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Chickpea, cauliflower and walnut soup

Chickpea, cauliflower and walnut soup 0

A simple and comforting soup, yet elegant enough to be served at your next dinner with friends! Entirely vegetal, it is as smooth as you want thanks to the cauliflower and chickpeas. 

To serve with a good slice of nourishing bread for a healthy and tasty meal!

Chickpea, cauliflower and walnut soup

Makes 6 servings
Preparation time: 1 hour

 

Ingredients


1 medium cauliflower, cut into small florets 
1 large onion, roughly chopped
1 medium carrot, peeled and sliced
1 large stalk of celery, sliced
2 garlic cloves, finely chopped
2 tablespoons of olive oil (plus a little more for garnish)
Freshly ground pepper to taste
2 large sprigs of fresh rosemary
2 large sprigs of fresh thyme
4 cups of vegetable broth
1 / 2 cup of organic walnuts
1/4 teaspoon ground nutmeg
2 cups of organic chickpeas cooked, rinsed and drained


For the garnish: Olive oil, chopped toasted walnuts, lemon wedges, chopped fresh thyme and freshly ground pepper (garnishes)

 

Preparation 

 

  1. Preheat the oven to 425 ° F and line a baking sheet with parchment paper.
  2. Spread the cauliflower and onion on the prepared baking sheet. Drizzle with oil and sprinkle with pepper. Add the herbs and mix lightly.
  3. Roast 45 to 50 minutes or until golden brown, stirring twice. Remove from the oven and stir in the garlic; let cool slightly.
  4. Transfer the roasted vegetables to a large pot with the broth, nuts and chickpeas. Mix with a mixer on high power until the mixture is very smooth.
  5. Simmer, covered, over low heat for about 10 minutes, stirring occasionally. Stir in the nutmeg.
  6. Pour into bowls and garnish with desired toppings.
  7. Store in the refrigerator in an airtight dish for 3 days.

 

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Broccoli and cashew soup with mild curry chickpea garnish

Broccoli and cashew soup with mild curry chickpea garnish 0

Green! A creamy and comforting soup to use your broccoli and fill up with vitamins and nutrients. The secret ingredients to make this very creamy soup a success? ... Avocado and cashews give the soup a sweetness and creaminess without the need for cream or cheese.

I love that my soup has toppings, so for this one I roasted some broccoli florets and chickpeas with some mild curry powder. In addition to making, pretty, it gives a good visual and makes the soup even more interesting from a nutritional point of view! Without the side that the texture mix is ​​very interesting.

 

Broccoli and cashew soup with mild curry chickpea garnish


Makes: 3 to 4 servings



Ingredients


Soup
2 tablespoons of olive oil 
1 / 2 cup of organic raw cashews 
3 garlic cloves, minced
4 cups of chopped broccoli florets
1 medium potato, cubed
4 cups of vegetable broth
1/2 teaspoon ground black pepper, or to taste
1 1/2 cups of water
1 lawyer

Toppings
1 / 2 cup of organic chickpeas cooked, drained 
1/3 cup chopped broccoli florets
2 teaspoons of olive oil
2 teaspoons of mild curry powder
1 / 4 cup of organic raw cashews 

     

     Preparation

    1. To prepare the soup, heat the olive oil in a large saucepan over medium-high heat.
    2. Add cashews and garlic, cook for 1 minute.
    3. Add the broccoli and the potato, continue cooking for 5 minutes, stirring often.
    4. Pour in the vegetable broth and bring to a boil, reduce the heat to simmer.
    5. Cook, covered, for 8 to 10 minutes, until the broccoli and potatoes are tender.
    6. Remove from fire.
    7. Use an immersion blender in the pot to puree the soup.
    8. Incorporate the pepper and add the water.
    9. Reduce heat to medium and cook for another 5 minutes or until the soup is heated through. Stir in the avocado and mix again with the immersion blender.
    10. While the soup cooks, prepare the toppings.
    11. Preheat the oven to 400 degrees F.
    12. Spread the chickpeas and broccoli in a single layer on a large baking sheet.
    13. Drizzle with olive oil and sprinkle with mild curry powder and freshly ground pepper to taste.
    14. Bake, 15 to 20 minutes, until the chickpeas are golden brown and the broccoli is tender and the edges start to crisp.
    15. Stir at least once during cooking.
    16. To serve, pour soup into serving bowls and garnish with an equal amount of chickpeas, chopped broccoli and cashews.

     

     

    Bon appétit!

     

    Caroline

    President Hippocrate Bio

     

     

    Roasted cauliflower and grilled chickpeas soup

    Roasted cauliflower and grilled chickpeas soup 0

    Thanks to roasted cauliflower, this soup is rich and creamy and without dairy products! High-fiber chickpeas are roasted for a healthy, crispy garnish.

    With the cold coming back, this soup is perfect for warming you up and refueling!

    INGREDIENTS


    FOR THE SOUP:


    1 head of cauliflower, cut into florets (about 4 to 5 cups total)
    2 cups of Chickpeas cooked, rinsed and drained
    5 garlic cloves, peeled
    1 teaspoon ground cumin
    1/8 c. smoked paprika
    4 tablespoons olive oil, divided
    2 medium potatoes, peeled and cubed (about 2 1/2 cups total)
    Ground pepper
    4 cups of vegetable broth
    1 cup of water
    1/2 cup whole coconut milk


    FOR THE TOPPING:


    red pepper flakes
    Fresh thyme leaves
    Extra virgin olive oil
    Whole coconut milk

     

    INSTRUCTIONS

     

    1. Preheat the oven to 400 F.
    2. On a large baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, paprika and 3 tablespoons of olive oil.
    3. Transfer to your preheated oven and roast for 30 minutes, stirring once at half the cooking time. Remove and reserve.
    4. Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium heat.
    5. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently.
    6. Add the vegetable broth and water and bring the liquid to a boil. Once boiling, adjust the heat to maintain it and cook, uncovered, until the potatoes are very soft, about 15-20 minutes.
    7. Remove the pot from the heat.
    8. Stir in roasted cauliflower mixture, reserving about 1/2 cup for garnish.
    9. Allow the soup to cool slightly, then thoroughly puree the soup using an immersion blender, blender, or food processor with the blade.
    10. Be careful when transferring hot liquids.
    11. Return the mashed soup to your saucepan and reheat over low-medium heat.
    12. Stir in the whole coconut milk.
    13. Taste and adjust for salt and pepper, if necessary.
    14. To serve, pour the hot soup into bowls.
    15. Top with a little of the reserved roasted cauliflower mixture and a pinch of red pepper flakes and fresh thyme leaves.
    16. Drizzle with olive oil and a drizzle of whole coconut milk.
    17. Serve immediately.
    18. Store in an airtight container in your refrigerator for 2 to 3 days.

    Bon appétit!

     

    Caroline
    President Hippocrate organic
    Ultra creamy tahini soup

    Ultra creamy tahini soup 0

    This rich and creamy soup is perfect to serve on colder days. Mixed with tahini and spices, cauliflower and sweet potato form an ultra creamy mixture to create a meal soup packed with beta-carotene, calcium and phytonutrients to boost your immune system! 

    For my part, I like to serve it with grilled vegetables coriander pesto and sunflower seeds and a slice of homemade bread! Comfort assured!

     

     Ultra creamy tahini soup

    Makes 4 servings
    Preparation time: 20 minutes
    Cooking time: 35 minutes

     

     

    Ingredients 

     

    2 tbsp olive oil
    3/4 cup chopped fresh cilantro
    2 cup chopped Spanish onion
    1 tbsp chopped garlic
    1.5 teaspoon ground cumin 
    1/4 teaspoon crushed chili
    1 large sweet potato, peeled and cubed 
    1 medium cauliflower in florets
    4 cups of vegetable broth
    1 teaspoon of garlic powder
    1/2 teaspoon onion powder
    1/2 teaspoon smoked paprika
    1 peeled lime
    1 / 3 cup of 100% natural sesame butter
    4 cups finely chopped spinach
    Shoots of your choice to garnish
    Ground black pepper to taste
    Organic European Pumpkin Seeds to garnish 

     

    Preparation

    1. In a large pot, heat the olive oil over medium heat.
    2. Sauté the onion and fresh cilantro, stirring, for about 5 minutes. 
    3. Add the garlic, cumin and chili flakes. Mix and cook for one minute.
    4. Add the sweet potatoes, cauliflower, vegetable broth, onion powder, parika and garlic powder. Bring to a boil.
    5. Reduce heat to low and simmer, about 25 minutes, until a fork can easily pierce the sweet potatoes. 
    6. Using a mixer foot (you can also transfer it to a mixer), crush the soup by adding the tahini and the whole peeled lime.
    7. Mix until smooth.
    8. When ready to serve, place the spinach in the bottom of the bowls, pour the soup over the spinach and garnish with ground pepper, pumpkin seeds and sprouts.

     

    Bon appétit!

     

    Caroline
    President Hippocrate Bio

     

    Roasted cauliflower soup with sprout and almond garnish

    Roasted cauliflower soup with sprout and almond garnish 0

    This roasted cauliflower soup is a blend of simple ingredients and the result is the perfect creamy soup. Just roast a few ingredients, then mix! Super easy, and with an almond and sprout garnish, this will give you a very nutritious meal!

     

    Roasted cauliflower soup with sprout and almond garnish

    INGREDIENTS

    1 large head of cauliflower
    1 white or yellow onion
    3-4 garlic cloves, unpeeled
    2 tablespoons of avocado oil or olive oil
    1 teaspoon of cumin
    1/2 teaspoon of coriander
    salt and pepper to taste
    4 cups of vegetable broth 


    TRIMS

    Roasted cauliflower florets
    Slices oforganic natural almonds
    Assorted fresh shoots
    Organic pumpkin seeds 

     

    INSTRUCTIONS

     

    1. Preheat your oven to 425F
    2. Use a large knife to cut the cauliflower into florets.
    3. Add the cauliflower florets to a baking sheet. Drizzle with olive oil and add the cumin, cilantro, salt and pepper.
    4. Use your hands to mix everything on the baking sheet.
    5. Cut the onion in half. Rub a little oil on the cut side, then place the onion halves, cut side down, on the baking sheet.
    6. Cut off one end of the unpeeled garlic cloves. It just makes it easier to crush them after cooking. Place them on a piece of aluminum foil, sprinkle them with a little oil and wrap them in aluminum foil.
    7. Place the baking sheet in the oven and roast for 30 to 35 minutes, or until the edges of the cauliflower florets begin to turn golden.
    8. Keep some of the prettiest florets for decoration. Then transfer the remaining cauliflower to a mixer. Remove the skin from the garlic cloves and add them to the blender as well, along with the onion.
    9. Pour the vegetable broth into the blender. Blend at maximum power for one minute. 
    10. When ready to serve, place the soup in a bowl and garnish with a few florets of roasted cauliflower, almond slices and mixed sprouts.

     

    Bon appétit!

     

    Caroline 
    President Hippocrate Bio
    Turnip, parsnip, pear and maple soup with crunchy garnish

    Turnip, parsnip, pear and maple soup with crunchy garnish 0

    Turnip, parsnip, pear, maple soup and its crunchy garnish

     

    PERFORMANCE: 2 LITERS (8 cups)

     

    INGREDIENTS

    • 45 ml (3 tbsp.) Olive oil
    • 1 big onion, chopped
    • 3 cups of turnip, peeled and cubed
    • 3 parsnips, peeled and cubed
    • 1/4 cup of water
    • 2 medium potatoes, peeled and cubed 
    • 3 cups of vegetable broth
    • 2 tbsp. maple syrup
    • 1 C. pepper
    • 3 cups peeled pears, cubed

     

     

    PREPARATION

    1. In a large saucepan, heat the oil. Brown the onion for about 3 minutes. Add the turnip, parsnips and water, cover and cook over low heat for about 5 minutes, stirring frequently.
    2. Then add the potatoes, broth, maple syrup and pepper.
    3. Bring to a boil, cover and simmer for 20 minutes over low heat. Add the pears, cover and simmer again for 10 minutes or until the vegetables are tender.
    4. Meanwhile, put the chickpeas, olive oil and cumin in a bowl. Mix well to coat. Place the spicy chickpeas on a baking sheet. Bake in an oven preheated to 350F. Cook, stirring halfway through cooking, for about XNUMX minutes, or until the chickpeas are crisp.
    5. Cream in a blender and adjust the seasoning to taste.
    6. Serve in bowls and garnish with grilled chickpeas, avocado slices, fresh cilantro and pumpkin seeds.

     

    Bon appétit!

     

    Caroline 

    President Hippocrate Bio