A delicious soup in taste and colour!
For one kilogram of fresh zucchini.
1- In a deep pan, place some lemon infused olive oil. If you don’t have any at hand, just mix three tablespoons of extra virgin olive oil with the juice of half a lemon.
2- Fry three cloves of garlic cut in small pieces.
3- When the garlic starts to change colour, add the zucchinis cut in small cubes, one teaspoon of cumin, one teaspoon of turmeric, coarse salt to taste and a bunch of fresh rosemary. Mix and let it cook until the zucchini pieces start to change into a golden colour.
4- Add water to cover the zucchini and let it simmer until they are completely soft. Mix in a mixer.
Serve hot or cold with pain de campagne. For a light dinner, serve with a simple green salad. Enjoy!
This is just the perfect hearty soup for a cold January night.
For four servings (generous of course!)
1- In a deep pan, fry half a red onion cut in small cubes in a some olive oil.
2- When the onions get to be translucent, add a little bit of fresh ginger root cut in small pieces along with the pulp of three tomatoes (grate them and discard the skin), a teaspoon of black pepper grinded, one and half teaspoon of cumin, a third of a stick of cinnamon, one tablespoon of Saffron liquid, some salt and a handful of cilantro chopped.
3- Mix well and once it starts to boil add enough water (or vegetable broth) to accommodate the pasta.
4- When that mixture is boiling, add 250 gr (half a box) of pasta. I used Farfalle, and any short pasta should do. Return to a boil and let the pasta cook at ease. If you need to add water, do so.
5- Once the pasta is cooked, take out the cinnamon piece and discard it. Add 200 gr (about a cup) of cooked chickpeas along with the juice of one lime. Let it boil for about five minutes.
Serve very warm. I added some Chile Chipotle on my serving and it was delicious!
Also known as “Crema de Camote” in Mexico, this is a lovely recipe prepared almost everywhere in the world. You can add any spice you want such as curry, at the start of the cooking process. I like to put a dash of turmeric, and I just add some freshly crushed pepper and high quality olive oil on top at the moment of serving.
For four servings
1- In a large pot, place some olive oil, garlic to taste and a little bit of turmeric. [You can replace the garlic with onions if you want.]
2- When the garlic starts giving its aroma [or the onion starts to get soft and slightly golden], add three sweet potatoes and three carrots, all washed, peeled and cut in small chunks. Mix well and continue cooking for about ten minutes.
3- Cover with water and let it simmer until the potatoes and carrots are soft.
4- Run through a mixer and add some cream (crème fraîche) just before serving until wanted consistency. You can make do without the cream, but the consistency will be different.
Serve very warm with toasted bread with semi-salted butter.
For four servings
1- Wash and cut in thick slices one kilogram of zucchini. Do not peal.
2- In a large pot, put a little bit of olive oil and fry four cloves of garlic crushed. Add the zucchini slices and continue frying until they get a few golden spots on them.
3- Add salt and pepper, put some water until they are almost covered. Add a bunch of fresh mint along with the leaves of a head of lettuce (the darker the lettuce, the better and more tasty), all roughly shredded with the hands.
4- Bring to a boil, then add half a cup of cooked rice. This will help thicken the soup.
5- Lower the fire and let it cook until the zucchini slices are soft.
6- Blend well and serve warm or cold with toasted bread. I like to add some chili to the soup such as Chile Chipotle or Chile “Piquin”.
In other words pumpkin soup… and a very easy recipe.
1- Peel and cut in large cubes about one quarter of a medium pumpkin.
2- In a large pan place some olive oil, the pumpkin pieces, five cloves of garlic, salt and pepper, and a handful of fresh basil leaves. Mix well and let it cook on medium fire for at least 15 minutes.
3. Add just enough water to barely cover the pumpkin, and cook on low to medium fire until it is done. You should be able to pick a fork in the pumpkin, feeling it soft. This should only take 15 minutes as the pumpkin was partly cook when fried.
4. Pass the pumpkin pieces with only a little bit of the liquid in a mixer.
To serve: you can add a spoon of creme fraîche for each bowl. I served it with some chile chipotle and it was very good.
Call it Gazpacho or simply cold tomato soup, it is one of those irresistible summer delights.
1- Blend together in a mixer: one kg of tomatoes (peeled), two cloves of garlic, one small onion (optional), four tablespoons of olive oil, one and half teaspoon of cumin, a bunch of fresh cilantro and mint, salt & pepper, and one and half tablespoon of very cold water (adjust to wanted consistency).
2- Let it chill in the fridge for at least one hour before serving.
I just made this delicious carrot soup for dinner. It can either be served cold or hot.
Most recipes for carrot soup call for adding orange juice. Here it does not. What gives the soup its great taste is the fact that the carrots are rapidly cooked before the water is added.
For one kilogram of carrots.
1- In a large pan, place some olive oil and add four cloves of garlic, an inch of fresh ginger root grated, a handful of fresh cilantro (or a mix of fresh herbs of choice), a little bit of salt and pepper, and two teaspoons of cumin. Let it cook moving it constantly until the aroma comes out.
2- Add the carrots, peeled and cut in large chunks. Make sure they are also cut lengthwise so that the center part is exposed. That will help release its natural sugar. Mix well with the spices and let it fry for a good 15 minutes mixing it from time to time so the carrots at the bottom do not burn.
3- Add one liter of water and bring to boil. Then let it simmer until the carrots are done.
4- Blend in a mixer and serve either cold or hot, accompanied with country bread. You can add a teaspoon of either plain yogurt or cream in each bowl just before serving. It creates a nice color combination.