Bonjour tout le monde! I hope that you are having a good week so far! I don’t know where you guys are located exactly, but here, in San Francisco, we are starting to feel the cold, especially at nights. So nothing better than some warm, and tasty food for this season, right? Recently, I asked you guys on Instagram if you would be more interested by healthy or sweet recipes. The majority voted for healthy dishes (but don’t worry, sweets will be shared too). And yesterday I asked if you guys would be interested by getting healthy soup recipes for the Winter, and more than 95% answered yes. So, as promised, here is the recipe of one of my easiest, fastest, but delicious soup for the cold weather (or anytime if you prefer). I plan to share healthy dishes with you on a regular basis. My recipes are based either on my own family secrets, internet searches improved or modified based on my own taste, or simply homemade discoveries!
For my Carrot Velouté (making 4 servings) you will need:
- 5 carrots (here organics from Trader Joe’s)
- 2 medium leaks
- 1/2 oignon (or 1/2 shallots if you prefer)
- 1 medium potato
- 1 Chicken Cube
- Spices (ground cumin; Pepper; Garlic Powder)
- A little bit of Parsley for decoration or chives if you prefer the taste
- Peel the carrots and cut them in regular pieces
- Wash the leeks and keep only the white stalk (the green part can be used for other soups), cut off the root end, and slice the leeks in small pieces
- Peel the potato and cut it in 4 pieces
- Slice half of the oignon (or shallot if you prefer) and cut it in small pieces
- Put everything in a pressure cooker (or big pan if you don’t have this)
- Add 1/4 Teaspoon of ground cumin, add pepper, and 1/4 Teaspoon of Garlic Powder
- Add a chicken bouillon cube cut in four pieces (this will replace the salt). If you are Vegetarian you can add some vegetable bouillon, or simply adjust the taste at the end with salt.
- Cover everything with water (I usually put 500ml of water), the more water you add the more liquid the soup will be. I like it smooth, also called “Velouté” in French.
- Cook for 15minutes in the pressure cooker, I would say 30min in a regular pan.
- Blend everything with a hand blender as long as needed until completely smooth.
- Serve with a little bit of Persley or Chives if you prefer!
From Paris to SF 