FOOD – Winter is fast approaching and the fatigue that comes with it. So, to put it simply, here are some comforting soup recipes to drink with the family or in front of the TV. Being careful not to drop any on the carriage!
Michelle Symes, former Magazine of Health animator, is back with a collection of books In the Kitchen with Dr. Goode, at Éditions Solar to discover or rediscover different ways of cooking. In collaboration with Carole Garnier and other chefs, he shares with us 3 recipes for good soups from Complete soups for the whole family.
Arm yourself with your hand blender and take the opportunity to test these 3 soup recipes that are perfect for the whole family.
Vegetable and chicken soup with coconut milk and curry
Recipe: Annabelle Schachmes Photography: Emilie Franzo for Solar Editions
For 4 people
Preparation: 10 min
Cooking: 1 hour
1 liter of chicken broth | 2 large potatoes | 2 chicken breasts
200 g short macaroni | 30 cl coconut milk | ½ red pepper | 1 white leek
2 carrots | 1 stalk of celery | 2 shallots | 2 cloves of garlic | 10 g curry powder
1 bouquet garni (thyme, bay leaf, rosemary) | Olive oil | Salt pepper
✖ Peel the potatoes and cut them into pieces. Rinse the white leek and celery stalk. Remove the roots from the end of the leek and slice it thinly. Chop the celery into chunks. Peel and then dice the carrots. Wash the pepper, clean it and cut it into cubes. Peel the shallot and finely chop it. Peel the garlic cloves, remove the seed and crush them. Cut the chicken into cubes. Set them aside with 1/3 of the carrots and pepper.
✖ Fry the leek, shallot, garlic and curry in a casserole with 1 drizzle of olive oil. Add the potatoes, carrots, pepper, celery and bouquet garni. Add salt and pepper. Moisten with the chicken stock. Cook for 45 minutes over moderate heat, almost covered.
✖ Remove the bouquet garnish. Stir the preparation. Add the coconut milk, pasta, then the reserved chicken breast, carrot and pepper. Cover and cook for another 10 minutes on medium heat.
✖ If the soup seems too runny, don’t hesitate to reduce it for a few more minutes over moderate heat and without a lid. Conversely, if it seems too thick, add a little water.
The nutritional asset
With its dense texture, this soup, rich in complex carbohydrates, will be perfect after a day: hiking, cycling…Always choose organic or Label Rouge chicken, on the one hand for animal welfare issues, on the other hand country to ensure that poultry have not received excessive antibiotic treatment.
Asian broth with silken tofu and mushrooms
Recipe/ Photography: Céline de Cérou for Solar Editions
For 4 people
Preparation: 30 min
Cooking: 2h 15h
400 g tofu | 6 mushroom mushrooms | 100 g of rice vermicelli | 2 carrots 1 leek | 3 cloves of garlic | 1 stalk celery with leaves | 10 cm fresh ginger | 2 fresh onions | 5 cl soy sauce | 1 tbsp. coffee coriander seeds | ½ tsp. pepper
✖ Peel the ginger and carrots, clean the leeks and cut them into large pieces. Peel the garlic cloves. Cut the celery into large pieces. Pour 1.5 liters of water into a large saucepan. Add soy sauce, ginger pieces, carrots, leeks, celery, garlic cloves, peppercorns, and coriander seeds. Simmer covered over medium heat for 2 hours.
✖Clean and finely chop the mushrooms. Finely chop the chives. Cut the tofu into small cubes. A book.
✖Strain the broth, then bring it to a boil and cook the rice noodles and mushrooms for 15 minutes.
✖Divide the broth, noodles and mushrooms in 4 bowls and add the tofu cubes and minced chives. Serve immediately.
The healthy ingredient
Digestible, cholesterol-free and low in calories, tofu provides a good protein content (15g per 100g) and very little lipid (4g). Choose it in organic stores. Are you afraid of its taste little face? There are versions with the taste of curry, herbs, smoked…Try it!
Soup like Dal
Recipe: Céline Mennetrier/Photo: Valéry Guedes
For 6 people
Preparation: 10 min
Cooking: 45 min
150 g of coral lentils | 2 carrots | 1 onion | 2 cloves of garlic | 2 cm fresh ginger
2 tbsp. tablespoons of coconut oil (or olive oil) | 1 tbsp. cumin
1 tbsp. tablespoon curry powder + a little for serving | 1 tbsp. turmeric powder (optional) | 100 g of tomato paste (canned)
A few sprigs of coriander | 3 naans | Salt pepper
✖ Rinse the lentils under cold running water. Peel and cut the carrots into rings. Peel and chop the onion. Peel, clean and chop the garlic cloves. Peel and cut the ginger into small pieces.
✖ In a casserole, heat the oil and add the onion, garlic, ginger and cumin seeds. Fry until the onion becomes transparent. Add curry and turmeric and stir. Pour 1.5 liters of water over the carrots, tomato paste and lentils. Bring to a boil and continue to cook for 40 minutes, covered and simmer.
✖ Using an immersion blender or blender, mix the soup, if necessary adding a little water according to the desired consistency. Taste and adjust the seasonings.
✖ Serve the soup sprinkled with a few coriander leaves, sprinkled with curry and accompanied by naans.
The nutritional asset
Thanks to the lentil/naans association, this soup of Indian origin provides all the essential amino acids. For a heartier version, you can add a poached egg. Complete the menu with a ramekin of raw breakfast vegetables (carrots, cauliflower florets, cucumbers, etc.) and fruit salad.
See also at HuffPost: 5 Easy-to-Make Christmas Recipes Found on Tik Tok