This cheery soup gets its name from the bounty of sunshine colored, mood boosting foods that can increase our happiness with just one spoonful. With ingredients like buttery squash and spicy turmeric, this Happiness Soup is sure to outshine even the worst case of winter blues.
Serve alone for a tasty lunch or with the healthy beet and carrot salad to make a complete and nutritious dinner.
- 18 ounce yellow squash (2 large)
- Zest and juice of 1 small lemon
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- 4 cups chicken stock
- 4 ounces (1/2 cup) basmati rice
- Maldon or other sea salt and pepper
Wash and cut the squash into very thin rings, and then finely dice them. Put them into a pan with the lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they’ve slightly softened.
Stir in the turmeric and pour in the stock and lemon juice and then drop in the rice. And for the stock here, you could mix some bouillon cubes with the water or vegetable stock if preferred. Cook uncovered, for 10-20 minutes, or just until the squash and rice are tender. Taste for seasoning. Leave to cool slightly before serving so that you eat the soup warm rather than hot.
SOURCE: Nigella Fresh
Beet and Carrot Salad with Citrus Vinaigrette
- 2 beets, about 1 lb. (500 g) total
- 1 bunch of carrots, about 1 lb. (500 g)
- 1 orange
- 3 Tbs. fresh lemon juice
- 1/2 tsp. grated lemon zest
- 1/4 cup (2 fl. oz./60 ml) walnut oil
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup (1/4 oz./7 g) fresh julienned spinach leaves or parsley
Using a mandolin, thinly slice the beets. Use the mandolin to thinly slice the carrots lengthwise.
Grate the zest of the orange and set the zest aside. Using a sharp knife, cut a thin slice off both ends of the orange, then cut away the peel and pith. Cut on either side of each segment to free it from the membrane.
In a small bowl, whisk together the orange zest, lemon juice, lemon zest, walnut oil and salt and pepper to taste.
In a large bowl, toss the beets with a third of the vinaigrette and divide among 4 to 6 plates. In a separate bowl, toss the carrots with another third of the vinaigrette and arrange the carrots on top of the beets. Drizzle with the remaining vinaigrette and top with the orange segments and parsley. Season with salt and pepper and serve immediately. Serves 4 to 6.
SOURCE: Williams-Sonoma Test Kitchen