Soup does a body good, no matter what the season!

Cauliflower Soup with Red Pepper Purée

Cauliflower Soup with Red Pepper Purée
Ingredients

  • Soup

    • 1 Tbsp olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 large cauliflower, roughly chopped
    • 1 apple, peeled and chopped
    • 4 cups vegetable stock
    • [q:1/2] cup half & half salt & pepper

  • Red Pepper Purée

    • 1 red bell pepper, seeded and chopped
    • 1 shallot
    • 1 Tbsp olive oil
    • 1 cup vegetable stock
  • Blue Cheese
Directions

  1. Make the Soup

    1. In a large sauce pan, add oil and sauté onion and garlic until soft.
    2. Add the cauliflower, apple and chicken stock, and bring to a simmer. Reduce heat and simmer for about 15 minutes, until the cauliflower is very tender.
    3. Remove from heat and purée.
    4. Add cream, and stir until blended.

  2. Make Red Pepper Purée

    1. Heat oil in a skillet and sauté shallot and pepper until soft.
    2. Purée with the stock.
  3. Crumble blue cheese in the bottom of each bowl prior to adding soup.
  4. Season with salt and pepper to taste.
  5. Drizzle Red Pepper Purée and serve.

Green Tea, Tofu, Noodle & Cress Soup

Green Tea, Tofu, Noodle & Cress Soup
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 4 Sencha green tea bags or [q:1 1/2] Tbsp Sencha green tea leaves
  • [q:1 1/4] inches fresh ginger, peeled and thinly sliced
  • 5 oz egg noodles
  • 10 oz silken tofu, drained and cubed
  • 5 oz bok choy or spring greens, shredded
  • 1 to 2 Tbsp light soy sauce
  • 2 Tbsp red or white miso paste (preferably not sweet)
  • [q:1/2] tsp sesame oil
  • 6 scallions, trimmed and sliced
  • [q:1/2] tsp nanami togarashi (chile pepper), to garnish
  • Handful of shiso (Japanese basil) and mustard cress, to garnish
  • Sea salt and white pepper
Directions
  1. Put 6 cups of water in a large saucepan with the green tea bags or leaves and ginger, and heat until water is about to bubble.
  2. Meanwhile, in a separate sauce pan, cook noodles according to package directions, then drain.
  3. Remove tea infusion from heat and let steep for 4 minutes, then discard tea bags or strain and discard leaves (keep ginger in the infusion).
  4. Return pan to burner and add tofu, bok choy, and soy sauce. Cook gently over low heat for 4 minutes. Siphon off [q:1/2] cup of the liquid and mix it with the miso paste in a small cup. Pour back into soup, along with sesame oil and scallions, and heat through. Season to taste with sea salt and white pepper.
  5. Divide noodles into bowls, pour soup over, and garnish with nanami togarashi, shiso, and mustard cress.

Easy Oven Beef Stew

Easy Oven Beef Stew
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
  • 1 tsp salt
  • [q:1/2] tsp black pepper
  • [q:1/4] tsp marjoram
  • 1 Tbsp flour
  • 1 Tbsp Worcestershire sauce, optional
  • 3 cups low-sodium tomato or vegetable juice
  • [q:1 1/2] lbs beef stew cubes
  • 1 can (14 oz) whole tomatoes
  • 3 to 4 carrots, peeled and cut into large pieces
  • 1 red bell pepper, seeded and cut into chunks
  • 6 small whole onions
  • 2 cups fresh green beans, trimmed
  • 1 bay leaf
Directions
  1. Preheat oven to 350°.
  2. In a large casserole dish or Dutch oven, blend salt and pepper, marjoram, flour, and Worcestershire (if using).
  3. Stir in the tomato juice, mixing well to combine. Add beef cubes and stir well to blend. Cover and place in the oven for 30 minutes.
  4. Reduce oven temperature to 300°. Remove casserole and add remaining ingredients, stirring gently to blend.
  5. Cover and return to oven for two hours, until vegetables are tender and meat is cooked. Remove bay leaf before serving.
Nutrition Info
319 Calories, 27 g Protein, 27 g Carbo-hydrates, 6 g Fiber, 12 g Total fat (4 g sat, 5 g mono, 1 g poly), 401 mg Sodium, Vitamin A, C, Zinc, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Copper, Phosphorus, Biotin, Folate, K, Iron, Magnesium, Manganese, Molybdenum, Potassium
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