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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.

BUON APPETITO!

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Pasta e fagioli

Pasta e fagioli aka pasta and beans. One of our faves at the moment. And you don’t have to add pasta, it’s just as good as bean soup. I’ve tried both  borlotti beans and  cannellini beans and they are both good, but I prefer the latter.

Pep time  10 min + the soaking time    Cook time  1,5 – 2 hrs

INGREDIENTS FOR 8
  • 500g  dried beans soaked overnight *
  • 400g fatty pancetta finely chopped
  • 200-300g fresh pig skins
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1  garlic clove
  • can of peeled/diced tomatos
  • 1 potato
  • peperoncino (chili pepper)
  • salt, pepper
  • extra virgin olive oil
  • grated Parmesan
  • fresh maltagliati pasta or any kind of short pasta

1. Flame the pork skins to remove bristles, rub them clean with a cloth, and cut them into strips. Or if you use the skin from pancetta, just cut that into strips. No need to clean.

3. Mince the onion, celery and carrot and combine them. Heat a bit of oil in a large pot and sauté the chopped pancetta until it begins to brown. Add the minced onion mixture, a crushed garlic clove and the spices and continue to sauté, stirring, for about 10 minutes.

4. Add the tomatoes, the drained beans, the peeled potato, the skins and water to cover abundantly, and bring to a boil. Lower the heat and let simmer until the beans are tender. Total cooking time about 1,5 – 2 hrs. Stir occasionally to keep from sticking.

5. After an hour, add 1 cup or more of water and salt.

6. When done, take an abundant cup of the soup with the potato (if it’s still in one piece or in chunks) and use a blender to cream it. Add it back to the soup.

7. Cook the pasta directly in the soup checking the water and salt. You can use the amount of soup for your need and refrigerate or freeze the rest.

8. Add a little bit of olive oil and grated parmesan to the plate

FOR THE VEGETARIAN ALTERNATIVE: leave out the pork skins and pancetta

FOR THE GLUTEN FREE ALTERNATIVE: use as soup or use appropriate pasta

Tip: If you want to serve it as soup, add croutons or pieces of grilled bread.

*the soaking time depends on the quality of your beans. Sometimes 8 hrs is enough, sometimes even less.

BUON APPETITO!

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Pork rib stew with carrots and potatoes

I love stews. They are usually easy to make and you have a one-pot dish at the end so less dishes to clean after the preparation. The only down size with the stews is the long cooking time, but not with this succulent pork rib stew.

Prep time 30 min      Cook time 1 hr – 1hr 30 min
INGREDIENTS FOR 6
  • 1,2kg pork ribs
  • 1 dl or 1/4 cup all-purpose flour
  • salt
  • pepper
  • 3 tablespoons extra virgin olive oil
  • 1 large onion or 2 small
  • 4 large garlic cloves, minced
  • 2dl or 1/2 cup white wine
  • 5 medium carrots, peeled and cut into 2-3cm slices
  • 4 medium potatoes, peeled and cut into cubes
  • 0,5l chicken or beef stock (or water)
  • 400g can chopped tomatoes
  • 2 bay leaves
  • dried basil. oregano, thyme, rosemary

1. Toss the ribs in flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

2. Heat olive oil in a large Dutch oven over medium high heat. Place half of the ribs in an even layer in the Dutch oven. Do not overcrowd. Brown for two to three minutes. Turn each piece and brown for another two to three minutes. Transfer browned pork to a plate. Repeat with remaining pork.

3. Add the chopped onion and garlic to Dutch oven and sauté the onion about 5 minutes until it is translucent . Add wine and stir to deglaze the pan, scraping the bottom of the pot to remove browned bits.

4. Add carrots, potatoes, chicken stock, tomatoes, bay leaves, dried herbs, two teaspoons salt, and one teaspoon pepper to the pan. Bring to a boil, mixing well. Reduce heat to low and simmer for five minutes.

5. Add pork to the stew, cover, and simmer on low for 45-50 minutes until the meat starts falling off the bone. Adjust seasoning with salt and pepper to taste.

tip: you can use other cuts of pork

tip: depending on the ribs or the cut you use, you may want to trim off some fat but NOT ALL. 😉

FOR A GLUTEN FREE OPTION: use appropriate flour

BUON APPETITO!

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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
INGREDIENTS FOR 5-6
  • 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

BUON APPETITO!

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Tuscan bean and veggie soup

Soups are my go to in these gloomy autumn days. Today at the market I found black kale also called Nero Toscana and decided to pair it with beans for a hearty soup.

Prep time 20 min     Cook time 1h (less if using canned beans)
INGREDIENTS FOR 6
  • 300g beans cooked in their liquid (or canned beans)
  • a bunch of black  kale, stemmed and chopped
  • a small red cabbage, cut into medium size stripes
  • 2-3 carrots, peeled and diced
  • 3 potatoes, peeled and diced
  • 1 onion, chopped
  • peperoncino
  • 3-4 tomatoes, diced
  • extra vergine olive oil
  • salt and pepper
  • 125g of pancetta or bacon
  • grated Pecorino cheese
  • slices of stale bread

1. Fry the onion until translucent about 5-7 minutes, add the pancetta cut into cubes and some peperoncino. Start with a few seeds and a little bit of skin. You can add more later if needed.

2. Add the carrots and potatoes, cabbage and kale and  finally the tomatoes.

3. Cover the veggies with the liquid of the beans, check the salt and let simmer for about 25 minutes at low heat. If using canned beans, cover the veggies with water.

4. Blend half of the beans and add them to the soup. Continue to simmer for 25 minutes.

5. Add the remaining beans.

6. Put slices or cubes of stale (or grilled ) bread in the soup bowl and start ladling soup on top of them. Add some Pecorino cheese and let rest for a few minutes.

FOR THE VEGETARIAN ALTERNATIVE leave out the pancetta

FOR THE GLUTEN FREE ALTERNATIVE leave out the bread or use appropriate  bread

BUON APPETITO!