Send your winter recipes into hibernation and usefresh finds from the farm stand to whip up theselight, nutritious soups. They taste like sunshine in abowl.
Asparagus Minestrone
Heat 1 tablespoon oil in a large saucepan over mediumheat. Add a 10-ounce package mirepoix and heat 3minutes, stirring occasionally. Add a pint of cherrytomatoes, 1 tablespoon tomato paste, 2 teaspoonsItalian seasoning, 1/2 teaspoon red chili flakes and1/4 teaspoon black pepper. Heat 30 seconds. Add a14-ounce can cannellini or navy beans (rinsed anddrained) and 5 cups low-sodium vegetable broth topan. Bring to a boil, cover and simmer over medium–low加热10分钟。Trim woody ends from 2/3pounds asparagus and cut into 1-inch pieces. Add topan and simmer 10 more minutes or until asparagusis tender but not mushy. Stir in 4cups spinach and 2 tablespoons redwine vinegar. Heat just until spinachis wilted. Serve garnished witha drizzle of olive oil and choppedchives. Serves 4.
Minty Pea Potato Soup
Heat 1 tablespoon canola oil in alarge saucepan over medium heat.Add 1/2 teaspoon salt and 1 thinlysliced leek and cook until softened,about 5 minutes. Add 2 cloveschopped garlic and 1/2 teaspoon eachof black pepper and cumin. Heat1 minute. Add1/2 poundquarterednew potatoes and 4 cups low-sodiumvegetable broth. Bring to a boiland simmer over medium-low heat,covered, until potatoes are tender,about 15 minutes. Add 4 cups freshshelled or frozen green peas, andheat for 5 minutes. Stir in 3/4 cupfresh mint and juice of 1/2 lemon.Using a blender or food processor,puree soup until smooth, in batchesif necessary. Serves 4.
Strawberry RhubarbDessert Soup
Place 2 cups strawberries and 2tablespoons water in a blender andblend until smooth. Place pureein a fine mesh sieve over a bowland press down with a spatula toseparate the seeds. Discard seedsand return puree to blender alongwith 1 cup sliced, raw rhubarb, 1cup plain yogurt, 1/3 cup unsweetenedcoconut milk (such as ThaiKitchen brand), 2 tablespoonsfresh mint, 1 tablespoon honey,1-inch piece peeled fresh ginger,1 teaspoon vanilla extract and½teaspoon cinnamon.Blend untilsmooth. Refrigerate soup for atleast 2 hours before serving. Ifchilling thickens it too much, stirin additional coconut milk. Servegarnished with sliced fresh strawberriesand 1/4 cup unsalted shelledpistachios. Serves 4.
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