The Knorr

LookBook
Colourful fruits and vegetables are a sign of goodness in nature.
Enjoy the goodness of colour!
 The Knorr
Colourful Cuisine
LookBook
I t’s true. Fruits and vegetables are good
for you. And we should eat more of them.
They provide fibre, vitamins, minerals and other
celebrates the nutritional value of different colours
with eight recipes that take their colour cues from
Knorr’s new Ready-to-Serve Colourful Soup.
bioactive compounds essential to a healthy diet.
Many studies in fact link the consumption of All four varieties - Red Soup, Orange Soup, Yellow
fruits and vegetables to better overall health but Soup and Green Soup - each naturally contain
most Canadian adults struggle to get their 7-10 different micronutrients and bioactive compounds
servings per day, as recommended in Eating Well to provide different nutritional benefits. Free from
with Canada’s Food Guide1. artificial flavors, colours and preservatives, the full
range of Knorr’s colourful soups carry the Heart and
Including vegetables and fruits of many different
Stroke Foundation’s Health Check™ symbol, and
colours can help improve the variety of your diet.
every 250mL bowl offers one full serving of fruits
The different colours of vegetables and fruits are
and vegetables.
related to the unique combinations of nutrients,
each with its own health benefits2. To create the Colourful Cuisine LookBook, Knorr
has teamed up with leading chefs Lorenzo Loseto,
So open your eyes to the beautiful colour that
Executive Chef of George in Toronto and renowned
nature has provided as a cue to goodness,
Montreal Chef, Ian Perreault. Inspired by the
and eat as many different colours as possible.
goodness of colourful fruits and vegetables, these
It’s time to start to ‘eat in colour’.
chefs have created complementary, easy-to-prepare
recipes for consumers to make and enjoy at home
alongside a bowl of Knorr Colourful Soup. Colourful
cooking and eating is great fun and flavourful with
Barb Ledermann, RD, MSc., new Knorr ‘eat in colour’ colourful cuisine.
Nutrition Manager at Unilever Canada
Discover more ways you can add colour to your
meals with Knorr.

For recipes, to learn more about eating in colour

and to download our electronic version of the
Knorr Colourful Cuisine LookBook, please visit
www.knorr.ca

1. http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
2. Food and Agriculture Organization of the United Nations, FAO Newsroom Focus, Colour is the key, 2003.
 Lorenzo Loseto
has built an enviable reputation as one of
Canada’s premier chefs. As the Executive Chef of
George and Verity, he applies his classical training
and modern approach to developing innovative
menus inspired by the diverse cultures of Toronto
and Canada. Chef Loseto is devoted to the
creation of exquisite and flavourful cuisine that
reflects both who he is and the food he loves to
cook and eat. Using minimal butter and cream,
he creates à la carte tasting menus that allow
guests to explore bold flavours and textures.
I strongly believe in eating in colour. As a chef I have a responsibility to not only
cook wonderful tasting food, but to provide a well balanced, nutritional plate.
I have always emphasized the balance of all food groups, with a heavy weight
on nutritious fruits and vegetables that are in their peak season.
We can tell so much about the food we eat depending on its colour. A dull and
pale colour often means that the product is not fresh and therefore may have
lost many of its nutrients. It can also mean that it was improperly prepared,
also meaning nutrients have been lost. A beautiful, vibrant, natural colour typically
tells us the nutrients are in the food. Green, red, yellow and orange colours that
will not only help us maintain our health but also satisfy our palate.
I hope you enjoy the Knorr Colourful Soups and the colourful recipes I have created.
Sincerely,
Lorenzo Loseto
Ian Perreault
is a celebrated Chef in the Montréal restaurant industry who has
brought his talents to several renowned restaurants in Quebec
including L’Auberge Hatley, restaurant Toqué, and Jongleux Café. As a
popular TV guest, Chef Perreault has appeared on the shows including
“À la di Stasio”, “Des kiwis et des hommes“ and “Cuisiner avec Jean
Soulard.” Sharing his culinary talents, he also penned a book entitled
“Cuisine revisitée”, published by Éditions GID. Whether it is gracing
the small screen, sharing his recipes in a cookbook or delighting guests
in his restaurant, Chef Perreault’s unquestionable skills and unique
approach to food has made him an influential figure in the Canadian
culinary arts.
Having worked as a cook for 20 years now, I have had the opportunity to prepare, sample
and view an extensive variety of foods. After spending so much time in a kitchen, I believe
that it is very important to eat meals that are healthy, fresh, and of course, appetizing.
Nutrients, vitamins and flavours are a major asset for our health and well-being. In a world
that seems to be constantly spinning faster, the time spent preparing meals is significantly
reduced. Regardless of time, we need to always think about what we are eating. The rules
I always follow are: freshness, nutrients, vitamins and flavour.
I have created four recipes using Knorr’s Colourful Soups. These time-sensitive meals offer the
nutritional benefits that colourful fruits and vegetables have to offer, and show how one can
integrate ready-to-serve products like the Knorr Colourful Soups into a complete meal.
For me, the colours represent: Yellow: the sun, a field of sunflowers, health; Orange:
happiness, energy, vitamins; Red: passion, love, appetizing; Green: nature, freedom, well-being.
Enjoy!
Ian Perreault
 Chef Lorenzo Loseto’s Chef Ian Perreault’s
Lap in the Colourful Red Recipe Colourful Red Recipe *not shown

Luxury
of Red: Sundried Tomato Potato and Parsnip Rosti
and Goat Cheese Twists with Salmon and Red Soup
Knorr’s Red Soup has tomatoes, red bell Prep time: 30 minutes Prep time: 45 minutes
peppers, red onions, red grape juice and Makes 28-30 twists Serves 4
beet juice. The soup is a source of fibre,
Vitamin C, Vitamin E and potassium,
1 egg, lightly beaten 2 cups (500mL) Yukon Gold potatoes, peeled and grated
folate and Vitamin B6.
1 tbsp (15mL) cold water 1 cup (250mL) parsnips, peeled and grated
Here are two delicious red recipes to ½ cup (125mL) goat cheese, softened 1 egg, beaten
enjoy alongside your soup that will ¼ cup (50mL) **
sundried tomatoes, chopped ••• salt and pepper to taste
satisfy your senses:
¼ cup (50mL) toasted walnuts, finely chopped 4 tbsp (75mL) olive oil
¼ cup (50mL) all purpose flour ½ lb (227g) smoked salmon, chopped
½* pkg frozen puff pastry, thawed ¼ cup (50mL) chives, chopped
1 French shallot, chopped
Pre-heat oven to 400f (200c) 2 tbsp (25mL) fresh lemon juice
½ tsp (2mL) coarse black pepper
In a small bowl, mix egg and water together into
egg wash. In another bowl, combine goat cheese 1 cup (250mL) Knorr Red Soup

and sundried tomatoes. Set aside.
On a well floured surface, roll puff pastry out to 14 x 10
inch (356 x 254mm) rectangle. Cut in half lengthwise
and brush each side with egg wash. Gently spread the
cheese mixture evenly over one side of pastry leaving a
¼ inch border on each edge. Sprinkle evenly with chopped
walnuts. Top the cheese mixture with the other side of the
puff pastry egg washed side down. Roll lightly with
a rolling pin to seal.
Using a pizza/pastry cutter or sharp knife, slice ½”(12mm)
inch strips crosswise. Holding one end of a strip, slowly
twist the other side three times. Place twist down on a
greased baking sheet and lightly press the ends of the
twist to hold in place. Repeat this process with all the
twists placing them 1-2 inches apart. Brush with egg,
wash and bake for 10 minutes or until golden brown.
A perfect pairing with piping hot Knorr Red Soup!
½ tsp (2mL) fresh Tarragon, finely chopped
1 tbsp (15mL) olive oil
1 tsp (5mL) rice wine vinegar
To make rosti, combine potatoes, parsnips, egg, salt and
pepper. Heat oil in a pan on medium heat. As the oil starts
to sizzle, drop potato mixture by the ¼ cup on to the pan.
Cook for 5-6 minutes on each side or until rosti are crisp and
golden brown. Remove from pan and set aside.
In a bowl, combine smoked salmon, chives, French shallot,
lemon juice and black pepper. Set aside.
In a small saucepan, bring Knorr Red Soup to a simmer and
continue to cook 4-5 minutes or until soup starts to reduce.
Add olive oil, tarragon and rice wine vinegar. Remove from
heat and mix well with a whisk.
To serve, place two rosti on each plate, and divide smoked
salmon mixture evenly between them. Drizzle with the
tarragon flavored red soup.

* Puff pastry comes frozen in either squares or sheets. Thaw at room To boost the benefits red fruits and vegetables have to offer,
temperature for 30 minutes before rolling. pair this meal with a serving of Knorr Red Soup.

** If using sundried tomatoes packed in oil, drain well before chopping.

If using dry sundried tomatoes, soak in water for 30 minutes, then
drain well on paper towel.
 Chef Lorenzo Loseto’s Chef Ian Perreault’s
Reap the Colourful Green Recipe Colourful Green Recipe *not shown

Rewards
of Green: Grilled Asparagus Apple and Chive Green Soup
and Herb Crostini with Watercress Salad
Knorr’s Green Soup with peas, spinach,
green zucchini, chives, celeriac and Prep time: 30 minutes Prep time: 15 minutes
acerola cherry juice is a source of 6 Serves 4 Serves 4
essential nutrients: potassium, fibre,
iron, folate, Vitamin A and Vitamin C. Watercress Salad
8 slices baguette
3 tbsp (50mL) olive oil, divided 1 tbsp (15mL) balsamic vinegar
The goodness of green can be further
1 tsp (5mL) coarse sea salt 2 tbsp (25mL) extra virgin olive oil
enjoyed by preparing either of these
16 fresh asparagus spears 1 tbsp (15mL) hazelnut oil
two green recipes alongside a bowl
of Knorr’s Green Soup: ½ cup (125mL) cream cheese, softened ••• salt and pepper to taste
1 tbsp (15mL) fresh mint, finely chopped 8 cups (2000mL) watercress, washed
1 tbsp (15mL) fresh basil, finely chopped ¼ cup (50mL) parsley sprigs, stems removed
1 bunch watercress
In a large bowl, combine balsamic vinegar, olive oil,
Pre-heat oven to 350f (180c) hazelnut oil, salt and pepper to taste. To serve, toss
dressing with watercress and parsley. Serve immediately!
Arrange sliced baguette on a baking sheet.
Using 2 tablespoons of olive oil, drizzle each slice of 2 pks Knorr Green Soup

baguette on both sides. Sprinkle with salt and bake 1 green apple, shredded

for 15 minutes turning once until bread is crisp and 1 French shallot, finely diced

golden brown. Remove from oven and set aside. ••• salt and pepper to taste
1 tbsp (15mL) olive oil
Toss asparagus with remaining tablespoon of olive oil. ½ cup (125mL) plain yogurt
Grill asparagus on a hot grill for five minutes turning 1 tbsp (15mL) fresh chives, chopped
so that the asparagus get cooked on all sides. Remove 1 zest and juice of lemon
from grill and set aside.
Heat the Knorr Green Soup over medium low.
In a bowl, combine cream cheese, mint and basil well.
Top each crostini with approx. 1 tablespoon of herbed In a small bowl, combine green apple, shallot, olive oil

cheese, top with two grilled asparagus spears and a and salt and pepper. Set aside.

few sprigs of watercress.

In another bowl, combine yogurt, chives, lemon zest,
Serve with Knorr Green Soup for a savory lunch! lemon juice, salt and pepper. Set aside.

To serve, ladle 1 cup of soup into a shallow soup bowl,

swirl each bowl of soup with ¼ of the chive yogurt and
top with ¼ of the apple mixture.

Serve with crusty bread and Watercress Salad for a

nourishing, fresh lunch!

Embrace the
Exuberance
of Orange:
Knorr’s Orange Soup with butternut
squash, carrots, orange juice and curry
offers a source of 5 essential nutrients:
fibre, Vitamin A, Vitamin C, potassium
and folate.
The glow of orange will fill your plate
and your stomach when cooking up
these two colourful meals:
Chef Ian Perreault’s Chef Lorenzo Loseto’s
Colourful Orange Recipe Colourful Orange Recipe *not shown
Fish Soup with Salmon Tortilla Wraps with
Baby Basil Potatoes Mushrooms and Salsa Verde
Prep time: 30 minutes Prep time: 30 minutes
Serves 4 Serves 4
1 tbsp (15mL) olive oil 2 tbsp (25mL) olive oil, divided
8 baby new potatoes, cooked and sliced 3 cups (750mL) button mushrooms, sliced
/3 cup (75mL)
1
fresh basil, chopped 2 cloves garlic, minced
••• salt and pepper to taste ½ cup (125mL) onion, diced
1 onion, diced 1 tbsp (15mL) fresh rosemary, chopped
2 cloves garlic, minced ½ cup (125mL) white wine
1 bay leaf 2 tbsp (25mL) parsley, chopped
2 tbsp (25mL) olive oil 2 tsp (10mL) pitted green olives, finely chopped
1 lb (455g) haddock, cut into 1” chunks 1 tsp (5mL) lemon zest
2 cartons Knorr Orange Soup 4 flour tortillas
2 cups (500mL) 2% milk ½ lb (227g) smoked salmon
1 tbsp (15mL) unsalted butter
Mushroom Sauté
In a skillet, heat olive oil on medium and sauté sliced
In a large pan on medium, heat 1 tbsp of olive oil.
potatoes until golden brown. Remove from heat and
Add onions, garlic and sauté for 2 minutes. Add
add basil. Season the potato mixture to taste with
mushrooms and rosemary. Sauté for five minutes more
salt and pepper. Set aside.
or until onions and mushrooms are tender. Add white
In a stock pot, brown onion, garlic and bay leaf in wine and cook for five minutes more or until most of
olive oil on high heat. Cook for 2 minutes. Add fish the wine is gone. Remove from heat and set aside.
and cook for 4-5 more minutes. Reduce heat to medium
Salsa Verde
low and add the Knorr Orange Soup. Simmer for
approx. 10 minutes or until fish is cooked and soup is Combine parsley, green olives, lemon zest and
heated through. To complete, add milk and butter and remaining olive oil in a small bowl. Set aside.
cook for 5 more minutes or until butter is melted and
Wrap tortillas in foil and warm in the oven for a few
soup is hot. Season to taste with salt and pepper.
minutes until softened. Divide smoked salmon slices
To serve, ladle soup into a shallow soup bowl and spoon equally between the four tortillas, place ¼ of the
¼ of the potato mixture into the middle of each bowl. mushroom sauté on the bottom half tortilla. Repeat
with the salsa verde. Roll up each tortilla enclosing
Enjoy the natural goodness of the colour orange with
the filling and secure with a toothpick.
this hearty meal in a bowl!
For a warm, delicious meal, slice tortillas in half
diagonally and pair with Knorr Orange Soup!
 Chef Ian Perreault’s Chef Lorenzo Loseto’s
Celebrate the Colourful Yellow Recipe Colourful Yellow Recipe *not shown

Sunny Side Marinated Flank Steak Corn Gazpacho

of Yellow: with Butter Cabbage with Seared Scallops
Knorr’s Yellow Soup with sweet corn, Prep time: 30 minutes Prep time: 30 minutes
yellow carrot, summer squash and Serves 4 Serves 4
passion fruit offers 5 essential nutrients:
fibre, Vitamin C, folate, potassium and ¼ cup (50mL) olive oil, divided ¼ cup (50mL) yellow peppers, finely diced
Vitamin B6. 20 black peppercorns, crushed
½ cup (125mL) fresh or frozen cooked corn
2 cloves garlic, minced
The nutritious power of yellow fruits ¼ cup (50mL) yellow tomatoes, seeded and diced
1 lb (455g) flank steak
and vegetables is refreshingly displayed 2 cups (500mL) Savoy cabbage, thinly sliced 1 French shallot, finely diced
in these unique recipes: 1 tbsp (15mL) butter ¼ cup (50mL) cucumber, diced and seeded
••• salt and pepper to taste 1 tbsp (15mL) olive oil
½ tsp (2mL) sugar
Sauce 1 tsp (5mL) fresh tarragon, chopped
2 tbsp (25mL) olive oil /8 tsp (1mL)
1
garlic, chopped
1 French shallot, chopped 1 tsp (5mL) fresh basil, chopped
1 cup (250mL) Knorr Yellow Soup 2 tbsp (25mL) butter
1 egg yolk
8 large scallops
••• salt and pepper to taste
••• salt and pepper to taste
2 cartons Knorr Yellow Soup, warmed
In a large bowl, whisk together 2 tablespoons of olive oil,
peppercorns and garlic. Add flank steak and marinate for
In a bowl, combine yellow peppers, corn, yellow
approximately 1 hour or longer.
tomatoes, shallot, cucumber, olive oil, sugar, tarragon,
Pre-heat the oven to 400f (200c) garlic and basil. Set aside.
In a saucepan on medium, heat olive oil and brown the
Dry scallops on paper towel well. In a large pan, heat
shallot. Add the Knorr Yellow Soup and allow it to reduce
butter on medium and sauté scallops 3-4 minutes on each
by half. Remove from heat and add the butter. Using a mixer,
side until golden brown. Season with salt and pepper to
beat the soup mixture until sauce thickens approx. 5 minutes.
taste.
Season with salt and pepper and set aside.

In a large pan, heat remaining 2 tablespoons of olive oil on For a bright, nutritious dinner, ladle 1 cup warm
high heat. Add flank steak and cook each side for 2 minutes. Knorr Yellow Soup into a shallow soup bowl. Spoon
On a baking sheet place flank steak in the oven for 3 minutes. ¼ cup of the corn salsa into the centre of each bowl
Remove from oven and let meat rest for 5 minutes. and top with two scallops.

In another pan, heat butter and sauté cabbage until tender. Serve with crusty bread and enjoy!
Season the cabbage with salt and pepper to taste and set aside.

To serve, thinly slice beef across the grain. Spoon each plate
with some of the yellow sauce. Place ¼ of the cabbage on
the plate and several slices of sliced beef beside it. Serve the
remaining yellow sauce in a gravy boat on the table.

Serve Knorr Yellow Soup as an appetizer for a sunshine

inspired meal.
Discover more ways you can add colour
to your meals with Knorr. For recipes, to
learn more about eating in colour and
to download our electronic version of
the Knorr Colourful Cuisine LookBook,
please visit www.knorr.ca