Lasagna alla Karina

Lasagna alla Karina
Lasagna alla Karina

The Lasagna alla Karina is easy and… full of surprises! You could easily fool a meat eater into thinking it’s a plain old meat lasagna. I’ve started playing with TVP (textured vegetable protein) recently, and oh the possibilities! My mind is bubbling! But first, lasagna! The trick to cut your time is to make your ricotta the day before or the morning of. Each step is easy and quick, though. I wrote the recipe according to each one, with the assembly as the last step.

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

For other great pasta recipes, check out the following recipes: Shiitake and Leek Spaghetti, Brussels Sprouts, Leek, and Spigarello Pasta in Creamy Wine Sauce and Banza Ziti Bolognese with Italian Sausage.

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Lasagna alla Karina

Lasagna alla Karina
  • Author: livitygardens

Ingredients

Scale

For the tofu ricotta (inspired by the Whole Foods recipe):

  • 1/2 package extra-firm tofu, drained
  • 2 teaspoons tahini
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped basil
  • Pinch black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup TVP (I like Bob’s Red Mill)
  • 2 24-oz jars of your favorite marinara sauce
  • 2 tablespoons basil, chopped

For the assembly:

  • 1 lb. lasagna sheets, cooked according to package directions
  • 1 teaspoon olive oil
  • 1 round Miyokos Mozzarella (or your favorite mozz)
  • Fresh basil
  • Nutritional yeast

Instructions

For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!

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Lasagna alla Karina

Lasagna alla Karina
  • Author: Karine K

Ingredients

Scale

For the tofu ricotta (inspired by the Whole Foods recipe):

  • 1/2 package extra-firm tofu, drained
  • 2 teaspoons tahini
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped basil
  • Pinch black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup TVP (I like Bob’s Red Mill)
  • 2 24-oz jars of your favorite marinara sauce
  • 2 tablespoons basil, chopped

For the assembly:

  • 1 lb. lasagna sheets, cooked according to package directions
  • 1 teaspoon olive oil
  • 1 round Miyokos Mozzarella (or your favorite mozz)
  • Fresh basil
  • Nutritional yeast

Instructions

For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!

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Zucchini Noodles with Sun-Dried Tomatoes and Avocado Sauce

Zucchini Noodles with Sun-Dried Tomatoes and Avocado Sauce
Zucchini Noodles with Sun-Dried Tomatoes and Avocado Sauce

This Zucchini Noodles with Sun-Dried Tomatoes and Avocado Sauce is perfect when the temperature starts to rise. Not only because it’s raw and refreshing, but more specifically because it takes about 15 minutes to make.

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

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Zucchini Noodles with Sun-Dried Tomatoes and Avocado Sauce

Zucchini Noodles with Sun-Dried Tomatoes and Avocado Sauce
  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Method: No-cook

Ingredients

Scale
  • 4 medium zucchini
  • 1/3 cup pine nuts
  • 1/3 cup olive oil
  • ½ cup basil leaves
  • ½ cup kale leaves, torn
  • 4 tablespoons lemon juice
  • 23 garlic cloves
  • 1 avocado, pitted and quartered
  • ½ cup sun-dried tomatoes
  • Salt and pepper, to taste

Instructions

Using a spiralizer, a mandolin, or a cheese grater, make noodles with the zucchini. Set the zucchini noodled on paper towels while you prepare the sauce.

In the bowl of a food processor, place all of the other ingredients, except the sun-dried tomatoes. Process until a smooth consistency is obtained. Add the sun-dried tomatoes and pulse a few more times. Taste and adjust seasonings. Bon appétit!

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Nouilles de zucchini avec sauce aux tomates séchées et avocat

Zucchini Noodles with Sun-Dried Tomatoes and Avocado Sauce
  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 4 zucchini moyen
  • 1/3 tasse de noix de pin
  • 1/3 tasse d’huile d’olive
  • ½ tasse de basilic frais
  • ½ tasse de feuilles de kale, déchirées
  • 4 c. à soupe de jus de citron
  • 2 à 3 gousses d’ail
  • 1 avocat, sans le noyau et en quartiers
  • ½ tasse de tomates séchées, hachées
  • Sel de mer et poivre, au goût

Instructions

À l’aide d’un coupe-spirales ou d’une mandoline, faire des nouilles ou des juliennes avec les zucchinis. Placer les nouilles de zucchini sur des papiers essuie-tout pendant la préparation de la sauce.

Placer tous le reste des ingrédients, sauf les tomates séchées, dans le bol d’un robot culinaire. Mélanger jusqu’à l’obtention d’une consistence crémeuse. Ajouter les tomates séchées et pulser quelques fois de plus. Goûter et ajuster les assaisonnements, si nécessaire. Bon appétit!

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Sun-Dried Tomato and Basil Soup

Sun-Dried Tomato and Basil Soup
Sun-Dried Tomato and Basil Soup

This Sun-Dried Tomato and Basil Soup is a wonderful twist on a solid classic. We kick up the flavor with the addition of sun-dried tomatoes. The use of heirloom tomatoes, or the best tomatoes you can get your hands on, is key to a balanced soup that’s only asking for fresh basil and a drizzle of olive oil!

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

If you like sun-dried tomatoes, check out this Rustic White Bean and Sun-Dried Tomato Spread.

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Sun-Dried Tomato and Basil Soup

Sun-Dried Tomato and Basil Soup
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 ½ cup shallots, diced
  • 1 small carrot, very finely chopped
  • 1 small celery sprig, diced
  • 3 cloves garlic, smashed
  • 1 cup sundried tomatoes, patted dry if packed in oil (keep 12 halves from package to garnish)
  • 4 cups fresh tomatoes, chopped
  • 3 cups vegetable broth
  • Fresh thyme and parsley sprigs, tied with kitchen twine in a bouquet garni
  • 1 large handful fresh basil leaves
  • ½ teaspoon maple syrup
  • Sea salt and black pepper
  • To serve: pumpernickel croutons, fresh basil, olive oil

Instructions

In a large soup pot, heat the olive oil over medium heat. Add the shallots, carrot, celery, and garlic. Cook, covered, until soft and fragrant, about 8 minutes, stirring often to make sure it doesn’t burn.

Add the dried tomatoes, stir for one minute. Add the chopped heirloom tomatoes, vegetable broth, and bouquet garni. Season to taste with sea salt and pepper. Bring to a boil, lower the heat to medium, and simmer, uncovered, for about 15-20 minutes.

Discard the bouquet garni. Add the fresh basil leaves and maple syrup. Let cool. Transfer to a blender and blend until smooth. Transfer the soup back to the pot. Taste and adjust seasonings, if necessary. Serve with some croutons, some sun-ripened tomatoes, more fresh basil, and a drizzle of olive oil. Bon appétit!

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Soupe aux tomates séchées et basilic

Sun-Dried Tomato and Basil Soup
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 c. à soupe d’huile d’olive
  • 1 ½ tasse d’échalotes françaises, émincées
  • 1 petite carotte, émincée
  • 3 gousses d’ail, écrasées
  • 1 tasse de tomates séchées, hachées
  • 4 tasses de tomates, hachées
  • 3 tasses de bouillon de légumes
  • Branches de thym et de persil frais, attachées en un bouquet garni
  • 1 grosse poignée de basilic frais
  • ½ c. à thé de sirop d’érable
  • Sel de mer et poivre, au goût
  • Garnitures: croutons de pain, basilic frais, huile d’olive

Instructions

Dans une grande casserole, ou chaudron à soupe, chauffer l’huile d’olive à feu moyen. Ajouter les échalotes, la carotte, le céleri, et l’ail. Cuire, à couvert, jusqu’à ce que les légumes soient tendres et aromatiques, environ 8 minutes, en brassant quelques fois.

Ajouter les tomates séchées, brasser pendant une minute. Ajouter les tomates fraîches, le bouillon de légumes et le bouquet garni. Assaisonner au goût de sel de mer et de poivre. Porter à ébullition, réduire le feu, et laisser mijoter pendant 15 à 20 minutes.

Retirer le bouquet garni. Ajouter le basilic frais et le sirop d’érable. Laisser refroidir pendant quelques minutes. Verser dans un mélangeur et mélanger jusqu’à l’obtention d’une soupe crémeuse. Goûter et ajuster les assaisonnements, au besoin. Servir avec des croutons, des tomates séchées, plus de basilic frais, et un filet d’huile d’olive. Bon appétit!

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Sun-Dried Tomato Spread

Sun-Dried Tomato Spread
Sun-Dried Tomato Spread

I use this Sun-Dried Tomato Spread with this burger, but also on wraps, sandwiches, salads, and pasta. It takes 5 minutes to make and it is so delicious. Try it on a vegetable soup too, it’ll become one of your favorite condiment.

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

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Sun-Dried Tomato Spread

Sun-Dried Tomato Spread
  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 810 sun-dried tomatoes
  • 2 cloves of garlic
  • 23 leaves fresh basil
  • Olive oil (about 3 tbsp)
  • Salt, to taste

Instructions

Blend all the ingredients to the desired consistency with a small bender or mash with a mortar and pestle. I usually make a large batch and keep it in a jar in the fridge. Bon appétit!

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Confit de tomates séchées

Sun-Dried Tomato Spread
  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 8 à 10 tomates séchées
  • 2 gousses d’ail
  • 2 à 3 feuilles de basilic
  • Huile d’olive, au goût (environ 3 c. à soupe)
  • Sel de mer, au goût

Instructions

Mélanger tous les ingrédients jusqu’à la consistance désirée à l’aide d’un petit mélangeur ou d’un mortier et pilon. Je confectionne habituellement une recette double ou triple, que je conserve au réfrigérateur. Bon appétit!

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Baked Eggplant Marinara

Baked Eggplant Marinara
Baked Eggplant Marinara

Baked Eggplant Marinara. So you have some marinara sauce leftover, and you’re off the carbs for the rest of the week. You think about what to do with the sauce… Then, eggplants come to mind, because they’re in season, and voilà! Let’s have some Baked Eggplant Marinara for dinner. I took my inspiration from the Love & Lemons cookbook, with Jeanine’s Crispy Baked Eggplant. I streamlined the breading part, to make it simpler, and I subbed my marinara where Jeanine asks for a can of diced tomatoes. Feel free to just use the can of tomatoes instead if you don’t have some marinara. It therefore makes for a quick and easy dish that even omnivores will love!

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Baked Eggplant Marinara

Baked Eggplant Marinara
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large eggplant (or 34 smaller ones), cut into 1/4″ rounds
  • 1/2 cup non-dairy milk
  • 2 teaspoons cornstarch
  • Olive oil, for drizzling
  • 2 cups marinara sauce, divided
  • 1/3 cup fresh basil, leaves torn

For the Breading:

  • 3/4 cup panko bread crumbs
  • 1/2 cup hemp seeds
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fresh oregano, minced
  • 1/2 teaspoon red pepper flakes
  • Sea salt and pepper, to taste

Instructions

Preheat your oven to 400°. Sprinkle the eggplant slices with a little bit of salt and let rest, on a paper towel while you prep your other things. Pat dry regularly.

To make the breading, mix all ingredients together in a shallow bowl. In another shallow bowl, mix the milk and the cornstarch.

Oil a 9×13″ roasting pan with olive oil. Add 1 1/2 cup marinara sauce to the bottom of the pan. Spread evenly. Dip each eggplant slice in the milk and cornstarch mixture. After shaking off excess liquid, dip the slices in the breading. Place in the roasting pan, overlapping the slices slightly. Drizzle with olive oil. Cover and bake for 15 minutes. Uncover and bake for another 18 minutes, until the eggplant is crispy and the breading is golden. Once ready, top with the fresh basil and serve with the half cup marinara on the side. Bon appétit!

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Aubergines marinara au four

Baked Eggplant Marinara
  • Author: Karine K

Ingredients

Scale
  • 1 grosse aubergine (ou 3 à 4 petites), coupée en rondelle de 1/4 pouce
  • 1/2 tasse de lait d’avoine
  • 2 c. à thé de fécule de maïs
  • Filet d’huile d’olive
  • 2 tasses de sauce marinara
  • 1/3 tasse de basilic frais, haché

Pour la panure:

  • 3/4 tasse de chapelure panko
  • 1/2 tasse de graines de chanvre
  • 2 c. à soupe de levure alimentaire
  • 1 c. à thé d’origan frais, émincé
  • 1/2 c. à thé de flocons de chili
  • Sel de mer et poivre, au goût

Instructions

Préchauffer le four à 400°. Saupoudrer les tranches d’aubergine avec un peu de sel de mer et laisser reposer, sur du papier essuie-tout, pendant que vous préparez le reste des ingrédients. Éponger régulièrement.

Pour faire la panure, mélanger tous les ingrédients dans un bol peu profond. Dans un autre bol peu profond, mélanger le lait d’avoine et la fécule de maïs.

Graisser un moule allant au four de 9×13 avec de l’huile d’olive. Ajouter 1 1/2 tasse de sauce marinara dans le fond du moule. Étendre. Tremper les tranches d’aubergine dans le lait, suivi de la panure. Placer dans le moule, en superposant légèrement les tranches. Arroser d’un filet d’huile d’olive. Couvrir de papier aluminium et cuire au four pendant 15 minutes. Retirer le papier aluminium et cuire pour 18 à 20 minutes de plus, jusqu’à ce que les aubergines soient croustillantes et que la panure soit dorée. Retirer du four, garnir de basilic frais et de sauce marinara. Bon appétit!

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Grape or Cherry Tomato Marinara

Grape or Cherry Tomato Marinara
Grape or Cherry Tomato Marinara

The trick for this Grape or Cherry Marinara is to get the very best and sweetest grape or cherry tomatoes you can find. I try to get mine at the farmer’s market, and oh my! This makes a tomato sauce that tastes like candy. I also put a ton of garlic in my marinara, because garlic is my thing. You can always cut on some of the garlic and add some heat too with fresh chile or red pepper flakes. The goal is to let it simmer gently, for a while. You’ll end up with a very sweet and rich sauce. And you’ll end up eating it with a spoon, without pasta!

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

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Grape or Cherry Tomato Marinara

Grape or Cherry Tomato Marinara
  • Author: Karine K

Ingredients

Scale
  • 1/3 cup good olive oil
  • Grape tomatoes (I get the equivalent of 3 pints from the farmer’s market)
  • 3/4 of a whole head of garlic (minced)
  • Fresh basil, torn, to taste
  • Sea salt and pepper, to taste

Instructions

In large skillet (with a lid), heat up the oil over medium heat. Add the tomatoes, salt and pepper, and mix well to coat all the tomatoes. Add half of the garlic and some basil sprigs, and mix well. Put the lid on, reduced the heat to low and let simmer gently until the tomatoes start to burst open, maybe 5-10 minutes depending on the thickness of the tomatoes skin.

In large skillet (with a lid), heat up the oil over medium heat. Add the tomatoes, salt and pepper, and mix well to coat all the tomatoes. Add half of the garlic and some basil sprigs, and mix well. Put the lid on, reduced the heat to low and let simmer gently until the tomatoes start to burst open, maybe 5-10 minutes depending on the thickness of the tomatoes skin. 

Remove the lid, put the heat to medium-low, add the rest of the garlic and more basil. Taste and adjust for salt and pepper, and continue simmering, uncovered, until the sauce is thick and sweet, about 30 minutes. Taste and adjust seasonings. Enjoy with your favorite pasta or zucchini noodles. Bon appétit!

Notes

I like my sauce chunky, but feel free to use an immersion blender to smooth out the texture and get rid of any pieces of tomato skin left behind.

Keywords: tomato, marinara

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Marinara de tomates cerises

Grape or Cherry Tomato Marinara
  • Author: Karine K

Ingredients

Scale
  • 1/3 tasse d’huile d’olive
  • 3 pintes de tomates cerises
  • 10 gousses d’ail (émincées)
  • Basilic frais, haché, au goût
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle avec un couvercle, chauffer l’huile d’olive à feu moyen. Ajouter les tomates, le sel de mer et le poivre, et bien remuer. Ajouter la moitié de l’ail et des feuilles de basilic. Remuer, couvrir, réduire à feu doux, et laisser mijoter doucement jusqu’à ce que les tomates commencent à percer, environ 5 à 10 minutes, selon l’épaisseur de la peau des tomates.

Retirer le couvercle, monter le feu à moyen-bas, ajouter le reste de l’ail et plus de basilic. Goûter et ajuster les assaisonnements. Continuer de mijoter jusqu’à ce que la sauce soit épaisse et sucrée, environ 30 minutes. Goûter à nouveau et ajuster les assaisonnements. Bon appétit!

Keywords: tomates, marinara

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Corn and Basil Chowder

Corn and Basil Chowder
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!

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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

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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

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