Creamy Cauliflower Soup with Spicy Roasted Chickpeas

Ingredients

3 Tbsp extra-virgin olive oil, divided, plus more for serving
3 garlic cloves, minced
1 head cauliflower, roughly chopped
2 cups water
2 cups low-sodium vegetable broth
1/2 tsp salt, divided
1 Tbsp lemon juice
2 cups cooked chickpeas
1 Tbsp curry powder
4 lemon slices, for serving

Method

  1. Preheat oven to 400ºF (200ºC).
  2. In large pot, heat 2 Tbsp oil over medium heat, add garlic, and cook until fragrant, about 30 seconds.
  3. Add cauliflower, water, broth, and 1/4 tsp salt. Reserve a couple of florets of cauliflower for garnish, if desired. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, until cauliflower is tender.
  4. Stir in lemon juice. Puree soup in batches in blender or with handheld immersion blender. Keep warm.
  5. Toss chickpeas with 1/4 tsp salt, curry powder and remaining oil on a large rimmed baking sheet. Roast for 15 minutes, or until crispy.
  6. Ladle soup into bowls and garnish with chickpeas and (optional) reserved cauliflower florets. Drizzle with additional olive oil and serve with lemon for seasoning.

Makes 4 servings.

Source: Alive magazine

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Peruvian-style Shrimp Chowder

Ingredients

20 uncooked large shrimp
4 tablespoons olive oil
4 red onions, chopped
6 cloves garlic, very finely chopped
5 tomatoes, skinned, seeded, and grated
6 tablespoons Panca Chili Paste
3 sprigs fresh oregano
1 corncob, sliced into 3/4-inch slices
6 oz squash, cut into 1/2-inch cubes
5 oz fava (broad) beans
4 potatoes, cut in half
1/2 cup white long-grain rice
4 cabbage leaves
40 uncooked shrimp, peeled and deveined with tails detached
4 oz queso fresco, cut into 1/2-inch cubes
1 cup whole (full-fat) milk
2 teaspoons ground oregano
salt and pepper

Garnish

4 poached eggs
8 sprigs huacatay
4 slices fried country bread

Method

  1. Preheat the oven to 400°F/200°C.
  2. Clean and peel the large shrimp, place the shells in the preheated oven, and cook for 6 minutes until golden and crispy. Set aside.
  3. Heat 2 tablespoons olive oil in a pan over low heat, add half the chopped onions and garlic, and saute for 2-3 minutes until the onions start to soften.
  4. Add two thirds of the grated tomatoes and 4 tablespoons of the chili paste and cook, stirring, for 5 minutes until fragrant.
  5. Season with salt and pepper, add the oregano sprigs and golden shrimp shells, and cover with 6 liters water. Bring to a simmer and cook for 1 hour over medium heat. Remove from the heat, then crush the shrimp shells, slightly with a large wooden spoon on a board to bring out the flavors. Strain the broth and set aside.
  6. In a separate pan, heat 2 tablespoons olive oil over low heat and saute the remaining onion for a few minutes.
  7. Add the rest of the tomatoes and chili paste and let cook for 5 minutes.
  8. Pour the reserved shrimp broth into the pan. Add the sliced corncob, squash, fava (broad) beans, potatoes, rice, and cabbage leaves and cook for 2 minutes until the vegetables are tender and the rice is cooked.
  9. Add the whole large shrimp and cook for 1 minute, then stir in the shrimp tails, cheese, and milk and cook for another minute until the shrimp are cooked.
  10. Add the oregano and season with salt and pepper.
  11. Serve the shrimp chowder in large shallow bowls, topping each with a poached egg, a few sprigs of fresh huacatay, and a little toasted country bread to garnish.

Makes 4 servings.

Source: Peru

Hearty Soup with Pancetta, Cannellini Bean and Swiss Chard

Ingredients

1 cup dried cannellini beans, picked over, broken beans discarded, or two 14-oz cans cannellini beans, rinsed and drained
1 sprig fresh rosemary + 1 tsp chopped fresh rosemary
2 dried bay leaves
1 tbsp extra-virgin olive oil
3 oz thick-cut hot pancetta, chopped into 1/4-inch dice
1 cup diced leek, white and light green part only
1 cup diced carrot (about 2 carrots)
2 tsp chopped garlic
6 cups sodium-reduced chicken broth
1/2 bunch Swiss chard, stems removed, cut into chiffonade (about 3 cups)
grated Romano cheese for garnish

Method

  1. If using dried cannellini beans, cover beans with 2 inches of cold water in a large bowl and soak for 12 hours or overnight. Drain and rinse.
  2. Place the beans in a medium pot with the sprig of rosemary and 1 bay leaf; cover with 2 inches of water. Set over medium heat and bring to a boil. Reduce heat to low and gently simmer until the beans are tender, about 30 to 35 minutes. Remove the bay leaf and rosemary; drain the beans and set aside. Beans can be cooked one day in advance, cooled and refrigerated in their cooking liquid until needed.
  3. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the pancetta and cook until fat has rendered and the pancetta is golden brown. Remove the pancetta with a slotted spoon and set aside.
  4. Add the leek, carrots, garlic and chopped rosemary to pancetta oil and cook over medium heat until the vegetables start to soften, about 5 minutes.
  5. Add the remaining bay leaf and the chicken broth, scraping any flavourful browned bits from the bottom of the pot. Add the drained beans and simmer for 15 minutes, until the vegetables are soft.
  6. Return the pancetta to the pot, add the Swiss chard and cook for 5 minutes.
  7. Remove the bay leaf. Serve in warmed soup bowls and garnish with Romano cheese.

Makes 4 to 6 servings.

Source: Style At Home magazine

Seafood Soup with Tomato and Fennel

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 cup finely diced fennel
1/2 cup finely diced celery
2 cups finely chopped onion
1 (48-oz) can diced tomatoes, undrained
4 cups water
1 cup white wine, divided
large pinch saffron
1 tbsp chopped fresh thyme
2 tsp kosher salt
2-1/2 lbs fresh mussels in the shell
1 lb peeled large shrimp
1 lb fresh halibut, cut into large pieces
1 tsp finely grated orange zest
2 tbsp finely chopped chives

Method

  1. Heat the olive oil in a large stockpot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until the vegetables are softened.
  2. Add the tomatoes to the pot along with their juices, 4 cups water. 1/2 cup white wine, saffron, thyme and kosher salt. Simmer gently for about 30 minutes.
  3. Meanwhile, in a large skillet, steam mussels in the remaining 1/2 cup wine just until they open. Cool slightly, remove the mussels from the shells and strain the steaming liquid.
  4. During the last 5 minutes of cooking the tomato saffron broth, add the mussels, steaming liquid, shrimp and halibut. Stir in zest. Sprinkle with chives and serve with baguette crisps.

Makes 6 servings.

Source: Style at Home Magazine

Vegetarian Meal-in-a-bowl: Dairy-free Delicious, Lemony Soup with Quinoa

Ingredients

1 Tbsp camelina oil
1/2 small yellow onion, peeled and finely minced
1 large garlic clove, smashed and minced
1/2 cup white quinoa, thoroughly rinsed and drained
8 cups low-sodium vegetable stock, divided
1 small leek, trimmed, washed, and sliced into thin rounds
6 baby carrots, trimmed, scraped, and halved lengthwise
1/2 cup fresh shelled peas
3 Tbsp cornstarch or arrowroot powder
1/4 cup fresh lemon juice
4 large organic eggs
2 cups baby spinach leaves, washed and spun dry and chiffonaded
3 Tbsp minced fresh chives or dill
salt and freshly ground black pepper, to taste

Method

  1. In heavy-bottomed saucepan, heat oil. Add onion and saute over medium heat for 2 minutes, or until softened. Do not brown.
  2. Add garlic and stir for 1 minute.
  3. Stir in quinoa to coat. Add 6 cups stock and bring to a gentle boil. With lid ajar, simmer soup for l0 minutes, until quinoa is tender.
  4. Stir in leek, carrots, and peas. Cover and continue to simmer just until vegetables are tender crisp but still brightly coloured, about 4 minutes.
  5. Reduce heat to low to continue cooking.
  6. Dissolve cornstarch in 1/2 cup water. Stir in lemon juice.
  7. In small saucepan, heat remaining 2 cups stock. Do not boil. Remove from heat.
  8. In large mixing bowl, beat eggs with electric mixer until fluffy. Beat in cornstarch mixture. Reduce speed to medium-low and gradually beat in the 2 cups of hot broth. You don’t want it to curdle.
  9. Over low heat, slowly stir egg mixture into hot soup, stirring constantly until thickened and creamy and warm. Do not boil.
  10. Remove from heat and fold in spinach until wilted.
  11. Sprinkle with chives or dill. Add salt and pepper to taste before serving.

Makes 8 servings.

Source: Alive magazine