When I was little, I had to eat a lot of soup, even if it didn’t make me grow taller… Unfortunately for me, it was always a broth with large pieces of vegetables, which didn’t make me grow taller. It wasn’t really what I liked. From now on, exit big pieces and hello veloutés and creamy soups. If pumpkin and butternut remain a classic this season, other vegetables work wonders in soup versions. Presentation.
Recipe #1: Pumpkin soup with autumn spices
It couldn’t be easier! We put everything in the water and mix.
In my kitchen ? I cut 1 kg of pumpkin in half, seed it and cut it into pieces. I peel and degerm (if necessary) 1 clove of garlic. Separately, I boil 1 liter of filtered water with a stock cube, the garlic clove, 1 tbsp. teaspoon of cinnamon powder, 1 tbsp. teaspoon of powdered ginger. I add the pumpkin and let it cook for 20 minutes. I mix for a long time, then I add salt, pepper, Espelette pepper if desired. Finally, I serve with coriander and crumbled feta.
The good idea of this recipe? The use of pumpkin which does not need to be peeled.
The board
It is always recommended in recipes to degerm the garlic cloves, especially in raw recipes. For what ? The latter, known to be indigestible, is bitter and could bring an unpleasant taste when tasting.
© Marjolaine Daguerre
Recipe no. 2: Parsnip cream with coconut milk
A pretty gourmet cream with Asian accents to showcase this forgotten vegetable, too often put aside.
In my kitchen ? I peel and cut into pieces 500 g of parsnips. In a saucepan, I pour 40 cl of filtered water, 20 cl of coconut milk, 4 tbsp. teaspoon of soy sauce, 1 tbsp. teaspoon of lemongrass puree, 1 tbsp. teaspoon of nuoc-mâm, and pieces of parsnip. I let it cook for around twenty minutes until the vegetables are tender. If necessary, I add water. I mix and add water or milk depending on the desired result (more or less liquid). I then adjust the seasoning with soy sauce, and nuoc-mâm.
Culinary vocabulary. “Lay down” in culinary language does not mean taking a nap in the sun, but means adding a liquid to “relax” the preparation and make it more fluid. It can be diluted with water, broth, milk, cream, etc.
Recipe no. 3: Spinach coconut mint coriander soup
I rarely cook spinach even though I love it! For this recipe, I was inspired by this cream of spinach, white fish and peanuts, coconut quinoa, which I modified using mint to freshen it up.
In my kitchen ? I peel and slice 1 white or red onion, 2 cloves of garlic, and about 3 cm of fresh ginger. Separately, I add the spinach in a large frying pan, without adding any fat, dry. I remove the spinach, and sweat the onion, garlic, and ginger in the same pan with a little sesame oil. I pour over 25 cl of water, 1 cube of vegetable stock, 20 cl of coconut cream, the spinach and 1 bunch of coriander. I let it cook for about ten minutes, then I mix, adding mint as desired (at least twenty leaves on my side), the juice of 1/2 lime, salt and pepper.
Culinary vocabulary. When you “wilt” spinach, it means to cook it and let it “wilt” until it wilts and loses its water. They therefore visually “fall” into the frying pan and lose a lot of volume.
The expression “dry” used here, also common in caramel recipes, means that the chosen ingredient is placed in a sauté pan, saucepan or pan, directly on the fire, without adding water, butter, oil, or cream. So there are no other ingredients in the container. Here, it’s spinach. For the caramel, it will be sugar. Etc.
