A Good Food Day: Reboot Your Health with Food That Tastes Great by Marco Canora, Tammy Walker Page B
Authors: Marco Canora, Tammy Walker
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bowls. Chop the reserved strawberries and top each serving of soup with the berries, torn basil, and a drizzle of olive oil.
CARAMELIZED CAULIFLOWER ANDAPPLE SOUP
SERVES 6 TO 8
I’ve kicked off several Thanksgiving meals with this soup and can confirm that it wins over a wide audience, even the picky people. Pan-roasting the cauliflower in a hot pan brings out its natural sugars and gives it a much deeper flavor. To nail this, be sure that the oil is really hot before adding the vegetables and that you maintain the heat by adding the cauliflower and onions to the pot in several stages, rather than all at once. Without adequate heat, the vegetables will start to release liquid and steam instead of brown. I process the soup in a regular blender, but you could use an immersion blender if you prefer a chunkier consistency. Or if you want super-refined smoothness, you could run the processed soup through a fine-mesh sieve. Subbing in sliced fennel for the cauliflower makes an equally flavorful soup. Either way, this soup is freezer-friendly. ▪
¼ cup extra virgin olive oil
1 large onion, roughly chopped (about 2 cups)
1 large head cauliflower, cut into bite-size pieces, stems included (about 5 cups)
Fine sea salt
2 apples, quartered and cut into 1-inch chunks
2 (4-inch) sprigs of fresh rosemary, folded in half and tied with kitchen twine
½ cup nonalcoholic apple cider
Dehydrated apple chips and chopped walnuts (optional)
1 In a large heavy-bottomed pot or Dutch oven, heat the oil over high heat. When wisps of smoke come off the surface, add one-third of the onion and cauliflower at a time, waiting 1 minute between each addition, then add 2 generous pinches of salt. There should be some serious sizzling sounds, but don’t stir just yet—let the florets brown and start to caramelize. After 3 minutes, give it a stir. Cook for 5 minutes, until the vegetables have cooked down by a third. Reduce the heat to medium-high and stir. Cook for 5 minutes, stirring every minute.
2 Add the apples and tied rosemary sprigs. Cover the pot, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.
3 Add the apple cider and 2½ cups water. Cover and bring to a boil over high heat. Reduce the heat and let it simmer for 15 minutes.
4 Working in batches, process the mixture in a blender until smooth. As each batch is blended, pour into another pot over medium heat. Once it’s all in, adjust the consistency by adding more water, if you like. Salt to taste. Ladle into bowls and top each serving with a sprinkling of crumbled apple chips and chopped walnuts, if desired.
MOROCCAN-SPICEDEGGPLANT SOUP
SERVES 6 TO 8
This soup feels decadent because of how silky and luxuriously creamy it is. You’d think it’d been bombed with a ton of oil or cream, but the richness is all in the texture of the eggplant and the addition of almond milk and a little Greek yogurt. I typically use the Italian or globe varieties when I roast, fry, or bread eggplant. Here, I go for the smaller Japanese eggplants, which have fewer, smaller seeds and a sweeter, more delicate flavor. Serving the soup with a spoonful of vinegar-soaked raisins provides some acidity and a pop of texture. ▪
¼ cup extra virgin olive oil
2 small yellow onions, chopped
1½ teaspoons ground cinnamon
2½ teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon turmeric
5 large Japanese eggplants, peeled and chopped (about 8 cups)
Fine sea salt
2 cups unsweetened almond milk
½ cup golden raisins
1 tablespoon white wine vinegar
¼ cup full-fat plain Greek yogurt plus 2 tablespoons, for serving
½ cup sliced almonds, toasted
1 In a large pot, combine the olive oil and onions, then turn the heat to medium-high. When the onions start to sizzle, reduce the heat to medium-low. Add the cinnamon, cumin, ginger, and turmeric and stir to coat the onions with the spices. Cover and cook, stirring occasionally, until the onions are translucent, about 15 minutes.
2
CARAMELIZED CAULIFLOWER ANDAPPLE SOUP
SERVES 6 TO 8
I’ve kicked off several Thanksgiving meals with this soup and can confirm that it wins over a wide audience, even the picky people. Pan-roasting the cauliflower in a hot pan brings out its natural sugars and gives it a much deeper flavor. To nail this, be sure that the oil is really hot before adding the vegetables and that you maintain the heat by adding the cauliflower and onions to the pot in several stages, rather than all at once. Without adequate heat, the vegetables will start to release liquid and steam instead of brown. I process the soup in a regular blender, but you could use an immersion blender if you prefer a chunkier consistency. Or if you want super-refined smoothness, you could run the processed soup through a fine-mesh sieve. Subbing in sliced fennel for the cauliflower makes an equally flavorful soup. Either way, this soup is freezer-friendly. ▪
¼ cup extra virgin olive oil
1 large onion, roughly chopped (about 2 cups)
1 large head cauliflower, cut into bite-size pieces, stems included (about 5 cups)
Fine sea salt
2 apples, quartered and cut into 1-inch chunks
2 (4-inch) sprigs of fresh rosemary, folded in half and tied with kitchen twine
½ cup nonalcoholic apple cider
Dehydrated apple chips and chopped walnuts (optional)
1 In a large heavy-bottomed pot or Dutch oven, heat the oil over high heat. When wisps of smoke come off the surface, add one-third of the onion and cauliflower at a time, waiting 1 minute between each addition, then add 2 generous pinches of salt. There should be some serious sizzling sounds, but don’t stir just yet—let the florets brown and start to caramelize. After 3 minutes, give it a stir. Cook for 5 minutes, until the vegetables have cooked down by a third. Reduce the heat to medium-high and stir. Cook for 5 minutes, stirring every minute.
2 Add the apples and tied rosemary sprigs. Cover the pot, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.
3 Add the apple cider and 2½ cups water. Cover and bring to a boil over high heat. Reduce the heat and let it simmer for 15 minutes.
4 Working in batches, process the mixture in a blender until smooth. As each batch is blended, pour into another pot over medium heat. Once it’s all in, adjust the consistency by adding more water, if you like. Salt to taste. Ladle into bowls and top each serving with a sprinkling of crumbled apple chips and chopped walnuts, if desired.
MOROCCAN-SPICEDEGGPLANT SOUP
SERVES 6 TO 8
This soup feels decadent because of how silky and luxuriously creamy it is. You’d think it’d been bombed with a ton of oil or cream, but the richness is all in the texture of the eggplant and the addition of almond milk and a little Greek yogurt. I typically use the Italian or globe varieties when I roast, fry, or bread eggplant. Here, I go for the smaller Japanese eggplants, which have fewer, smaller seeds and a sweeter, more delicate flavor. Serving the soup with a spoonful of vinegar-soaked raisins provides some acidity and a pop of texture. ▪
¼ cup extra virgin olive oil
2 small yellow onions, chopped
1½ teaspoons ground cinnamon
2½ teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon turmeric
5 large Japanese eggplants, peeled and chopped (about 8 cups)
Fine sea salt
2 cups unsweetened almond milk
½ cup golden raisins
1 tablespoon white wine vinegar
¼ cup full-fat plain Greek yogurt plus 2 tablespoons, for serving
½ cup sliced almonds, toasted
1 In a large pot, combine the olive oil and onions, then turn the heat to medium-high. When the onions start to sizzle, reduce the heat to medium-low. Add the cinnamon, cumin, ginger, and turmeric and stir to coat the onions with the spices. Cover and cook, stirring occasionally, until the onions are translucent, about 15 minutes.
2
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