Pumpkin Soup

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Ingredients (Serves 2)

1/2 medium size pumpkin, peeled, diced (about 5-6 cups)
1/2 onion, pealed and chopped
2 and 1/2 cups of water
1 vegetable bouillon cube
1/2 cup of coconut milk
Salt and pepper to taste

Toppings

A handful of fresh parsley (or coriander)
Pine nuts, toasted (or sunflower seeds)

Method

1- In a large casserole or pot, bring the olive oil over medium heat. Add the pumpkin dices and onion pieces. Season with salt, pepper, and cook for about 5min.
2- Add the water and bouillon cube. Reduce heat, cover and simmer for 15 minutes or until the vegetables are tender.
3- Drain, keeping approximately 1/2 cup of water.
4- In the blender, stick the cooked vegetables, remaining water and coconut milk. Mix until smooth.

Serves in bowls (or a carved roasted pumpkin!) and top with fresh parsley and toasted pine nuts. Bon appétit!

For more foodie inspiration, you can follow me on Instagram !

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Kale, Kiwi & Banana Smoothie

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Here’s a healthy breakfast option and a fast & fresh way to stock up on fruits, veggies and protein!

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Ingredients (Serves 2)

1/2 cup of almond milk
1/4 cup of milk
2 bananas
2 kiwis
1 cup of kale leaves
A handful of fresh mint leaves
Method

Place all the ingredients into a blender a mix for about 45 seconds, adding water until you get the desired consistency. Serve in large glasses. Et voilà!

Carrot & Coconut Soup with Garlic & Thyme Toast

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Ingredients (serves 2)

4 medium carrots, peeled and chopped
1 medium potato, peeled and chopped
1L water
1 vegetable bouillon cube
1/3 cup of coconut milk
1/4 cup of water

2 slices of rye bread (I used bread from Poilâne, an authentic Parisian bakery at the heart of St Germain)
4 tablespoons of olive oil
2 garlic cloves, minced
Thyme leaves
Salt & pepper to taste

Method

1-Pre-heat your oven to 180°C

2-In a large casserole, bring 1 L of water to boil. Add the carrots, potato and a generous pinch of salt. Reduce heat, cover and simmer for 12-15 minutes or until the vegetables are tender.

2-Meanwhile, line a baking tray with parchment paper. Place the rye bread slices on it.

3-Spray each slice with olive oil, then top with garlic, thyme, salt and pepper. Place in the oven and toast for 8-10 minutes. Remove from oven and set aside.

4-When the vegetables are cooked, drain, keeping approximately 1/4 cup of water. Stick vegetables in a blender along with 1/4 of the remaining water, coconut milk, and the bouillon cube. Mix until smooth.

Serve in bowls and top with the rye bread toasts and some more thyme leaves. Bon appétit!

For more foodie inspiration, you can follow me on Instagram !

Sunchoke Soup with Crispy Kale & Espelette Pepper

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I’ve been pretty obsessed with soups lately, due to the cold weather here in Paris. Hearty soups are so comforting and can get your digestion back on track, after the Christmas festivities!

As I was strolling through the market, I came accross sunchokes (called topinambours in French). Despite their unappealing (ok, ugly) appearance, sunchokes have loads of health benefits: these jewels have the power to remove toxins from your body, strengthen your immune system, and they’re are a great source of dietary fiber, potassium and iron!

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Ingredients (serves 2)

6 large sunchokes, peeled and chopped
1 medium potato, peeled and chopped
1L water
1 vegetable bouillon cube
1/2 cup of sour cream (“crème fraîche” or milk)
1/4 cup of water

2 handfuls of kale
2 tablespoons of olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoons of espelette pepper
Salt & pepper to taste

Method

1-In a large casserole, bring 1 L of water to boil. Add the sunchokes, potato and a generous pinch of salt. Reduce heat, cover and simmer for 12-15 minutes or until the vegetables are tender. Drain, keeping approximately 1/4 cup of water.

2-Stick the vegetables in a blender, along with 1/4 of the remaining water, cream (or milk), and the bouillon cube. Mix until smooth. Cover and set aside.

3-In a large pan, heat olive oil over medium heat and add the shallots and garlic. Cook until golden brown. Add the kale and cook for about 3 more minutes.

Serve the soup in a bowl, top with kale and add some espelette pepper. Bon appétit!

For more foodie inspiration, you can follow me on Instagram !

Pumpkin, Turnip & Sweet potato Soup

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Ingredients (Serves 2)

1/2 medium size pumpkin, peeled, chopped (or about 4 cups)
1 medium sweet potato, peeled, chopped
3 small turnips, sliced
1 L of water (for boiling)
1 vegetable bouillon cube
1/3 cup of cream (or milk)

Toppings

A handful of fresh coriander
4 tablespoons of ricotta cheese
Sunflower seeds
Pumpkin seeds
Salt and pepper to taste

Method

1-In a large casserole, bring 1 L of water to boil. Add the vegetables and a pinch of salt. Reduce heat, cover and simmer for 12-15 minutes or until the vegetables are tender. Drain, keeping approximately 1/2 cup of water.

2-In a blender, stick the vegetables, remaining water, cream (or milk), and bouillon cube. Mix until smooth.

Top this creamy, comforting (and downright delicious!) soup with some fresh ricotta, coriander leaves, sunflower and pumpkin seeds. Bon appétit!

For more foodie inspiration, you can follow me on Instagram !

Orange, Kale & Banana Smoothie

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Here a recipe of the ultimate green, immune system boosting smoothie. A delicious way to fight the winter blues !

Ingredients (Serves 2)

1 banana
2 oranges, squeezed (juice of 2 oranges)
A handful of kale
1/2 ripe avocado
2 tablespoons of chia seeds
1 tbsp of matcha powder

Stick all the ingredients into a blender and mix until smooth!

Add water if you find the smoothie too thick. Cheers!

For more foodie inspiration, you can follow me on Instagram

Creamy Cauliflower, Burrata & Truffle soup

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For a simple, healthy and downright delicious soup, you just can’t go past this creamy cauliflower blend. What exactly makes this creamy soup taste so good?

Ingredients (Serves 2)

1/2 medium head cauliflower, broken into florets
3 small turnips, peeled and chopped
1 medium potato
1 L of water (for boiling)
1 vegetable (or chicken broth) bouillon cube
1/2 cup of heavy cream, sour cream (or milk)
3/4 cup of water
1 medium burrata
2 tablespoons of truffle oil

Method

1-In a large casserole, bring 1 L of water to boil. Add vegetables and a pinch of salt. Reduce heat, cover and simmer for 12-15 minutes or until vegetables are tender. Drain, keeping approx 3/4 cup of water.

2-In a blender, stick the vegetables, the remaining water, 1/2 cup of cream (or milk), and the bouillon cube. Mix until smooth.

3-Serve this thick, creamy soup with fresh burrara, home-made garlic bread croutons and a drizzle of truffle oil !

For more foodie inspiration, you can follow me on Instagram !

Carrot, Coconut & Curcuma Soup

Ingredients (serves 2)

4 large carrots, peeled, chopped
1 potato, peeled, chopped
½ onion
3/4 cup of coconut milk
2 teaspoons of curcuma powder
1 to 1 cup ½ cup hot water (use the water from casserole in which the vegetables were cooked, that way it adds flavour to the soup)
1 vegetable bouillon cube

Method

1-Boil carrots, potato and onion in a large casserole filled with water (approx. 1L), over medium-hot heat.

2-Once the vegetables are soft, stick them in a blender along with the other ingredients and mix until smooth.

3-Top with fresh coriander leaves and pumpkin seeds before serving!

For more foodie inspiration, you can follow me on Instagram !