Creamy Broccoli Soup & Corn Biscuits

Creamy Broccoli Soup

Apparently an advance copy of our book is on its way to us from across the Atlantic right now. You won’t believe how nervous (and excited) we are to see it. We will have a new post up in just a few days with more info about the book, a few photos from it  and a link for pre-ordering. But until then, we have gathered a list of links with bits and bobs that inspire us at the moment. And a recipe for a creamy broccoli soup topped with lemony beluga lentils. We also threw in a gluten free and vegan savory corn biscuit, which goes really well along with the soup.

Big love February

• Luise’s favorite Instagramer, beautiful images of food, flowers and fashion +  a behind the lens video.

• Believe that Barley grass powder will be the number one superfood in 2013.

• We’ve got a crush on food illustrations. This blog is a really cute.

• Quan-do, a vietnamese street kitchen that Luise visited when she was in Hamburg, Germany. Make sure to order their Pho & Ginger Lime Tea.

• One of David’s favorite design & interior shop in Copenhagen.

• Happy to be a vegetarian.

• In just a few weeks we will be somewhere around here. Can’t wait!

• Our favorite tea from Hari Tea, Buddha Box.

• A cozy cafe in Christianshavn, Copenhagen. Best soup experience in Denmark.

• Like this online health Magazine.

• Great breakfast place in Södermalm, Stockholm.

• Cooking with this spice a lot.

Creamy Broccoli Soup

Creamy Broccoli Soup
serves 4

2 tbsp coconut oil, ghee or olive oil
5 cloves garlic, finely chopped
1 yellow onion, finely chopped
1/4 tsp dried chili flakes
2 heads of broccoli (around 800 – 1000 g), cut into smaller florets and slice the stalk
4 cups water or to cover
1 x 400 ml can coconut milk
5 sprigs of fresh basil, leaves picked (optional)

Lemony Beluga Topping
1 cup / 240 ml raw beluga or puy lentils
2 cups / 480 ml water
2 tbsp olive oil
1/2 lemon, juice and zest

Making the soup: Prepare the vegetables. Heat oil in a large sauce pan on medium heat. Add garlic, onion and chili and fry until fragrant and lightly browned, stir ocassionally. Add broccoli and cover with water, bring to a boil, then lower the heat and let simmer for 20 minutes or until the broccoli is tender. Discard about 3/4 of the water. Add coconut milk and basil to the soup. Use an immersion (hand) blender and mix until smooth. If the soup is to thick add a little of the discarded cooking water. Seasoning to taste.

Preparing the topping: Rinse and drain the lentils. Place lentils and water in a saucepan, cover and bring to a boil. Lower the heat and let gently simmer for 30 minutes or until tender and can be mashed easily between two fingers. Drain any excess water, let cool slightly. Place in a serving bowl, add olive oil, lemon juice and zest. Stir to combine.

Serve the soup in bowls and top with beluga lentils.

Savory Corn Biscuits

Savoury Corn Biscuits (Vegan & Gluten Free)
Around 10 biscuits

This is a savory version of the apple biscuits that we posted a few months back. They have a really nice flavor and texture.

Dry ingredients
2 cups (200 g) gluten free oat flour (make your own by grinding rolled oats in a food processor)

1 1/3 cup (150 g) corn flour
3 tsp arrow root or corn starch
1 tsp baking powder
1/2 tsp baking soda
2 tsp sea salt

Wet ingredients
6 tbsp (75 g) extra virgin coconut oil, room temperature
1 cup plain GMO-free soy yogurt (or yogurt of your choice)

2 carrots, shredded (around 150 g / 2 cups loosely packed)
1 onion, minced or finely chopped
a handful of fresh thyme

Place a baking sheet in the oven and preheat it to 450°F (230°C). Mix together the dry ingredients in a large bowl. Cut the coconut oil into small cubes and add to the flour mixture. Use your hands to combine until everything has a pebbled texture. Add soy yogurt, carrot, onion and thyme and stir around with a wooden spoon until you can work the dough by hand. It can be slightly crumbly but should come together as you kneed it. If it feels too dry you can add a dash more yogurt, and if too wet – more flour. Gather the dough into a ball that you flatten out on a floured surface. It should be around 1 inch thick. Use a biscuit cutter or a 3-inch (8 cm) wide glass to cut out as many biscuits as you can. Gather the rest of the dough into a ball again, flatten it out and cut out the rest of the biscuits. Cover the hot baking sheet with parchment paper and place the biscuits on it. Bake in the oven for 15–16 minutes or until crusty on the outside and slightly moist on the inside. Eat the first ones warm.

 

Photos by: Johanna Frenkel

51 Comments

  • manon
    Thanks for your copenhagen tip. Since we will visit copenhagen for the first time mid march I will make sure to visit the cafe.
  • Your corn biscuits look so good. I love the inclusion of carrot. I will definitely try your recipe.
  • This looks absolutely delicious!
  • That broccoli soup looks really yummy. Can you use half and half instead of the coconut milk? I'm just not a coconut person! Would it work?
  • This looks so tasty and comforting! I live in snowy cold Norway and have been hooked on soups for the last few months. This is definately going on the table this weekend, thanks for the idea! You're recipes are always so inviting.
  • I too am a huge fan of sumac ever since a neighbour came back from working in Turkey loaded down with all kinds of exotic-to-me spices. I probably need to enter some kind of sumac detox programme! Anyway, I am so looking forward to your upcoming book.I just know I will cooking from it for years to come, and recommending it to the nutrition and food-aware cancer patients that I teach. And as for the soup, a lovely take on a humble vegetable - the coconut-basil twist is a knockout.
  • Yet again another stunning post..this time I noticed that you didn't take the photos for this one (although you both have very similar styles). Have you taken all of the photos in the book? It must have been the best and perhaps the most challenging experience for you! Either way, great great work. Looking at your photos and using your recipes keeps me going. Have a great weekend!
    • Hi Zoe. David's sister Johanna Frenkel is also a photographer and has been shooting the whole book, so we could focus on the styling and the recipes. Most of the time David takes the photos for the blog, but sometimes Johanna comes by and spends a few hours in the Green Kitchen with us ;-) I cooked the soup, David did the biscuits and all the styling, and Johanna was shooting the images. Happy cooking /Luise
  • Such an exciting news about your upcoming book, I am so happy for you!!! The soup and biscuits look amazing as always, I'll have to share with some of my friends and students who have been asking about GF recipes. Happy LOVE Day to you 3 since it is still 11pm here in America.
  • That savory biscuit is stunning and so is the creamy soup. Waiting for your next post, I know the book would be as amazing as your blog :)
  • Emma
    Looks really yum. I discovered sumac about a year ago, and fell in love. Such a great spice. I recently discovered your blog while doing a whole30, everything really looks great. Your green breakfast bowl has become my favorite way of starting the day, almost an addiction.Thanks for all the great inspiration and fantastic recipes!
  • I love these photos. Corn Biscuits looks amazing! Do you think they would work out with whole wheat flour?
  • What an exciting February! As always, you make healthy food look so delicious (and this one is such a cute combination).
  • I have made your your apple biscuits a few times, so I am looking forward to trying these too! And the broccoli soup sounds so warm and comforting.
  • I am always so impressed with your healthy recipes and pictures!!! Awesome!
  • emily
    I literally cannot wait to see the book. Crazy curious about the cover and everything. I am certain it is fabulous!
  • I feel good already by just looking at it.. http://lejlatravels.blogspot.com/
  • There's nothing like a creamy green soup, and a crumbly biscuit to cheer me up on a winter's day! Congratulations on your book, can't wait to see it!
  • These look so fabulous! Love this idea!!

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