Category Archives: Soup

Thanksgiving Recipes With Almond Breeze

So you’ve got your turkey ordered and your silver’s polished, now what to serve on the side?  Almond Breeze has some great recipes for side dishes packed with nutrition and flavour. Sweet Potato Hummus to start, a Cream of Carrot Soup, Moroccan Quinoa Salad and a smoothie!

thanksgiving almond breeze

Sweet Potato Hummus
Roasted sweet potatoes and shallots are puréed with chickpeas for a sweet and savoury homemade hummus.
Prep Time: 15 minutes Cook Time: 30 minutes
Yield: 12 servings
1 sweet potato, peeled and chopped (about 2 cups)
3 shallots, peeled and halved
4 cloves garlic, peeled
1/3 cup (75 mL) olive oil
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1 can (540 mL) chickpeas, drained
1/2 cup (125 mL) Almond Breeze® Vanilla
1/4 cup (60 mL) tahini
1/4 tsp (1 mL) each paprika and ground cumin
Carrot and celery sticks
Whole grain crackers
Toss together sweet potato, shallots, garlic, 2 tbsp (30 mL) of the olive oil and 1/4 tsp each salt and pepper. Spread on baking sheet; bake in 400°F (200°C) oven for 20 to 30 minutes until tender. Let
In food processor, purée sweet potatoes, shallots, garlic, chickpeas, Almond Breeze, tahini, remaining olive oil, remaining salt and pepper, paprika and cumin until smooth. Sprinkle with extra paprika
before serving if desired.
Serve with carrot and celery sticks, and whole grain crackers.

cream of carrot soup with almond croutons

Cream of Carrot Soup with Almond Croutons
Simple, warming and delicious. The perfect creamy soup made even better with crunchy almond croutons!
Yield: 4 Servings
2 1/2 lbs (1.125 kg) carrots, peeled and chopped
2 slices whole grain bread*
1 tbsp (15 mL) extra-virgin olive oil
2 tbsp (30 mL) sliced almonds
1/2 cup (125 mL) Almond Breeze® Unsweetened Original
1/2 tsp (2 mL) fresh tarragon, finely chopped
1/2 tsp (2 mL) fresh sage, finely chopped
1/2 tsp (2 mL) sea salt, separated
1/2 tsp (2 mL) freshly ground black pepper, separated
Preheat oven to 350˚ F (180˚C).
In a large pot, cover carrots with cold water and season with sea salt and pepper. Cover and bring to a boil, then
reduce to low-heat and simmer for 25 minutes or until the carrots are tender. Remove from heat and allow to
cool. Reserve 1 cup (250 mL) of the cooking water.
Meanwhile, slice bread into 1/4 inch (5 mm) cubes to make croutons. Add cubed bread to a large mixing bowl with
olive oil and sliced almonds. Gently toss to combine. Place croutons onto a baking sheet and bake in the oven for
15-20 minutes or until golden brown and crunchy.
Transfer the carrots and 1 cup of cooking water to a blender; pulse until smooth. Add almond beverage, tarragon,
sage and remaining sea salt and pepper; puree soup until well combined. Transfer soup to four serving
bowls. Serve warm topped with almond croutons.
*Recipe can be made gluten-free by using gluten-free bread

moroccan quinoa salad with sweet potatoes and spinach 009

Moroccan Quinoa Salad with Sweet Potato and Spinach
Prep Time: 15 Minutes Cook Time: 30 Minutes
Yield: 4 servings
1 sweet potato, peeled and chopped
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) each salt and freshly ground
pepper 2 cups (500 mL) cooked quinoa
2 cups (500 mL) fresh baby spinach
1/4 cup (60 mL) diced red onion
1/4 cup (60 mL) sliced dried apricots
1/4 cup (60 mL) sliced natural almonds
1/4 cup (60 mL) pomegranate seeds (arils)
2 tbsp (30 mL) chopped fresh cilantro
1/2 cup (125 mL) Almond Breeze® Unsweetened Vanilla
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and freshly ground pepper
Dressing: In blender, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper;
blend until smooth.
Toss together sweet potato, olive oil, salt and pepper; spread on baking sheet. Bake in 400°F (200°C)
oven for about 30 minutes or until fork-tender; let cool.
Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and
cilantro; toss with 1/3 cup (75 L) Dressing. (Refrigerate remaining dressing for another use.)

Pomegranite Smoothie

Pomegranate Pow
Yield: 2 Servings
Fresh pomegranates are a holiday season favourite, but this fresh smoothie lets you indulge in the sweet, tart taste
of pomegranate all year round!
1 cup (250 mL) Almond Breeze® Vanilla
1/2 cup (125 mL) pomegranate juice
1 cup (250 g) frozen unsweetened strawberries, partially thawed
1 ripe banana, peeled, sliced
Blend all ingredients in a blender until smooth. Pour into a glass and serve immediately.

*Sponsored by Almond Breeze

A Year in Lucy’s (Waverman) Kitchen – Spiced Cauliflower Soup

As I waited in line a Chapters to purchase some Christmas gift certificates, the bastards had strategically placed inticing books within an easy reach.  I already have over 300 cookbooks (I’ll count and photograph soon), but there’s always something I find that I absolutely need.  It’s an obsession.  I had to discuss at length during my therapy session last year, how I would clear my shelves of the last 15 or so years of Bon Appetit, Gourmet, and various other publications.  Seriously.  And they’re online, right?  But there’s something special about a book in your hand.  Something to flip through at night while CSI drones on in the background.

So this time I was drawn to A Year in Lucy’s Kitchen, a cookbook by the Saturday contributor to the Globe and Mail, a great culinary talent with a knack for good writing.  The book is divided into months of the year and although I do know what’s in season, I though it would be a good incentive to try some different dishes each month, following Lucy through the year.  So here goes the first in a series (please pray to the time gods for me).

PS – Please be patient with my photography as I stumble through my cameras’ manuals and try to figure out how on earth to make something look good without spending hours on the setup.  Thanks.

Spiced Cauliflower Soup with Spinach

5 cups small cauliflower florets
1 tbsp olive oil
1 tsp ground cumin
1 tsp fround coriander
1/2 tsp ground fennel seeds
4 cups chicken stock
3 cups baby spinach
1 tbsp lemon juice
salt and peooer

Preheat oven to 450 F
Toss cauliflower with oil, cumin, coriander and fennel and spread on a baking sheet. Roast, turning once for 20 minutes, or until cauliflower is tender and browned.
Add cauliflower and stock to a pot and bring to a boil. Cover, redcue heat to low and simmer for 10 mins
Add spinach and simmer for 1 minute or until wilted.
Puree soup and add lemon juice. Season with salt and pepper.

Results?  I’d make it again.  Easy and tasty.

Modifications – Firstly I added some leeks, as I had them on hand and they were on the outs, so I had to use them up or risk wasting.  I put them in with the cauliflower when I roasted it.  I also added a bit of extra olive oil for flavour.
I didn’t read the instructions thoroughly so cut the florets in too large a piece, so I had to compensate by roasting and cooking a little longer.
I couldn’t find baby spinach so I added the regular and cooked for 5 minutes instead and all was well.

The lemon is a great touch. It brightens up the soup.  The dish is full of flavour and very filling for something with lower calorie count that’s packed full of nutrition.  Had this for dinner with cheese toast.  (a great way to use up an aging cauliflower – just shave off any brown/gray spots).

Roasted Cauliflower – cut smaller than I did so it takes less time and you get a better roast on a larger surface.