Tomato-Pepper Soup with Clementine and Celery

Despite the fact we recently had a few warm days; the weather has changed to a bit colder again, so a warm soup came to mind. However, since it’s really not that cold, I’ve decided to skip the heavier wintry soups, and make a lighter vegetables based soup.

One of my favorites of these is tomato soup, which I make often, with plenty of variations. In the one here, I’ve added onion, celery and peppers to the tomatoes, along with a fragrant whole clementine, which added another layer of acidity and sweetness to the soup. The spices and honey that were added to this mix, imparted their own unique flavors and aroma as well. The result is this velvety, heartwarming yet light soup, which is simply perfect for the current weather. Try it and enjoy.

Makes: 6-8

Prep time: 10 minutes

Cooking time: 40 minutes

 

Ingredients:

2 Tbs olive oil

1 medium onion, peeled, roughly chopped

2 inner celery stalks, roughly chopped

1 clove garlic, peeled and coarsely chopped

2 cups mini peppers, deseeded, roughly chopped

1 can (14.1 oz/400 grams) finely chopped tomatoes

1 Tbs tomato paste

3 cups water

2 tsp salt

¼ tsp freshly ground four peppers mix

¼ tsp hot paprika

½ tsp Old Bay seasoning

2 tsp honey

1 seedless clementine, cut in half

For garnish:

Thinly sliced mini peppers

Celery leaves

 

  1. In a large pot, mix the oil, onion, celery and garlic. Sauté over medium-high heat for 2-3 minutes, until the onion is transparent. Add the peppers, mix and sauté for 3-4 minutes. Add the rest of the ingredients, stir and bring to a boil.
  2. Reduce heat to medium-low. Cover the pot partially. Simmer for about 30 minutes, until the peppers are very soft.
  3. Using a hand blender, blend to a coarse texture. Strain to a smooth soup, and discard the pulp.
  4. Taste and adjust seasoning. Serve warm, garnished with sliced mini peppers and celery leaves.

High Protein Israeli Couscous Salad with Asparagus and Cherry tomatoes

Israeli couscous is actually a type of toasted pasta, and can be used in different ways, besides the most obvious one, which is to serve it as a starchy side dish. In the following recipe, I’ve used it as a base for a high protein colorful salad. The protein in the salad comes from the mix of tofu, chickpeas and Lupini beans. This combination of legumes and grain is highly nutritious, yet fairly light, compared to other proteins. Continue reading

Sweet and Spicy Baked Sesame Tofu

The following tofu snacks will no doubt delight even hard core carnivores. Continue reading

Orange Vegetables and Pineapple Soup

One of the best remedies for grey gloomy days, is to have a bowl of bright colored, velvety tasty warm soup. Continue reading

Leeks with Rice

After the fairly heavy meals of Thanksgiving weekend, I opted for a lighter, vegetarian dish. As I had some nice fresh leeks at hand, I recalled a simple and tasty dish from the Sephardic cuisine:  “Prassa con Arroz”, i.e. “leeks with rice” – and was quickly set on making it.
The dish includes mostly leeks, with very few other ingredients and minimal seasoning, which let the unique fresh, oniony leeks flavor shine. Continue reading

Filo Triangles with Zucchini-Tomato Filling

The following tasty and crispy filo triangles are a quicker version of the Sephardic savory “Boyos” pastries (click HERE for recipe), which require a fairly lengthy preparation of their delicate dough. Here, I’ve used store-bought filo pastry, and filled it with the traditional tasty zucchini-tomato filling, which is also used for making “Burekitas” (click HERE for recipe). Continue reading

Stewed Rhubarb Two Ways

Rhubarb season is at its peak, and, as I’m very fond of its unique texture and tangy flavor, I ended up buying quite a few stems lately.
After making my favorite upside-down cake with it (click HERE for recipe), I opted for lighter ways of preparing the stems. Continue reading

Stir-Fry Tofu and Rice Noodles

Stir-fry dishes are very versatile and fairly quick to prepare, and I often make them for lunch or a light dinner. I don’t tend to follow any specific authentic recipe , but rather, use whatever ingredients and flavoring I have around while cooking. Continue reading

King Oyster Mushrooms with Soy Sauce, Maple Syrup and Sesame Oil

King oyster mushrooms (also known as king trumpet mushrooms, and by other names), are large mushrooms, with plump white leg and brown cap. Unlike most mushrooms, the cap is not separated from the leg, and the leg is actually the tastier part. It has a somewhat meaty texture, often compared to abalone, or scallops, and it keeps its shape and size when cooked. Though the mushrooms are native to the Mediterranean, they are more known in Asian cuisines, especially Japanese. Continue reading

Sephardic Fresh Fava Beans with Onions and Mint

Unlike green/string beans, fava beans are more familiar to most in their dried form. They are also called broad beans for a reason, as they are substantially broader and bigger than green beans. Continue reading

Coconut Milk Pudding with Fresh Fruits

When entertaining a large party, it’s always a good idea to serve a dessert buffet, with small portions of a few items, that the guests can help themselves to, according to their taste. On such a buffet, dairy-free, gluten-free, low sugar or vegan options are likely to please not only those who have dietary concerns, but rather, all the guests, especially after a fairly heavy dinner. Continue reading