Archive for February, 2013

SooFoo Salad

Feb 27 2013 by | Comments (4)
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SooFoo Salad

SooFoo – such a fun name isn’t it?  I wish I could take credit for such a creative title but SooFoo is actually  a new product that just hit the shelves of my local health food store and it sounded so interesting that I just had to give it a try.  SooFoo, along with being fun to say, is actually a mix of super healthy organic grains and is pretty delicious all by itself.  SooFoo is a mix of barley, black beluga lentils, brown lentils, buckwheat, green lentils, long grain brown rice, steel cut oats, rye berries and Yera Cora rojo wheat berries.  To get acquainted with this neat product I decided to make a simple salad.  I loved the texture that all the different grains brought to this dish.  You can easily substitute with any of your favorite veggies and if you can’t find SooFoo on the shelves of your local grocery store then simply use your favorite grain instead.  I’ve already been playing around with different SooFoo recipes so enjoy this one for now and keep your eyes peeled for even more creative ways to get your SooFoo on!

~Sarah

Ingredients:

  • 3 cups cooked SooFoo
  • 1/2 cup finely chopped zucchini
  • 1/2 cup quartered cucumber
  • heaping 1/2 cup grated or julienned carrot
  • 1/4 cup finely diced tomato
  • 1 cup cooked kidney beans
  • 1 1/2 cups thinly sliced kale (chiffonade style)
  • 1/4 cup thinly sliced green onion
  • 1/8 cup finely diced fresh parsley
  • 1/8 cup diced green pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup low sodium tamari or soy sauce (gluten free if needed)
  • 3 tbsp lemon juice
  • 3 tbsp apple cider vinegar
  • 1/2 tsp oregano
  • 1/8 tsp thyme
  • 1/8 tsp basil
  • sea salt to taste

Preparation:

  1. In a small bowl mix together the last 8 ingredients.  Stir well and set the dressing aside.
  2. Add the remaining ingredients to a large bowl and pour the dressing over top.  Mix well.
  3. Serve immediately or let chill in the fridge until ready to serve.

Yield:

Makes 6-8 servings.

Notes:

This salad is great for leftovers.  It can be stored in an airtight container in the fridge for up to 5 days.

SooFoo - buy it online or look for it at your local grocery and health food store

SooFoo – buy it online or look for it at your local grocery and health food store

Jicama Stacks

Feb 25 2013 by | Comments (0)
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Jicama Stacks

Jicama is so fun to work with. It’s crisp and clean and plays really well with other foods. Some of jicama’s friends, carrot, cucumber and pineapple came over to play so here they are all stacked together with a kickin’ dressing that is bright and fresh. Come join the party!

Kristy

Ingredients:

  • 1 medium sized jicama
  • 1 large or 2 medium carrots (peeled or unpeeled), julienned (about 1/2 cup)
  • 1 medium cucumber (preferably unpeeled), julienned (about 1/2 cup)
  • 1/4 pineapple (peeled), julienned (about 1/2 cup)
  • 1 loosely packed cup parsley, roughly chopped
  • 1/3 cup neutral flavor oil
  • 1/4 cup lime juice (about 2 limes)
  • 1/3 cup toasted pumpkin seeds, divided
  • 1 serrano chili, seeded and chopped
  • 1 shallot, chopped
  • 1 tbsp tamarind paste
  • 2 tsp coriander seeds
  • 2 tsp raw honey or coconut nectar
  • 1/2 tsp sea salt

Preparation:

  1. Peel the jicama and cut in half horizontally. Cut 8 thin slices from the widest part of the tuber and set aside. Julienne the remaining jicama.
  2. Lightly toss the jicama, carrot, cucumber and pineapple in a bowl. 
  3. Heat a small skillet over medium high heat and add the coriander seeds and toast until fragrant about 2-3 minutes. Remove from heat and let cool. Place in a spice mill or coffee grinder and grind.
  4. Transfer the ground seeds to a blender along with the 1/4 cup pumpkin seeds and the remaining ingredients. Blend until smooth.
  5. Toss the vegetable mixture with the dressing.
  6. Place 4 slices of jicama slice on 4 serving plates and top each with a handful of the vegetables. Top with remaining slices of jicama.
  7. Garnish with remaining pumpkin seeds.

Yield:

Makes 4 servings

Notes:

Store leftovers in a sealed container for 1-2 days.

 

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Crunchy Spring Roll with Creamy Ginger Spread

I adore spring rolls.  They are so versatile and you can’t really go wrong when making them.  You can add any of your favorite veggies along with rice or noodles and serve with a side of delicious dipping sauce – an easy lunch or dinner.  I was playing around a few weeks ago trying to come up with a new dressing recipe and the results ended up being thicker than I wanted.  I loved the flavor and realized that it would make a better spread then dressing anyways so I paired it with some crunchy vegetables, wrapped them in a spring roll wrapper and I had one delicious creation.  I used the dipping sauce from my Perfect Potsticker Wraps but it would also be great with some Savory Peanut Dipping Sauce.

~Sarah

Ingredients:

For the Creamy Ginger Spread:

  • 2 green onions, roughly chopped
  • 1 shallot, peeled
  • 3 tbsp grated ginger
  • 1/2 tsp sea salt
  • 6 tbsp neutral oil (sunflower or safflower are good choices)
  • 1 tbsp fresh lemon juice
  • 1 tbsp miso (I used chickpea miso but a sweet white miso would work too)

For the Crunchy Spring Roll:

  • several bok choy leaves, dark leafy green part only
  • handful snow peas, ends trim and cut into thin strips
  • 1/2 an orange bell pepper, cut into thin strips
  • 2-3 ounces rice noodles, cooked according to the directions on the package
  • 1/2 a cucumber, peeled if desired, seeded and cut into thin strips
  • 1 avocado, cut into thin strips, optional
  • sprouts of your choice, optional
  • mushrooms, optional
  • 6-8 spring roll wrappers

Preparation:

  1. Place all the ingredients for the ginger spread in a blender and process until you have a thick paste.  If the mixture is too thick or won’t blend add another tbsp or so of oil or water if desired.  Set aside.
  2. Dip each spring roll wrapper in a bowl of hot water for about 3 seconds.  The wrapper should still be somewhat stiff (don’t worry – it will soften as it continues to absorb the water!).
  3. Lay the wrapper on a smooth work surface and add a generous dab of creamy ginger spread.  Evenly distribute the spread along the middle of the wrapper.

    Crunchy Spring Roll with Creamy Ginger Spread1

    Get ready to roll!

  4. Add a layer of bok choy, snow peas, bell pepper, noodles and cucumber.  Top with any of the optional ingredients.
  5. Take one end of the wrapper and fold it over your ingredients.  Gently roll away from you as you tuck the filling toward you.
  6. Using a sharp knife, cut the spring roll in half and serve with your favorite dipping sauce.

Yield:

Makes 2-3 servings.

Notes:

Spring rolls are best when served right away.  You can store leftovers in an airtight container in the fridge but be aware that they tend to stick together.

For a truly raw meal try substituting the spring roll wrapper with Pure Wraps – they are made entirely from coconut meat!

Pizza Alla Raw

Feb 21 2013 by | Comments (0)
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Pizza Alla Raw1

I am a HUGE fan of pizza and so is my whole family!  They would be quite happy to have a pizza night just about every single night.  Unfortunately, traditional pizzas are not tipping the scales in the nutritional department – until now.  This ‘raw’ pizza is amazing!  If you’ve never had a raw pizza you are truly missing out.  The marinated veggies are warm and comforting and the sauce and ‘cheese’ are to die for!  This recipe does require a bit of work but it’s all worth it in the end when you sit back, take a bite and enjoy the most amazing pizza you’ve ever had.  This week, Living On The Veg has truly outdone themselves!  Enjoy.

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My culinary roots were established in an Italian restaurant in which we made the pizza dough from scratch, hand-tossed it, then fired it in a wood burning oven, a hand crafted creation from start to finish. Also, it was a perfect canvas for showcasing the variety of ingredients and combination of flavors you can use to please anybody’s palette. With this raw pizza recipe we intertwine the aspect of nutrition with tradition, by offering an enzyme and nutrient rich option with all the classic tastes of Italy. Using fresh produce, herbs and spices, we present this Pizza alla Raw with confidence knowing it will astound any appetite and satisfy any stomach. “When the moon hits your eye like a big pizza pie, that’s AMORE! In Italian amore means love, and we know you’ll fall in love with this recipe after your first slice! Buon Apetito!

-Chef Matthew Purnell, Living On The Veg

Ingredients:

For the crust:

  • 4 cups yams, roughly chopped
  • 2 cups zucchini, roughly chopped
  • 1 cup tomatoes, roughly chopped
  • 1 cup carrots, roughly chopped
  • 1 cup onions, roughly chopped
  • 1 cup red bell pepper, roughly chopped
  • 1 cup parsley
  • 1 cup basil
  • 2 tbsp fresh oregano
  • 2 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 1 tbsp sea salt
  • 1 tbsp Italian seasoning
  • 1 tsp black pepper
  • 1 cup chia seeds, ground
  • filtered water  as needed

For the pizza sauce:

  • 2 cups tomatoes of your choice
  • 2 cups sun-dried tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 cup basil
  • 1 cup parsley
  • 1/4 cup onion, roughly chopped
  • 2 tbsp raw apple cider vinegar
  • 2 tbsp minced garlic
  • 1 tbsp coconut nectar
  • 1 tsp sea salt
  • 1 tsp black pepper

For the ‘cheese’:

  • 2 cups cashews, soaked
  • 2 tbsp raw apple cider vinegar
  • 3 tbsp fresh lemon juice
  • 1/2 tsp probiotic of your choice
  • 1 tsp sea salt
  • filtered water as needed

For the veggie mix:

  • 4 cups mushrooms, thinly sliced
  • 2 cups squash, thinly sliced
  • 1 cup onions, thinly sliced
  • 1 cup red bell pepper, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp basil, shredded into thin strips (chiffonade)
  • 2 tbsp parsley, chopped
  • 2 tbsp Nama shoyu (if you follow a gluten free diet substitute with a gluten free soy sauce or tamari)
  • 2 tbsp minced garlic
  • 2 tsp Italian seasoning
  • 1 tsp sea salt
  • 1 tsp black pepper

Preparation:

  1. Add the first 14 crust ingredients to a blender and blend until well mixed (add a bit of filtered water as needed to help blend the ingredients).
  2. Transfer the mixture to a large mixing bowl and gradually add 1 tbsp ground chia seeds until the crust mixture begins to bind together.  The mixture should be thick enough to spread on a teflex sheet without dripping over the sides.
  3. Form the crust mixture into desired shape and place in a dehydrator at 115 degrees for about 8 hours.  Flip the crust over, remove the teflex sheet and continue to dehydrate for an additional 4 hours or until completely dried.
  4. Add all the ingredients for the pizza sauce to a blender or food processor.  Process until well mixed and smooth.
  5. Rinse out the blender and add the ingredients for the ‘cheese’.  Blend until throughly mixed.  The ‘cheese’ should be a smooth thick consistency.
  6. Place all the ingredients for the veggie mix into a large bowl and toss until well coated.  Evenly spread the mixture onto a teflex sheet and place in the dehydrator at 115 degrees 1-2 hours before serving your pizza.
  7. To assemble the pizza place a layer of pizza sauce evenly over the crust, cover with ‘cheese’ and top with the veggie mix.  Serve immediately and enjoy!

Yield:

Makes one 12-14 inch pizza.

Notes:

Leftover pizza can be stored in an airtight container in the fridge for up to 3 days.  Reheat in a dehydrator for best results.

All components can be made ahead of time and assembled as needed.

Pizza Alla Raw

Springtime Tofu Scramble

Feb 19 2013 by | Comments (0)
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Springtime Tofu Scramble

While I call this recipe a Springtime Tofu Scramble it would also be accurate to call it Tofu Scramble 2 Ways. Two different spring time vegetables, artichokes or asparagus can easily be interchanged depending on availability and your personal taste preferences. Tofu is marinaded in a light and lovely citrus/basil sauce and then scrambled together with mushrooms, carrots, spinach, tomato and leeks to make a delicious breakfast, lunch or dinner. If you are lucky enough to find another spring delicacy, ramps, you can use them in place of the leeks for an even tastier treat.

Either way this dish is delicious and a really good recipe to keep in mind for your Easter brunch.

Kristy

Ingredients:

For the marinade

  • 1/4 fresh lemon juice
  • zest from 1 lemon
  • 3 tbsp olive oil
  • 3 tbsp coconut aminos
  • 2 tbsp fresh basil, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or coconut nectar
  • 1/2 tsp tumeric

For the scramble

  • 14 ounces (1 package) extra firm tofu, cut into cubes
  • 2 tbsp olive oil
  • 1 leek, white part and about 3 inches of the green top,cut in half, and thoroughly washed then thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 6 ounces artichoke hearts or about 6-8 artichoke hearts steamed or roasted and cut into quarters or 1 cup asparagus cut into 1 inch pieces
  • 1 carrot, julienned
  • 8 cremini mushrooms, sliced
  • 1 medium sized tomato, diced
  • 1 cup spinach, roughly chopped

Preparation:

  1. In a small bowl whisk together the marinade ingredients. Place the tofu cubes into a 1 gallon zip bag and pour in the marinade. Seal and place in the refrigerator at least 2 hours or up to 24 hours.
  2. In a large skillet (I use a very large 5 qt pan) heat the oil over medium high. Add the leeks, garlic and sea salt. Cook 4-5 minutes until the leeks are almost tender.
  3. Add the artichokes (or asparagus), carrots and mushrooms. Cook 2-3 minutes and then add the tomato and tofu (reserve the marinade). Break up the tofu by pressing with the back of a fork to create a scrambled egg kind of texture. Pour in half the marinade from the bag.
  4. Add the spinach and cook until the spinach is wilted and most of the marinade has cooked off.
  5. Serve with toast, in a tortilla or pita or on it’s own.

Yield:

Makes 4 servings.

Notes:

This dish is best eaten right away.

 

Blood Oranges and Golden Beets

Feb 15 2013 by | Comments (1)
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 Blood Oranges and Golden Beets

 Citrus fruit is abundant this time of year and what a good thing too. Who couldn’t use a bit of that bright citrus color and flavor when winter seems to be dragging on forever and you wonder if spring will ever arrive? Well cheer up because the first day of spring is only about 5 weeks away and in the meantime you can try this fresh and spring-like recipe starring blood oranges, one of the most beautiful of all citrus fruit.

Kristy

Ingredients:

  • 5 blood oranges, 5 cut into supremes and 1 juiced.
  • 2 medium golden beets, top trimmed
  • 4 cups baby arugula
  • 1/2 red onion, thinly sliced
  • 1/2 fennel bulb, thinly sliced
  • 6 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp honey or coconut nectar
  • 3 tsp fresh basil, minced
  • 1/2 tsp sea salt or to taste

Preparation:

  1. Preheat oven to 350 degrees. Individually wrap the beets in foil and place on a baking sheet.
  2. Roast until tender, about 1-1 1/2 hours depending on the size of the beets. When cooled peel off the skin and set aside.
  3. Cut 4 oranges into supremes (see our post on how to supreme citrus). In a small bowl squeeze the juice from the orange pulp and then add juice from the remaining orange to equal 2 tbsp.
  4. Add the balsamic vinegar, lemon juice, 2 tsp basil, honey and salt. Whisk in the olive oil.
  5. Arrange 1 cup of arugula on to each serving plate. Thinly slice the beets and layer over the greens. Arrange equal portions of the orange supremes over the beets.
  6. Top with equal amounts of red onion and fennel.
  7. Drizzle with dressing and garnish with remaining basil.

Yield:

Makes 4 servings

Notes:

The beets can be roasted at any time and then sliced when ready to serve. Substitute with regular oranges if you don’t have blood oranges available.

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Strawberry Vanilla Cupcakes with Buttercream Frosting

What better way to show your Valentine just how much you care than with a delicious, moist (and gluten free!) cupcake!  And if this perfectly paired strawberry vanilla combo isn’t even to get their heart racing then the out of this world buttercream frosting should definitely do the trick.  Happy Valentine’s Day!

~Sarah

Ingredients:

For the cupcakes:

  • 1 cup garbanzo bean (chickpea) flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 2 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cornstarch
  • 1 tsp salt
  • 1/3 cup melted coconut oil
  • 2/3 cup coconut nectar or brown rice syrup
  • 5 tbsp Naked Apple Butter or applesauce
  • 1 1/2 tbsp vanilla extract
  • 1/2 cup hot water
  • 1 cup finely diced strawberries

For the Buttercream Frosting:

Preparation:

For the cupcakes:

  1. Preheat the oven to 325 degrees.
  2. Line a standard muffin tin with 16 paper liners.
  3. In a medium bowl whisk together the flour, potato starch, tapioca starch, baking powder, baking soda, cornstarch and salt.
  4. In a small bowl add the oil, coconut nectar, apple butter and vanilla.  Mix well.
  5. Add the wet ingredients to the dry ingredients and stir to thoroughly combine.  Now add in the hot water and continuing mixing until the batter is smooth.
  6. Carefully fold in the strawberries.
  7. Pour 1/3 cup of batter into each prepared muffin cup.
  8. Place the cupcakes in the oven on the center rack and bake for 15 minutes, rotate the muffin tin and bake for another 8 minutes.
  9. Remove from oven and let the cupcakes sit, in the muffin tin, for 20 minutes.  Transfer to a wire rack and let cool completely before frosting.

For the Buttercream Frosting:

  1. Add the coconut crystals to a high powered blender and process for 1-2 minutes or until you have a fine powder.
  2. Transfer the coconut crystals to a large bowl and add in the remaining ingredients.
  3. Using a hand mixer (you can use a whisk but be prepared for an arm workout!) on medium speed, mix the ingredients together for about 30 seconds.  Switch to high power and beat the ingredients until light and fluffy or about 30 seconds.
  4. Use immediately or place in the fridge until needed.

Yield:

Makes 16 cupcakes and about 2 1/2 cups of frosting.

Notes:

Leftover cupcakes can be stored at room temperature for 24 hours.  Any remaining cupcakes should then be place in an airtight container in the fridge for up to 3 days.

Frosting can be stored in an airtight container in the fridge for up to 1 week.  It is best to let the frosting sit for 5-10 minutes at room temperature before using.

 

Pineapple Basil Kelp Noodles

Feb 12 2013 by | Comments (0)
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Pineapple Basil Kelp Noodles

What better way to beat the winter blues than with a fun and delicious tropical recipe.  This week’s recipe from Living On The Veg is sure to take you to the sunny shores of Maui.  So sit back, enjoy the island breeze and forget all about that snow and cold.

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I rarely frequent the produce aisle of the organic grocery store for my fruit and vegetable purchases. I prefer to pick up most of my plant food supply at Farmer’s Markets to maintain fresh, local, and in season foods. But when I went into my favorite local market, Cream of the Crop in Oceanside I was super excited to see one of my favorite fruits in season, pineapple! Not just any pineapple, because those will just not do, the Maui Gold Pineapples. They are always so sweet and delicious. They also have the rich deep flavor of actual pineapple, which is not the norm to me when purchasing a pineapple. Even an organic Dole pineapple can not come close to this. I wanted something savory and sweet, so I paired this pineapple with basil and my favorite kelp noodles for a dish that inspires the Aloha spirit. Enjoy!

~ Chef Fuji from Living On The Veg

Ingredients:

  • 3 cups diced pineapple
  • 1/4 cup coconut aminos
  • 1 tbsp coconut nectar
  • 1 tbsp no salt added almond butter
  • 1 tbsp cayenne or other chile (if desired)
  • 2 packages of kelp noodles, rinsed and drained
  • 1/2 cup basil, chiffonade  (thinly sliced)
  • 1 cup broccoli florets
  • 1 cup sweet peppers, julienned

Preparation:

  1. Cut noodles to desired length and place in a large bowl with basil, broccoli, and peppers, reserving 2 tbsp of basil for garnish.
  2. Add the first 5 ingredients to blender and process until the sauce is smooth.
  3. Pour the sauce over the noodles and veggies, stir and let marinate until noodles soften or place in dehydrator at 115 to warm about 20 minutes.

Yield:

Makes 4-6 servings.

Notes:

Leftover noodle salad can be stored in an airtight container in the fridge for up to 3 days.

Spotlight On Health Series: Vitamin D

Feb 08 2013 by | Comments (1)

SpotlightWhether you hear it on the news, from your doctor or read it online, we all hear about how important Vitamin D is in our diets.  But do you know why it’s so important?

The major biologic function of Vitamin D is to maintain normal blood levels of calcium and phosphorus. Vitamin D aids in the absorption of calcium, helping to form and maintain strong bones.  It is used, alone or in combination with calcium, to increase bone mineral density and decrease fractures.  Recently, research also suggests that vitamin D may provide protection from osteoporosis, hypertension (high blood pressure), cancer, and several autoimmune diseases.

So how do we get Vitamin D in our diets?  Well, Vitamin D comes from two places – we take it into our bodies in foods and supplements, and our bodies produce it after sunlight exposure.  Vitamin D is found naturally in only a few foods like fatty fish (for example, cod liver oil) and egg yolks.  Because there are so few natural dietary sources, vitamin D is added to foods such as fortified soymilk, fortified juice, fortified breakfast cereals, cow’s milk, and margarine. (Vegan spreads like Earth Balance do not have vitamin D added.)  Typically, soymilk is fortified with vitamin D2, the vegan form of vitamin D, while cereals, juice, and margarine are fortified with vitamin D3 derived from sheep’s wool.

Besides vitamin D from food and supplements, our bodies are able to make vitamin D when our skin is exposed to ultraviolet B rays from sunlight under certain conditions.  It doesn’t take much sun to stimulate vitamin D production, just 5 to 30 minutes on arms and legs twice a week.  However, this sunlight exposure only works at certain times of day and in certain seasons above certain latitudes (or below certain latitudes if you’re in the Southern Hemisphere).  Vitamin D production is highest when the sun’s rays are most intense – between 10 a.m. and 3 p.m. during the summer months.  In locations above 42 degrees north latitude (Chicago, Boston, and Portland, Oregon, for instance), vitamin D production does not occur from late October through early March.  Even as far south as Atlanta (about 35 degrees north latitude), vitamin D production doesn’t occur from November to February.

Factors like sunscreen use, darker skin pigmentation, clothing, pollution, and aging can reduce the amount of vitamin D we produce.  Because of this and because of concerns about sun exposure leading to skin cancer, many people feel safer relying primarily on foods or supplements for vitamin D.

The current recommendation for vitamin D is 200 IU per day for children and adults up to 50 years old, 400 IU for 51-70 year olds, and 600 IU for those age 71 years and older. These recommendations are more than 10 years old. Because of more recent research on the role of vitamin D, experts are suggesting intakes of 800 IU or more per day for the average adult and 400 IU for children, with higher intakes recommended to treat deficiency.

If you have concerns about sunlight exposure or live in an area with limited amounts of sunlight each day then a daily supplement might be right for you.  Our recommendation is DEVA Vegan Vitamin D 800 IU Tablets.

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Creamy Carrot, Cauliflower and Ginger Soup

If you want to make a creamy soup there are several ways you can go. Milk of course is the obvious choice thickened with a roux but there are several other more nutritious options that I prefer. Beans, cashews, potatoes or as in this recipe, cauliflower, because while each thicken and add texture they also add more nutrition and flavor. Roasting the carrots and cauliflower increases the flavor even further bringing out the caramel like sweetness of the vegetables.

Sweet, savory and lightly delicious this creamy soup is just the  thing to keep the spring chill at bay without weighing you down.

Kristy

Ingredients:

  • 1 head cauliflower, cut into 1-2 inch pieces
  • 6-7 large carrots, peeled or unpeeled – your choice, cut into 1 inch pieces
  • 1/2 medium onion, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1 inch piece ginger, peeled and minced
  • 2 1/2 tbsp olive oil, divided
  • 5 cups low sodium vegetable broth
  • 1 tsp sea salt or to taste
  • 6 tbsp chives, thinly sliced

Preparation:

  1. Preheat oven to 400 degrees.
  2. Toss the carrots and cauliflower in 2 tbsp oil and lay in a single layer on a baking sheet. Sprinkle with 1/2 tsp salt. Roast 30 minutes or until the carrots are tender and the cauliflower is just beginning to brown around the edges.
  3. When the vegetables are done roasting heat the remaining oil in a large soup pot over medium high heat. Add the onions, celery and remaining 1/2 tsp salt. Cook 3-5 minutes or until the onions are tender. Add the garlic and ginger and cook another 2-3 minutes.
  4. Add the roasted vegetables to the pot along with the vegetable broth. Bring to a boil, cover and lower heat to a simmer. Simmer 10 minutes.
  5. Remove from the heat and with a stick blender blend until smooth or blend in batches in a food processor or blender.
  6. Spoon into bowls and garnish with chives.

Yield:

Makes 8 cups.

Notes:

Leftover soup can be stored in an airtight container in the fridge for up to 5 days.