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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

 

 

 

 

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

 

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