1 cup (250 mL) dry white wine
1/2 cup (125 mL) liquid honey
6 cracked peppercorns
2 sprigs fresh mint
3 cups (750 mL) fresh or frozen blueberry
1/4 cup (60 mL) plain yogurt
Grate rind from lemon; cut lemon in half and squeeze out juice.
In saucepan, bring wine, lemon rind and juice, honey, peppercorns and mint to boil. Reduce heat and simmer until slightly reduced, about 5 minutes. Strain through fine sieve into clean saucepan. Add blueberries; cook for 5 minutes. Refrigerate until cold.
Transfer half of the soup to serving bowl; set aside. Using hand blender, purée remaining soup until smooth; stir into reserved soup. Ladle into bowls. Spoon in yogurt; swirl in using knife.
Tip: Can be pre-made and keep in airtight lid container. Refrigerate up to 2 days.
Great flavor and healthy balance. Serve with crusty whole wheat bread completes the meal.
1 tbsp (15 mL) olive oil
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried basil leaf
1/2 tsp (2 mL) each dried oregano and thyme leaves
Pinch each dried rosemary leaves, crumbled, and pepper
3 cups (750 mL) vegetable stock
1 can (28 oz/796 mL)diced tomato, including juice
1 can (19 oz/540 mL) lentils, drained and rinsed
3 cups (750 mL) fresh baby spinach leaves
freshly grated Parmesan cheese (optional)
Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes. Stir in seasonings, vegetable stock, tomatoes, lentils and lemon juice. Bring to a boil, reduce heat and simmer covered for 5 minutes. Stir in spinach leaves until wilted, about 30 seconds. Serve with Parmesan, if desired. Makes 8 cups (2 L), 4 servings.