Coconut curry soup

Let’s warm up with this creamy, hearty and healthy soup. The sweetness of the coconut perfectly compliments the curry and other spices.

prep time min 10 min     cook time 30-40 min
ingredients for 4-5
  • 1 can (400ml/14 oz) coconut cream
  • 1 can (400ml/14oz) chickpeas
  • 5 carrots, cut to rounds
  • 2 zucchini, sliced or diced
  • 1 onion, chopped
  • 2-3 garlic cloves
  • 1 tablespoon grated ginger
  • 1-2 tablespoons green curry paste
  • curry
  • turmeric
  • salt and pepper

to garnish

  • 2 avocados
  • handful of sunflower and/or pumpkin seeds
  • parsley or cilantro

1. Sauté the chopped onion and the garlic cloves for a few minutes in a large pot. Add ginger, spices and green curry paste and turn to coat.

2. Toss in the carrot rounds and zucchini slices, the size doesn’t matter since they will be blended.

3. Add the coconut cream, rinsed chickpeas and a can of water. All the veggies should be covered. Add also 1-2 teaspoons of salt.

4. Let simmer on low for about 30 min until the veggies are done. Blend with an immersion blender. Check the salt.

5. Ladle into large bowls and garnish with avocado slices, parsley (or cilantro) and seeds. I am one of those people who find the taste of cilantro to be soapy so I never use it.


Stuffed mushrooms

When I use the term mushrooms, I usually mean white button mushrooms, sometimes portobello mushrooms. This was my lunch but these are really good for appetizers too, just prepare one per person.

Prep time  5 min     Cook time 20 min
  • 3 button mushrooms
  • 100g Philadelphia or other cream cheese
  • parsley
  • 1 garlic clove
  • grated parmesan
  • olive oil
  • salt, pepper

1. Wipe the mushrooms with a wet paper towel, cut the stem and slice off the very end. Chop the stems.

2. Put the garlic in a pan with oil and add the chopped stems. Add some salt and pepper. Cook for 5 minutes.

3. Blend the stems, the cream cheese and the parsley.

4. Stuff the mushrooms with the cream, sprinkle parmesan on top and put in a preaheated oven at 170 °C (340F) for 15 minutes until the parmesan is golden  brown.


Creamy cauliflower soup

These kind of creamy  soups or veloutés can be used as a light main course or as an appetizer.

Prep time 10 min     Cook time 30 min
  • 1 cauliflower, cut into florets
  • 3-4 carrots, peeled and cut into rounds
  • 500ml water
  • 1 onion, chopped
  • 1 garlic clove, minced
  • olive oil
  • salt, pepper
  • curry powder (optional)
  • chili pepper or peperoncino oil
  • loose leaf parsley
  • grilled bread cubes (or croutons)

1. Add salt to the water and let it boil.

2. Put some oil in a large pan or pot and add the onion, garlic,  carrots and cauliflower and let simmer for a few minutes.

3. Add slowly the boiling water until the veggies are covered.

4. Add salt, pepper and curry powder and let cook covered for 20-25 minutes. Stir occasionally.

5. Take off the heat and blend with a stick blender directly in the pot.

6. Pour the creamy soup into your bowl and garnish with chopped parsley , olive oil or peperoncino oil and grilled bread cubes.

FOR A GLUTEN FREE ALTERNATIVE: leave out the bread or use appropriate bread