Everyday Healthy Cookbook. Dana Jacobi
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Starters & Soups
34
4 SERVINGS
3 large beets, trimmed leaving
1 inch (2.5 cm) of stem1 ½ Tbsp olive oil
1 Tbsp unsalted butter
¼ cup (40 g) diced yellow onion4 cups (1 l) low-sodium beef
or vegetable broth
Sea salt and freshly ground black pepper
½ cup (2 oz/60 g) crumbled feta cheese
1 Tbsp dill, coarsely chopped
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Once thought of as humble, unglamorous kitchen staples, beets—containing a wealth of minerals and boasting anti-inflammatory properties—offer an appealing deep, rich red color combined with a sweet, earthy flavor and tender texture. Don’t let the cheese scare you away—besides creating a beautiful color contrast, feta is low in lactose and digestible even for the lactose-intolerant.
Preheat the oven to 350°F (180°C). Put the beets in a baking dish and drizzle evenly with the olive oil, turning them to coat well. Roast until tender when pierced with a fork, about 1 hour, depending on their size.
Remove from the oven. When cool, peel the beets and coarsely chop. Set aside.
In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, about 2 minutes. Add the chopped beets and the broth and bring to a simmer. Reduce the heat to low and cook, uncovered, for about 10 minutes.
Using an immersion blender, purée the soup. (Alternatively, transfer the soup in batches to a stand blender and process until smooth.) Return the soup to medium heat and season with salt and pepper. Reheat the soup gently just until hot.
Ladle the soup into serving bowls, top with the feta cheese and dill, and serveright away.
Roasted Beet Soup with Dill & Feta
Starters & Soups35
4–6 SERVINGS
1 Tbsp olive oil
⅔ cup (60 g) sliced green onions, white and pale green parts,
plus more for garnish
2 cloves garlic, chopped
1 tsp peeled and grated fresh ginger
5 cups (1.25 l) low-sodium chicken or vegetable broth 1 russet potato (about ½ lb/
250 g), peeled and cut into 1-inch (2.5-cm) chunks
4 cups (4 oz/120 g) watercress, tough stems removed
3 cups (345 g) English peas, shelled
⅓ cup (80 g) crème fraîche, plus more for garnish
Kosher salt and freshly ground black pepper
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Emerald green and bursting with the bright flavors of peas, watercress, and green onions, this spring soup delivers more than enough of one’s daily vitamins and minerals, especially vitamin K. The russet potato gives this soup silky smooth texture without the saturated fat and calories of cream, plus it adds vitamin C.
In a large, heavy saucepan over medium-high heat, heat the olive oil.
Add the green onions, garlic, and ginger and sauté until the green onions are tender, about 1 minute. Add the broth and potato and bring to a simmer. Reduce the heat to medium, cover, and cook until the potato is very tender, about 12 minutes.
Stir in the watercress and peas, re-cover, and continue to cook until the peas are tender, about 4 minutes. Remove from the heat and let cool slightly.
Using an immersion blender, purée the soup. (Alternatively, transfer the soup in batches to a stand blender and process until smooth.) Return the soup to medium heat and whisk in the crème fraîche. Reheat just until the soup reaches a simmer. Season with salt and pepper. Ladle the soup into bowls, garnish with crème fraîche and green onions, and serve.
English Pea & Watercress Soup
Starters & Soups
36
4–6 SERVINGS
3 lb (1.5 kg) ripe tomatoes2 Tbsp olive oil
2 Tbsp balsamic vinegar1 clove garlic, minced
2 tsp fresh thyme leaves
Sea salt and freshly ground
black pepper
1 yellow onion, chopped½ cup (125 ml) dry white wine3 cups (700 ml) low-sodium chicken or vegetable broth2 Tbsp chopped fresh flat-leaf parsley
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This simple dish blends three powerful superfoods—tomatoes, garlic, and onions—into a silky soup. The tomatoes are first roasted in a medium-hot oven to concentrate their flavors and enhance their sweetness. Use vegetable broth for a vegetarian version of the soup.
Preheat the oven to 325°F (165°C). Cut the tomatoes in half and place, cut-side up, on a baking sheet. In a small bowl, whisk together 1 Tbsp of the olive oil, the vinegar, garlic, thyme, 1/4 tsp salt, and 1/4tsp pepper. Spoon the mixture evenly over the tomatoes. Roast until the tomatoes are soft and wrinkled, about 1 hour.
In a soup pot over medium-high heat, heat the remaining 1 Tbsp olive oil. Add the onion and cook, stirring often and reducing the heat as necessary to prevent scorching, until soft, 5–7 minutes. Add the wine, raise the heat to medium-high, and bring to a boil. Cook until the liquid is evaporated, 2–3 minutes. Stir in the broth and roasted tomatoes, using a wooden spoon to scrape up any browned bits from the pan, and return to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the flavors to blend.
Using an immersion blender, purée the soup. (Alternatively, transfer the soup in batches to a stand blender and process until smooth.) Return the soup to medium heat and season with salt and pepper. Reheat the soup gently just until hot.
Ladle the soup into serving bowls, garnish with the parsley, and serve right away.
Roasted Tomato & Onion Soup
Starters & Soups37
8 SERVINGS
1 cup (200 g) dried borlotti or cranberry beans
1 bunch Tuscan kale (about ½ lb/250 g)
2 Tbsp olive oil
1 large yellow onion, chopped1 large carrot, peeled and chopped
1 rib celery, thinly sliced2 cloves garlic, minced
1 can (28 oz/794 g) whole Roma
(plum) tomatoes
1 bay leaf
Pinch of red chile flakes
Sea salt and freshly ground black pepper
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