When A Child Has Diabetes. Denis Daneman

ready to serve, spoon into individual bowls and garnish with cilantro.

       Make Ahead

      Ideally, make this soup the day before you intend to serve it so it can chill overnight in the refrigerator.

Cabbage Borscht

      This hearty soup goes well with dark rye bread. I prefer the flavor when it’s made with a combination of beef and lower-salt vegetable broth, but if you’re a vegetarian, the lower-salt vegetable broth works well, too.

      VEGAN FRIENDLY

       MAKES 8 SERVINGS

       •Large (minimum 6 quart) slow cooker

1 tbsp	olive oil	15 mL
2	onions, finely chopped	2
4	stalks celery, diced	4
2	carrots, peeled and diced	2
4	cloves garlic, minced	4
1 tsp	caraway seeds	5 mL
1 tsp	salt	5 mL
½ tsp	cracked black peppercorns	2 mL
1	can (28 oz/796 mL) diced tomatoes, including juice	1
1 tbsp	brown sugar	15 mL
3	medium beets, peeled and diced	3
1	potato, peeled and diced	1
4 cups	Basic Vegetable Stock (see recipe, page 38) or 2 cups (500 mL) each lower-salt vegetable and beef broth	1 L
1 tbsp	red wine vinegar	15 mL
4 cups	finely shredded cabbage Light sour cream, optional Finely chopped dill	1 L

      1.In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, caraway seeds, salt and peppercorns and cook, stirring, for 1 minute.

      2.Transfer to a food processor fitted with a metal blade (see Tip, below). Add half the tomatoes with juice and process until smooth. Transfer to slow cooker stoneware. Add remaining tomatoes, brown sugar, beets and potato to food processor and process until smooth. Transfer to slow cooker stoneware. Add stock.

      3.Cover and cook on Low for 6 hours or on High for 3 hours, until vegetables are tender. Add vinegar and cabbage and stir well. Cover and cook on High for 20 to 30 minutes, until cabbage is tender. To serve, ladle into bowls, add 1 tbsp (15 mL) of sour cream to each, if using, and garnish with dill.

       Make Ahead

      This dish can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, continue with Step 3.

Tip

      If you prefer a smoother soup, do not purée the vegetables in Step 2. Instead, wait until they have finished cooking, and purée the soup in the stoneware using an immersion blender before adding the vinegar and cabbage. Allow the soup time to reheat (cook on High for 10 or 15 minutes) before adding the cabbage to ensure that it cooks.

Gingery Carrot Soup with Orange and Parsley

      In my book, carrots and ginger always make a superlative combination. Here, they are enhanced with zesty orange and a hit of earthy parsley to produce a delicious and versatile soup.

      VEGAN FRIENDLY

       MAKES 8 SERVINGS

       •Works in slow cookers from 3½ to 6 quarts

1 tbsp	olive oil	15 mL
2	onions, chopped	2
2 to 3 tbsp	minced gingerroot (see Tip, below)	25 to 45 mL
1 tbsp	finely grated orange zest	15 mL
1 tsp	cracked black peppercorns	5 mL
2	bay leaves	2
6 cups	thinly sliced peeled carrots (about 6 large carrots)	1.5 L
4 cups	Basic Vegetable Stock or Homemade Chicken Stock (see recipes, pages 38 and 39) or lower-salt broth	1 L
1½ cups	freshly squeezed orange juice	375 mL
1 cup	packed parsley leaves	250 mL

      1.In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add gingerroot, orange zest, peppercorns and bay leaves and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add carrots and stock and stir well.

      2.Cover and cook on Low for 8 hours or on High for 4 hours, until carrots are tender. Add orange juice and parsley. Cover and cook on High for 20 minutes, until heated through. Discard bay leaves.

      3.Working in batches, purée soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) Ladle into serving bowls and serve hot.

       Make Ahead

      This soup can be partially prepared before cooking. Complete Step 1, cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, continue with Steps 2 and 3.

Tip

      I provide a range of quantities for the ginger to suit individual tastes. If you find ginger a bit assertive, use the smaller amount. If you like its flavor, go for the larger quantity.

Soup à la Crécy

      In French cooking, “crécy” is a term for certain dishes containing carrots. In my book, this soup, which may be thickened with potatoes or rice, is one of the tastiest. This classic soup makes a nice centerpiece for a light soup-and-salad dinner accompanied with dark rye bread. It also makes an elegant first course for a more sophisticated meal.

      VEGAN FRIENDLY

       MAKES 8 SERVINGS

       •Works best in a large (minimum 5 quart) slow cooker

1 tbsp	olive oil	15 mL
2	leeks, white part with just a bit of green, cleaned and thinly sliced (see Tips, below)	2
4 cups	thinly sliced peeled carrots (about 1 lb/500 g)	1 L
2 tsp	dried thyme leaves, crumbled	10 mL
1 tsp	cracked black peppercorns	5 mL
2	bay leaves	2
6 cups	lower-salt vegetable or chicken broth	1.5 L
½ cup	brown rice (see Tips, below)	125 mL
½ cup	finely chopped parsley or snipped chives	125 mL

      1.In