26
27
4
cups (1 L) vegetable broth
1. Put the onion and garlic to the chopping cup. Select High and pulse
until finely chopped, about 6 times. Remove and set aside. Add the
celery and carrot to the chopping cup. Pulse on High until finely
chopped, about 8 to 9 times. Remove and set aside with the onion
and garlic.
2. Heat the oil and butter in a medium stockpot set over medium heat.
Once the butter melts, add the chopped vegetables with ½ teaspoon
(2.5 ml) of the salt and the thyme, and sauté until softened, about 5 to
6 minutes. Stir in the tomato paste and cook 1 to 2 minutes.
3. Add the tomatoes with juices to the pot; gently break up tomatoes
with a wooden spoon or rubber spatula.
4. Add the vegetable stock and simmer, partially covered, until all the
flavours have melded together, about 20 to 25 minutes.
5. Remove soup from heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 minute 30 seconds. Add remaining salt; blend for an additional
10 to 15 seconds to incorporate.
6. Taste and adjust seasoning as desired.
Nutritional information per serving [1 cup (250 ml)]: Calories 91 (51% from fat)
• carb. 10g • sugar 5g • pro. 2g • fat 5g • sat. fat 3g • chol. 9mg
• sod. 810mg • calc. 27mg • fiber 2g
Roasted Red Pepper Soup
This soup is so good and easy to make that it may become a new staple
in your household, especially if you have the ingredients on hand.
Makes 4 cups (1 L)
1
garlic clove, finely chopped
1
small shallot, cut into ½-inch (1.25 cm) pieces
1
tablespoon (15 ml) olive oil 1 teaspoon (5 ml)
fresh thyme leaves
¾
teaspoon (3.75 ml) kosher salt, divided
1 to 2 pinches freshly ground black pepper
1
tablespoon (15 ml) sherry
4
roasted red bell peppers, seeded [may use one, 12-ounce
(340 g) jar or homemade] and cut into 1-inch (2.5 cm) pieces
3
cups (750 ml) chicken broth, low sodium
½
cup (125 ml) heavy cream
¼
teaspoon (1 ml) grated orange zest
1. Put the garlic and shallot into the chopping cup. Select High and
process until finely chopped, about 5 seconds. Reserve.
2. Heat the olive oil in a small to medium stockpot set over medium heat.
When the oil is hot, add the garlic, shallot, thyme, ¼ teaspoon (1 ml) of
the salt and one pinch of the pepper to the skillet; cook until soft and
fragrant, about 5 minutes. Add the sherry, scraping up any brown bits
from the bottom of the pan. Cook until sherry is almost evaporated,
about 1 minute.
3. Add the roasted peppers and chicken broth to the pot. Simmer,
partially covered, until all the flavours are melded together, about
20 to 25 minutes.
4. Remove soup from heat and add heavy cream, orange zest and
remaining salt and pepper. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 minute.
5. Taste and adjust seasoning as desired.
Nutritional information per serving [about 1 cup (250 ml)]: Calories 216 (63% from fat)
• carb. 13g • sugar 6g • pro. 6g • fat 15g • sat. fat 8g • chol. 40mg
• sod. 459mg • calc. 18mg • fiber 3g
Mashed Potatoes and Vegetables
Simple Mashed Potatoes, Plus Variation
Makes about 12 cups (3 L)
5
pounds (2.2 kg) Yukon Gold potatoes, peeled and cut into
1-inch (2.5 cm) pieces
1
cup (250 ml) whole milk
6
tablespoons (90 ml) butter
1
teaspoon (5 ml) kosher salt
¼
teaspoon (1 m) freshly ground black pepper
1. Put the potatoes into a large stockpot. Cover with 1 inch (2.5 cm)
of water and boil until very tender. Drain and return to pot.
2. While the boiled potatoes are still very hot, insert the potato masher
attachment into the hand blender. Select Low and mash potatoes
evenly, using just one, gentle up-and-down motion in each section.
Add the remaining ingredients and continue mashing until all
ingredients are incorporated.
3. Taste and adjust seasoning as desired. Serve immediately.
For a variation, decrease the milk to ½ cup to ¾ cup (125 to 175 ml), the
butter to 3 tablespoons (45 ml) and add one, 5.2-ounce (147 g) container
goat cheese with garlic and fine herbs.
Nutritional information per serving [about 1 cup (>250 ml), Simple Mashed Potatoes]:
Calories 219 (27% from fat) • carb. 34g • sugar 1g • pro. 5g • fat 6g • sat. fat 4g
• chol. 18mg • sod. 200mg • calc. 27mg • fiber 2g
