processor.
Use potato peeler to thinly pare orange rind into fine shreds. Cook shreds in separate saucepan in small amount of simmering water for 2 to 3 minutes until tender, then drain and add to soup.
Squeeze juice from orange and add to soup. Reheat gently and adjust seasoning, if necessary. Before serving, swirl 1 Tbsp (15 mL) cream into middle of each bowl and garnish with shreds of orange rind and gently dust nutmeg over swirl of cream. Serves 4.
Source: "Squeeze some sunshine," from alive #316, February 2009
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.