SUITERFRONI

i

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HEALTH & FITNESS
food

find out why doctors
are recommending pilates
at equilibrium with
specialized teachers
who are physical therapists

Soup's On!

Cold-weather wonders
right out of the garden.

consultations,

private instruction,

post rehab fitness groups,

and

Annabel Cohen

healthy backs pilates class

Special to the Jewish News

0

6405 Telegraph s at Maple & Telegraph ■ buildings G & H
visit wwKequilibriurnstudio,com to schedule your class online or call 248,723,6500

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Southfield, MI 48034
Inside Applegate Plaza

248-213-1313

Mon-Fri: 6 am - 8 pm • Sat: 7 am -1 pm
Closed Sunday

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11,

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Ad Deadline: February 20, 2008
Pub Date: March 13, 2008

For advertising information: 248.354.6060

A38

ss

January 31 • 2008

JIM

nce again, it's the Jewish

News annual soup issue.
These recipes are all vegetar-
ian and easy to prepare.
Ladle it up, sprinkle cheese, splash
in cream, dot it with butter — you can
with these low-calorie, high-good-for-
you, big-taste winter blues busters!

Curried Cauliflower
Sweet Potato Soup
2 Tbsp. olive oil
2 cups chopped onions
1 red bell pepper, chopped
2 tsp. minced garlic
2 Tbsp. dried parsley flakes
1 1/2 Tbsp. ground curry
1 tsp. fennel seeds
1/2 tsp. ground cumin seeds
8 cups water
3 cups chopped cauliflower
florets
4 cups 1-inch diced sweet
potatoes
1 Tbsp. turmeric
1 can (about 14 oz.) chick peas
or garbanzo beans
Juice of 1 lemon
Salt and pepper to taste
Garnish: Fresh plain yogurt
Combine oil, onions, bell pepper
and garlic in a large pot over high heat.
Cook, stirring often, until the onions
are softened. Add the remaining ingre-
dients, except lemon, salt and pepper.
Bring to boil, reduce heat to medium
and simmer for one hour. Just before
serving, stir in the lemon juice, and
salt and pepper to taste. Serve hot,
with a dollop of yogurt. Makes 8 serv-
ings.

Fennel And Spinach Soup
I love fennel and this soup, though
laden with other ingredients, has a
distinct fennel taste and a lovely pale
green color.
2 Tbsp. olive oil
2 cups chopped onions
2 tsp. minced garlic
4 cups chopped fennel bulb
(or anise)
1 package (10 oz.) frozen chopped
spinach

1 pound Yukon Gold potatoes,
peeled and cut into chunks
5 cups water
1 cup white wine, any kind
1/2 cup half-and-half
Salt and pepper to taste
Fresh grated Gruyere cheese,
garnish
Combine oil, onions and garlic in
a large pot over high heat. Cook, stir-
ring often, about until the onions are
softened. Add the fennel, spinach,
potatoes, water and wine and bring
to a boil. Reduce heat to medium and
simmer for one hour. Allow the soup
to cool for about 15 minutes before
blending or processing (in batches)
until the soup is smooth. Return the
soup to the pot and season to taste
with salt and pepper. Heat before serv-
ing, adding the half-and-half and heat
again until hot. Serve garnished with
the grated cheese. Makes 8 servings.

Pasta E Fagioli Soup
3 Tbsp. olive oil
2 cups chopped onion
1 cup chopped celery
1 cup 1/2-diced carrots
2 tsp. minced garlic
2 cups vegetable broth or water
1 can (about 15 oz.) cannellini
beans, rinsed and drained
1 can (28 oz.) chopped tomatoes
with juice
2 Tbsp. dried parsley flakes
1 bay leaf
1 cup uncooked small shaped
pasta, like shells or elbow macaroni
2 Tbsp. prepared pesto
Salt and pepper to taste
Fresh grated Parmesan cheese,
garnish
Note: This soup is best made a day
ahead. Combine oil, onions, celery,
carrots and garlic in a large pot over
high heat. Cook, stirring often, until
the onions are softened. Add the broth,
beans, tomatoes, parsley and bay leaf
and bring to a boil. Reduce heat to
simmer and cook the soup, covered,
for one hour. Stir in the pasta and
pesto, simmer the soup, covered, for 20
minutes. Season the soup with salt and
pepper to taste. Remove bay leaf and
serve the soup with the cheese. Makes
8 servings.
Soups on page A40