Warm up with this creamy comfort food. Down-to-earth flavours of cauliflower blend smoothly with a hint of sweet honey. Rocky Mountain Flatbread keeps their daily soup pots full. This soup disappears from those pots as soon as their doors are opened.
3 cups (750 mL) cauliflower
2 medium-sized yellow onions
2/3 cup (160 mL) celery (5 sticks)
4 cloves garlic
4 Tbsp (60 mL) olive oil
Pinch of salt and pepper to taste
4 cups (l L) filtered water
1/2 cup (125 mL) whipping cream
3 Tbsp (45 mL) honey
Coarsely dice all vegetables. Sauté with salt and pepper in olive oil over medium heat until soft.
Add 2/3 of the water and cook until vegetables are very soft. Turn off heat and puree with a hand blender.
Add cream and honey. Bring to a boil. Add remaining water until you achieve the desired consistency. Season to taste.
To serve, garnish soup with julienned roasted red bell peppers and/or some pesto.
Makes 8 cups (2 L).
source: "Healthy Family Fun", alive #292, February 2007
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
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