When it comes to soup, I’m facing an interesting challenge. In our family of five, everyone has different preferences. My older daughter likes only clear Asian broth with some veggies and protein, the middle one needs everything pureed, and the little boy absolutely loves soup, any kind, every day! I hope it will stay that way. Of course, this means every time I prepare soup, someone will skip it. Well, I guess that’s a challenge many of you are familiar with. 😉
Are you wondering why I named this soup “crunchy”? The soup itself is creamy and (optionally) slightly spicy due to the ginger and the red curry paste. I used a 30% fat reduced coconut cream and my Homemade Vegetable Broth to keep it light. The crunchy part is the dehydrated leek I add just before serving. This crunchy leek gives the soup an awesome kick.
Comfort food is great especially in the cold season, and a good home-made soup is easy to prepare, will keep our body warm, and doesn’t require the addition of a lot of fat. In this soup, I’m combining chestnuts and wild duck breast, topped by delicious orange foam. Chestnuts are very healthy and have a beautiful, rich, sweet, and starchy flavor which perfectly complements the salty smoked wild duck breast.
Here I combined chestnut and parsnip to create a rich, slightly sweet, and super creamy flavor. With truffle foam as a topping, you can create a soup for any celebration dinner, like Easter, which is around the corner. Chestnut is typical for autumn or winter, but it’s available all year around. So why not eat it throughout the year? I love the taste very much and wanted to share this soup with you now in time for Easter. Maybe you want to integrate it into your Easter menu.
This soup is a delicious vegan winter warming soup to beat the last couple of cold days. It may also help you avoid catching a cold because of the antioxidant and anti-inflammatory effects of ginger, broccoli, and the spicy red curry paste. It’s officially spring now, but the winter got us back here in Luxembourg during the last couple of days, which inspired me to work on this recipe. I’m using soba noodles, which are made from the finest organic wheat and buckwheat flour, so this soup is not carb-free, but has some amount of very good carbs.
Over the holidays, people usually tend to eat way too much, and they have a good excuse because it’s time to celebrate. Recent weeks were filled with nice moments and a lot of great food, but instead of feeling refreshed for the new year, we feel full and heavy. We decided to clean our body and to reduce our daily calorie intake. In the following recipe I used ginger root to boost your immune system and carrots and sweet potato because both are high in beta carotene, which helps raise the Vitamin A level in our blood. This soup is also completely vegan.
