Serves 4 | ready in 30 minutes
Too cold to have a salad? Here’s your answer in a cup of cozy soup. You can use any variety of baby greens in this Many Greens Soup—spinach, watercress, baby beet greens, et cetera. Just be sure not to include lettuces, which don’t heat well.
From a molecular standpoint, the chlorophyll found in green foods is very similar to hemoglobin, a critical part of our blood that’s responsible for transporting oxygen. This explains why chlorophyll-rich vegetables are so effective in replenishing our red blood cells, aiding in increased purification, oxygenation and energy.
In blender, process broth and cashews until smooth. Set aside.
Warm oil in large heavy-bottomed pot over medium heat. Once hot, add leeks and saute for 3 to 4 minutes, stirring occasionally to soften. Mix in garlic and cook for 1 minute longer.
Add blended cashew-miso broth, thyme, broccoli and peas to pot and bring to a simmer over medium-high heat. Partially cover, leaving lid slightly ajar, and reduce heat to medium-low. Cook mixture for 5 minutes, or until broccoli is bright green and tender. Uncover and add baby greens and parsley. Stirring constantly, cook for no more than 1 minute longeru2014just long enough to wilt the greens.
Remove pot from heat and transfer mixture to blender. Add lemon juice, salt and pepper. Blend until very smoothu2014this may take a moment.
Taste for seasoning and adjust if needed. Ladle into soup bowls and garnish with fresh chives and radish slices, if desired.
This recipe is part of the Superfood Soups For the Soul collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.