Skinnytaste Cookbook. Gina Homolka

Чтение книги онлайн.

      I get inspiration for my soups from the fresh produce available as the seasons change. Butternut squash is wonderful when roasted with nutmeg and cinnamon. I then balance out the sweetness with sautéed shallots and purée the whole thing until it’s creamy and velvety. I had an ‘aha’ moment when I was trying to think of a good garnish for the soup. I just happened to be making Coconut Chicken Salad (here) for lunch while testing this recipe when it hit me: toasted coconut!

      1.2kg peeled and seeded butternut squash, cut into 4cm cubes, from 1 whole

      ¾ teaspoon ground cinnamon

      ¼ teaspoon ground nutmeg

      6 tablespoons sweetened coconut flakes*

      1 tablespoon coconut oil

      ¼ cup (30g) finely chopped shallots

      2¼ cups (500ml) good-quality low-salt vegetable stock,* plus more as needed

      1 cup plus 2 tablespoons (275ml) light tinned coconut milk

      ¾ teaspoon sea salt

      Freshly ground black pepper

      *Read the label to be sure this product is gluten-free.

      Preheat the oven to 190°C/170°C fan/Gas 5.

      Put the squash on a large baking sheet. Toss with the cinnamon and nutmeg, cover with foil and roast until tender, 40 to 50 minutes. Allow to cool. (Reduce the oven temperature to 180°C/160°C fan/Gas 4.)

      Spread the coconut on a baking sheet and toast in the oven, stirring every 2 minutes, until golden, 6 to 8 minutes. Allow to cool.

      Heat a large nonstick pot over medium heat. Add the coconut oil and shallots and cook, stirring, until tender, 5 minutes.

      Add the roasted squash to the pot with the shallots. Add the stock and 1 cup of the coconut milk and simmer for about 5 minutes. Using a hand blender or a regular blender in batches, purée the soup until smooth. Add more stock if needed and simmer for 2 to 3 more minutes. Season with salt and pepper.

      To serve, ladle the soup into bowls and top each with 1 tablespoon toasted coconut and 1 teaspoon coconut milk.

Silky Edamame Soup

      Serves 4

      I often get inspiration from great restaurants when I go out to eat, and this soup is the perfect example. While dining with my husband at a new Asian-fusion restaurant in my area, I felt as if the edamame soup on the menu was calling my name. It was a silky soup made of puréed edamame (soya beans), baby spinach, shallots and stock, topped with a dollop of crème fraîche. I loved it so much, I ran straight to the shops afterwards to re-create it myself. Here’s the result!

      SOUP

      1 teaspoon sesame oil

      ¼ cup (30g) chopped shallots

      2 garlic cloves, chopped

      4 cups (1 litre) low-salt chicken stock* (or vegetable stock can be used)

      1 tablespoon reduced-salt soy sauce (use tamari for gluten-free)

      350g fresh or frozen shelled edamame

      3 cups (135g) baby spinach

      TOPPINGS

      Freshly ground black pepper

      1 tablespoon sliced spring onions

      ¼ cup (60g) crème fraîche or light soured cream

      Roasted Edamame with Sea Salt (here; optional)

      *Read the label to be sure this product is gluten-free.

      For the soup: In a medium saucepan, heat the sesame oil over medium heat. Add the shallots and garlic and cook, stirring, until lightly golden and fragrant, 1 to 2 minutes. Add the stock, soy sauce and edamame and bring to a boil. Cover, reduce the heat to medium-low and simmer until the edamame are tender, 15 to 20 minutes. Add the spinach and cook 1 more minute.

      Working in batches, purée the soup in a blender. Return it to the saucepan to keep warm.

      For СКАЧАТЬ