Roasted Garlic and Parsnip Soup with Heart-Beet Crisps

Looking for a simple Valentine’s Day-inspired meal? This soup’ll do it. A slight sweetness thanks to the roasted garlic, parsnips, and onions, this soup is not only easy and delicious, but adds a love-inspired twist with a heart-shaped garnish.  I like keeping it a little chunky for some texture (I do realize, yes, it sort of looks like applesauce!), but you can also blend it until it is completely smooth.

Parsnip Soup

Roasted Garlic and Parsnip Soup with Heart-Beet Crisps

Olive oil for the pan and the vegetables
1 large bulb of garlic
2 medium parsnips, peeled and chopped into 1-inch chunks
1 medium yellow onion, peeled and sliced in half
1 medium beet, peeled
Fine sea or himalayan salt to taste
Freshly ground black pepper to taste
2 1 /2 cups water
1/3 cup unsweetened nondairy milk

Preheat the oven to 400 degrees F. Lightly oil a baking sheet. Have the water boiling in a kettle. Using a sharp knife, cut the very top off of the garlic bulb, just enough to expose the cloves. Rub the top of the exposed cloves with some olive oil. Wrap the bulb in aluminum foil, and put on baking sheet. Toss parsnips and onion with more olive oil, and put them on the baking sheet.

Using a mandoline or sharp knife, thinly slice the beet into 1 /8-inch rounds. With a
cookie cutter or paring knife, cut into heart shapes. One medium beet will make about 10, though you only need a couple hearts for garnishing. Lightly brush each heart with oil on both sides, then put them on the baking sheet with the garlic, parsnips, and onion. Transfer to the oven and set the timer for 20 minutes.

When the oven timer dings, check the beet crisps. They should be done, but if they look like they need a little more time, leave them in longer until crispy (keep your eye on them, they’ll burn easily). The parsnips and onion mixture will need about 40 minutes total; the garlic about 50.

When all ingredients are cooked through, set aside the beet crisps. Unwrap the garlic and once it is cool enough to handle, squeeze the cloves into a medium saucepan, along with parsnips, onion, and hot water. Bring to a boil, then reduce the heat, cover, and let simmer for 20 minutes.

Remove the soup from heat. Add the milk and blend to desired smoothness. Serve warm, garnished with beet crisps.


One Pot Indian Curry

If you are new to Indian food, use about half of the spices, then add more to taste. This cooks up nice and thick, but if you want a thinner, soupier version, use additional water. This isn’t authentic (obviously?), but it just tastes really good.

ST - indian curry

One Pot Indian Curry

1 tablespoon extra-virgin olive oil
2 small yellow onions, chopped
2 to 4 cloves garlic, minced
1 (2-inch) piece ginger, peeled and finely chopped
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 1/2 tablespoons garam masala
2 teaspoons turmeric
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
Sea or himalayan salt to taste
Freshly ground black pepper to taste
3 large carrots, peeled and chopped
3 turnips (not rutabaga), peeled and chopped
1 large red bell pepper, seeded and chopped
3 plum tomatoes, chopped
1 1/2 tablespoons tomato paste
2 1/2 cups water
1 cup brown basmati rice
1 can lite organic coconut milk
2 cups cooked chickpeas
8 cups loosely packed baby spinach
1/2 cup loosely packed cilantro, chopped (optional)

Heat the oil in a large saucepan. Add the onions and cook for about 5 minutes, until softened. Add the garlic and ginger, and continue to cook until fragrant and cooked through, about 2 minutes. Add the remaining spices and stir to mix. Let cook about 1 minute until fragrant.

Add the remaining vegetables. Mix well, and cook, stirring often for about 5 minutes, just until they begin to soften. If the mixture becomes to dry, add a splash of water. Mix in the tomato paste, water and rice. Bring to a boil. Reduce to a simmer, cover, and let cook about 45 minutes, until rice is tender. Remove the lid and add the remaining ingredients. Cook for an additional 10 minutes, adding water if necessary, until warmed through.

Cream of Mushroom and Kohlrabi Soup

A handful of ingredients and a short cooking time is all it takes to whip up this creamy soup that’ll highlights the same creaminess found in our favourite condensed can.

kohlrabi and mushroom soup1

Cream of Mushroom and Kohlrabi Soup

6 large bulbs chopped kohlrabi (about 6 cups)
6 green onions, chopped and whites and greens divided
0.5oz (14g) dried mixed mushrooms
3/4 teaspoon (4mL) ground sage
1/2 teaspoon (3mL) fine sea salt, plus more to taste
2 3/4 cup (660mL) unsweetened nondairy milk
1 cup (240mL) water
1 tablespoon (15mL) extra-virgin olive oil
1 pound (454g) cremini mushrooms, sliced
3 tablespoons (45mL) finely chopped fresh sage
Fresh parsley, for garnish

Put the kohlrabi, the whites from the green onions, dried mushrooms, ground sage, and salt in a large pot. Top with the nondairy milk and water. Stir, and bring to a low boil over medium-high heat. Reduce to a simmer, cover, and cook until the kohlrabi is tender, about 20 minutes.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1 cup of the green ends from the green onions and the fresh sage. Cook for 2 minutes, until fragrant. Sprinkle with salt to taste. Set aside until the kohlrabi is finished.

Once the kohlrabi is cooked through, use an immersion blender to purée the mixture into a soup, adding extra water if needed (if you don’t have an immersion blender, let the mixture cool slightly then purée in batches in a food processor). Once smooth, stir in mushroom mixture. Adjust for seasonings. Sprinkle with parsley before serving.