15 LichField Road556835 Singapore
This is the kind of soup we love at home: full of flavor, nourishing and enough as a main meal as it contains a nice amount of protein using red lentils. I will usually add some kind of flat bread and a side leafy green salad to make a complete meal, and if we don’t go vegan, top the soup with some goat cheese instead of coconut yogurt . Even when you live in a tropical country it is so nice to have a warm hearty soup some days ! Hope you try and like it 🙂
INGREDIENTS (Serves 6 large bowls)
- 400 grs chopped pumpkin
- 200 grs red lentils
- 175 grs chopped carrots
- 3 chopped celery stalks
- 1 chopped large yellow onion
- 9 cm piece ginger roughly chopped
- 3 chopped garlic cloves
- 2 tbsp olive oil
- 650 ml vegetable stock (ideally homemade or low sodium). Adjust according to consistency desired
- 400 ml coconut milk
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp salt
DIRECTIONS
- Put vegetables, onions and ginger drizzled with olive oil and a little salt on a baking tray in preheated oven at 200°C.
- Bake for 30 minutes (check after 25 min it doesn’t get to brown)
- In the meantime, cook the rinsed red lentils in your thermomix or in a large pot covered with a lid, with the stock, garlic, spices and vegetable stock.
- Cook for 20 minutes, then add half of the coconut milk and mix.
- Add the roasted vegetables (start with only half of the ginger and try before adding the rest, as I love ginger but you might want a bit less 🙂 and the rest of the coconut milk and top with some more stock or water until you reach the consistency you want. Adjust seasoning (salt, pepper and maybe ginger)
- Blend until smooth texture and serve in bowls topped with coconut yogurt, fresh herbs (cilantro, thai basil, ..) roasted seeds, chili flakes, a drizle of olive oil….
Note: if you don’t plan to eat it all, pour in a container and keep in fridge for up to 3 days or in freezer for 2/3 months.
Carrots are often thought of as the ultimate health food, right ? Like me, you probably heard a million times your parents say “Carrots will help you see in the dark” or “carrots will give you a nice skin” when you were a kids 🙂
Purple, red, yellow, white, orange…. whatever the variety, they are all rich in antioxydants and in vitamin A (good for your view). Also they can be found all year round and are so versatile to accommodate different bakes and meals! I always have lots of them in my fridge.
So today it’s a soup I cooked with orange ones (you can swap for purple if you want a fancy colored soup :). Adding some nuts and yogurt makes it a protein and healthy fat rich dish. If you are vegan opt for plant yogurt otherwise go for greek one, which creaminess completes so well this spiced soup.
Super easy recipe below. Have fun cooking and eating it 🙂
INGREDIENTS (for 4 bowls)
- 1 kg chopped carrots
- 400 ml low sodium vegetable stock
- 400 to 700 ml water (according to desired consistency)
- 300 grs chopped yellow onions
- 1 crushed garlic clove
- 25 grs grated fresh ginger
- 2 tbsp coconut oil
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp chili flakes (omit if eating with your kids or adjust to spiced level you like)
- 1 tsp ground coriander
- Roasted spiced cashews: 50 grs cashews / 1/16 cup coconut sugar / 1tbsp coconut oil / 1 tsp garam masala /1/4 tsp salt / 1/8 tsp cayenne pepper
- To serve top each bowl with 1 heaped tbsp greek or coconut yogurt, chopped cilantro, sliced red onions and some of the roasted spiced cashews
DIRECTIONS
- Heat oil in a large pan (medium / low fire). Add the onions and cook until soft and translucent. Add the garlic and stir for a few min, then add all spices and stir for 1/2 min until fragrant.
- Add the salt, the carrots, the stock and bring to a boil. Top with the water and let it simmer, covered for 25 min (Check after 15 min if need to top up with water).
- In the meantime, mix the cashews with the oil, sugar and spices in a bowl to fully coat them, and then put in preheated oven (160°C) to roast for up to 20/25 min (should be golden but not overly brown :). this can be done of course ahead and you can also prepare a bigger batch to use as toppings for salads, other soups, or even as snacks …
- Once the veggies are cooked, blend the soup and add some more water if you need until you reach proper consistency.
- To serve, pour soup in bowls, top with yogurt, red onions slices, cilantro and roughly chopped roasted spiced cashews.
- Eat with some pita bread,GF wrap, or some grains and leafy greens to have a complete meal.
So today I came back from the bakery and decided to finally update the blog with some of the recipes people asked for on IG. Sorry it took me so long, but I have been crazy busy trying to optimize house / work organisation lately.
Anyway, better now than never, especially as I am posting this delicious creamy roasted cauliflower soup now. It’s so easy and so delicious. You can trust me on that, your kids will love cauliflower with this soup, and you too !!
Recipe just below if you want to try, and please let me know your thoughts.
Enjoy !
INGREDIENTS (serves 4)
- 2 large heads cauliflower washed and cut in regular sized florets
- 2 garlic heads (or 1 if you like it less garlicky)
- 1 large white onion, diced
- 3 tbsp olive oil
- 4 cups vegetable broth
- 2 cups unsweetened plant milk (I used almond)
- A handful fresh thyme sprigs
- 1 tbsp fresh shredded rosemary
- 1 tbsp nutritional yeast flakes
- 1 tbsp apple cider vinegar
- Freshly ground black pepper, to taste
DIRECTIONS
- Preheat the oven to 180°C fan forced
- Cut the tops of the garlic heads, coat them with olive oil.
- Drizzle the cauliflower florets with olive oil and a little salt.
- Put garlic and cauliflower on a baking sheet on a tray to roast for 35/40 min (cauliflower should turn golden and garlic will be tender).
- Medium heat a pot, add the olive oil, then the onions, and cook until translucent (7/10 min). Then add the thyme sprigs and rosemary and cook for another 2 min.
- Add the roasted cauliflower, garlic (removed from the garlic head), stock and rosemary.
- Bring to a boil, reduce and let simmer for 20 min.
- Then use your high speed blender or hand mixer to purée the pot content.
- Add the plant milk, vinegar, nutritional flakes (add more for a cheesier flavor), salt and cracked pepper and blend until creamy. Add more water to adjust the consistency to your taste.
- Season with salt and pepper.
- Transfer to bowls, drizzle with olive oil, fresh herbs and some veggie crispy bites (I used oven roasted purple carrots) or nuts / seeds. Enjoy !
- If you have left over you can keep in the fridge for 2 days or freeze for 1 month
When you have a few veggies left in the fridge and some nice herbs and nuts, soups are the easiest, yummiest and super nutritiously healthy way to have the perfect meal. This soup is a pretty (yet basic 🙂 ) Roasted Thyme Zucchini and Peas soup. You will see it is really really easy to make and requires very few ingredients. And yet it is so delicious. Vegetarian and gluten free, but skip the parmesan and it will be vegan and GF 🙂 If you try it let me know how you enjoyed it. Recipe just below.
Ingredients (serves 4)Serves 4
- 1 kg zucchini
- 4 garlic cloves
- 2 tbsp olive oil
- 500 ml vegetable stock
- 3 tbsp almond milk unsweetened
- 300 gros frozen peas thawed
- 3 tbsp fresh thyme
- 50 grs parmesan (or use vegan parmesan for vegan variation)
- 2 tbsp shredded basil
- 2 tbsp pine nuts
Instructions
- Preheat the oven to 180ºC fan forced
- Dice the zucchinis in small cubes, put them with the garlic cloves (with their skin but trimmed edge) in a bowl and drizzle with the olive oil, a pinch of salt and pepper. Stir to coat well.
- Place on the baking fray and roast for 40 min, stirring halfway (the zucchinis should be golden brown)
- Pour the cooled down roasted vegetables in your high speed blender (remove the garlic skin 🙂 and add the peas, parmesan, thyme and half the stock.
- Blend to get a puree and add the almond milk.
- Add more stock to get the consistency you like, taste, add more salt and pepper if needed and keep aside.
- Roast the pine nuts in a pan
- Serve the soup in a pretty bowl, topped with the roasted pine nuts, shredded basil, a thyme sprig, a drizzle of olive oil and shaved parmesan.
- Enjoy with a nice slice of sourdough bread or olive oil focccacia !
Nb: this soup keeps well in the fridge for up to 36 hours in an airtight container.
Mushroom soup on the menu today !
Seems a bit unexpected in Singapore, but it’s been raining so much lately, that the sky and the light in my apartment is very much like in Europe now anyway !! Plus I / we love mushrooms anyway…
The soup is really super super easy… if you have a thermomix like me, you definitely need no cooking skills at all.. and if you don’t have any, it’s the same, just follow the instructions below. And share your thoughts after you have tried it 🙂
INGREDIENTS
- 400 grs sliced mushrooms (used parisian ones)
- 1 medium potatoes cut in small dices
- 1 large yellow onion, chopped
- 2 to 3 cups unsweetened almond milk (or oat)
- 2 cups vegetable stock
- 1 tbsp olive oil
- 1/2 tsp ground ginger
- 2 to 3 tbsp fresh thyme
- 3 to 4 tbsp lemon juice
- Cracked pepper and salt ( if needed)
DIRECTIONS
- Medium heat a pan and add the olive oil, then the onions, and cook until they are translucent (8 min). Add the potato, spices and herbs and stir for 2 min to coat them. Add the mushrooms and stir again for 1 min. Add the vegetable and bring to a boil.
- Simmer over medium-high heat for about 15/20 minutes, adding 1 cup of almond milk after 10 min.
- Blend the soup with your high speed blender, add the lemon juice and then add gradually the remaining milk to get proper consistency.
- Taste and add more salt, cracked pepper, lemon,… if needed(ginger, black pepper and lemon juice), stir and serve.
- Serve it topped with topped sautéed mushrooms, herbs, a dollop of yogurt.
If you are reading this post, it probably means you have seen my Insta post today an are craving for some seriously creamy Thai flavored carrot soup !
100 vegan, gluten free, flavorful and done in 20 min in your Thermomix or high speed blender !
Add some flatbread toasts with bean houmous or some spiced grilled tofu and you have a perfectly balanced meal !
Why would you consider having anything else for lunch 🙂 ?
I put the recipe just below for you to try it when you feel like it.
As always, share any feedbacks. Makes me happy to read you 🙂 !
Recipe: for 4 pax
- 1 tsp coconut oil
- 1/2 cup white onion
- 3 cloves of garlic, chopped
- 450 grs chopped carrots
- 1 to 1,5 cup vegetable broth
- 1/4 cup peanut butter
- 1 to 2 tbsp red curry paste (adjust depending on how spiced you like you it 🙂
- 1 tbsp fresh minced ginger
- 1/4 tsp sea salt
- 1 tsp sriracha sauce (or more depending how sensitive you are to spices 🙂
- 1/2 tsp lime zest
- 1 tsp sesame oil
Directions:
-
Heat up medium low a large pan, add the coconut oil, then the onions. Cook until translucent (roughly 7/8 minutes). Then add, spices and garlic. Cook for 1 min, then add salt and cook for 1 more min
-
Add the carrots and cook for 1 minute.
-
Add the broth (1 cup only at this stage) and sesame oil, bring to a boil and let it simmer for 20 minutes.
- Blend everything
- Add the peanut butter and blend until super smooth. Add more broth to adjust the texture as you like it. Taste and adjust spices, and salt if needed.
- Serve hot in bowls, topped with crushed peanuts, coconut yogurt, chili flakes and shirasha sauce and some cilantro and thai basil.
Enjoy ! (can be kept for 2 days on fridge or frozen once totally cooled down)
I know I keep on repeating you should always have colorful meals.
But I can’t prevent myself !
I believe I love too much the sun and nature to have dull plates !
Also, always remember to combine textures. Even when you make a soup, add a little crunch to twist a plain soup into a gourmet experience !
The soup I share today is a chowder, so basically a rich, thick and chunky soup … Using corn it is super creamy and a little sweet, you counterbalance toping it the acidity of plant yogurt, fresh tomatoes and herbs.
As always, super easy to make and yummy yummy yummy !
Recipe just below 🙂