Cauliflower soup

• 800g cauliflower
• 200ml broth 
• 2 tbsp miso
• 1 tbsp peanut butter

Steam cauliflower for 10 min. Heat the broth separately. Mix all ingredients. Sprinkle with fresh herbs and pistacios or peanuts. 

Gaspacho

• 4 big tomatoes
• 1 cucumber
• 1 small red pepper (I use marinated ones)
• 1 garlic clove
• 1 spring onion
• 1 pinch spices (piment d'Espelette)
• 1 or 2 pinches of salt
• black pepper
• 2 tbsp olive oil
• 1 tbsp vinegar

Mix all and refrigerate 4 hours. 

Spanish Salmojero soup

• 1 kg tomatoes ripe and plump
• 2 garlic cloves
• 7 oz (200 g) white beans rinsed and drained (or sub bread)
• ⅓ cup (80 ml) extra virgine olive oil
• 2 tbsp white wine vinegar or sub apple cider or balsamic vinegar
• 2-3 tsp salt or to taste
• ½ tsp pepper or to taste

Add all the ingredients (except the olive oil) in a blender and blend until smooth (or use an immersion stick blender). With the blender running, gradually add the olive oil until smooth and creamy. Taste and adjust salt and pepper as needed.

Place in the refrigerator for at least 2 hours (or better overnight) to allow the flavors to combine.

Serve your creamy soup in bowls and garnish with a drizzle of extra olive oil, parmesan, fresh basil, jalapeños and chips or other toppings you like..

Mexican soup

• 1 onion, chopped
• 1 garlic, crushed
• 1 tbsp cumin, ground
• 2 tsp paprika, ground
• 1 tsp coriander, ground
• 300 gr each of cooked chickpeas & kidney beans, rinsed & drained
• 425 gr tomatoes in can
• 1 tbsp tomato paste
• 1 celery stick, chopped
• 1 carrot, chopped
• Bunch fresh spinach (125 gr), chopped
• 750 ml stock

Fry onions, garlic and spices. Add peas and beans, tomatoes and paste, vegetables. Simmer covered 30 min. 

Lentil and spinach soup

There are a lot of spices in this recipe !

• 1 tsp each of cumin and coriander, fried and crushed
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1/2 tsp ground turmeric
• 4 curry leaves, torn
• 1 dried red chilli or piment d'espelette
• 1 brown onion, chopped
• 1 garlic, crushed
• 2 tsp ginger, grated
• 1 tbsp tamarind concentrate
• 1 large potato, chopped
• 1/2 cup red lentils, rinsed
• 750 ml water and 2 vegetable cubes
• 1 bunch (500gr) fresh spinach
• 150 ml coconut cream

Fry cumin & coriander seeds in oil, then crush. Then fry onion, garlic ginger, chilli, leaves, mustard fenugreek. Add crushed spices, turmeric. Add lentils, potato and stock. Simmer about 15 mn, last add spinach. Cook 2 mn. 

Blend, add coconut milk and tamarind.  

Coconut curry pumpkin 

• 650 gr pumpkin prepared (peeled, cut...)
• 50 ml (1/4 cup) melted coconut oil

Roast pumpkin with 2 tbsp oil in oven at 180 degrees 30 mn or steam cook it for 15 minutes.

• 1 large red onion, chopped
• 4 garlic cloves, peeled
• lemongrass
• 2 tbsp red curry paste
• 2 tsp grated ginger

Fry everything in coconut oil 3 mn over low heat.

• 1 liter vegetable stock
• 400 ml coconut milk
• 2 tbsp syrup
• 1 lime, juiced

Mix pumpkin with the fry, add stock, bring to boil. Remove and let cool 10 mn. Add coconut milk, syrup and lime. Purée all. 

Butternut /cashew soup 

• 1 butternut
• 1 sweet potato
• 1 shallott
• 1 garlic
• 1 tbsp broth
• 50g cashew nuts, soaked
• 1/2 tsp curcuma

Peel sweet potato and butternut, then cut into cubes. Steam cook all vegetables 15 mn. Place cashew nuts on the grid of steamer to soften. Mix all. 

Sweet potato, tamari, ginger & maple

• 1 tablespoon melted coconut oil

• 2 red onions, peeled and roughly chopped

• Himalayan salt and freshly cracked black pepper
• 8cm (31⁄4in) piece of fresh ginger, peeled and sliced
• 4 large sweet potatoes, peeled and roughly chopped

• 2 litres (68fl oz./81⁄2 cups) vegetable stock

• 60ml (2fl oz./1⁄4 cup) tamari soy sauce
• 90ml (3fl oz./1⁄3 cup) pure maple syrup
• Juice of 2 limes
• 2 tablespoons coconut milk, to garnish

Fry onions, a pinch of salt in coconut oil 5 minutes.

Add the ginger, sweet potatoes and some black pepper and sea salt into the saucepan and cook for a further 10 minutes.

Pour in the vegetable stock and bring to boil. Immediately reduce the heat to a simmer and cook gently for 25 minutes or until the sweet potato begins to fall apart when prodded with a fork.

Remove from the heat and leave to stand for 5 minutes, then using a hand-held blender, puree until smooth.
Stir in the Tamari, maple syrup and lime juice. Adjust the flavouring to your taste using more salt, Tamari, lime juice and maple syrup. Spoon over a little coconut milk to serve.

Thai zuccini soup

• 2 tbsp vegetable oil
• 3-4 medium zucchini, cut into pieces, plus slices for serving
• 1/2 cup sliced shallots (from 2 small)
• 1 tbsp each chopped fresh ginger (from a 1-inch piece) & garlic (from 2 to 3 cloves)
• 1 medium russet potato, peeled and cut into pieces
• 1 can coconut milk
• 1/2 cup packed fresh cilantro, plus leaves for serving
• 2 tbsp fresh lime juice
  

In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.

Mushroom cream

• 60gr butter
  
• 250gr mushrooms sliced
  
• 500ml broth
  
• 60ml white wine
  
• 1 tbsp mustard
  
• 125ml cream liquid
  
• 1 tbsp chives chopped
  

Fry mushrooms in butter. Add mustard, then wine. Bring to a boil. Add broth and cream. Mix in mixer. Add chives.

Chickpea & Tahini soup

• 450 g chickpeas, cooked 
  
• 4 cups vegetable stock
• 4-6 tbsp lemon juice
• 1/2 cup tahini
  
• 1-2 onions, chopped
• 3-4 garlic cloves
  
• 1 tsp each of cumin, paprika & sumac
• 1/4 tsp cayenne pepper
• Salt & pepper
  

Fry the garlic and onions., Add the broth and heat up. Stir in the cumin, salt, pepper, cayenne, lemon juice, and half of chickpeas. 

Pour mixture into a blender; add the tahini all at once in the first batch. Blend until mostly smooth. Stir the mixture back into the pot. Cook over low heat until soup is hot, about 5 minutes. Do not boil, as the soup can curdle. 

About lentils:

Yellow lentils need to soak 30 minutes then cook 10 minutes at high temperature, then 25 minutes at low heat. 

Red lentils cook 15 minutes at high temperature, then 15" at low heat with double water amount. 

Ingredients

• 2 cups (250gr) yellow lentils
  
• 3 tbsp oil
  
• 1 tsp cumin grains
  
• 1/2 tsp each of turmeric & pepper
  
• 3 tsp corriander powder
  
• 2 garlic cloves crushed
  
• 1 oignon chopped 1 fresh tomato
  
• 500ml vegetable broth
  
• 400gr spinach
• 1 potato cooked in cubes
• 80ml cream
• 2 tbsp fresh corriander

Wash lentils. Cook 10" on high temp. Drain and put aside. Fry cumin grain in oil. Add oignons. When caramelized, add garlic, corriander powder, turmeric and tomato. Cook 3 minutes. Add lentils + broth + spinach + potato. Simmer 30 minutes on low heat. Serve with fresh corriander.

Ingredients

• 1 kg brown lentils cooked
  
• 2 cups cooked rice
  
• 5 oignons scliced
  
• 2 garlic cloves crushed
  
• 2 cubes of vegetable broth
  

Cook lentils and rice separately. Fry oignons and garlic in oil until dark brown (caramelized). Add to lentils with two broth cubes. Bring to boil. Mix in mixer. Serve with rice and yogurt.