Canadian Winter Pureed Vegetable Soup (Pick your vegetable)

 This recipe came from Irene Nickerson who was a great maker and lover of soup.

Serves 4-6
Prep Time: 15 minutes
Total time: 45 minutes

Ingredients

2 tbsp olive oil
1 onion, coarsely chopped
coarse salt and ground pepper
vegetable of choice (see list below)
1 can (14.5) oz reduced-sodium chicken broth
1 to 3 tsp fresh lemon juice

Pick your vegetable:

Parsnip 2 1/2 pounds peeled and cut into 1 in chunks
Carrot 2 1/2 pounds peeled and cut into 1 in chunks
Broccoli 2 pounds cut into florets, stalks peeled and cut into1/2 in chunks, plus 1 baking potato  peeled and cut into 1 in chunks
Celery Root  2 pounds (also called celeriac) peeled and cut into 1 in chunks
Beet 2 pounds, peeled and cut into 1 in chunks
Mushroom  20 oz. button mushrooms, trimmed and quartered plus 1 baking potato peeled and cut into 1 in chunks
Butternut Squash 3 pounds, peeled, seeded and cut into 1 in chunks 
Cauliflower 2 1/2 pounds, cored and cut into florets
Celery 2 pounds cut into 1 inch thick pieces plus 1 baking potato peeled and cut into 1 in chunks.

Method:

In a large Dutch over or pot, heat oil over medium. Add onion. Season with salt. Cook, stirring occasionally until softened, 5-7 min

Add vegetable, broth and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium and simmer until vegetable is tender about 20 minutes.

Working in batches, puree broth and vegetables in blender until smooth.  Fill blender only half way to prevent spattering and allow heat to escape.  Transfer soup to a clean pot as you work.

Adjust soup's consistency with a little water if necessary. Season with salt, pepper and lemon juice to taste.

Note: These soups freeze very well. The lemon is the secret ingredient. Don't skip it.  Squash is my favorite although I have tried cauliflower, broccoli, carrot and they are all great.

Freezing tip: Freeze flat in a zip lock. Very compact.

Swedish Roasted Root Vegetables

This recipe was adapted from one in a cookbook called "Simply Swedish: Flavours for Every Season" written by Margareta Schildt Landgren.  The cookbook was given to us by our Swedish cousin Helena Rudberg summer when John and I visited her in Sweden.  What is unique about this recipe is the honey mixed into the oil that is drizzled over the vegetables before baking. Delicious.

Step 1: Get lovely colourful root vegetables such as carrots, parsnips, beets and red onion.

 

 

 

 

 

Step 2: Cut veg up all about the same size and put in a baking pan. Oven preheated to 400.  Drizzle with a mixture of 2 tbsp olive oil and 1 tbsp honey (adjust for number of veg).  Add pepper or Herbs de Provence (not very Swedish!). I tossed the veg together with the drizzle in a large bowl to make sure it was all coated evenly and then put on the pan.  Bake for about 20 minutes until vegetables are soft. Stir a couple of times during baking for even cooking.

Yum Yum. Enjoy.

Mary Lou's Sleeping Giant Park Muffins

These are the muffins I make each year for the Sleeping Giant Park cross country ski weekend. John and I go each year, end of February, with 10 others and we rent two cabins. Party party...and ski too.
I am making these muffins now to take this upcoming weekend! 

Recipe makes 12 large muffins (doubles well)

Dry ingredients:

1/2 cup finely chopped nuts or 1/2 cup coconut or a mixture of coconuts and nuts
1 cup bran
1 1/2 cup all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 scant tsp cinnamon
1/4 tsp nutmeg

Wet ingredients:

2 eggs, beaten
1 cup milk or buttermilk (I use buttermilk, I buy it powdered at the bulk food store)
2/3 cups brown sugar
2/3 canola oil (can be reduced)
1 tbsp vanilla
1/2 tsp salt

Fruit:

1 cup total in any variation or combination (I love this flexibility for the recipe)

grated carrot and pureed tin pineapple
grated carrot and grated apple (skin on)
1 whole orange pureed in processor and pureed tinned pineapple
grated carrots and pureed tinned apricots
pureed peaches (fresh or tinned)
fresh or frozen blueberries (what I use always)
fresh or frozen strawberries
cooked cranberries

Method:
Preheat oven to 350 degrees. Grease muffin tins or use paper liners.
Combine all dry ingredients in one bowl. Combine all wet ingredients in another bowl.
Add dry ingredients to wet and fold gently but thoroughly. Do not over mix.
Add fruit.

Bake for approximately 30 minutes (mine normally take less time)

Four Corners Lentil Soup

Ingredients   

• 1 tablespoon coconut oil or ghee
• 2 large onions or leeks, white and pale-green parts only, chopped
• 5 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• Fine sea salt
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper, or more to taste
• 1 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped
• 1 small organic lemon, sliced
• 1 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)
• 4 cups / 1 liter vegetable broth
• Pure maple syrup or raw honey (optional)
• Fresh cilantro leaves, sliced spring onions, or flat-leaf parsley leaves, for garnish

Preparation

 

1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.
2. Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor, if desired.
3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.