Sipping soup is supreme comfort on a wet and damp winter evening (especially if you also turn on your favorite R&B playlist!). This lovely vegan bisque is creamy and nurturing for any occasion. We jazzed it up with homemade chips made of blue-tinted potatoes, but a dairy-free grated cheese is also a tasty option.
Root bisque is a great creamy base for a chunky vegetable soup. Add a little more stock and some broccoli and cauliflower florets. Simmer until tender.
Space oven racks evenly apart. Preheat oven to 400 F.
Peel white root vegetables. Coarsely chop into large pieces. Place in large bowl along with onion and whole garlic cloves. Drizzle with oil and toss together to evenly coat. Spread out in single layer on large baking sheet. Season with salt and pepper. Tuck thyme into vegetables. Bake on lower rack in oven for 40 to 50 minutes, or until tender. Stir occasionally, watching that vegetables donu2019t burn or turn dark, as you want the resulting soup to be a creamy golden color.
Meanwhile, for crisp potato wafers to garnish soup, wash purple potatoes and thinly slice using mandoline or knife. Spread out on kitchen towel and blot as dry as possible. Line baking sheet with parchment paper and spread slices out as evenly as possible. Bake on upper rack in 400 F oven for 10 to 15 minutes, depending on potato slice thickness, until crisp and golden. Remove from oven when done as you like and season with salt. Set aside to cool.
When white root vegetables are tender, remove baking sheet from oven and set aside to slightly cool. Discard thyme sprigs.
In high-speed blender, combine roasted vegetables and half the stock. Whirl until velvety smooth, stopping occasionally to scrape down sides of blender with spatula. Transfer puree to large saucepan. Add remaining stock, cannellini beans and vinegar, plus salt and pepper to taste. Gently heat until warmed through. Do not boil.
To serve, ladle into bowls. Touch each serving up with grated nutmeg, if using, and garnish with crisp potato wafers and a fresh thyme sprig.
This recipe is part of the Deep blue dinner collection.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
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.