Thai Coconut Curry Soup with Chickpeas and Potatoes

September 28, 2016September 24, 2020 ~ Karine K ~ Leave a comment

Thai Coconut Curry Soup with Chickpeas and Potatoes

I adapted this Thai Coconut Curry Soup with Chickpeas and Potatoes from a recipe I found in Street Vegan, the great cookbook from the Cinnamon Snail food truck! The book oozes with imaginative and fun recipes like Chickpea “Crab” Cakes and Tequila Lime Tostones! You can always find inspiration by just leafing through the pages.

Yesterday, I had a taste for Thai soup. But this soup needed to be a one-pot meal, substantial enough to feed the kids at lunch. So after looking through what I had left in the fridge and the pantry (hello potatoes!), I browsed through Street Vegan and found exactly what I needed. This Thai Coconut Curry Soup with Chickpeas and Potatoes. The potatoes and the chickpeas bring the heartiness, while the deep Thai spices make this dish a keeper. The kids loved it with some quinoa on the side. The next day, they wanted some again, but with rice.

The recipe is simple and straightforward. I only switched out the agave nectar for maple syrup (I more often than not use maple syrup as a sweetener) and since I didn’t have Thai basil on hand, I used Spicy Globe basil. It was just great! The broth is addictive, you’ll want to dip everything in it, from toast to fingers! Feel free to change up the vegetables, you can’t ruin anything that goes into this broth.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another wonderful, Thai-inspired soup, check out this Epic Coconut Curry Soup.

Thai Coconut Curry Soup with Chickpeas and Potatoes

Thai Coconut Curry Soup with Chickpeas and Potatoes

Author: Karine K

Ingredients

Scale

3 tablespoons toasted sesame oil
1 tablespoon mustard seeds
1 medium yellow onion, diced
2 medium carrots, peeled and diced
3 celery stalks, diced
2 tablespoons fresh ginger, minced
2 tablespoons ground coriander
2 tablespoons ground cumin
3 tablespoons Thai red curry paste
1/4 cup fresh basil leaves (Thai is great, but any basil will do), chopped
8 makrut lime leaves, sliced into strips
2–3 Yukon Gold potatoes, diced
7 cups vegetable broth
1 can coconut milk
3 tablespoons rice vinegar
3 tablespoons maple syrup
2 tablespoons tamari
1 can chickpeas, rinsed and drained

Instructions

Heat the sesame oil over medium heat in a soup pot. Add the mustard seeds and cook until they start to pop. Add the onions, carrots, celery, and ginger. Sauté for 3-4 minutes while stirring.

Add the coriander, cumin, red curry paste, basil, and lime leaves, and continue cooking for 2 more minutes, stirring often. Add the potatoes, vegetable broth, coconut milk, vinegar, maple syrup, tamari, and chickpeas. Bring to a boil. Continue to cook over high heat for 15 minutes, or until the potatoes are tender. Serve with extra basil as a garnish. That’s it! Bon appétit!

Soupe thaï au coconut avec pois chiches et pommes de terre

Thai Coconut Curry Soup with Chickpeas and Potatoes

Author: Karine K

Ingredients

Scale

3 c. à soupe d’huile de sésame grillé
1 c. à soupe de graines de moutarde
1 oignon moyen, haché
2 carottes moyennes, pelées et hachées
3 branches de céleri, haché
2 c. à soupe de gingembre frais, pelé et émincé
2 c. à soupe de coriandre moulue
2 c. à soupe de cumin moulu
3 c. à soupe de pâte de cari rouge
1/4 tasse de basilic thaï frais, haché
8 feuilles de lime makrut, tranchées en fines lamelles (ou le zeste d’une lime)
2 à 3 pommes de terre Yukon Gold, en dés
7 tasses de bouillon de légumes
1 boîte de lait de coconut
3 c. à soupe de vinaigre de riz
3 c. à soupe de sirop d’érable
2 c. à soupe de sauce tamari ou soya
1 boîte de pois chiches, rincés et égouttés

Instructions

Chauffer l’huile de sésame dans un chaudron à soupe, à feu moyen. Ajouter les graines de moutarde et cuire jusqu’à ce qu’elles commencent à éclater. Ajouter les oignons, carottes, céleri, et gingembre. Faire revenir pendant 3 à 4 minutes, en brassant.

Ajouter la coriandre, le cumin, la pâte de cari rouge, le basilic, et les feuilles de lime. Continuer de mijoter pendant 2 minutes. Ajouter les pommes de terre, le bouillon de légumes, le lait de coconut, le vinaigre de riz, le sirop d’érable, la sauce tamari ou soya, et les pois chiches. Porter à ébullition, réduire le feu et laisser mijoter pendant 15 minutes, ou jusqu’à ce que les pommes de terre soient tendres. Servir avec du basilic frais. Bon appétit!

Indian-Spiced Parsnip Soup

August 31, 2016September 24, 2020 ~ Karine K ~ Leave a comment

Indian-Spiced Parsnip Soup

I took inspiration for this Indian-Spiced Parsnip Soup in the wonderful Love and Lemons Cookbook. In her book, Jeanine Donofrio offers a Curried Parsnip & White Bean Soup that calls for curry powder and cardamom as the main spices. I added my 2 cents on the spices and I laced the soup with coconut milk. I top this Indian-Spiced Parsnip Soup with my Toasted Nuts and Seeds Mix, but feel free to improvise.

Indian-Spiced Parsnip Soup

Indian-Spiced Parsnip Soup

Author: Karine K
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings 1x

Ingredients

Scale

2 tablespoons grapeseed oil
1 medium onion, chopped
3–4 garlic cloves, minced
1 tablespoon freshly grated ginger
5–6 medium parsnips, peeled and chopped
1 Gala apple, peeled, cored, and chopped
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon turmeric
1 can cannellini beans, rinsed and drained
4 cups vegetable broth
1 cup coconut milk
Sea salt and fresh pepper, to taste
Garnishes: toasted nuts and seeds mix

Instructions

In a large soup pot, heat the grapeseed oil over medium heat. Add the onion and season with sea salt and pepper. Cook until soften, about 3-4 minutes. Add the garlic and ginger and cook for 1 minute. Add the parsnips, apple, spices, and cannellini beans. Cook until the parsnips are lightly brown and a little softer, about 3 minutes. Add the vegetable broth and simmer until parsnips are tender, about 20-25 minutes.

Let the mixture cool slightly before transferring to a blender. Purée the soup until smooth, working in batched if necessary. Return the soup to the pot. Add the coconut milk. Reheat, if necessary, and taste for spices and seasonings. Adjust if necessary. Serve with your choice of toppings. Bon appétit!

Soupe au panais à l’indienne

Indian-Spiced Parsnip Soup

Author: Karine K

Ingredients

Scale

2 c. à soupe d’huile de pépin de raisin
1 oignon moyen, haché
3 à 4 gousses d’ail, émincées
1 c. à soupe de gingembre frais, émincé
5 à 6 panais moyens, pelés et hachés
1 pomme Gala, pelée, épépinée et hachée
1 c. à thé de garam masala
1 c. à thé de cumin moulu
1 c. à thé de coriandre moulue
1/2 c. à thé de cardamom moulue
1/4 c. à thé de curcuma
1 boîte de haricots cannellini, rincés et égouttés
4 tasses de bouillon de légumes
1 tasse de lait de coconut
Sel de mer et poivre, au goût
Garnitures: mélange de noix et de graines rôties

Instructions

Dans un grand chaudron à soupe, chauffer l’huile de pépin de raison à feu moyen. Ajouter l’oignon et cuire pendant 3 à 4 minutes, jusqu’à ce qu’il soit translucide. Ajouter l’ail et le gingembre, en remuant. Faire revenir pendant 1 minute. Ajouter les panais, la pomme, les épices, les haricots cannellini, et du sel de mer et poivre, au goût. Cuire jusqu’à ce que le panais et la pomme commencent à dorer, environ 3 minutes. Ajouter le bouillon de légumes et mijoter jusqu’à ce que les panais soient tendres, environ 20-25 minutes.

Retirer du feu et laisser refroidir avant de transférer dans un mélangeur. Mélanger jusqu’à l’obtention d’une consistence crémeuse. Remettre la soupe dans le chaudron et ajouter le lait de coconut. Réchauffer, goûter et ajuster les assaisonnements, si nécessaire. Garnir et servir. Bon appétit!

Spiced Green Cabbage and Kamut Soup

August 23, 2016September 24, 2020 ~ Karine K ~ 2 Comments

Spiced Green Cabbage and Kamut Soup

I made this Spiced Green Cabbage and Kamut Soup with a half head of cabbage I had left over from making slaw. Packed with vitamin C and vitamin K, cabbage is also easy to add to your meals. In a chopped salad with a zesty peanut sauce, in vegetable fried rice, or even in pasta, cabbage is a versatile culinary powerhouse. This soup also highlights cabbage very well.

Spiced Green Cabbage and Kamut Soup

Spiced Green Cabbage and Kamut Soup

Author: Karine K

Ingredients

Scale

2 cups Kamut (or wheat berries), soaked and cooked according to package directions
2 teaspoon grapeseed oil
1 leek, white and pale green parts only, cut lengthwise and then sliced thin into half moons
3 cloves garlic, minced
1/2 bunch Swiss chard, stems chopped small and kept separately
10 oz potatoes, cut in cubes of about 1/2“
8 cups vegetable broth
Sprigs of fresh thyme and rosemary
4 cups green cabbage, sliced thin
1 can cannelloni beans, rinsed and drained
1 zucchini, cut in cubes of 1/2″
1/8 teaspoon sambal oelek (or red pepper flakes)
Sea salt and pepper, to taste
Garnishes: more sambal oelek

Instructions

Before you start, make sure you cook your Kamut (or wheat berries) according to package directions. If you haven’t soaked the grains, it may take close to 60-75 minutes to cook.

Heat the grapeseed oil over medium heat. Add the leek, garlic, and the chopped stems of the chard. Sauté until the leek is soft, about 4-5 minutes. Add the potatoes, vegetable broth, and the sprigs of thyme and rosemary. Let simmer until the potatoes are just fork tender. Season to taste with salt and pepper.

Add the cabbage and cook, covered, until softened, about 4-5 minutes more. Add the beans, the zucchini, the sambal oelek, and taste for salt and pepper. Simmer for another 5 minutes. Remove from the heat. Serve in soup bowls with a nice big helping of sambal oelek on the side. Bon appétit!

Soupe au chou et Kamut

Spiced Green Cabbage and Kamut Soup

Author: Karine K

Ingredients

Scale

2 tasses de Kamut (ou autre grain de blé), trempé et cuit selon les directives sur l’emballage
2 c. à thé d’huile de pépin de raisin
1 poireau, la partie blanche et verte pâle, coupé sur la longueur, lavé, et coupé en minces demi-lunes
3 gousses d’ail, émincées
1/2 botte de bette à carde, les queues hachées finement et réservées
10 onces de pommes de terre, coupées en cubes d’environ 1/2 pouce (1,25 cm)
8 tasses de bouillon de légumes
Branches de thym et de romarin frais
4 tasses de chou vert, tranché finement
1 boîte de haricots cannelloni, rincés et égouttés
1 zucchini, en cubes de 1/2 pouce (1,25 cm)
1/4 c. à thé de sambal oelek (ou flocons de chili)
Sel de mer et poivre, au goût
Garnitures: plus de sambal oelek

Instructions

Avant de commencer, s’assurer de cuire le Kamut selon les directives sur l’emballage (les grains doivent être trempés, afin de réduire le temps de cuisson.

Chauffer l’huile dans un chaudron à soupe à feu moyen. Ajouter le poireau, l’ail et les queues de bette à carde. Faire revenir jusqu’à ce que le poireau soit tendre, environ 4 à 5 minutes. Ajouter les pommes de terre, le bouillon de légumes, et les branches de thym et de romarin. Laisser cuire jusqu’à ce que les pommes de terre soient tendres, mais restent entières. Assaisonner la soupe de sel de mer et de poivre, au goût.

Ajouter le chou et cuire, couvert, jusqu’à ce que le chou soit ramolli, environ 4 à 5 minutes. Ajouter les haricots, le zucchini et le sambal oelek. Ajouter du sel de mer, si nécessaire. Laisser mijoter pendant 5 minutes. Retirer du feu et servir avec du sambal oelek. Bon appétit!

Tom Yum Soup

August 2, 2016September 24, 2020 ~ Karine K ~ Leave a comment

Tom Yum Soup

This Tom Yum Soup is fresh, easy, and quick. I would recommend making your own broth here. You start the broth and then while it reduces, you can prep the rest of your ingredients for the soup. It’s a total of 30-40 minutes in the kitchen. You can add rice noodles or cubes of tofu to the soup, transforming it into a filling and energizing meal.

Tom Yum Soup

Author: Karine K

Ingredients

Scale

For the Broth:

1/2 red bell pepper, cut in strips
2 green onions, chopped
1 big handful of fresh cilantro
1-inch piece fresh ginger, chopped
1 lemongrass stalk, minced
1 tablespoon grated lime zest
8 cups water
2 cups vegetable broth

For the Soup:

1 tablespoon coconut oil
1-inch piece fresh ginger, minced
1 clove garlic, minced
2 lemongrass stalks, tough outer leaves removed, tender stems minced
1 Indonesian lime leaf, minced (optional)
1/2 red bell pepper, chopped finely
8 ounce shiitake mushroom, sliced thick
5 ounce cherry tomatoes, cut in half
2 green onions, sliced thin
2 teaspoons maple syrup
3 tablespoons naturally brewed soy sauce
pinch of red pepper flakes
1/4 cup fresh lime juice
2 cups bean sprouts
Garnishes: fresh cilantro, lime wedges, grilled tofu cubes, rice noodles (optional)

Instructions

For the Broth:

Mix all the ingredients in a large soup pot. Bring to a boil, lower the heat to a steady simmer, and let reduce for about 30 minutes. Strain and discard solids. Reserve.

For the Soup:

Heat coconut oil in a large soup pot over medium heat. Add the ginger, garlic, lemongrass, and Indonesian lime leaves, and sauté 2 minutes. Add the red bell pepper and sauté one minute more. Add the mushrooms and cook, stirring, for an additional 3 minutes. Add the reserved broth, tomatoes, green onions, maple syrup, and soy sauce. Bring to a boil, reduce the heat to medium-low and simmer for 6-7 minutes. Right before serving, add the fresh lime juice. Ladle soup in bowls, top with some bean sprouts, fresh cilantro, and lime wedges, and serve. Bon appétit!

Soupe Tom Yum

Author: Karine K

Ingredients

Scale

Pour le bouillon:

1/2 poivron rouge, coupé en lanières
2 oignons verts, hachés
1 grosse poignée de coriandre fraîche
1 bout de gingembre frais de 1 pouce, haché
1 branche de citronnelle, émincée
1 c. à soupe de zeste de lime
8 tasses d’eau
2 tasses de bouillon de légumes

Pour la soupe:

1 c. à soupe d’huile de coconut
1 bout de gingembre de 1 pouce, émincé
1 gousse d’ail, émincée
2 branches de citronnelle, émincées
1 feuille de lime indonésienne, émincée (en option)
1/2 poivron rouge, haché finement
8 once de champignons shiitake, tranchés mince
5 once de tomates cerises, coupées en deux
2 oignons verts, émincés
2 c. à thé de sirop d’érable
3 c. à soupe de sauce soya ou tamari
Pincée de flocons de chili broyés
1/4 tasse de jus de lime
2 tasses de fèves germées
Garnitures: coriandre fraîche, quartiers de lime, tofu grillé (en option), nouilles de riz

Instructions

Pour le bouillon:

Mélanger tous les ingrédients dans un grand chaudron à soupe. Porter à ébullition, réduire le feu et mijoter, en laissant réduire, pendant environ 30 minutes. Passer dans un tamis et retirer les solides. Réserver.

Pour la soupe:

Chauffer l’huile de coconut dans un grand chaudron à soupe à feu moyen. Ajouter le gingembre, l’ail, la citronnelle, et la feuille de lime indonésienne, et faire revenir pendant 2 minutes. Ajouter le poivron rouge et faire revenir pendant une minute de plus. Ajouter les champignons et cuire, en remuant, pendant 3 minutes. Ajouter le bouillon, les tomates, les oignons verts, le sirop d’érable et la sauce soya ou tamari. Porter à ébullition, réduire le feu à moyen-bas et laisser mijoter pendant 6 à 7 minutes. Juste avant de servir, ajouter le jus de lime. Servir la soupe dans des bols et garnir avec les fèves germées, la coriandre fraîche et les quartiers de lime. Bon appétit!

Coconut Milk Thai Soup

August 1, 2016November 23, 2020 ~ Karine K ~ Leave a comment

Coconut Milk Thai Soup

I’ve been making a version of this Coconut Milk Thai Soup for a long, long time. Every time I have a coconut milk urge (which is often!), I turn to my fridge and look at what I could toss in a Thai soup. This time, my friend Darlene had brought me Thai basil from her garden. It was a golden opportunity!

I had bok choy, zucchini, mushrooms, and red bell pepper in the fridge. Other times it could have been sweet potato, tofu, and kale. You can pretty much empty your fridge into this soup. It is versatile, easy to make, bright, and nourishing. It stays nice for leftovers the next day as well. The kids love it, too!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

For another great soup inspired from Asia, check out this Epic Coconut Curry Soup.

Coconut Milk Thai Soup

Coconut Milk Thai Soup

Author: Karine K
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 teaspoon coconut oil
2 cloves garlic, minced
1 chile pepper, minced
1 lemongrass stalk, tender part only, minced
1 tablespoon grated fresh ginger
1 tablespoon red curry paste (optional, your soup would be just fine without it)
1 cup stemmed shiitake mushrooms, sliced
1 quart vegetable broth
1 Indonesian lime leaf, minced (optional)
1 can (14-oz) coconut milk
Vegetables: zucchini, bok choy, carrots, bell pepper, cooked squash or sweet potato, basically whatever you have leftover or vegetables you think would go well
Juice of one lime
Garnishes: cilantro, lime wedges, minced Thai pepper, Thai basil

Instructions

In a large soup pot, heat the coconut oil over medium heat. Add the garlic, chile pepper, lemongrass, and fresh ginger. Sauté until fragrant, about 2 minutes. Add the red curry paste and cook for one minute more. Add the mushrooms and the vegetables you are planning to use, depending on their hardiness, so that they soften a bit before you finish cooking them in the broth.

Add the broth and Indonesian lime leaves. Bring to a boil, lower the heat and simmer until the vegetables are done, about 5-10 minutes, depending on the vegetables. If you add spinach, add it after this simmering time, as spinach doesn’t need to cook, just wilt. Then add the coconut milk, taste and adjust seasoning, and bring back to a gentle simmer. Before serving, turn the heat off and add the lime juice. Serve topped with Thai basil, fresh cilantro, fresh lime wedges. Bon appétit!

Keywords: coconut, Thai, soup

Soupe thaï au lait de coco

Coconut Milk Thai Soup

Author: Karine K
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 portions 1x

Ingredients

Scale

1 c. à thé d’huile de coconut
2 gousses d’ail.émincées
1 piment jalapeño, émincé
1 bâton de citronnelle, émincé
1 c. à soupe de gingembre frais, émincé
1 c. à soupe de pâte de cari rouge
1 tasse de champignons shiitake, tranché
4 tasses de bouillon de légumes
1 feuille de lime indonésienne, émincée (en option)
1 boîte (14-oz) de lait de coconut
Légumes: zucchini, bok choy, carottes, poivron, patates douces ou courge, ou tout autre légume qui vous plaît
Jus de lime
Garnitures: coriandre fraîche, quartiers de lime, piment thaï, basilic thaï (en option)

Instructions

Dans un grand chaudron à soupe, chauffer l’huile de coconut à feu moyen. Ajouter l’ail, le piment jalapeño, la citronnelle et le gingembre. Faire revenir pendant 2 minutes. Ajouter la pâte de cari rouge et cuire pendant une minute de plus. Ajouter les champignons et le reste des légumes, selon leur temps de cuisson. Bien remuer.

Ajouter le bouillon et la feuille de lime indonésienne. Porter à ébullition, réduire le feu et laisser mijoter jusqu’à ce que les légumes soient cuits, environ 5 à 10 minutes, selon les légumes. Si vous ajoutez des épinards, ajoutez-les à la toute fin. Ajouter ensuite le lait de coconut, goûter, ajuster les assaisonnements au besoin et laisser mijoter 2 minutes de plus. Retirer du feu, ajouter le jus de lime et servir avec les garnitures de votre choix. Bon appétit!

Keywords: soupe, coconut, thaï

Homemade Vegetable Broth

July 23, 2016November 16, 2020 ~ Karine K ~ Leave a comment

Homemade Vegetable Broth

I have to admit, I don’t always make my own broth. But when I do, I make this Homemade Vegetable Broth. I use whatever vegetables I have left in the fridge. For the batch I made today, I had some leftover leeks (the top green part you never need in any recipe), so I used that instead of onion. Mushrooms also give broth a nice depth. You can add tomato as well. Depending on what I’ll be using the broth in, I make a different version. I have a spicy version (to which I add a chile pepper, some cloves, cinnamon and some pepper) as well as a milder version. Follow the process below and add what you have and enjoy some homemade goodness.

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

Homemade Vegetable Broth

A nice cup of homemade broth

Author: Karine K
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes

Ingredients

Scale

2–3 carrots, roughly chopped
2 parsnips, roughly chopped
1 rutabaga or turnip, roughly chopped
2 celery stalks, roughly chopped
12 sprigs fresh parsley
5–7 sprigs fresh thyme
2–3 leeks (top green part) or 1 onion, roughly chopped
4–5 cloves garlic, keep the peel and smash them lightly
1 cinnamon stick
1 bay leaf
1 serrano chile (optional)
8–10 whole cloves (optional)
6–8 whole allspice (optional)
6–8 whole white peppercorns (optional)
Sea salt (optional or to taste)

Instructions

Place all the ingredients in a big soup pot. Fill the pot with fresh water. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, for about 1 hour. Taste and adjust seasonings and return to a simmer for another 15 minutes. Strain using a fine mesh strainer. You can keep the broth in the fridge for 4 days, but feel free to freeze it in smaller containers, for future use. Bon appétit!

Notes

If you have the time and the energy, you can roast the vegetables (drizzled in olive oil) for about one hour at 400 degrees prior to putting them in the water and boiling. This adds a crazy amount of depth too. This broth is so good, you can drink it!

Keywords: vegetable, broth

Bouillon de légumes maison

A nice cup of homemade broth

Author: Karine K
Prep Time: 5 minutes
Cook Time: 1 heure 15 minutes
Total Time: 1 heure 20 minutes

Ingredients

Scale

2 à 3 carottes, hachées grossièrement
2 panais, hachés grossièrement
1 rutabaga ou navet, haché grossièrement
2 branches de céleri, hachées grossièrement
12 branches de persil frais
5 à 7 branches de thym frais
2 à 3 poireaux ou 1 oignon, hachés grossièrement
4 à 5 gousses d’ail, écrasées
1 bâton de cannelle
1 feuille de laurier
1 piment serrano (en option)
8 à 10 clous de girofle (en option)
6 à 8 grains de piment de la Jamaïque (en option)
6 à 8 grains de poivre blanc (en option)
Sel de mer (en option ou au goût)

Instructions

Placer tous les ingrédients dans un grand chaudron et remplir d’eau fraîche. Porter à ébullition à feu élevé, réduire le feu à moyen-bas, et laisser mijoter pendant environ 1 heure. Goûter et ajuster les assaisonnements Continuer de cuire pendant 15 minutes. Filtrer le bouillon à l’aide d’une passoire et jeter les solides. Vous pouvez conserver le bouillon dans le réfrigérateur pendant 4 jours, ou placer au congélateur dans de plus petits contenants pour usage futur. Bon appétit!

Notes

Si vous avez le temps, et l’énergie, vous pouvez rôtir les légumes, préalablement badigeonnés d’huile d’olive, à 400˚ avant de les bouillir. Cette technique permet d’ajouter une toute autre dimension de saveur. Ce bouillon est si bon, vous en boirez une tasse!

Keywords: bouillon, légumes

A nice cup of homemade broth

Vichyssoise with Green Peas and Lovage

July 7, 2016November 16, 2020 ~ Karine K ~ 2 Comments

Vichyssoise with Green Peas and Lovage

Vichyssoise is a soup that usually contains a lot of whole milk. I was a little hesitant to make a plant-based vichyssoise because of the taste of almond or coconut milk. But surprise, surprise! With oat milk, this Vichyssoise with Green Peas and Lovage was fantastic. And it’s as good served warm as it is served cold. This recipe makes a lot of soup, enough for 6-8 people, but if you want to cut everything in half, feel free to do so. Lovage is a perennial plant. The leaves smell similar to celery when crushed. They can be used in salads, or in soups and broth. If you can’t find lovage, try with celery leaves and maybe a little bit of celery seed, to enhance the flavor.

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

Vichyssoise with Green Peas and Lovage

Vichyssoise with Green Peas and Lovage

Author: Karine K

Ingredients

Scale

5 large Yukon potatoes, peeled and cut into 1/2 inch dice
4 large leeks, white parts only, thinly sliced crosswise
4 cups vegetable broth
4 cups plant milk
2 teaspoons salt, or to taste, plus freshly ground black pepper, to taste
1/3 cup fresh lovage leaves, coarsely chopped
2 cups fresh or frozen green peas (thawed if frozen)
Chives and extra lovage for garnish

Instructions

In a large soup pot, bring potatoes, leeks, broth, milk, salt, chopped lovage and pepper to a simmer over medium-high heat. Reduce the heat to low, partially cover, and simmer for about 25-30 minutes, until the potatoes are very tender.

Let cool until it is safe to purée the soup in a blender, or use an immersion blender. If you used an upright blender, return the soup to the pot. Add the peas and cook until heated through. Chill to room temperature and then place in the fridge until completely chilled, at least four hours. Or do like I did and serve warm! You can always try it cold the next day! Bon appétit!

Vichyssoise avec petits pois et livèche

Vichyssoise with Green Peas and Lovage

Author: Karine K

Ingredients

Scale

5 grosses pommes de terre Yukon, pelées et coupées en cubes de un demi pouce
4 gros poireaux, la partie blanche seulement, coupés en deux sur la longueur, et tranchés en demi-lunes minces
4 tasses de bouillon de légumes
4 tasses de lait d’avoine
2 c. à thé de sel de mer, ou au goût, et poivre noir, au goût
1/3 tasse de livèche, hachée
2 tasses de petits pois frais ou congelés (décongelés)
Garnitures: ciboulette, livèche

Instructions

Dans un grand chaudron à soupe, porter à ébullition les pommes de terre, les poireaux, le bouillon de légumes, le lait d’avoine, le sel, la livèche hachée, et le poivre. Réduire le feu et laisser mijoter, à mi-couvert, pendant 25 à 30 minutes, jusqu’à ce que les pommes de terre soient très tendres.

Laisser refroidir un peu et transférer dans un mélangeur, ou utiliser un mélangeur à main. Retourner la soupe dans le chaudron, ajouter les pois et réchauffer. Retirer du feu, refroidir à température ambiante et placer au réfrigérateur, au moins quatre heures. Ou servir chaude. Bon appétit!

Corn and Basil Chowder

June 28, 2016March 18, 2021 ~ Karine K ~ Leave a comment

Corn and Basil Chowder

This Corn and Basil Chowder, sweet as candy, is becoming one of our favorites. It’s easy to make, and the taste of fresh corn and basil, brightened with a splash of lemon juice at the end, makes it an unforgettable dish. Try it!

Corn and Basil Chowder

Corn and Basil Chowder

Author: Karine K
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x

Ingredients

Scale

2 teaspoons olive oil
Kernels from 6 large ears of corn (about 4 cups)
1/2 onion, diced finely
2 ribs celery, diced finely
1 red bell pepper, diced finely
1 medium Russet potato, diced finely
4 cloves garlic, minced
1/2 teaspoon sea salt
4 cups vegetable broth
2 tablespoons lemon juice
1/4 cup fresh basil leaves, torn

Instructions

Heat the oil in a large soup pot over medium heat. Add the onion and cook until translucent and starting to brown, about 3 minutes. Add the celery, bell pepper, potato, and garlic and cook for about 2 minutes more. Add the salt and 3 cups of the corn kernels and stir. Add the broth and let it all simmer for about 10 minutes, until the potato is tender.

Turn off the heat. Using an immersion blender or a regular blender, purée the soup until you it is nice and creamy. If you used a regular blender, put the soup back in the pot and reheat slowly. Add the rest of the corn and the lemon juice. Bring back to a slow simmer. Turn off the heat, add the torn basil, and taste. Adjust the seasonings. Serve with fresh basil. Bon appétit!

Keywords: corn, basil, chowder

Chaudrée de maïs et de basilic

Corn and Basil Chowder

Author: Karine K
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 portions 1x

Ingredients

Scale

2 c. à thé d’huile d’olive
Grains de 6 gros épis de maïs (environ 4 tasses)
1/2 oignon, haché finement
2 branches de céleri, hachées finement
1 poivron rouge, haché finement
1 pomme de terre Russet, hachée finement
4 gousses d’ail, émincées
1/2 c. à thé de sel de mer
4 tasses de bouillon de légumes
2 c. à soupe de jus de citron
1/4 tasse de feuilles de basilic frais, tranchées finement

Instructions

Chauffer l’huile dans un grand chaudron à soupe à feu moyen. Ajouter l’oignon et cuire, jusqu’à ce qu’il soit translucide et commence à dorer, environ 3 minutes. Ajouter le céleri, le poivron rouge, les pommes de terre, et l’ail, et cuire 2 minutes de plus. Ajouter le sel de mer et 3 tasses de maïs. Remuer. Ajouter le bouillon de légumes et laisser mijoter pendant environ 10 minutes, jusqu’à ce que les pommes de terre soient tendres.

Retirer du feu. À l’aide d’un mélangeur à main, réduire la soupe en purée. Si vous utilisez un mélangeur traditionnel, remettre la soupe dans le chaudron. Réchauffer doucement. Ajouter le reste du maïs et le jus de citron. Retirer du feu, ajouter le basilic frais et goûter. Ajuster les assaisonnements, au besoin. Bon appétit!

Keywords: maïs, basilic, chaudrée

Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

June 28, 2016November 16, 2020 ~ Karine K ~ 2 Comments

Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

This Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup definitely has French flair. It got its inspiration from a recipe in The Modern Vegetarian Kitchen by Peter Berley. It is pretty, delicate, and full of different flavors that create the perfect soup for a dinner party. Peter suggest the use of any “wild” mushrooms, but I had shiitake on hand. Feel free to change it up. Remember that you have to soak the kamut and the kidney beans overnight (or for 6-8 hours at room temp), so start the day before, or soak them before leaving for your day in the morning.

Kamut, a variety of khorasan wheat, was rediscovered in Egyptian tombs in the 20th century. Some say that Noah brought kamut kernels along on the ark, hence the nickname Prophet’s Wheat. Others call kamut King Tut’s Wheat claiming it was found in the tomb of an Egyptian pharaoh. Although its origins are debated, there’s no denying the fact that kamut wheat is full of protein and essential nutrients. Try his healthy Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup today!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

Author: Karine K

Ingredients

Scale

1/2 cup dried red kidney beans, sorted
1/2 cup whole-grain kamut
1 sprig fresh thyme
1 sprig fresh sage
4 1/2 cups vegetable broth
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
1 celery rib, with leaves, finely diced
1 cup finely sliced savoy or napa cabbage
8 ounces shiitake mushroom, thinly sliced (I cut mine in small dices)
3 garlic cloves, minced
Coarse sea salt
2 tablespoons soy sauce
1 teaspoon apple cider vinegar
Black pepper
Fresh parsley for garnish

Instructions

Combine the beans and kamut in a strainer and rinse briefly under cold water. Place them in a bowl with 4 cups of cold water and soak for 6 to 8 hours at room temperature (or for up to 24 hours in the refrigerator). Tie the thyme and the sage with kitchen string to make a bouquet garni.

Drain the beans and kamut. Combine with the vegetable broth and the bouquet garni in a soup pot, and simmer the mixture for 1 to 1 1/2 hours, until tender.

While the beans cook, warm the olive oil in a skillet over medium heat. Add the onion, carrot, celery, cabbage, mushroom, garlic, and salt and sauté for 5-7 minutes until softened. Reduce the heat to low and cook gently 10-15 minutes more. Once the beans and kamut are nice and tender, transfer the vegetables and their juices to the soup pot. Add the soy sauce and vinegar and simmer for 15 minutes to meld the flavors. Discard the bouquet garni. Season with salt and pepper to taste, garnish with parsley and serve. Bon appétit!

Keywords: kamut, kidney beans, shiitake, soup