Page 100 - TA Magazine Winter 2022

C O ZY , CREAMY SOUPS C O ZY , CREAMY SOUPS

BROCCOLI SPINACH SOUP VEGETABLES IN A RED CURRY 3. Transfer contents of the pot to a food processor or blender PREP AR ATION
(serves 6) COCONUT SAUCE (in batches) and purée until smooth. Return to pot and
(serves 3) season with salt and pepper to taste. 1. Separate broccoli florets from the stem and dice stem.
INGREDIENT S 2. Heat oil in a large soup pot over medium heat. Sauté on-
INGREDIENT S ions, celery, garlic, and broccoli stem for 5 minutes.
1 large head of broccoli Season with salt and sauté for another minute.
1 Tbsp olive oil 1 Tbsp coconut or avocado oil CREAM OF ASPARAGUS SOUP 3. Add stock and broccoli florets. Bring to a boil, reduce heat,
1 medium onion 1 medium onion, diced and simmer until broccoli is tender (about 15 minutes).
2 celery stalks 1 tsp garlic, minced (serves 4) Remove from heat, then add swiss chard, and allow
4 garlic cloves 1 tsp ginger, grated INGREDIENT S to wilt (about 8 minutes).
Zest of 1 lemon 1 large carrot, sliced ⅛- inch thick 4. Using a slotted spoon, transfer solids into a blender or
1 tsp salt 1 red pepper, sliced 1 lb asparagus food processor, and pulse until smooth.
¼ tsp onion powder 1 cup broccoli florets 2 zucchinis 5. Add some liquid from the pot (if necessary) a little bit at a
¼ tsp garlic powder 1 cup button mushrooms, sliced ½ yellow onion, diced time until reaching desired consistency. Add salt to taste.
1 quart vegetable broth 1 cup snap peas 2 garlic cloves, minced
6 cups spinach ½ can coconut milk 1 Tbsp coconut or avocado oil
4 cups low-sodium vegetable broth 1 Tbsp fresh oregano leaves, stem removed
PREP AR ATION 1 Tbsp Thai red curry paste 2 handfuls spinach, washed CARROT, SWEET POTATO,
2 cups cauliflower florets
1. Separate broccoli florets from the stem and dice stem. PREP AR ATION: 1 handful cilantro, washed, tough stems trimmed GINGER SOUP
22 2. Heat oil in a large soup pot over medium heat. 1. In a large sauté pan or wok, heat the oil over medium heat. Juice of ½ large lemon (serves 4) 22
Y ANDERSON WINTER 20 4. Remove from heat, add spinach, and allow to wilt Bring to a boil, lower heat, and simmer covered for 8 to 10 1. Wash and trim about an inch off the bottom of the 1 Tbsp coconut oil Y ANDERSON WINTER 20
Sauté onions, celery, garlic, broccoli stem, and zest for 5
2 Tbsp extra virgin olive oil
Add onion and cook until translucent (about 5 minutes).
minutes. Add salt, onion and garlic powders, and
Add garlic and ginger, and cook until aromatic (about 30
sauté for another minute.
seconds). Add vegetables and stir to combine.
1 large sweet potato
PREP AR ATION
2 cups chopped carrots
and simmer until broccoli is tender (about 15 minutes).
94 3. Add stock and broccoli florets. Bring to a boil, reduce heat, 2. Pour in coconut milk, vegetable broth, and curry paste. Salt and pepper to taste INGREDIENT S 95
asparagus. Wash and quarter the zucchinis lengthwise then
(about 1 minute).
minutes or until vegetables are fork tender.
2 Tbsp ginger, grated
cut into 1-inch bites. Dice onion and mince garlic.
5. Using a slotted spoon, transfer solids into a blender or
1 quart vegetable broth
from the pot (if necessary) a little bit at a time until
Sauté until onions and cauliflower florets are soft and
reaching desired consistency.
zucchini is bright green. Add oregano and spinach, and
C food processor and pulse until smooth. Add some liquid FENNEL AND PEA SOUP 2. In a large soup pan, heat oil and add the veggies. Salt to taste C
PREP AR ATION
TRA sauté until wilted. TRA
(serves 6)
3. Transfer to a blender or food processor with cilantro, 1. Preheat oven to 400°F and line baking sheet with
INGREDIENT S olive oil, and lemon juice, and season with salt and pepper. parchment paper.
Blend until smooth. Add water or broth if too thick 2. Chop your sweet potatoes and carrots into medium-sized
4 small fennel bulbs and stalks, greens cut off or until reaching desired consistency. cubes and spread out on your pan. Bake for 20to 25
1 medium yellow potato minutes until tender.
2 or 3 parsnips 3. In a medium pot, heat up coconut oil. Add grated ginger,
2 small sweet onions, diced sweet potato, and carrots, then stir together.
3 Tbsp coconut oil BROCCOLI SWISS CHARD SOUP 4. Next, add your vegetable broth and bring to a boil for 2
4 garlic cloves, minced minutes. Reduce heat to low and let simmer for 30 minutes.
1 (16 oz) bag frozen green peas (serves 6) 5. Transfer soup to a blender (or use a hand blender) and
2 quarts broth INGREDIENT S blend soup until smooth. Season with salt to taste.
Salt and pepper to taste
1 large head of broccoli
PREP AR ATION 1 Tbsp extra virgin olive oil
1 cup onion, diced
1. Dice fennel, potatoes, parsnips, and onion. In a large 1 cup celery stalks, diced
soup pot, heat oil over medium-high heat. Sauté the diced 4 garlic cloves, minced
vegetables for until lightly golden and caramelized. 1 quart vegetable broth
2. Add minced garlic and sauté until aromatic (about 30 4-6 cups swiss chard, stemmed
seconds). Add broth, cover, and lower heat to medium low.
Let simmer for 5 minutes.