FOOD – Winter is fast approaching and the fatigue that comes with it. So, to put it simply, here are some comforting soup recipes to enjoy with the family or in front of the TV. Be careful not to drop anything on the blanket!
Michelle Symes, former Magazine of Health animator, returns with a collection of books In the kitchen with Dr. Hood, at Éditions Solar to discover or rediscover different ways of cooking. In collaboration with Carol Garnier and other chefs, he shares with us 3 recipes for good soups with Complete soups for the whole family.
Arm yourself with a hand blender and take the opportunity to check out these 3 soup recipes that are perfect for the whole family.
Vegetable and chicken soup with coconut milk and curry
Recipe: Annabelle Schachmes Photo: Emilie Franzo for Solar Editions
For 4 people
Preparation: 10 min
Preparation: 1 hour
1 liter of chicken broth | 2 large potatoes 2 chicken breasts
200 g of short pasta | 30 ml of coconut milk ½ red bell pepper | 1 white leek
2 carrots | 1 stalk of celery | 2 shallots | 2 cloves of garlic | 10 g of curry powder
1 bouquet garni (thyme, bay leaf, rosemary) | Olive oil | Salt, pepper
✖ Peel the potatoes and cut them into pieces. Wash the white leek and celery stalk. Remove the roots from the end of the leek and thinly slice it. Cut the celery into pieces. Peel and then dice the carrots. Wash the bell pepper, remove the seeds and cut into cubes. Peel the shallot, then finely chop it. Peel the garlic cloves, remove the seed and crush. Cut the chicken into cubes. Reserve them with 1/3 of the carrots and bell pepper.
✖ Fry leeks, shallots, garlic and curry in a saucepan with one drop of olive oil. Add potatoes, carrots, peppers, celery and a bouquet garni. Salt and pepper. Pour chicken broth. Cook for 45 minutes on medium heat, almost covered.
✖ Remove the garni from the bouquet. Mix the preparation. Add the coconut milk, pasta, then the reserved chicken breast, carrots and peppers. Cover and cook for another 10 minutes on medium heat.
✖ If the soup seems too runny, feel free to simmer it for a few more minutes on medium heat without the lid. Conversely, if it seems too thick, add a little water.
A nutritional asset
Thanks to its thick consistency, this soup, rich in complex carbohydrates, will be perfect after a day: hiking, cycling… Always choose organic chicken or Label Rouge chicken, on the one hand, for animal welfare issues, on the other hand, on the other hand to ensure that the bird is not over-treated with antibiotics.
Asian broth with silken tofu and mushrooms
Recipe/Photography: Céline de Cérou for Solar Editions
For 4 people
Preparation: 30 min
Preparation: 2 h 15
400 g of tofu | 6 champignons | 100 g of rice vermicelli | 2 carrots 1 leek | 3 cloves of garlic 1 stalk of celery with leaves | 10 cm fresh ginger | 2 young onions | 5 ml of soy sauce 1 tbsp. coffee coriander seeds | ½ tsp. pepper peas
✖ Peel the ginger and carrot, peel the leek 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 pot. Add soy sauce, ginger pieces, carrots, leeks, 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 onion. Cut the tofu into small cubes. The book.
✖Strain the broth, then bring it to a boil and cook rice vermicelli and mushrooms for 15 minutes.
✖Divide the broth, vermicelli and mushrooms into 4 bowls and add the tofu cubes and chopped green onions. Serve immediately.
Digestible, cholesterol-free and low-calorie, tofu provides a good protein content (15 g per 100 g) and very little lipid (4 g). Pick it up at organic grocery stores. Are you afraid of its taste? There are options with the taste of curry, greens, smoked… Try it!
Soup as per Dahl
Recipe: Céline Mennetrier/Photo: Valéry Guedes
For 6 people
Preparation: 10 min
Preparation: 45 min
150 g of coral lentils | 2 carrots | 1 onion | 2 cloves of garlic | 2 cm of fresh ginger
2 tbsp. spoons of coconut oil (or olive) | 1 tbsp. caraway seeds
1 tbsp. spoon curry powder + a little for serving | 1 tbsp. turmeric powder (optional) | 100 g of tomato pulp (canned)
A few sprigs of coriander | 3 naans | Salt, pepper
✖ Rinse the lentils under cold running water. Peel the carrot and cut it into rounds. Peel and chop the onion. Peel and chop the garlic cloves. Peel and cut the ginger into small pieces.
✖ Heat oil in a pan and add onion, garlic, ginger and cumin seeds. Fry until the onion becomes transparent. Add the curry and turmeric and stir. Pour 1.5 liters of water over carrots, tomato pulp and lentils. Bring to a boil and continue to cook for 40 minutes, covered and simmering.
✖ Using an immersion blender or blender, blend the soup, adding a little water as needed to the desired consistency. Taste and adjust seasonings.
✖ Serve the soup topped with a few coriander leaves, a sprinkle of curry powder and a side of naan.
A nutritional asset
Thanks to the lentil/naans association, this Indian soup provides all the essential amino acids. For a more satisfying option, you can add a poached egg. Supplement the menu with raw vegetables (carrots, cauliflower florets, cucumbers, etc.) and fruit salad.
See also on HuffPost: 5 Easy-to-Make Christmas Recipes Found on Tik Tok