Page 93 - TA Magazine Winter 2022

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

CAULIFLOWER
RICE AND PREP AR ATION: 5 cups vegetable broth
2 cups riced cauliflower
MUSHROOM 1. Heat oil in a deep saucepan, then add shallots and mustard 2 Tbsp fresh parsley, roughly chopped
SOUP seeds. When seeds begin to pop, add turmeric and curry, Preparation:
stir to combine.
(serves 4) 2. Add celery, carrots, green pepper, cauliflower florets, salt, 1. Prep the vegetables and mushrooms.
and broth. Bring to a boil, reduce heat, and cover and sim- 2. Melt the coconut oil in a large soup pot. Add in the onion,
INGREDIENT S mer for 8 minutes. garlic, and mushrooms. Sauté, stirring constantly, until the
3. Add ginger and zucchini, and cook for another 7 minutes onions and mushrooms begin to crisp up and brown (about
2 Tbsp coconut oil or until zucchini is tender. 15 minutes). Add sage, and season with salt and pepper to
1 medium white onion, diced 4. Remove lid and stir in cumin, honey, and lemon juice. taste.
3 garlic cloves, minced Serve hot. 3. Pour in vegetable broth. Bring to a boil, add riced cauli-
4 cups mushrooms, thinly sliced flower, reduce heat, cover and simmer for 20 minutes.
(try shiitake, baby bella, 4. Remove from heat and scoop out 2 cups of soup, transfer
cremini, or all three!) GREEN PEA AND SPINACH to a blender, and purée until smooth and return to pot.
1 tsp sage powder or 5 fresh 5. Stir in parsley, and let sit for parsley to wilt (about 5 min-
leaves, minced SOUP utes).
Salt and pepper to taste (serves 4)
5 cups vegetable broth INGREDIENT S
2 cups riced cauliflower 3 Tbsp coconut oil
22 2 Tbsp fresh parsley, roughly 1 tsp mustard seeds CREAMY CELERIAC SOUP WITH 22
Y ANDERSON WINTER 20 2. Melt the coconut oil in a large 1 cup green peas INGREDIENT S Y ANDERSON WINTER 20
1 tsp turmeric
chopped
KING TRUMPET “BACON”
½ tsp curry powder
1 ½ tsp salt
1. Prep the vegetables and
86 PREP AR ATION 3 tsp coriander, ground (serves 4) 87
1 green pepper, finely chopped
mushrooms.
For the soup:
6 cups vegetable broth
2 Tbsp extra virgin olive oil
soup pot. Add in the onion,
2 Tbsp lemon juice
5 cloves garlic, minced
stirring constantly, until the
4 celeriac roots
onions and mushrooms
C GREEN PEA AND SPINACH SOUP garlic, and mushrooms. Sauté, 4 cups spinach, chopped 2 large yellow onions, thinly sliced C
1 Tbsp rosemary
PREP AR ATION:
TRA (serves 4) begin to crisp up and brown 1. In a large soup pan, heat coconut oil and sauté mustard 1 Tbsp thyme TRA
INGREDIENT S (about 15 minutes). seeds until they pop. Add turmeric, curry powder, corian- 6 cups vegetable broth
3. Add sage, and season with der, and salt. For the “bacon”:
3 Tbsp coconut oil salt and pepper to taste. 2. Mix in green pepper and peas, and pour in broth. 4 oz king trumpet mushrooms
1 tsp mustard seeds 4. Pour in vegetable broth. Bring 3. Bring to a boil, lower heat, cover, and simmer for 20 min- ¾ tsp liquid smoke (optional)
1 tsp turmeric to a boil, add riced cauliflow- utes. 1 Tbsp maple syrup
½ tsp curry powder er, reduce heat, cover, and 4. Remove lid, add lemon juice and spinach, and cook until 1 Tbsp tamari
3 tsp coriander, ground simmer for 20 minutes. wilted. ¼ tsp black pepper
1 ½ tsp salt 5. Remove from heat and scoop 2 Tbsp olive oil
1 green pepper, finely chopped out 2 cups of soup, transfer ½ tsp smoked paprika
1 cup green peas to a blender, and purée until CAULIFLOWER RICE AND ¼ tsp salt
6 cups vegetable broth smooth and return to pot. 1 Tbsp apple cider vinegar
2 Tbsp lemon juice 6. Stir in parsley, and let sit MUSHROOM SOUP
4 cups spinach, chopped for parsley to wilt (about 5 (serves 4) PREP AR ATION:
minutes). INGREDIENT S
PREP AR ATION 2 Tbsp coconut oil For the “bacon”:
1 medium white onion, diced 1. Preheat oven to 325°F.
1. In a large soup pan, heat coconut oil and sauté mustard seeds until they pop. 3 garlic cloves, minced 2. Thinly slice mushrooms lengthwise (preferably with a man-
2. Add turmeric, curry powder, coriander, and salt. 4 cups mushrooms, thinly sliced (try shiitake, baby bella, cremini, dolin).
3. Mix in green pepper and peas, and pour in broth. or all three!) 3. Combine all ingredients in a medium bowl and shake vig-
4. Bring to a boil, lower heat, cover, and simmer for 20 minutes. 1 tsp sage powder or 5 fresh leaves, minced orously until mushrooms are evenly coated. Marinade for 1
5. Remove lid, add lemon juice and spinach, and cook until wilted. Salt and pepper to taste hour.