Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
Nom Nom Paleo: Food for Humans (35 page)
CURRIED CREAM OF BROCCOLI SOUP
This is a perfect example of what I call “garbage soup.” On busy weeknights, I pull out whatever vegetables are languishing in my crisper and toss them in a pot with some pre-made broth. This formula works with just about any ingredients, but if you happen to have some broccoli florets and leeks in the fridge, give this recipe a go. The assertive curry spices and creamy texture of this soup make for a winning combination.
| Makes 6 servings | 2 tablespoons coconut oil or fat of choice |
| Hands-on time: 20 minutes | 4 leeks , white and light green ends only, cleaned, trimmed, and thinly sliced (see here ) |
| Total time: 40 minutes | 1 large yellow onion , roughly chopped |
| 3 medium shallots , roughly chopped | |
| Kosher salt | |
| 1 ½ pounds broccoli , trimmed and cut into uniform-sized pieces | |
| ¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple | |
| 4 cups Bone Broth or stock of choice | |
| 1 tablespoon Indian curry powder | |
| Freshly ground black pepper | |
| 1 cup full-fat coconut milk |
DIRECTIONS
- I
n a large stockpot, melt the coconut oil over medium heat. Add the leeks, onion, shallots, and a pinch of salt, and sauté until softened,
5
to
10
minutes. - T
oss in the chopped broccoli and apple, and add the broth. Top off with some water if the vegetables aren’t fully submerged. Crank the heat up to high. - W
hen the soup boils, lower the heat to a simmer. Continue cooking on the stove for
20
minutes or until the vegetables are soft. - A
dd the curry powder and season with salt and pepper to taste. Turn off the stove and cool the soup slightly. - U
se an immersion blender to blitz the ingredients together into a smooth, aromatic green broth. Add the coconut milk and stir to incorporate. Turn the heat up to high to bring the soup back up to a boil before serving.
S
erve this soup with a side of
Mushroom Chips
!
Nothing signals springtime like a bowl of sunshine-orange soup.
CARROT + CARDAMOM SOUP
Makes
6
servings | Hands-on time:
15
minutes | Total time:
45
minutes
GET:
1
tablespoon
coconut oil
2
large
leeks
, white and light green ends only, cleaned, trimmed, and thinly sliced
Kosher salt
1
½
pounds large
carrots
, peeled and cut into ½-inch
coins
¼
cup diced Braeburn, Empire, McIntosh, or Cortland
apple
1
teaspoon minced fresh
ginger
½
teaspoon ground
cardamom
4
cups
chicken stock
or
Bone Broth
½
cup full-fat
coconut milk
Freshly ground
black pepper
DO THIS:
- M
elt the coconut oil in a saucepan over medium heat. Add the leeks along with a generous pinch of salt, and sauté until translucent, about
5
minutes. - T
oss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat. - T
urn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about
30
minutes. Mix in the coconut milk. - T
ransfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.
