Stave off winter’s chill with this hearty, nourishing, thyme-scented soup. Protein rich and filling, the soup, accompanied by a side salad, is a complete meal in a bowl.
Preheat oven to 425 F (220 C).
Lay out prepared vegetables and garlic in large roasting pan. Coat with oil and sprinkle with half of the thyme, rubbing between your fingers as you sprinkle to release its flavour and volatile oils. Season with pepper. Prick garlic cloves with a sharp knife to prevent them from exploding while roasting. Toss vegetables and garlic to coat evenly with oil and seasonings. Cover and bake for 15 minutes.
Remove cover from roasting pan and stir vegetables to coat well with pan juices. Check garlic and remove if soft. Return pan to oven and roast uncovered for a further 15 minutes.
Meanwhile, in large saucepan, whisk about 1 Tbsp (15 mL) milk into flour until a paste is formed. Add remaining milk, chicken stock, and remaining thyme and continue whisking until mixture is very smooth. Cook mixture over medium heat until it starts to bubble and begins to thicken.
Remove vegetables and garlic from roasting pan. Peel garlic and mash with the flat side of a large knife. Add vegetables and mashed garlic to milk mixture and stir. Cook on low heat for another 2 to 3 minutes, or until thoroughly heated through.
Ladle into large soup bowls and sprinkle with grated cheese. Garnish with parsley or chives.
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.
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.