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CURRIED PARSNIP & WHITE BEAN SOUP
• In a large pot, heat the olive oil over medium heat. Add the onion and a few generous
pinches of salt and pepper and cook until soft, about 2 minutes.
• Add the garlic and ginger and stir. Add the parsnips, apple, curry powder, cardamom and
cannellini beans (reserve ¼ cup (60 ml) for garnish). Stir and cook until the parsnips are
lightly browned, about 2 minutes.
• Add the vegetable broth and simmer until the parsnips are tender, about 20 minutes.
• Let the soup cool slightly, then transfer it to a blender in batches and puree until creamy.
• Season with more salt and pepper to taste. Garnish with the reserved cannellini beans
and chopped chives.
3 tbsp extra virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tsp freshly grated ginger
5 to 6 medium parsnips, peeled and chopped
1 Gala apple, peeled, cored and chopped
1 tsp curry powder
½ tsp ground cardamom
1 ½ cups cooked cannellini beans, drained
and rinsed
4 cups vegetable broth
¼ cup chopped chives
Sea salt and freshly ground black pepper
RECIPES (cont.)
CHILLED AVOCADO SOUP
• Blend until smooth. Serve with a drizzle of cold-pressed olive oil and ½ cup pumpkin
seeds, lightly toasted
2 ripe avocados, halved and stone removed
Finely grated zest of 1 lemon
4 tbsp lemon juice
½ small shallot, peeled
3 sprigs of dill, plus extra to garnish
½ tsp sea salt
3 sprigs of coriander (cilantro), leaves picked, or
chive stalks, chopped, plus extra to garnish
4-8 drops if Tabasco or pinch of ground cayenne
1 cup plain yoghurt (or use water/coconut
water for a non-dairy version)
GREEN GAZPACHO
• In a blender, combine the cucumber (reserve ½ cup for garnish), tomatoes, scallions,
garlic, cilantro, sherry vinegar, olive oil, sunower seeds, and Serrano pepper, if using.
Blend until smooth and season to taste.
• Depending on the sweetness of your tomatoes, you may want to add a drizzle of honey
or a few pinches of sugar. Chill for at least 30 minutes.
• Garnish the soup with the reserved chopped cucumbers and a drizzle of olive oil.
1 large English cucumber, chopped
6 small to medium yellow tomatoes, quartered
2 scallions
1 garlic clove
½ cup cilantro
¼ cup sherry vinegar
¼ cup extra virgin olive oil, plus more for
drizzling
½ cup raw sunower seeds
Sea salt and freshly ground black pepper
½ Serrano pepper (optional)
1 tsp honey or raw cane sugar (optional)
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