Oct. 17, 2020
By BARBARA SILVERSTEIN
Shabbat Shalom and welcome to “Kitchen Talk,” the weekly food blog of the CJR. The High Holidays are over, the weather is changing, and COVID case numbers in Toronto are on the rise, so I’m bracing for a long and not very social winter.
We had what was probably our last family dinner for a while on Thanksgiving. We ate lunch in the backyard, wearing our jackets to stay warm.
With the colder weather starting, I’ve also been in the mood for warming foods like hardy soups and starchy side-dishes. Comfort food may be good for the soul, but maybe not so good for the hips.
The recipes I’ve chosen this week are hardy and healthy. The three soup recipes can be easily paired with salad or some fresh bread for a complete meal.
Cookbook author and national food columnist Bonnie Stern shared some lovely fall recipes in her latest newsletter at: http://foodnews.bonniestern.com.
I tried the Lentil Squash Soup, which was delicious. As a garnish, I used parsley from my garden instead of cilantro.
The Thai Coconut Soup comes from The Living Kitchen: Healing Recipes to Support Your Body During Cancer Treatments and Recovery by Tamara Green and Sarah Grossman.
I found the Mushroom Cauliflower Soup recipe in The Silver Platter Simple Elegance: Effortless Recipes with Sophisticated Results. This cookbook was written by Daniella Silver, with tips and techniques by the late food maven Norene Gilletz.
LENTIL SQUASH SOUP Bonnie Stern
2 tbsp (30 ml) extra virgin olive oil
1 onion or leek (trimmed and well-cleaned), chopped
1 clove garlic, finely chopped
1 inch (3 cm) piece fresh ginger root, peeled and finely chopped
1 tsp (5 ml) curry paste
1½ lbs (650 g) winter squash (e.g. butternut, buttercup, acorn, kabocha), peeled and cut into about 1-inch (2½ cm) chunks, approximately 4–5 cups (1¼ L)
¼ cup (60 ml) red lentils
4 cups (1 L) water (or vegetable broth) + more if necessary
1 tsp (5 ml) kosher salt plus more to taste
1 tbsp (15 ml) lime or lemon juice
½ cup (125 ml) coconut milk or whipping cream, divided (optional)
Gently cook the onions or leeks and garlic in olive oil until tender, about 5 minutes. Add the ginger and curry paste and cook for 1–2 minutes.
Add the squash and lentils and combine well. Add the water or broth and bring to a boil. Add salt. Cook 25–30 minutes until the squash is very tender and the soup has thickened.
Puree the soup with an immersion blender or food processor or blender. Return the soup to the heat and stir in the lime juice and half the coconut milk or cream. Taste and adjust the seasoning.
To serve, top the soup with pumpkin seeds, cilantro and a drizzle of the remaining coconut milk or cream. Makes 6 servings.
THAI COCONUT SOUP Tamara Green and Sarah Grossman
1 tbsp (15 ml) virgin coconut oil
1 small yellow onion, chopped
1½ inches (4 cm) ginger root, peeled and finely chopped
2 cloves garlic, minced
1½ cups (375 ml) de-stemmed, cleaned and chopped brown cremini mushrooms
2 carrots, peeled and chopped
1 red pepper, chopped
14 oz (398 ml) can full-fat coconut milk
3 cups (750 ml) chicken, bone or vegetable broth
1 cup (250 ml) snow peas, sliced in half lengthwise
¼ cup (60 ml) fresh cilantro, finely chopped
1 lime, juiced
2 tsp (10 ml) tamari
Optional proteins: 2 small chicken breasts, or 1 cup (250 ml) cubed organic tofu, or 2 5-oz (140 g) portions of cod.
Place a large pot over medium heat and add the coconut oil and the onions. Sauté the onions for 5 minutes, or until translucent and soft. Add the ginger, garlic, mushrooms, carrots and red peppers and sauté for 3 minutes.
Pour in the coconut milk and broth. Add the optional proteins. Cover the pot, bring to a boil and simmer for 25 minutes, or until the vegetables and protein are cooked. Add the snow peas and simmer for 2 more minutes.
If chicken or cod is included, remove from the broth, shred or flake into small pieces and put back into the soup. Garnish with fresh cilantro, lime juice and tamari. Serve hot. Makes 4–5 servings.
MUSHROOM CAULIFLOWER SOUP Daniella Silver
1–2 tbsp (15–30) oil
1 large onion, diced
4 cloves garlic, minced, about 2 tsp (10 ml)
6 cups (1½ L) button mushrooms, sliced
1 large head cauliflower, cored, cut into small florets
6 cups (1½ L) water or vegetable broth
2 tsp (10 ml) kosher salt
Freshly ground black pepper
1 tsp (5 ml) minced fresh thyme leaves, plus additional whole thyme leaves, for garnish.
Heat the oil in a large soup pot over medium heat. Add the onion and garlic; sauté for 6–8 minutes, or until softened. Add the mushrooms; sauté for 5 minutes longer, until softened. Stir in the cauliflower, water, salt, pepper, and thyme and bring to a boil. Reduce the heat, stirring occasionally and simmer partially covered for 30–40 minutes, or until the cauliflower has softened.
Cool slightly. Using an immersion blender, process the soup until smooth. If the soup is too thick, add a little water or broth.
Adjust the seasonings to taste. Garnish with additional thyme leaves. Makes 8 servings.