This cheerful yellow soup not only has plenty of eye appeal, but it’s also delicious served hot or cold, making it über versatile as well. As with all bell peppers, these yellow beauties are chock full of vitamin C—four times more than a medium orange.
An excellent way to develop an especially creamy soup in place of potato is adding canned white beans such as kidney or navy beans. Puréed with soup ingredients, it becomes silky smooth while adding essential fibre to your diet.
Preheat oven broiler and place rack in highest position. Grease baking sheet with olive oil.
Cut peppers in half and remove stems and seeds. Place cut side down on baking sheet. Lightly brush with olive oil. Broil until skins blacken, about 8 minutes. Transfer to bowl and tightly seal to steam. Set aside until peppers are cool enough to handle.
Alternatively, broil whole peppers on a barbecue, turning them with long-handled tongs until peppers are blackened and blistered. Place in bowl and tightly seal to steam and cool.
In large heavy saucepan, heat oil. Add onion, celery, and carrot, and sauteu0301 until onion is clear. Add potato, garlic, thyme, and bay leaf, and sauteu0301 for a minute. Add stock and paprika and bring to a gentle boil. Cover, reduce heat, and simmer until potato is fork-tender.
While potato is cooking, peel skin from peppers; chop peppers, and place in bowl. Add any juices that may have collected. When potato is tender, remove bay leaf. Add roasted peppers and any juices that may have collected to saucepan with potatoes. Stir together.
Transfer mixture to high-speed blender and pureu0301e until smooth and creamy. Alternatively, pureu0301e using hand-held stick blender. Return to saucepan and heat through just until piping hot. Add a splash of lemon, if you wish.
In bowl, stir together gremolata ingredients. Serve soup with gremolata scattered overtop. Dot with hot chili oil, if you wish. Serve with a smattering of finely diced croutons as an option.
This recipe is part of the A Feast in Yellow collection.
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.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.