Soups

Beet and Blueberry Soup

This is a versatile little recipe to have! Seriously, the favour will blow you away! Totally nourishing and very simple. The inspiration came from a smoothie recipe on the http://www.mynewroots.org website. The first time I made this, I was snacking on honeydew melon, and dipped a bite-sized chunk of melon into the puree – talk about sublime! It instantly became a new favourite fruit combination! So refreshing and energizing! So, I am categorizing this as a soup, but it makes a great sauce or dip too.

Parsnip Soup

Who would have thought such depth of flavor could come from just a few ingredients? This very elegant soup is a perfect one for entertaining but is easy enough for a weekday lunch or dinner too. It has a silky smooth texture and and velvety rich consistency. Delicious! Since parsnips can vary in size, you may want to add more or less stock to get the consistency you like.

Gazpacho

I know of no better use for ripe tomatoes at their peak than Gazpacho. Historically, Gazpacho was likely made to use up stale bread. A liquid salad, made of ripe tomatoes, bell peppers, cucumbers, vinegar, garlic and bread moistened with water and olive oil, would have been pounded with a mortar and pestle, resulting in a hearty cold soup. Today, Gazpacho is made in blenders and food processors for a smoother consistency. Some people recommend straining the Gazpacho before serving but others prefer the texture of the soup unstrained. I'm with the latter group.