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Posts Tagged ‘coriander’

Creamy Cauliflower & Red Pepper Soup

In Recipe on February 25, 2015 at 5:46 am

cauliflower red pepper soup

This beautiful, pale orange, soup with pretty pink flecks is so sweet and creamy that I ate it for breakfast with smoked salmon and avocado. You’re not going to find a hater for this soup, unless it’s my 7-year-old son.

1 TBSP coconut oil

1 – 5 cloves of garlic, smashed with back of knife

1 red pepper, cored and diced

1 potato, peeled and diced

1/2 a large cauliflower, chopped

2 cups vegetable stock

1 cup coconut milk (full fat)

1 bay leaf

1/2 tsp salt

1/4 tsp coriander

1/4 tsp cumin

cauliflower red pepper soup ingredientsHeat oil over medium heat. Add garlic and red pepper, cooking down until the pepper is softened, 8 to 10 minutes.

Add potato – I used a Japanese sweet potato with purple skin and butter-colored flesh but choose any potato you like – cauliflower, stock, coconut milk, bay leaf, salt, and spices.

Bring to a boil, then lower heat to a simmer for about 15 minutes, stirring occasionally and mashing chunks with a wooden spoon as the potato and cauliflower soften.

Remove bay leaf and use an immersion blender to puree the soup. Add more veggie broth, if needed.

Garnish with chopped almonds and cilantro for added texture and flavor.

Spicy Garbanzo & Barley Soup

In Nutrition, Recipe on December 24, 2014 at 7:36 pm

“It’ll destroy you if you try to make it mean anything to anyone other than yourself.” ~Henry Rollins

my eye

My eye after chopping onions for this soup

Eating Junior Mints (a leftover movie theater purchase) while taste-testing a spicy soup recipe does not mix well. Other things that do not mix well: my eyeballs with freshly chopped onions, soup-eating in sunny, 73 degrees F weather or milk with spaghetti (why do parents do that to kids?).

Tori Amos & Sarah McLachlan mix well together and used to accompany me on road trips to Ventura County during my previous life as an environmental consultant. Three hours of singing at the top of your lungs while cruising the empty PCH at 530am is cathartic. Singing at the top of your lungs while recipe-testing is also cathartic so I put both of those women on for good juju while exploring this Tunisian-inspired soup.

moroccan spices

Homemade harissa paste: water and olive oil added to chili flakes, garlic, parsley, caraway, and coriander.

This recipe is adapted from 101cookbooks.com who further adapted it from Plenty More by Yotam Ottolenghi, which according to my extensive Google research (not really), appears to be inspired by a common Tunisian breakfast soup involving garbanzo beans in a thin garlic and cumin broth served over stale crusty bread pieces and topped with, potentially, one or all of the following: egg, olive oil, harissa, capers, tuna, lemon, olives, more cumin, etc. It sounds amazing and inspired me to eat this soup again in the morning with a raw egg poached right into the broth. A smell a business idea for a food truck…that’s another topic…

The great thing about this soup is it uses only water as the base instead of a vegetable or meat broth. This allows all the fragrant North African spices and delicate flavors of the carrot and celery to really stand out.

Garbanzo Bean Broth:

garbanzo-barley soup ingredients

The thin, water-based broth perfectly highlights the spices and veggies that provide the base for this delicious soup.

2 tablespoons olive oil

2 small onions, diced

4 – 8 cloves garlic, depending on how much you love garlic, crushed

3 large carrots, peeled and diced

4 – 6 celery stalks, diced

2 tablespoons harissa paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 teaspoon whole caraway seeds

2 cans, drained, garbanzo beans

6-8 cups water

Fine grain salt and/or black pepper, to taste

Grain to Serve it Over:

barley or farro

Is it barley or is it farro?

1 cup barley or farro (which did I have on hand?)

3 cups water or vegetable broth

Creamy, Herby Feta Paste:

3 1/2 oz feta, broken into large chunks

1/4 cup crème fraîche (or sour cream)

1 cup cilantro leaves, coarsely chopped or just ripped from stem

1/2 cup mint leaves

1/8 teaspoon fine grain salt

*for a non-dairy version, add herbs to this cashew cream recipe

Heat oil in a saucepan over medium heat. Add the onions and sauté for 5 minutes, stirring, until translucent. Add the garlic, carrots, and celery and continue cooking for another 5- 10 minutes. Add the harissa, cumin, coriander, and caraway seeds and cook for a another 5 minutes, stirring well, until fragrant. Add garbanzo beans and water into the vegetable mixture along with salt and plenty of black pepper. Bring to a boil and then simmer gently for 10 minutes.

barley garbanzo soup bowl

Hydrating and Hearty

Meanwhile, rinse the barley, add to a small saucepan, and cover with 3 cups cold water (or veggie broth for more flavor). Bring to a boil and simmer until most of the liquid is gone or barley is soft.

To make the feta paste, put the feta, crème fraîche, cilantro, mint, and 1/8 teaspoon salt in a small food processor or hand blender until a smooth, creamy paste forms. Keep in the fridge until needed.

Serve by adding cooked barley to the bowl and spooning soup over grains and topping with a dollop of creamed/herbed feta paste. Garnish with cilantro leaves.

Red Velvet Soup

In Nutrition, Recipe, Yoga on May 16, 2013 at 10:03 pm
IMG_3407

Beet root, red lentils, tri-color quinoa.

I honestly cannot find the original source for this recipe which is a shame because I did not modify it at all (except for the name!). It is simple and brilliant just as it is. I’ve made it for two SoupAsana groups and was met with rave reviews. Both times, during the prep and cook process, I was skeptical due to the color and consistency but once I started simmering the spices in coconut oil, I knew everything was going to turn out just fine 🙂 Beautifully-colored and deliciously-edible, this soup is high in fiber, antioxidants, folate, and iron. Even more delicious served with corn muffins.

Ingredients:

boiled-over pot

A watched pot never boils but an un-watched pot boils over!

1 cup dried red lentils
½ cup quinoa
1 medium beet root, grated
1 inch piece of ginger, peeled and chopped
¼ cup diced red onion
1 bay leaf
4 cups water
2 TBSP coconut oil
1 tsp cumin seeds
4 tsp ground coriander
2 tsp turmeric powder

Garnish w lime wedges, rock salt, honey Greek yogurt or feta

beet lentil stew

Stew topped with feta and lime

Place lentils, quinoa, grated beet, ginger, onion, bay leaf and water in a large soup pot. Bring to a boil, reduce heat, and simmer for 20-30 minutes.  Heat coconut oil in a small pan. Add cumin seeds, coriander, and turmeric and lightly saute for 1-3 minutes on medium heat (making sure they don’t burn). Add to stew…do a little taste taste…perhaps add fresh ground pepper and/or tamari.