Warming Up to Watercress Soup

Diagnosed with hypothyroidism in 2006, I make every effort to incorporate thyroid-nourishing foods into my diet.

While I enjoy or can tolerate eating most of the iodine-rich foods, I struggle with watercress. Its pungency doesn't sit well with my fussy taste buds.

While stocking up on spinach and parsley last week, I noticed the watercress. On a whim, I picked up one of the bunches and some sweet potatoes. I experimented and came up with the following recipe.


Ingredients

1 onion, chopped
2 cloves of garlic, chopped
2 tablespoons of butter
2 sweet potatoes, chopped
4 cups of chicken/vegetable stock
1.5 cups of watercress
1/4 cup of parsley
1 tablespoon of lemon juice
Salt and pepper (to taste)
Hemp hearts (optional)

Directions

1. Heat the butter in a large pot over medium-high heat. Sauté the onions and garlic until soft.

2. Add the sweet potatoes and stock. Bring to a boil, then reduce to a simmer.

3. Simmer for 15 minutes or until the sweet potatoes are tender.

4. Add the watercress and parsley. Stir and let the mixture simmer for about one minute or until the greens have wilted.

5. Remove from heat and purée the soup in batches using a hand or immersion blender.

6. Add the lemon juice and salt and pepper (to taste).

7. Sprinkle hemp hearts into the individual bowls.

Makes 4 servings, about one cup each.

Buon appetito!


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Adding a Touch of Gold to Celery Soup

During chemotherapy, I found myself unable to tolerate a host of foods, among them coffee, meat, fish, cheese, tomatoes, onions, garlic, salad dressings, citrus fruits, and all cooked vegetables.

So, what could I eat?

Plain Eggo waffles without syrup, roasted chicken, white bread, some luncheon meats, white rice, apples, pears, carrots, and celery.

I was especially fond of celery, a preference that has remained in life abc (after breast cancer). I love munching on the stalks and tossing them into casseroles, stuffings, and soups. Almost every soup I make has at least one celery rib.

Last week, I decided to make celery the primary vegetable. While researching celery soups, I discovered that most of them included potatoes or cauliflower. The final results appeared a bit too pale and unappetizing for my taste. I experimented and came up with this golden alternative.

Ingredients

1 tablespoon of olive oil
1 medium onion, chopped
2 cloves of garlic, peeled and crushed
4 cups of fresh celery, chopped
2 cups of chicken or vegetable stock
1 cup of baby carrots, chopped
Handful of fresh parsley, roughly chopped (include stems)
1 cup water
1 tablespoon of lemon juice.
Salt and pepper (to taste)
Hemp hearts (optional)

Directions

1. In a large soup pot, heat the oil over medium heat. Add the onion and cook until soft.

2. Add garlic cloves and cook for a minute before adding celery, stock, carrots, water, and parsley. Increase the heat to medium-high and bring to a boil.

3. Lower the heat and simmer for about 30 minutes or until the celery and carrots are soft enough to be puréed.

4. Purée the soup in the pot using an immersion blender. Or remove the soup from the pot and purée in a blender.

5. Add lemon juice and salt and pepper (to taste).

6. Sprinkle hemp hearts into each individual bowl.

Makes 4 servings, about one cup each.

Buon appetito!


Warming Up with Broccoli Soup

A piping hot bowl of soup is my favorite way to incorporate vegetables into my diet. I especially like puréed, low-starch vegetable soups that are quick and easy-to prepare.

Puréed broccoli soup is at the top of my list.

Considered one of the most nutritious vegetables–and often described as a superfood–broccoli is loaded with vitamins, minerals, and fiber.

This daily bowl of comfort helped me survive (and somewhat thrive) during this past week of frigid temperatures, record snowfalls, and dangerously low windchill factors in Southern Ontario.

On Wednesday, I thought we’d reach a windchill of -40 degrees Celsius. At that point Celsius and Fahrenheit meet…something my well-honed left brain finds fascinating. But only in theory!!

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, chopped
2 stalks celery
Handful of parsley, roughly chopped (include stems)
4 cups of chopped broccoli (florets and stems)
2 cups of chicken (or vegetable) broth
1 cup water
Salt and pepper (to taste)
Hemp hearts (optional)

Directions

1. Heat butter and oil in a large pot over medium heat. Add the onion and cook until soft.

2. Add garlic and celery. Cook until softened, 4 to 6 minutes.

3. Add parsley and stir for about ten seconds.

4. Add broccoli, broth, and water. Bring to a boil, then reduce heat to a simmer. Let the soup simmer for 8 to 10 minutes. Test to see that the vegetables are tender.

5. Transfer the soup (in batches) to a blender and purée until smooth. Or you can use an immersion blender.

6. Add salt and pepper, to taste.

7. Optional: Sprinkle hemp hearts into individual bowls.

Makes 4 servings, about one cup each.

Buon appetito!


In Praise of Homemade Soup

Today is National Homemade Soup Day, a day devoted to celebrating those warm bowls of comfort that nourish our bodies and souls. Take some time to make your favorite soup or experiment with a new recipe.

Here’s my go-to recipe for vegetable quinoa soup. I like making a large batch and then dividing up the soup into one-cup portions that I freeze for the week.

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup chopped carrots
1 cup chopped celery
1 small zucchini, chopped
8 cups of vegetable broth
2 cups cooked quinoa
Salt and black pepper, to taste

Directions

1. Rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Heat the olive oil in a large stockpot over medium-low heat. Once hot, add the onion and cook until tender (about 5 minutes). Add the garlic and cook for another 2 or 3 minutes. Add the carrots, celery, and zucchini. Continue cooking for another 4 or 5 minutes, stirring occasionally.

3. Add the vegetable broth. Reduce the heat to low. Cover and cook until the vegetables are fork-tender (about 25-30 minutes).

4. Stir in the cooked quinoa and season with salt and pepper, to taste.

Yield: Serves 6 – 8

Buon appetito!


Easy Avgolemono

After all her guests stormed out of the restaurant, Gilda Greco (protagonist of Too Many Women in the Room) took refuge in the steaming goodness of Chef David Korba’s Avgolemeno, a Greek lemon chicken soup that warms up body and soul while releasing endorphins.


Find out more about Too Many Women in the Room and get the tried-and-true recipe for Easy Avgolemono on Peggy Jaeger’s blog.