WHITE BEAN GARLIC BISQUE

SERVES 2 PORTIONS

FOR THE SOUP

1 head of garlic

Olive oil, for drizzling

1 cup (235 ml) gluten-free vegetable broth

1 can (15 oz., or 425 g) white beans, such as great northern, navy, or cannellini, rinsed and drained

1/4 cup (35 g) pine nuts

1/2 cup (115 ml) unsweetened soy- free non-dairy milk

1/2 tsp. salt

1/8 tsp. freshly ground white pepper Pinch of ground nutmeg

FOR THE GARNISH

Garlic olive oil, for drizzling

8 sprigs of fresh thyme or oregano

2 tbsp. (18 g) pine nuts, toasted

NUTRITIONAL VALUES

Calories: 965kcal
Fat: 64.8g (9.3g S.Fat)
Carbs: 74.2g
Protein: 29.8g
Sugar: 6.8g
Sodium: 644mg

METHOD

Preheat the oven to 180°C/350°F.

Remove the top 1/2 inch (1.3 cm) of the garlic head, exposing a little of each clove, and coat the tops with a thin layer of olive oil. Wrap the entire head in aluminium foil and place it on a small baking sheet for 30 to 45 minutes, or until the cloves are soft.

Allow the garlic to cool until it is cool enough to handle, then peel off the foil and squeeze the soft garlic out of the peels into a blender. Purée the remaining soup ingredients in a blender until very smooth, then transfer to a pot.

Warm the soup over medium heat until it begins to simmer, then reduce to a low heat and continue to cook for 5 to 10 minutes, stirring occasionally. Divide the soup between two bowls. Garnish with a drizzle of garlic olive oil, thyme sprigs, and toasted pine nuts.

Serve right away.

RECIPE NOTES

Instead of the pine nuts, you can use soaked and drained raw cashews or silken tofu in the soup. If tofu is used, this recipe will not be soy-free.

To make garlic oil, heat 8 garlic cloves and 1/2 cup (115 mL) olive oil in a small saucepan over medium-low heat for 5 minutes to infuse the oil. Refrigerate the oil after straining it into a sealable bottle or jar.

ZUCCHINI “SPAGHETTI” SALAD WITH WILD GARLIC PESTO

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD

2 medium zucchini

1 1⁄3 cup (200 g) cherry tomatoes

FOR THE PESTO

1⁄3 cup (50 g) pine nuts

2 oz. (60 g) wild garlic

5 tbsp. extra virgin olive oil

2 tsp. yeast flakes

1/2 tsp. lemon juice

1 tsp. sea salt

pinch of freshly ground black pepper

pinch of sugar

NUTRITIONAL VALUES

Calories: 570kcal
Fat: 51.5g (6.4g S.Fat)
Carbs: 26.1g
Protein: 10.7g
Sugar: 7.9g
Sodium: 972mg

METHOD

To make the salad, spiralize the zucchini into long, thin "spaghetti" shapes with a spiralizer. Alternatively, make long, thin slices with a potato peeler and then cut these into fine strips with a knife. In a bowl, combine the zucchini "spaghetti." Cut the tomatoes in half and toss them with the zucchini.

To make the wild garlic pesto, lightly toast the pine nuts in a dry pan until the aroma begins to release. Combine the wild garlic, oil, yeast flakes, lemon juice, salt, pepper, and sugar in a mixing bowl. Using a handheld blender, purée the ingredients to the desired consistency (fine or coarse).

Mix the pesto and zucchini spaghetti salad together before transporting, or pack them separately to take with you. Salad should be served cold.