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soups &
accompaniments

yields 4 quarts
CABBAGE BORSCHT
The cabbage in this borscht provides calcium and antioxidants, in addition to the iron and
vitamin C found in beets.
1 onion 1. Place the whole onion, garlic, parsnip, and celery in a cooking
2 cloves garlic bag. Place in a 5-quart pot along with the beets, water, salt,
1 parsnip and pepper. Bring to a low boil and cook for 45 minutes to 1 yields 3 quarts
2 stalks celery hour.
2 beets, peeled and shredded 2. Add the shredded cabbage and cook for an additional 10 min-
6–8 cups water utes. Remove the cooking bag with the whole vegetables. PARSNIP AND
½ teaspoon salt 3. Drizzle the soup with the lemon juice for a zesty flavor or gar- LEEK SOUP
Dash of ground black pepper nish with a spoonful of either sour cream or yogurt. Serve hot. Parsnips are excellent for digestion
¼ small cabbage, shredded and a good source of vitamin C.
1 tablespoon fresh lemon juice 4 leeks, diced
(optional) 4 parsnips, diced
Sour cream or yogurt, for garnish 5 cloves garlic, crushed
2 tablespoons olive oil
GARBANZO SOUP yields 5 quarts 5 cups water
1 teaspoon salt
Garbanzo beans, or chickpeas, have a special fiber that controls blood sugar levels. High in Dash of ground black pepper
nutritional content, this soup can be served hearty as a main dish, or it can be pureed in the Dash of basil
blender for a lighter, creamy consistency. Prepare ahead: the chickpeas need to be soaked Leek slices, for garnish
overnight.
1. In a 4-quart pot, sauté the leeks,
2 cups garbanzo beans (chickpeas) 1. Soak the chickpeas with the baking soda overnight. Rinse and
1 tablespoon baking soda drain until the water runs clear. parsnips, and garlic in the oil for
1 strip kombu seaweed 2. Place the garbanzo beans, kombu, water, bay leaf, onion, car- 20 minutes. Add water just to
4 cups water rot, celery, salt, garlic, and cayenne pepper into a 6-quart pot. cover the vegetables, and sim-
1 bay leaf (The seaweed and bay leaf can be placed in a cooking bag for mer for 25 minutes.
1 onion, diced easy removal.) Simmer for 2 hours. 2. Add the 5 cups of water, salt, pep-
per, and basil, and cook for an ad-
1 carrot, diced 3. Remove the seaweed and bay leaf. Add the cauliflower and ditional 30 minutes.
1 stalk celery, diced cook for 10 more minutes. Adjust seasoning, if needed. 3. If desired, blend with an immer-
2 cloves garlic, crushed or minced sion blender for a creamy consis-
1 teaspoon sea salt tency. Garnish with leek slices and
Dash of cayenne pepper serve with Garlic Soup Nuts (p. 214).
1 cup cauliflower florets

Parsnip and Leek Soup
210 HEALTHY EVER AFTER Croutons (p. 110). with Buckwheaties (p. 337) or Garlic tender, about 5–7 minutes. Serve Simmer until the broccoli is just ing broccoli and 3 cups water. ree the soup. Add the remain- utes. low boil and simmer for 10 min- cover the vegetables. Bring to a broccoli, and enough water to the oil until light brown. and cubed 3. With an immersion blender, pu- 2. Add the zucchini, salt, half the 1. In a large pot, sauté the onion in 3 cups water 24 ounces broccoli, chop

207

(see recipe note on p. 70)

crumbs (see recipe note)

yields 5 quarts

unrefined oil)