This golden soup is filled with plenty of healthy spices. Roast beets in advance in order to cut down on preparation time (see below).
2 Tbsp (30 mL) extra-virgin olive oil
1/2 onion, diced
2 garlic cloves, minced
1 in (2.5 cm) piece ginger root, peeled and minced
1 lb (450 g) golden beets, roasted and peeled
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) turmeric
3 1/2 cups (875 mL) chicken stock
Salt and freshly ground black pepper
Chopped cilantro or fresh dill
Heat oil in large saucepan. Add onion, garlic, and ginger. Saute just until onions are soft. Do not brown.
Chop peeled beets. Add to onions in saucepan along with cinnamon, turmeric, and chicken stock. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes to blend flavours. Remove from heat and cool before puréeing.
Purée soup in blender or food processor until smooth. Add salt and pepper to taste. Strain, if you wish. Refrigerate until fully chilled. Serve with chopped fresh herbs.
Makes 5 cups (1.25 L).
Each serving contains: 126 calories; 5 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 14 g carbohydrates; 2 g fibre; 258 mg sodium
Simple steps for roasting beets
The amount of time it takes to roast beets varies depending on the size of the beet.
source: "Summer Soups", alive #334, August 2010
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.