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Beet Soup with Lemongrass and Lime
This Thai-inspired soup, which is served cold, is elegant and refreshing. Its jewel-like appearance and intriguing flavors make it a perfect prelude to any meal. I especially like to serve it at summer dinners in the garden.
VEGAN FRIENDLY
MAKES 8 SERVINGS
•Works in slow cookers from 3½ to 6 quarts
| 1 tbsp | olive oil | 15 mL |
| 1 | onion, chopped | 1 |
| 4 | cloves garlic, minced | 4 |
| 2 tbsp | minced gingerroot | 25 mL |
| 2 | stalks lemongrass, trimmed, smashed and cut in half crosswise | 2 |
| 2 tsp | cracked black peppercorns | 10 mL |
| 6 | medium beets, peeled and chopped (about 2½ lbs/1.25 kg) | 6 |
| 6 cups | Basic Vegetable Stock (see recipe, page 38) or lower-salt vegetable broth | 1.5 L |
| 1 | red bell pepper, seeded and diced | 1 |
| 1 | long red chile pepper, seeded and diced, optional Zest and juice of 1 limeFinely chopped cilantro | 1 |
1.In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, gingerroot, lemongrass and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware.
2.Add beets and stock. Cover and cook on Low for 8 hours or on High for 4 hours, until beets are tender. Add red pepper and chile pepper, if using. Cover and cook on High for 30 minutes, until peppers are tender. Remove lemongrass and discard.
3.Working in batches, purée soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) Transfer to a large bowl. Stir in lime zest and juice. Chill thoroughly, preferably overnight.
4.When ready to serve, spoon into individual bowls and garnish with cilantro.
Make Ahead
Ideally, make this soup the day before you intend to serve it so it can chill overnight in the refrigerator.
Cabbage Borscht
This hearty soup goes well with dark rye bread. I prefer the flavor when it’s made with a combination of beef and lower-salt vegetable broth, but if you’re a vegetarian, the lower-salt vegetable broth works well, too.
VEGAN FRIENDLY
MAKES 8 SERVINGS
•Large (minimum 6 quart) slow cooker
| 1 tbsp | olive oil | 15 mL |
| 2 | onions, finely chopped | 2 |
| 4 | stalks celery, diced | 4 |
| 2 | carrots, peeled and diced | 2 |
| 4 | cloves garlic, minced | 4 |
| 1 tsp | caraway seeds | 5 mL |
| 1 tsp | salt | 5 mL |
| ½ tsp | cracked black peppercorns | 2 mL |
| 1 | can (28 oz/796 mL) diced tomatoes, including juice | 1 |
| 1 tbsp | brown sugar | 15 mL |
| 3 | medium beets, peeled and diced | 3 |
| 1 | potato, peeled and diced | 1 |
| 4 cups | Basic Vegetable Stock (see recipe, page 38) or 2 cups (500 mL) each lower-salt vegetable and beef broth | 1 L |
| 1 tbsp | red wine vinegar | 15 mL |
| 4 cups | finely shredded cabbage Light sour cream, optional Finely chopped dill | 1 L |
1.In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, caraway seeds, salt and peppercorns and cook, stirring, for 1 minute.
2.Transfer to a food processor fitted with a metal blade (see Tip, below). Add half the tomatoes with juice and process until smooth. Transfer to slow cooker stoneware. Add remaining tomatoes, brown sugar, beets and potato to food processor and process until smooth. Transfer to slow cooker stoneware. Add stock.
3.Cover and cook on Low for 6 hours or on High for 3 hours, until vegetables are tender. Add vinegar and cabbage and stir well. Cover and cook on High for 20 to 30 minutes, until cabbage is tender. To serve, ladle into bowls, add 1 tbsp (15 mL) of sour cream to each, if using, and garnish with dill.
Make Ahead
This dish can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, continue with Step 3.
Tip
If you prefer a smoother soup, do not purée the vegetables in Step 2. Instead, wait until they have finished cooking, and purée the soup in the stoneware using an immersion blender before adding the vinegar and cabbage. Allow the soup time to reheat (cook on High for 10 or 15 minutes) before adding the cabbage to ensure that it cooks.
Gingery Carrot Soup with Orange and Parsley
In my book, carrots and ginger always make a superlative combination. Here, they are enhanced with zesty orange and a hit of earthy parsley to produce a delicious and versatile soup.
VEGAN FRIENDLY
MAKES 8 SERVINGS
•Works in slow cookers from 3½ to 6 quarts
| 1 tbsp | olive oil | 15 mL |
| 2 | onions, chopped | 2 |
| 2 to 3 tbsp | minced gingerroot (see Tip, below) | 25 to 45 mL |
| 1 tbsp | finely grated orange zest | 15 mL |
| 1 tsp | cracked black peppercorns | 5 mL |
| 2 | bay leaves | 2 |
| 6 cups | thinly sliced peeled carrots (about 6 large carrots) | 1.5 L |
| 4 cups | Basic Vegetable Stock or Homemade Chicken Stock (see recipes, pages 38 and 39) or lower-salt broth | 1 L |
| 1½ cups | freshly squeezed orange juice | 375 mL |
| 1 cup | packed parsley leaves | 250 mL |
1.In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add gingerroot, orange zest, peppercorns and bay leaves and cook, stirring, for 1 minute. Transfer to slow cooker stoneware.
