My mom used to make a cabbage soup when I was little. She did not make it creamy like this Creamy Cabbage Soup, but she gave me the inspiration to recreate something very similar. I remember truly loving the simple seasonings and the comfort this soup offered me. Do you remember a version of cabbage soup from your childhood?
In a soup pot, heat the grapeseed oil over medium-high heat. Add the carrots, onion, cabbage, sea salt and pepper. Sautรฉ for 2 minutes while stirring. Reduce the heat to low, cover and let cook for 25 minutes, stirring occasionally. Add the vegetable broth and let simmer over medium heat for 15 minutes. Add the coconut milk and heat through. Taste and adjust the seasonings, if necessary. Serve. Bon appรฉtit!
Vous souvenez-vous de la soupe au chou? Ma mรจre faisait une soupe au chou que j’adorait quand j’รฉtais petite. Elle n’รฉtait pas crรฉmeuse comme celle-ci, mais c’est sa fameuse soupe qui a inspirรฉ cette recette. Je me rappelle les assaisonnements simples et le confort de cette fabuleuse soupe.ย
Author:Karine K
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Yield:6 portions 1x
Ingredients
Scale
1 c. ร soupe d’huile de pรฉpin de raisin
2 carottes moyennes, rรขpรฉes
1 oignon, tranchรฉ mince
5 tasses de chou vert, tranchรฉ mince ou rรขpรฉ
1 c. ร thรฉ de sel de mer
1/2 c. ร thรฉ de poivre
4 tasses de bouillon de lรฉgumes
1 boรฎte de lait de coconut
Instructions
Dans un grand chaudron ร soupe, chauffer l’huile ร feu moyen-รฉlevรฉ. Ajouter les carottes, les oignons, le chou, le sel et le poivre. Faire revenir pendant 2 minutes en brassant. Rรฉgler ร feu bas, couvrir et cuire pendant 25 minutes, en brassant ร l’occasion. Ajouter le bouillon de lรฉgumes et laisser mijoter pendant 15 minutes. Ajouter le lait de coconut et rรฉchauffer. Ajuster les assaisonnements, au besoin, et servir. Bon appรฉtit!
I made this soup while vacationing in Colorado. Our family prefers to stay in Airbnb rentals, with the kids, the food and all. This was our first night in Colorado, after a 9-hour drive. I had brought a few things from home to make sure we had dinner covered the first night (the beauty of road tripping), but I had forgotten herbs, spices, oils. Thankfully, I had onions, garlic, and ginger! The kids declared this Simple Vegetable Soup with Creamy Coconut Broth one of their favorites and requested that I make it again as soon as we get back home. I am, sharing this soup made with truly simple ingredients, also perfect for vacation rental cooking. A totally awesome twist on the traditional minestrone.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
1 bunch baby broccoli, trimmed and cut into florets
Kernels from 1 ear of corn
1/2 teaspoon red chili flakes
1 tablespoon maple syrup
1 tablespoon soy sauce or tamari
2 tablespoon fresh cilantro
1–2 juicy limes
3–4 green onions, sliced thin
Sea salt, to taste
Package of noodles, cooked according to package directions
Garnishes: toasted sesame seeds, lime quarters
Instructions
In a large soup pot, heat the olive oil over medium-high heat. Add the onion, garlic and ginger. Sautรฉ, stirring often, until golden and caramelized, about 6-8 minutes, adjusting heat as necessary. Add tomatoes and let cook, stirring often, until saucy, about 5-6 minutes. Add the coconut milk and vegetable broth and stir well. Bring to a boil, reduce the heat and let simmer for 10 minutes. Then, add the zucchini, bell pepper, baby broccoli, corn, chili flakes, maple syrup, and soy sauce, and let simmer gently for an additional 5 minutes. Add the cilantro and the lime juice, keep warm. Serve with your favorite cooked noodles. Bon appรฉtit!
J’ai concoctรฉ cette soupe lors de notre plus rรฉcente visite dans les montagnes du Colorado. Nous voyageons, la plupart du temps, dans des Airbnbs, question nourriture et espace, surtout avec les enfants. Cette fois-ci, comme nous avons conduit pour nous rendre dans la belle rรฉgion de Ouray, j’avais quelques provisions de la maison. Mais par mรฉgarde, j’avais oubliรฉ les huiles, les herbes, et les รฉpices. Qu’ร cela ne tienne, on se fait une soupe quand mรชme. Les enfants ont adorรฉ et m’ont fait promettre de la refaire aussitรดt de retour ร la maison. Alors voici cette fameuse soupe, idรฉale quand on veut faire changement de la traditionnelle minestrone.
Author:Karine K
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:4 portions 1x
Ingredients
Scale
1 c. ร soupe d’huile d’olive
1 oignon, tranchรฉ mince
4 ร 5 gousses d’ail, รฉmincรฉes
1 bout de gingembre de 2 pouces, รฉmincรฉ
3 tomates italiennes, hachรฉes
1 boรฎte de lait de coconut
4 tasses de bouillon de lรฉgumes
1 zucchini, hachรฉ
1 poivron jaune, orange ou rouge, tranchรฉ mince
1 botte de brocolette, coupรฉe en fleurons
Grains d’un รฉpi de maรฏs frais
1/2 c. ร thรฉ de flocons de chili broyรฉs
1 c. ร soupe de sirop d’รฉrable
1 c. ร soupe de sauce soya ou tamari
2 c. ร soupe de coriandre fraรฎche, hachรฉe
1 ร 2 limette(s) bien juteuse(s)
3 ร 4 oignons verts, tranchรฉs mince
Sel de mer, au goรปt
Paquet de nouilles, au choix, cuites selon les directives sur l’emballage
Garnitures: graines de sรฉsame rรดties, quartiers de limette
Instructions
Dans un grand chaudron ร soupe, faire chauffer l’huile d’olive ร feu moyen-รฉlevรฉ. Ajouter l’oignon, l’ail et le gingembre. Faire revenir en remuant jusqu’ร ce que l’oignon soit tendre et caramรฉlisรฉ, environ 6 ร 8 minutes, en ajustant la chaleur au besoin. Ajouter les tomates et laisser cuire, en remuant souvent, jusqu’ร ce qu’elles soient liquide, environ 5 ร 6 minutes. Ajouter le lait de coconut et le bouillon de lรฉgumes. Bien mรฉlanger. Porter ร รฉbullition, rรฉduire le feu et laisser mijoter pendant 5 ร 10 minutes. Ajouter ensuite le zucchini, le poivron, la brocolette, le maรฏs, les flocons de chili broyรฉs, le sirop d’รฉrable et la sauce soya. Remuer doucement et laisser mijoter pendant 5 minutes. Ajouter la coriandre et le jus de lime. Servir sur un lit de nouilles au choix et garnir des graines de sรฉsame et des quartiers de limette. Bon appรฉtit!
Here’s an Easy and Healthy Gravy recipe, because Fall is right around the corner. But seriously, I get asked often for a gravy recipe. This one is thick and creamy, and is made with only a few simple ingredients. If you serve it with this Ultimate Lentil and Walnut Meatloaf, you’re in for a special treat.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
In a skillet, heat the oil over medium-high heat. Add the carrot, onion, tomato, mushroom, thyme and generous pinches of sea salt and pepper. Sautรฉ, stirring occasionally, until the vegetables start to really get some color, about 5-6 minutes. Add the broth and the coconut milk. Let cook and thicken for about 5 minutes more, or until the vegetables are tender. Discard the thyme sprigs and let cool a bit. Transfer to a blender and process until smooth. Bon appรฉtit!
Chauffer l’huile d’olive dans une grande poรชle, ร feu moyen-รฉlevรฉ. Ajouter les carottes, l’oignon, la tomate, les champignons, le thym, et du sel et du poivre, au goรปt. Faire revenir, en remuant occasionnellement, jusqu’ร ce que les lรฉgumes commencent ร dorer, environ 5 ร 6 minutes. Ajouter le bouillon et le lait de coco. Remuer. Laisser rรฉduire pendant 5 minutes, ou jusqu’ร ce que les lรฉgumes soient tendres. Retirer les branches de thym et laisser reposer quelques minutes. Transfรฉrer dans un mรฉlangeur et pulser jusqu’ร l’obtention d’une sauce lisse. Bon appรฉtit!
Perfect with any type of winter squash, this Ginger-Spiced Kabocha Squash Soup is velvety and spicy. Serve it garnished with toasted pumpkin seeds and fresh cilantro for a wonderfully festive soup, or with these mixed nuts.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
1 kabocha squash, cooked whole in the oven for 1 hour at 400ห, peeled and seeded, cut in cubes
1 tablespoon olive oil
1 onion, diced
1/2 cinnamon stick
1 tablespoongarlic-ginger paste (alternatively, use 2 teaspoons minced garlic and 2 teaspoons minced ginger)
2 cups vegetable broth
1 cup coconut milk
Sea salt and pepper, to taste
Fresh cilantro and toasted pumpkin seeds, to garnish
Instructions
Heat olive oil over medium-high heat in a large pot with a cover. Add the onion and the cinnamon stick and sautรฉ until onion is tender and caramelized. Add the garlic-ginger paste and cook for one minute. Add the cubes of cooked squash, mix well and cook for another 2 minutes. Add the broth and the coconut milk, mix well. Bring to a boil, lower the heat, cover, and simmer until the flavors are well combined, about 10 minutes. Remove the cinnamon stick and let cool for a few minutes. Transfer to a blender and blend until silky smooth. Garnish and enjoy. Bon appรฉtit!
1 courge kabocha, cuite au four pendant 1 heure ร 400ห, pelรฉe et les graines enlevรฉes
1 c. ร soupe d’huile d’olive
1 oignon, en dรฉs
1/2 bรขton de cannelle
1 c. ร soupe de pรขte d’ail et gingembre (ou utiliser 2 c. ร thรฉ d’ail frais รฉmincรฉ et 2 c. ร thรฉ de gingembre frais, รฉmincรฉ)
2 tasses de bouillon de lรฉgumes
1 tasse de lait de coconut
Sel de mer et poivre, au goรปt
Coriandre fraรฎche et graines de citrouille rรดties, pour garnir
Instructions
Dans une grande casserole avec un couvercle, chauffer l’huile d’olive ร feu moyen-รฉlevรฉ. Ajouter les oignons et le bรขton de cannelle, et cuire jusqu’ร ce que l’oignon soit tendre et caramรฉlisรฉ. Ajouter la pรขte d’ail et gingembre et cuire pendant une minute. Ajouter les cubes de courge cuite, mรฉlanger et sauter pendant 2 minutes. Ajouter le bouillon de lรฉgumes et le lait de coconut, et bien mรฉlanger. Porter ร รฉbullition, rรฉduire le feu et couvrir. Cuire pendant 10 minutes, afin que les saveurs se marient. Retirer le bรขton de cannelle et laisser refroidir quelques minutes. Verser dans un mรฉlangeur et mรฉlanger jusqu’ร l’obtention d’une texture lisse. Garnir et savourer. Bon appรฉtit!
Now if you want to fancy up your pasta night, try this Pasta with Greens in Creamy Wine Sauce. If it sounds complexe, it’s actually pretty easy. And quick. Like 15 minutes quick. You can even skip the wine part and achieve pretty similar (and awesome) results. As with many of my recipes, take this as a technique, and switch up the vegetables according to the seasons. These days, the markets are filled with sprouts, leeks, and my favorite green, spigarello.
You’ll find spigarello in many of my recipes. It’s an heirloom variety of broccoli, native to southern Italy, considered the parent of broccoli-rabe. Unlike broccoli, however, you eat the leaves of spigarello, as the plant doesn’t produce florets. The taste, for me, is somewhere between kale and a very mild broccoli. It’s extremely versatile, it can be added to many dishes, and it’s popping up at farmers markets throughout the country. Look out for it. And if you can’t find it, feel free to use lacinato kale, or beet greens instead.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
1 pack of your favorite pasta, cooked according to package directions
Garnish (always optional): sliced green onions, red pepper flakes, fresh thyme
Instructions
In a large straight-edge sautรฉ pan, heat the coconut oil over medium heat. Once the oil is hot, add the leek, garlic, Brussels sprouts, thyme, and generous pinches of both sea salt and pepper. Sautรฉ, stirring often, until tender and browned, about 8-10 minutes. Feel free to play with your heat in order to achieve a nice caramelized color on your vegetables. Deglaze the pan with the white wine, and let reduce about one minute. Add the coconut milk and heat through. Add the spigarello and continue cooking until the greens are tender, about 2-3 minutes. Taste and adjust seasonings. You will most probably need to add sea salt and pepper at this point, all normal. When your sauce is ready, add enough of the cooked pasta to the pan for the sauce. Mix well. Serve garnished with sliced green onions and red pepper flakes. Bon appรฉtit!
Pour une soirรฉe pasta qui sort de la routine, essayez cette recette! Bien qu’elle semble complexe, cette recette est d’une simplicitรฉ et d’une vitesse exemplaires. Vous pouvez la commencer ET la finir en 15 minutes! Et comme pour beaucoup de mes recettes, cette recette de pasta devient un canvas que l’on peint selon les saisons et les rรฉcoltes.
Le spigarello est une ancienne variรฉtรฉ de brocoli, originaire du sud de l’Italie. On le considรจre comme le parent du rapini et, contrairement au brocoli, ce sont les feuilles du spigarello qui sont comestibles, comme la plante ne produit pas de fleurons. Le goรปt, selon moi, est un croisement entre la kale et le brocoli. Il s’agit d’une verdure รฉtonnamment versatile, qui peut รชtre utilisรฉe de bien des faรงons. Ouvrez l’oeil, on commence ร le voir apparaรฎtre dans les marchรฉs fermiers ร travers la province.
Author:Karine K
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:4 portions 1x
Ingredients
Scale
2 c. ร soupe d’huile de coconut
1 poireau, nettoyรฉ, coupรฉ en deux sur le sens de la longueur et coupรฉ en minces demi-lunes
2 gousses d’ail, รฉmincรฉes
2 tasses de choux de Bruxelles, coupรฉs en deux
1 branche de thym frais
1/3 tasse de vin blanc sec
1 1/2 boรฎte de lait de coco
1 botte de spigarello, hachรฉ
Sel de mer et poivre, au goรปt
1 boรฎte de rotinis, cuits selon les instructions
Garnitures (en option): oignons verts hachรฉs, flocons de piments broyรฉs, thym frais hachรฉ
Instructions
Dans une grande poรชle ร bords droits, chauffer l’huile de coconut ร feu moyen. Ajouter le poireau, l’ail, les choux de Bruxelles, le thym, et de gรฉnรฉreuses pincรฉes de sel et de poivre. Sauter, en mรฉlangeant souvent, jusqu’ร ce que les lรฉgumes soient tendres et dorรฉs, de 8 ร 10 minutes. Dรฉglacer la poรชle avec le vin blanc et laisser rรฉduire une minute. Ajouter le lait de coconut et bien chauffer. Ajouter le spigarello et continuer de cuire jusqu’ร ce que le spigarello soit tendre, de 2 ร 3 minutes. Goรปter et ajuster les assaisonnements (il manquera fort probablement de sel et de poivre). Lorsque la sauce est prรชte, ajouter les pรขtes ร la poรชle et bien mรฉlanger. Servir avec les garnitures suggรฉrรฉes, si dรฉsirรฉ. Bon appรฉtit!
So you’ve got your routine face back on, you’re ready to take on the weekโฆ Wait. You have to make dinner tonight. Wait, what? Well, make this pasta dish! With few ingredients and less than 30 minutes required, this Shiitake and Leek Spaghetti will fast become part of your weekly rotation.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
Heat the coconut oil in a large skillet, over medium-high heat. Add the leeks, sea salt and pepper to taste, and cook, stirring often, until the leeks are soft but not browned, about 3-4 minutes. Add the mushroom, thyme, and allspice berries, and cook, stirring often, until the mushrooms are cooked and slightly browned, about 5 minutes. Add the coconut milk, 1/2 cup at a time, making sure it reduces and gets thicker before the next addition, until you use the whole can. Season with sea salt and pepper, to taste. Warm through. Add the pumpkin seeds and remove from the heat. Add the white wine vinegar, mix well, and serve over cooked spaghetti. Bon appรฉtit!
6 ร 7 grains de piment de la Jamaรฏque (en option)
1 boรฎte de lait de coconut
1/3 tasse de graines de citrouille, rรดties
1 c. ร thรฉ de vinaigre de vin blanc (en option)
Sel de mer et poivre, au goรปt
1 boรฎte de spaghetti, cuits selon les directives sur l’emballage
Instructions
Chauffer l’huile de coconut dans une grande poรชle ร feu moyen-vif. Ajouter les poireaux, le sel de mer et le poivre, au goรปt, et cuire, en brassant souvent, jusqu’ร ce que les poireaux soient tendres, environ 3 ร 4 minutes. Ajouter les champignons, le thym, le piment de la Jamaรฏque, et cuire, en brassant souvent, jusqu’ร ce que les champignons soient dorรฉs, environ 5 minutes. Ajouter le lait de coconut, 1/2 tasse ร la fois, en s’assurant de faire รฉpaissir entre chaque ajout. Assaisonner au goรปt de sel et de poivre. Bien chauffer, ajouter les graines de citrouille et retirer du feu. Ajouter le vinaigre de vin, bien mรฉlanger, et servir sur les spaghettis cuits. Bon appรฉtit!
It is now Spring in Arizona. The fruit trees are starting to bud, the seeds are sprouting. And this weather inspired this refreshing Coconut Green Spring Soup. The flavors in the soup, based on coconut milk, ginger, garlic, and lemongrass, are perfectly balanced. You could use other vegetables that cook somewhat quickly, as this soup is ready in a heartbeat! Longest thing is mincing and chopping. I served my soup over some ramen noodles, but any type of Asian noodles would work here. Ramen, soba, pad thai noodles, all good choices! I hope you enjoy this soup as much as my family did!
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
2 small zucchini, cut in half lengthwise and then sliced thin into half moons
3 heads baby bok choi, stems and leaves separated, stems diced and leaves torn if too big
5 cups vegetable broth or mushroom stock
1 can full fat coconut milk
2 teaspoons green curry paste
4 cups shiitake mushroom caps, sliced about 1/4” thick
2 limes, cut into quarters
1 jalapeรฑo chile, sliced into thin strips
1 10 oz package Asian noodles (soba, ramen, pad thai), cooked according to package directions
Sea salt and pepper, to taste
To garnish: fresh cilantro, fresh basil, mung bean sprouts, and toasted peanuts
Instructions
In a soup pot, heat the coconut oil over medium-high heat. Add the garlic, ginger, and lemongrass, and sautรฉ for 2 minutes, while stirring. Add the asparagus, zucchini and bok choi stems, and cook, stirring, 3 more minutes.
Add broth, coconut milk, green curry paste, and salt and pepper to taste. Bring to a boil and add mushrooms. Reduce the heat to a simmer and cook for 4-5 minutes until the mushrooms are cooked. Add the bok choi leaves and turn off the heat. Sprinkle with the juice of half a lime and add the chile. Taste and adjust seasonings.ย
To serve, put some noodles in shallow bowls. Top with some soup and garnish with cilantro, basil, bean sprouts, toasted peanuts, and lime quarters. Bon appรฉtit!
Dans un chaudron ร soupe, chauffer l’huile de coconut ร feu moyen-รฉlevรฉ. Ajouter l’ail, le gingembre et la citronnelle. Faire revenir 2 minutes, en brassant. Ajouter les asperges, le zucchini et les queues de bok choi, et cuire, en brassant, 3 minutes de plus.
Ajouter le bouillon, le lait de coconut, la pรขte de cari verte, et le sel de mer, au goรปt. Porter ร รฉbullition et ajouter les champignons. Rรฉduire le feu et laisser mijoter pendant 4 ร 5 minutes, jusqu’ร ce que les champignons soient cuits. Ajouter les feuilles de bok choi et retirer du feu. Ajouter le jus de lime et le piment jalapeรฑo. Goรปter et ajuster les assaisonnements.
Pour servir, placer les nouilles cuites dans des assiettes creuses. Ajouter la soupe. Garnir de coriandre fraรฎche, de basilic Thaรฏ, de jeunes pousses, des cacahuรจtes grillรฉes, et de quartiers de lime. Bon appรฉtit!
This Coconut Red Lentil Soup is everything you’ve been wanting. It is tasty, easy to make, and super healthy. There are many ways to eat it, beside as a soup. You can serve this lentil soup on rice or quinoa. My kids love when I serve it on mashed potatoes. We make it every week!
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
To serve: toasted coconut chips, pumpkin seeds, fresh cilantro, fresh lime juice
Instructions
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the carrots, onion, garlic, and ginger. Sautรฉ until vegetables begin to soften, 3-4 minutes.
Add the lentils and tomato paste and cook for two more minutes, until the tomato paste is very fragrant and a dark red color. Add the vegetable broth, coconut milk, curry powder, turmeric, sea salt, and pepper. Bring to a simmer; reduce the heat and continue simmering, uncovered, about 15-20 minutes, stirring occasionally, until the lentils are tender. Adjust seasonings, if necessary.
Serve warm in soup bowl garnished with coconut chips and fresh cilantro. Bon appรฉtit!
1 tasse de lentilles rouges, rincรฉes et รฉgouttรฉes
2 c. ร soupe de pรขte de tomate
4 ร 6 tasses de bouillon de lรฉgumes
1 boรฎte de lait de coconut
1 c. ร soupe de poudre de cari
ยฝ c. ร thรฉ de curcuma moulu
1 ยฝ c. ร thรฉ de sel de mer
ยฝ c. ร thรฉ de poivre noir
Garnitures: chips de coconut, coriandre fraรฎche, graines de citrouille, jus de limette frais
Instructions
Dans une grande marmite, faire chauffer l’huile d’olive ร feu moyen. Ajouter les carottes, l’oignon, l’ail et le gingembre. Faire revenir jusqu’ร ce que les lรฉgumes commencent ร amollir, environ 3-4 minutes.
Ajouter les lentilles et la pรขte de tomate et cuire quelques minutes de plus, jusqu’ร ce que la pรขte de tomate dรฉveloppe un arรดme riche et devienne rouge foncรฉ. Ajouter le lait de coconut, le bouillon de lรฉgumes, la poudre de cari, le curcuma, le sel de mer et le poivre. Mijoter pendant 15 ร 20 minutes, en brassant souvent, jusqu’ร ce que les lentilles soient tendres. Goรปter et ajuster les assaisonnements au besoin.
Servir chaude avec des chips de coconut, des graines de citrouille, de la coriandre fraรฎche, et un trait de jus de limette frais. Bon appรฉtit!
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.
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. Purรฉe 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 appรฉtit!
1 boรฎte de haricots cannellini, rincรฉs et รฉgouttรฉs
4 tasses de bouillon de lรฉgumes
1 tasse de lait de coconut
Sel de mer et poivre, au goรปt
Garnitures: mรฉlange de noix et de graines rรดties
Instructions
Dans un grand chaudron ร soupe, chauffer l’huile de pรฉpin de raison ร feu moyen. Ajouter l’oignon et cuire pendant 3 ร 4 minutes, jusqu’ร ce qu’il soit translucide. Ajouter l’ail et le gingembre, en remuant. Faire revenir pendant 1 minute. Ajouter les panais, la pomme, les รฉpices, les haricots cannellini, et du sel de mer et poivre, au goรปt. Cuire jusqu’ร ce que le panais et la pomme commencent ร dorer, environ 3 minutes. Ajouter le bouillon de lรฉgumes et mijoter jusqu’ร ce que les panais soient tendres, environ 20-25 minutes.
Retirer du feu et laisser refroidir avant de transfรฉrer dans un mรฉlangeur. Mรฉlanger jusqu’ร l’obtention d’une consistence crรฉmeuse. Remettre la soupe dans le chaudron et ajouter le lait de coconut. Rรฉchauffer, goรปter et ajuster les assaisonnements, si nรฉcessaire. Garnir et servir. Bon appรฉtit!
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 beenย 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, Iโd love to see it! Please tagย @LivityGardensย on social.
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
In a large soup pot, heat the coconut oil over medium heat. Add the garlic, chile pepper, lemongrass, and fresh ginger. Sautรฉ 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 appรฉtit!
1 feuille de lime indonรฉsienne, รฉmincรฉe (en option)
1 boรฎte (14-oz) de lait de coconut
Lรฉgumes: zucchini, bok choy, carottes, poivron, patates douces ou courge, ou tout autre lรฉgume qui vous plaรฎt
Jus de lime
Garnitures: coriandre fraรฎche, quartiers de lime, piment thaรฏ, basilic thaรฏ (en option)
Instructions
Dans un grand chaudron ร soupe, chauffer l’huile de coconut ร feu moyen. Ajouter l’ail, le piment jalapeรฑo, la citronnelle et le gingembre. Faire revenir pendant 2 minutes. Ajouter la pรขte de cari rouge et cuire pendant une minute de plus. Ajouter les champignons et le reste des lรฉgumes, selon leur temps de cuisson. Bien remuer.
Ajouter le bouillon et la feuille de lime indonรฉsienne. Porter ร รฉbullition, rรฉduire le feu et laisser mijoter jusqu’ร ce que les lรฉgumes soient cuits, environ 5 ร 10 minutes, selon les lรฉgumes. Si vous ajoutez des รฉpinards, ajoutez-les ร la toute fin. Ajouter ensuite le lait de coconut, goรปter, 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 appรฉtit!
