Page 91 - TA Magazine Winter 2022

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

SOUPS (Total: 15) ¼ cup white miso onions and sauté with a pinch of salt for 5 minutes.
5 cups vegetable broth, divided 4. Add garlic and sauté until aromatic (about 1 minute), then VEGETABLE
Notes from Sandra: 1 Tbsp extra virgin olive oil add in carrots, celery, rosemary, and thyme. Cook for 5
1 cup leeks, quartered and diced minutes then add tomatoes and broth. MISO SOUP
COZY, CREAMY SOUPS ½ cup shredded carrots 5. Bring to a boil, lower heat, and simmer for 20 minutes. (serves 4)
Comfort by the spoonful. 1 cup napa cabbage, shredded Add zucchini and swiss chard. Cook for 7 more minutes
1 cup snap peas, sliced ½-inch thick until zucchini is tender and chard is wilted. Add salt to INGREDIENT S
GREEN VEGETABLE SOUP WITH 2 scallions, sliced (about ¼ cup) taste.
HERB OIL 1½ cups baby spinach PARSNIP SOUP ¼ cup white miso
1 clove garlic, minced
5 cups vegetable broth, divided
(serves 6) 1 tsp ginger, minced 1 Tbsp extra virgin olive oil
(serves 4) (orange puree 1)
INGREDIENT S 1 cup leeks, quartered and diced
For the soup: PREP AR ATION INGREDIENT S ½ cup shredded carrots
2 Tbsp extra virgin olive oil 1. In a small bowl, whisk together the miso and ½ cup of 2-4 parsnips, peeled and chopped into 1-inch pieces 1 cup napa cabbage, shredded
1 large leek, quartered and diced broth. Set aside. 6 carrots, chopped into 1-inch pieces 1 cup snap peas, sliced ½-inch thick
2 cloves garlic, minced 2. In a large soup pot, heat oil over medium low. Add leeks 1 Tbsp coconut oil 2 scallions, sliced (about ¼ cup)
2 celery stalks, diced and sauté until translucent (about 5 minutes). 2 tsp fresh ginger, grated 1½ cups baby spinach
1 zucchini, diced 3. Add garlic and ginger, and sauté until aromatic (about 1 2 tsp curry powder 1 clove garlic, minced
1 cup frozen peas minute). 4 cups vegetable broth or water 1 tsp ginger, minced
2 Tbsp fresh parsley, chopped 4. Add carrots, napa cabbage, snap peas, and scallions. Cook
22 1 Tbsp salt 5. Stir in miso mixture and the rest of the broth. Bring to a PREP AR ATION PREP AR ATION 22
for 1 minute.
Y ANDERSON WINTER 20 1 cup basil TOMATO SWISS CHARD AND 3. In a medium pot, heat up coconut oil. Add grated ginger, over medium low. Add leeks Y ANDERSON WINTER 20
1. Preheat oven to 400°F and line baking sheet with parch-
2 quarts vegetable broth
ment paper.
bowl, lower heat, and simmer for 5 minutes. Remove from
1. In a small bowl, whisk togeth-
er the miso and ½ cup broth.
Set aside.
and place spread out of your pan. Bake for 20-25 minutes
For the oil:
84 5 cups swiss chard, chopped heat, add spinach, and allow to wilt (about 1 minute). 2. Chop your parsnips and carrots into medium-sized cubes 2. In a large soup pot, heat oil 85
until tender.
84
½ cup parsley
parsnips, carrots, and curry powder, then stir together.
and sauté until translucent
1 garlic clove
(about 5 minutes).
4. Next, add your vegetable broth and bring to a boil for 2
minutes. Reduce heat to low and let simmer for 30 minutes.
⅓ cup extra virgin olive oil
sauté until aromatic (about 1
1 tsp maple syrup
(serves 8)
minute).
blend until smooth. Season with salt to taste.
C Juice and zest of 1 lemon PULLED CHICKEN SOUP 5. Transfer soup to a blender (or use a hand blender) and 3. Add garlic and ginger, and C
1 tsp salt
TRA INGREDIENT S 4. Add carrots, napa cabbage, TRA
COZY,
For the oil: 3 chicken breasts, shredded (type method) snap peas, and scallions.
1. Add all ingredients to a blender or food processor. Pulse 1 Tbsp olive oil GINGER CELERY CURRY 5. Stir in miso mixture and the
Cook for 1 minute.
until smooth.
CREAMY 2 yellow onions (about 3 cups), diced (serves 4) rest of the broth. Bring to a
5 garlic cloves, minced
bowl, lower heat, and simmer
For the soup:
6 medium carrots (about 2 cups), diced
INGREDIENT S
SOUPS 6 to 8 celery stalks (about 2 cups), diced 2 Tbsp coconut oil for 5 minutes. Remove from
1. Heat oil in a large soup pot over medium heat.
2. Add leeks and garlic, and sauté (about 5 minutes), stirring
heat, add spinach, and allow
1 tsp fresh rosemary, minced
2 shallots, sliced
to wilt (about 1 minute).
often. Add celery, zucchini, and peas. Sauté for 2 minutes
then add parsley and salt. 1 tsp fresh thyme, stemmed ½ tsp mustard seeds
2 cans (14.5 oz) diced tomatoes
1 tsp turmeric
COMFORT BY
3. Add vegetable broth and bring to a boil, reduce to simmer 2½ quarts chicken stock 2 tsp curry powder
uncovered for 30 minutes. 2 small zucchinis (about 2 cups), diced 3 celery stalks, diced
THE SPOONFUL
4. Add swiss chard and cook until wilted. 1 bunch (5 cups packed) swiss chard 4 carrots, diced
5. Serve soup with a drizzle of herb oil. Salt to taste ½ green pepper, diced
2 cups cauliflower florets, in small pieces
PREP AR ATION 1 tsp salt
1. Place chicken breasts in a large soup pot. Cover with water 5 cups vegetable broth
and 1 tsp salt. 1 Tbsp fresh ginger, minced
VEGETABLE MISO SOUP 2. Bring to a boil. Cover and cook over medium heat for 45 1 medium yellow zucchini, diced
(serves 4) minutes. Transfer chicken to a bowl and allow to cool 1 tsp cumin seed
before pulling apart with a fork. 2 Tbsp honey
INGREDIENTS 3. In a large soup pot, heat 1 Tbsp oil over medium heat. Add 2 Tbsp lemon juice