Fantastic Four Soups

Fantastic Four Soups

It’s getting colder in the northern hemisphere. And I don’t like it. But, I do have to admit that I am able to enjoy a cold Autumn Sunday afternoon as it serves a perfect experimental getaway in the kitchen. There is no day during Autumn and Winter that goes by without me craving soup – whether for lunch and/or dinner. Here is a fine selection of very diverse, nutritious, mostly vegetarian, but very tasty soup recipes:

1. Tom Kha Kai
2. Popeye’s Bowl
3. Pumpkin Spice
4. Fennel Rebel 

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1. Tom Kha Kai 

  • 400 gr boneless chicken (alternative: tofu or shrimps)
  • 1 liter of chicken OR vegetable stock
  • 150 gr oyster mushrooms (cut in half)
  • 1 stalks of lemongrass (chopped)
  • 1 can of pure coconut milk
  • 150 gr bean sprouts
  • 4 cloves of garlic
  • 2 tbsp fish sauce
  • 1 red pepper
  • 1 red chili
  • Fresh cilantro
  • 2 limes
  • salt

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Preparation

  • Put the chopped chicken pieces in a pan with some oil (preferably coconut oil) along with garlic.
  • Add chopped stalks of lemongrass and stir.
  • Slowly add the stock one by one through a cup to the pan and let it cook 1 min.
  • Then, add the mushrooms, bean sprouts chili, pepper and fish sauce. Reduce the heat.
  • After a few minutes, check whether the chicken is eatable. When it is, add the coconut milk and juice extracted from one lime.
  • After 20 min. the soup should be ready to serve. Garnish with cilantro and lemon juice.
  • Add salt, in case the salt from the vegetable stock was not sufficient.

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2. Popeye’s bowl

  • 400 gr fresh and washed spinach
  • 1/2 liter of vegetable stock
  • 125 gr creme fraiche
  • 75 gr coconut oil
  • 1 glove of garlic
  • 1 onion
  • Salt

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Preparation

  • Melt 1/3 of the coconut oil in a pan and add the onions (chopped in large pieces) and garlic. Increase the heat and stir.
  • Add the vegetable stock to the pan along with the spinach and let it cook for about 3 min.
  • Add the rest of the coconut oil.
  • Use a mixer to mix everything into a thick, but smooth soup.
  • Add the creme fraiche (keep a bit left for the garnish).
  • Reduce the heat and serve.
  • Add salt, in case the salt from the vegetable stock was not sufficient.

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3. Pumpkin Spice

  • 1 pumpkin or butternut
  • 1 liter of vegetable stock
  • 1 can of pure coconut oil
  • extravirgine olive oil
  • 1 tbsp ras el hanout
  • 2 tbsp currypowder
  • 3 cloves of garlic
  • fresh cilantro
  • 1 onion
  • 1 chili
  • Salt

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Preparation

  • Make sure the pumpkin and/or butternut are chopped into medium pieces (3cm max) and add them to the pan, along with the garlic and onion.
  • Add the vegetable stock to the pan along with the spinach and let it cook for about 5 min.
  • Add the chili, ras el hanout, curry powder and 2/3 of your cilantro. Let it boil for another 5-10 min.
  • Mix everything into a thick, but smooth texture.
  • Add the coconut milk.
  • Reduce the heat and serve with some drops of extravirgine olive oil and cilantro. If possible, you may want to add some fresh goat’s cheese as a garnish. Great combination!
  • Add salt, in case the salt from the vegetable stock was not sufficient.

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4. Fennel Rebel

  • 2 big fennels
  • 1 liter of vegetable stock
  • 2 cloves of garlic
  • 2 or 3 potatoes
  • 1 bayleaf
  • 1 tsp rosemary
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tbsp
  • 1 onion
  • 1 lemon
  • Salt

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Preparation

  • Make sure the fennels are well chopped and add them to the pan, along with the garlic and onion.
  • Add the potatoes after 2 min. and add the vegetable stock immediately after.
  • Add all the herbs and some lemon juice (1/2) and let it boil for another 10 – 15 min.
  • Mix into a thick and smooth texture.
  • Add salt, in case the salt from the vegetable stock was not sufficient.
  • Take the bayleaf out, this was only useful during the cooking process.
  • Garnish with some raw almonds, olive oil and lemon juice.

 

 

 

 

 

 

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