PARSLEY ROOT SOUP WITH COCONUT MILK AND CRISPY SAGE

PARSLEY ROOT SOUP WITH COCONUT MILK AND CRISPY SAGE

This soup is simple to make, yet is light, aromatic and elegant in taste.
When purchasing parsley roots, make sure not to confuse them with parsnips, which might be their siblings from the root family,
yet are not as nutty in flavour.

 

Directions:

Melt the ghee in a saucepan and sweat the shallots for 3 minutes. Add the parsley root cubes and sweat for another 5 minutes, stirring occasionally. Pour the white wine, turn the heat up and cook for 1 minute. Add the coconut milk and the vegetable stock, bring to boil and cook for 20 minutes, until the parsley root cubes are soft.  

While the soup is cooking, heat the olive oil in a skillet. Add the chopped sage leaves, sprinkle with some salt and fry until they reach the consistency of crisps without burning them. Place them on a couple of sheets of kitchen paper to remove any excess oil.

When ready, remove the soup from the heat and mix with a blender. If the soup is too thick, add more water until you reach the desired consistency. Season to taste. You can pass the soup through a sieve if you like, which will make the soup rich in taste, but light in texture.

Pour the soup into four bowls. Drizzle each soup with drops of olive oil. Decorate with the sage crisps and sprinkled grated nutmeg.

Serves: 4

Ingredients:

1 tbsp ghee
4 shallots, finely chopped
4 parsley roots, peeled and cubed
100 ml white wine
200 ml coconut milk
750 ml vegetable stock
2 tbsp olive oil
1 bunch sage leaves, roughly chopped
Salt and pepper, to taste
Nutmeg, for topping

 

SPICY BEETROOT SOUP WITH COCONUT MILK AND SESAME

SPICY BEETROOT SOUP WITH COCONUT MILK AND SESAME

This beaming soup draws its aromatic flavours from a luscious marriage of spices that grace it with a taste equivalent to a hug from the inside.
Thanks to the all year round presence of beetroot,  this delightful soup is one that we enjoy slurping whenever we crave delicious comfort of the spicier kind.

SPICY BEETROOT SOUP WITH COCONUT MILK AND SESAME

Serves 4

Heat coconut oil in a pan. Add mustard seeds and wait until they begin to pop (1-2 minutes).

Add the onion and sweat until translucent (7-10 minutes). Stir regularly.
Add the spices, mix well and cook for 2 minutes.
Add the garlic and continue cooking for another minute.
Add the grated beetroot and sweat for 2 minutes

Pour the vegetable stock and the coconut milk and cook for 40 minutes.
Add more water in case the consistency should become too thick for your taste.
Season to your liking and serve topped with a drizzle of roasted sesame oil, white and black sesame seeds and coriander leaves.

2 tbsp coconut oil
1 tsp brown mustard seeds
2 medium onions, finely chopped

1 tbsp cumin seeds
1/2 tsp ground coriander
1/2 tsp fennel seeds
1/2 tsp black pepper corns
1/2 tsp chipotle chilli flakes (regular red chilli flakes are fine)
1/4 tsp ground cloves
1/4 tsp ground curcuma
1/4 tsp ground white pepper
4 bay leaves

4 garlic cloves, finely chopped
600 g beetroot, peeled and coarsely grated
800 ml vegetable stock
400 ml coconut milk


For the topping:
Roasted sesame oil
White and black sesame seeds
Coriander leaves, coarsely chopped

red_beet_soup1_s.jpg

PUMPKIN SOUP WITH CORIANDER CRISPS

PUMPKIN SOUP WITH CORIANDER CRISPS

We love winter for many reasons, one of them being pumpkins.
This substantial soup is full of flavour and has a spicy kick, while the coriander crisps add that little crunch it oh-so deserves.
It pairs extremely well with woollen socks and warm embraces.

Pumpkin soup with coriaNder crisps

 

Heat coconut oil in a pan. Add the mustard seeds. When they begin to quiver, add the onions and sweat for 5 minutes. Add the ginger and the chilli and sweat for 3 minutes.
Add the squash and continue sweating for 3 minutes.
Add the harissa and the red curry paste. Add the stock, bring to boil and cook for 10 minutes.
Add the coconut milk and cook for another 15 minutes.
Blend the soup. Add more water if the soup is too thick for your liking. Season according to taste.

In a separate skillet, heat up the olive oil. Add the coriander leaves and fry until crispy, but not burnt.
Remove the coriander leaves, place them on kitchen paper and pat them dry.
Add the flaked almonds in the pan and toast them.

Serve the soup topped with the flaked almonds, coriander crisps, a drizzle of lime juice and a sprinkle of chilli flakes.

Serves 4


2 tbsp coconut oil
1 tsp black mustard seeds
2 medium onions, finely chopped
4 cm piece of ginger, peeled and finely chopped
1 red chilli, de-seeded and finely chopped
1 medium butternut squash, peeled, de-seeded and cubed
1 tsp harissa paste
1 tsp red Thai curry paste
600 ml vegetable stock
400 ml coconut milk
Olive oil
Handful of coriander leaves, roughly chopped
Handful of flaked almonds
Salt and pepper, to taste
2 tbsp lime juice
Chilli flakes