FOOD – Winter is fast approaching and the fatigue that comes with it. Simply put, here are some recipes for comforting soups to enjoy with the family or in front of the TV. Being careful not to drop any on the plaid!
Michel Cymes, former animator for the Magazine of Health, returns with the library In the Kitchen with Dr. Good, Éditions Solaris to discover or rediscover different ways of cooking. In collaboration with Carole Garnier and other chefs, she shares with us 3 good soup recipes from Full soups for the whole family.
Equip yourself with a hand blender and take the opportunity to test these three 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 of short macaroni | 30 cl of coconut milk | ½ red pepper | 1 white leek
2 carrots | 1 stalk of celery | 2 shallots | 2 cloves of garlic | 10 g of curry powder
1 bunch of garnish (thyme, bay leaves, rosemary) | Olive oil | Salt pepper
✖ Peel the potatoes and cut them into pieces. Rinse leek whites and celery stalks. Remove the roots from the end of the leek and slice into thin slices. Cut the celery into pieces. Peel and then dice the carrots. Rinse the pepper, clean it and cut it into cubes. Peel the shallot and chop finely. Peel the garlic cloves, remove the sprouts and crush them. Cut the chicken into cubes. Reserve them along with 1/3 of the carrots and peppers.
✖ Fry leek, shallot, garlic and curry in a casserole with 1 drop of olive oil. Add potatoes, carrots, pepper, celery and a bouquet garni. Add salt and pepper. Moisten with chicken stock. Cook for 45 minutes on medium heat, almost covered.
✖ Remove the bunch of garni. Mix the preparation. Add the coconut milk, pasta, then the reserved chicken breast, carrots and pepper. Cover and cook for another 10 minutes on medium heat.
✖ If the soup seems too runny, reduce it for a few more minutes on medium heat and cover. Conversely, if it seems too thick, add a little water.
This soup, rich in complex carbohydrates, with its thick texture, is perfect after a day of hiking, cycling… Always choose organic or Label Rouge chicken, on the one hand for animal welfare reasons, on the other hand to ensure that the birds 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: 2 h 15
400 g tofu | 6 buttonhole | 100 g of rice vermicelli | 2 carrots| 1 leek | 3 cloves of garlic | 1 stalk with celery leaves | 10 cm fresh ginger | 2 onions | 5 cl of soy sauce | 1 tbsp. coffee coriander seeds | ½ tsp. peppercorns
✖ Peel the ginger and carrot, clean the leek, then cut 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, carrot, leek, celery, garlic cloves, peppercorns and coriander seeds. Simmer under the lid on medium heat for 2 hours.
✖Clean and finely chop the mushrooms. Finely chop the chives. Cut the tofu into small cubes. A book.
✖Filter the broth, let it boil and cook the rice vermicelli and mushrooms for 15 minutes.
✖Divide the broth, vermicelli and mushrooms between 4 bowls and add tofu cubes and chopped chives. Serve immediately.
A healthy ingredient
Digestible, cholesterol-free and low-calorie tofu contains a good protein content (15 g per 100 g) and very little lipid (4 g). Pick it up in organic stores. Are you afraid that its taste is a small face? There are versions flavored with curry, herbs, smoked…Try it!
Soup like Dahl
Recipe: Céline Mennetrier/Photography: 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 of fresh ginger
2 tbsp. tablespoon of coconut oil (or olive oil) | 1 tbsp. caraway seeds
1 tbsp. a tablespoon of curry powder + a little for serving | 1 tbsp. turmeric powder (optional) | 100 g tomato pulp (canned)
A few sprigs of coriander | 3 naans | Salt pepper
✖ Rinse the lenses under cold running water. Peel and cut the carrots into circles. Peel and chop the onion. Peel, clean and chop the garlic cloves. Peel and cut the ginger into small pieces.
✖ Heat oil in a pot and add onion, garlic, ginger and cumin. Fry until the onion becomes transparent. Add the curry and turmeric and stir. Pour 1.5 liters of water, carrot, tomato pulp and lentils. Bring to a boil and continue to cook for 40 minutes with the lid on and simmering.
✖ Mix the soup using a soup mixer or blender, adding a little water if necessary to the desired consistency. Taste and season.
✖ Serve the soup sprinkled with a few coriander leaves, sprinkled with curry powder and served with naans.
Thanks to the combination of lentils/naans, this Indian soup provides all the essential amino acids. For a happier version, you can add a poached egg. Supplement the menu with raw vegetables (carrots, cauliflower florets, cucumbers, etc.) and fruit salad as a snack.
Also look further HuffPost: 5 easy-to-make Christmas recipes found on Tik Tok