This eggnog recipe has converted confirmed eggnog haters. “Liquid ice cream,” someone once called it. And now I have a dairy-free version. (This post includes both.)
Now that we have a lactose-intolerant child in the family, I have had to revamp our menu quite a bit, obviously. Soup is still my favourite way to get kids to eat their vegetables, and here is a family favourite that has shown up a few times on the menu.
Coconut Vegetable Soup
Makes about 12 cups.
3 c. chicken stock
1 can (13 oz.) lite coconut milk
1 med. onion, chopped
3-4 celery sticks, chopped
3-4 lg. carrots, chopped
2 med. potatoes, diced in ½” cubes
½ pkg. (4 patties) instant noodles
2 tsp. celtic sea salt
½ tsp. oregano
pepper, to taste
shredded cheddar or cilantro sprigs for garnish (optional)
In a large pot, place stock, coconut milk, vegetables, 1 ½ tsp. salt and oregano. Cook on MEDIUM until vegetables are crisp-tender.
Meanwhile, prepare noodles by boiling enough water to cover them (don’t put them in yet!; about 4-6 cups) with ½ tsp. salt in medium saucepan. Add noodles and cook for approximately 1-2 minutes. Move to soup pot with slotted pasta spoon.
Pepper to taste, ladle into bowls and add garnish.
Optional Variation: Add 1 c. cooked diced chicken into the soup for an even heartier meal.
You guys have been wanting a recipe, haven't you? C'mon, even a little?
I've been promising this recipe to my friend Ingrid for about a month, now. She graciously gave me some delicious beets from her garden, so I immediately set about finding a creative combination of flavours for my soup cookbook. And, I figured I would share it with not only her, but all of you. (I know you've been missing my recipes--you can admit it.)
Minted Coconut Beet Soup
Makes about 10 cups
2 tbsp. extra-virgin olive oil
2 tbsp. butter (raw organic is best)
2 lg. yellow onions, diced
3 cloves garlic, peeled and minced
2 tsp. ground ginger (or 4" piece fresh, peeled and minced)
3 c. homemade chicken stock
2 14-oz. cans coconut milk (or equivalent volume fresh)
6 lg. beets, peeled and diced into about 1-sq. cm. pieces
juice from one lime (about 2 tbsp.)
2 tsp. celtic sea salt
1 tsp. ground cumin
1 tsp. dried mint (or 2 tbsp. fresh, snipped)
crème fraiche for serving
- Heat olive oil and butter together gently in a large pot. Sauté onions on med-low heat until soft.
- Add minced garlic. Turn up heat to medium and sauté for another minute or so. Add ginger.
- Add chicken stock, coconut milk, beets, lime juice, salt, and cumin (and mint, if using dried) and and bring to a gentle boil. Turn heat back down to medium-low and cook until beets are tender, about twenty minutes or so.
- Remove from heat and blend in pot with hand-held blender (or run through a blender in batches, then return to pot.) Add mint now, if using fresh. Serve immediately with a dollop of crème fraiche. (Fresh mint may also be used as garnish.)
Variation: Fresh cilantro may be used in place of mint.
Tip: Crushing garlic cloves with the flat of a large knife makes peeling them a cinch--and releases more of the flavourful juices.
I do not enjoy curry powders. I find the combination of spices that some non-partisan or inexperienced factory owner chose to be quite acrid and unpleasant. So, when I make something "curry," I combine spices to my own taste.
You may feel free to adjust percentages to your own taste as well. Also, raw cow's milk may be substituted for coconut milk if it is not available, but you must then be very careful to not let the soup boil while the carrots are cooking. This recipe is not spicy at all--very mild. For a spicier version, double or triple the chile powder, or add a 1/4 tsp. dried chile flakes to the onion mixture. (Warning: substituting cow's milk for coconut milk will make the spiciness much more noticable, so take that into account.)
Curried Carrot Soup
Makes about 6 cups.
2 tbsp extra-virgin olive oil
2 tbsp butter
1 onion, chopped
2-3 garlic cloves, pressed
½ tsp ginger powder (or 2” piece, pressed)
½ tsp chili powder
¼ tsp ground cumin
½ tsp turmeric
1/8 tsp ground cloves
1/8 tsp anise seed
Sauté in large saucepan until onions are soft and clear. Then add:
4 c. carrots, finely chopped (a coarser chop will just result in a longer cook time.)
2 c. coconut milk
2 c. homemade chicken stock
Heat over medium-low until carrots are soft—about 15-20 minutes. Remove from heat and cool slightly. Run through the blender in batches & return to saucepan, or blend in pot with a hand-held blender. Add:
½ c. whipping cream
1 tsp. unrefined sea salt
¼ tsp fresh-ground black pepper
Heat through. Serve immediately. Garnish with fresh cilantro sprigs, if desired.
We had this for supper tonight, and it is always a hit in my house. Also, I usually double this recipe and freeze the leftovers.
You will want to make sure your carrots are peeled and chopped before starting the recipe, otherwise your onions will be charred little crisps in the bottom of your pan--and the idea is to contribute as few carcinogens as possible, not create them!
Tip for moms: If your little guy/gal has a hard time eating soup, blend it up and let them drink it through a straw. I was shocked the amount of soup my kids could consume this way!