Soup is a perfect pick for cold, rainy days.
Soup is a perfect pick for cold, rainy days. It’s warm to the tummy, deeply flavourful, hearty, healthy and delicious. These three creative recipes more than deliver.
"Creamy celery root & leek soup with pumpkin seed-raisin relish."
CREAMY CELERY ROOT & LEEK WITH PUMPKIN SEED–RAISIN RELISH
START TO FINISH: 35 MINUTES
> ¼ cup packed cilantro, finely chopped
1. Put the raisins in a small bowl and pour the vinegar over them. Let sit for at least 20 minutes.
2. Meanwhile, heat 2 tablespoons oil in a stockpot over medium heat. Add the leek and celery root and season with salt. Cook, stirring often, until the leek is tender, about 5 minutes.
3. Stir in the coriander to evenly coat the vegetables, then add the stock and a pinch of salt. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the celery root is tender, 15 to 20 minutes.
4. Using a blender, puree the soup until very smooth. Season to taste with salt.
5. Fold the pepitas, cilantro, and remaining 2 tablespoons oil into the soaked raisins. Season lightly with salt.
6. Divide the soup among bowls and top with the relish.
If you can’t find kabocha, just substitute 7 cups peeled butternut squash.
CURRIED WINTER SQUASH & RED LENTIL
START TO FINISH: 35 MINUTES
> Juice of 1 lemon
1. Heat the oil in a large stockpot over medium heat. Add the onion, garlic, and ginger, season with salt, and cook, stirring often, until the onion just becomes translucent, about 5 minutes. Add the curry powder and lentils and stir until evenly coated.
2. Add enough water to cover the solids by 3cm, about 5 cups. Generously salt the water, raise the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
3. Add the squash and 2 cups water. Bring to a boil over high heat, then reduce the heat to simmer until the squash is tender, about 10 minutes. The lentils will have broken up completely to create a thick soup base.
This also works well with 230g of dried soba noodles instead of ramen.
JAPANESE MUSHROOM & SHRIMP RAMEN
START TO FINISH: 25 MINUTES
> 1 small bunch watercress, chopped
1. Put the shrimp in a colander and sprinkle generously with salt. Let stand until ready to cook.
2. Put the oil, scallions, garlic, ginger, and a pinch of salt in a stockpot and set over medium heat. Cook, stirring often, until tender, about 3 minutes.
3. Add the soya sauce, sugar, and 6 cups water. Bring to a boil over high heat, then reduce the heat to simmer for 5 minutes.
4. Meanwhile, bring a stockpot of water to a boil. Cook the noodles according to the package directions. Drain, rinse under cold water, and drain again. Divide among 4 soup bowls.
5. Rinse the shrimp with cold water and add to the soup, along with the mushrooms. Cook just until the shrimp turn opaque and the mushrooms soften, 2 to 3 minutes.
TEXT GENEVIEVE KO PHOTOS GREG DUPREE FOOD STYLING CHELSEA ZIMMER PROP STYLING CHRISTINE KEELY
