The cold has settled and does not seem to want to leave. These low temperatures force me to draw on my reserves, I often come home feeling totally exhausted after a day spent outside. As a result, I don’t feel like spending too much time cooking, despite being hungry as a wolf and wanting to eat a nice dinner. Does cold weather have the same effect on you?
Cream soups are an ideal solution when feeling too lazy to cook: there is not much to do other than peeling and coarsely chopping the vegetables, simmer them in broth for 20-30 minutes – the time of launching the washing machine or the opening of mail – and blend everything. Another advantage of these soups: you can incorporate the ugly, lonely veggies that fell to the bottom of the fridge and are found totally stunted, such as these shriveled carrot or crumbled cabbage… A good way of avoiding food waste!
But the thing I like the best about cream soups is that they can have plenty of different colours. If you have been following my blog for some time, you have probably noticed I love colourful food. There is nothing more boring to me than a whitish, beige or brown dish: I instantly associate it with boredom and insipidity. In addition of being pleasant to the eye, bright coloured foods contain lots of antioxidants, these molecules that fight free radicals and participate in the proper functioning of the body.
Red vegetables and fruit contain anthocyanins and lycopene. Studies show that lypcopene could have a role in reducing the risks of certain cancers, prostate cancer. Anthocyanins are also present in purple foods, which will be discussed below.
Beta-carotene, which gives fruit and veggies a beautiful yellow-orange colour, has a beneficial effect on the immune system and good skin health. Here is a non-exhaustive list of the foods that contain it: carrots, squash, citrus, yellow peppers, mangoes…
Folate, also known as folic acid or vitamin B9, is present in green vegetables such as spinach, asparagus, broccoli or lettuce. It plays an essential role in the renewal of cells and the synthesis of neuromediators, which are necessary to the proper functioning of the nervous system.
Let’s talk about purple, the colour toady’s soup. The pretty hue of Vitelotte potatoes is due to their high anthocyanins content. These powerful antioxidants would are renown for having anti-cancer properties and help prevent cardiovascular and ageing-related diseases.
In this soup, Vitelotte potatoes are combined with purple carrots and Jerusalem artichoke. Purple carrot is an ancient vegetable from Persia. It contains 28 times more antioxidants than the common orange carrot. Jerusalem artichokes, actes as a prebiotic thanks to its inulin content, and therefor contributes to the intestinal flora well-being. Jerusalem artichokes are also a good source of iron.
- 300 gr potatoes vitelotte
- 300 gr Jerusalem artichokes
- 3 purple carrots
- 1 large sweet onion
- 750 ml broth
- 100 ml coconut milk
- 1/2 lemon (juice)
- 2 cs vegetable oil
- Peel and roughly chop the sweet onion, potatoes Jerusalem artichokes and carrots.
- In a saucepan, sauté the onion in oil, until it turns translucent.
- Add potatoes, Jerusalem artichokes, carrots and broth. Bring to the boil.
- Simmer for 20 to 30 minutes, until the potatoes are tender.
- Add coconut milk and lemon juice. Go to the mixer.
- Adjust the seasoning or water down the soup with if necessary.
- Serve and enjoy!
This soup combines perfectly with fried plantain and a delicious, spicy cashew nut sauce created by my friend Francesca. Take a look to her Instagram and Youtube channel, you’ll find lots of great recipes there!
See you soon for more delicious and colourful recipes!