Ottawa Citizen



One of the biggest successes at Farm Boy are the delicious soups, developed by Drache. About a dozen flavours are available chilled in take-home containers, while five to eight flavours (depending on the size of the store) are usually available hot in cauldrons for eating right away. This one, inspired by a soup Drache tasted at an Ottawa restaurant, is one of the most popular.

Makes: 4 to 6 servings Preparatio­n time: about 40 minutes

■ 2 tbsp (30 mL) extra virgin olive oil

■ 3/4 cup (180 mL) ish onion, peeled and chopped

■ 3/4 cup (180 mL) carrots, peeled and chopped

■ 3/4 cup (180 mL) celery, chopped

■ 1 large Yukon gold po tato, diced

■ 1 tbsp (15 mL) garlic, minced

■ 1 lb (454 g) button mush rooms, chopped

■ 3 cups (750 mL) water

■ Once 14 oz/400 mL can coconut milk

■ 1 bunch curly kale, stems removed and leaves chopped

■ 2 tsp (10 mL) salt

■ 1 tsp (5 mL) pepper

1.  In a large pot, heat the oil over medium high heat. Add onions, carrots and celery and sauté for 5 minutes.

2.  Add the potatoes, garlic and mushrooms to the pot and continue to sauté for another 5 minutes.

3.  Turn heat to high and add the water and coconut milk, bring to a boil, then reduce heat to low and simmer until all vegetables are tender.

4.  Add kale and cook until wilted, about 5 minutes. Season with salt and pepper. Use an immersion or regular blender to purée. Taste, adjust seasonings.

 ??  ?? Mushroom Kale Soup
Mushroom Kale Soup

Newspapers in English

Newspapers from Canada