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

Hearty Soup with Assorted Mushrooms, Butternut Squash and Wild Rice

Ingredients

1/2 cup uncooked wild rice
1 oz dried porcini mushrooms
7 cups boiling water
2 tbsp olive oil
1 lb shiitake mushrooms, thinly sliced
1/2 lb chanterelle mushrooms, cleaned
1/4 cup brandy
1/4 cup butter
3 cloves garlic, minced
1/2 cup minced shallots
1 stalk celery, minced
2 tsp kosher salt
2 tbsp all-purpose flour
3 cups peeled, cubed butternut squash
1/2 cup 35% cream
pinch nutmeg
1 tbsp chopped fresh thyme

Method

  1. Fill a large pot with 3 cups cold water, add the rice and bring to a boil. Reduce heat to medium and cook until the rice is soft and beginning to burst, 35 to 40 minutes. Drain and set aside.
  2. Cover porcini mushrooms with the boiling water and allow to soak until they soften, about 30 minutes. Squeeze the water out of the mushrooms and chop finely. Strain the mushroom-soaking liquid, discarding any gritty bits. Reserve the liquid for the soup base.
  3. Heat the oil in a large skillet over medium-high heat. Add the shiitakes and saute until golden, about 5 minutes.
  4. Add the chanterelles and porcinis and cook just until softened, about 2 minutes.
  5. Pour in the brandy and stir for 1 minute, scraping up browned bits from the bottom of the pan. Set aside.
  6. Melt the butter in another large pot over medium heat. Add the garlic, shallots, celery and kosher salt. Cook for 5 minutes, until the vegetables are beginning to brown slightly.
  7. Add the flour and stir for 1 minute to make sure the vegetables are evenly coated. Pour in the strained mushroom-soaking liquid a little at a time, stirring to prevent lumps.
  8. Add the butternut squash and let the soup simmer gently for about 7 minutes.
  9. Add the cooked rice, the mushroom mixture, and the cream, nutmeg and thyme. Cooking just until soup is heated through. Serve hot.

Makes 4 to 6 servings.

Source: Style At Home magazine

Curried Cauliflower Soup

Ingredients

1/3 cup raw cashews
2 teaspoons extra-virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 (14-ounce) can light coconut milk
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon evaporated cane sugar
1/4 teaspoon ground cinnamon
salt
1/4 cup chopped fresh cilantro

Method

  1. Put the cashews in a blender and blend until finely ground. Add 3/4 cup water and blend for 2 minutes. Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
  2. In a large pot, heat the olive oil over low heat. Add the onion and saute until golden. Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover. Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
  3. Blend the soup with an immersion blender until the desired consistency is reached.
  4. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot. Ladle into bowls and garnish with the cilantro before serving.

Makes 4 to 6 servings.

Source: True Food

Soup with Chicken, Vegetables, Quina and Flaxseed Oil

Ingredients

6 cups low-sodium chicken or vegetable broth
1 bone-in, skinless organic chicken breast
6 radishes, halved
2 carrots, cut into thin rounds
1 leek, well washed and thinly sliced
2 garlic cloves, smashed
1/2 cup uncooked quinoa
1 cup sugar snap peas, halved
1 Tbsp chopped fresh dill, plus more for garnish
1 Tbsp lemon juice
2 Tbsp flaxseed oil

Method

  1. Add all ingredients except peas, dill, lemon juice, and oil to large pot. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes, until chicken and quinoa are cooked through.
  2. Remove chicken from pot and shred. Discard bone and divide meat among 4 serving bowls.
  3. Stir remaining ingredients into pot and cook for about 3 minutes.
  4. Ladle broth, vegetables, and quinoa over chicken. Top with additional dill, if desired. Serve warm.

Makes 4 servings.

Source: Alive magazine