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

  • susanna
    thank you, thank you, thank you for sharing this recipe! I already made it three times and it's become my favorite soup, hands down. I recently started to change my diet pretty drastically and even though I love to cook healthy, I still can't get over the fact that (for me) a healthy vegetarian dish can be amazing but it will never really be as amazing as a great burger or a cheesy pizza... This soup changed my mind! Rich, comforting and really really easy to make, love it.
  • Johanna
    We loved the soup, but I haven't made e biscuits. Still struggling to find corn flour. Is it powdery (like corn starch)? That what they sell under the name of corn flour here in the Netherlands. There is also polenta or also American style corn meal - which to use?
  • Lori Fasciano
    The soup looks delicious. What kind or brand of coconut milk do you use?
  • Lori Fasciano
    The soup looks delicious. What kind or brand of coconut milk do you use?
  • So. So good. The soup is so velvety and the lentils are the perfect companion. The biscuits maybe were a bit thick? They were crispy on the outside but still kind of soft in the middle. I'm not sure if that's how they are meant to be? But delicious all the same.
  • Sarah Rose
    I just made this for my husband and I this evening, and everything turned out beautifully. I added salt to the soup (there wasn't any listed in the ingredients) and used french lentils instead of beluga since that's what I had, but otherwise I made everything just as directed. The biscuits are a great snack too, and we even ate a little more of them with maple syrup and honey (we tried both!) for dessert. Thank you!
  • Eve
    Gorgeous recipe, I just prepared everything, so I can have a quick dinner tomorrow. And the biscuits are absolutely gorgeous as a late night snack as well, with a glass of wine/port. I just added some more spices (oregano, tyme, rozemarijn) and some Danish cheese for a little bit more 'bite'.
  • Anick
    I made the soup and the biscuits for a cross country ski night and they were both delicious!Thank you for your amazing recipes!! :-)
  • I made your soup tonight and I loved how the flavors from the soup and lentils worked out togheter. At first I was a little bit sceptical since the soup doesn't have that much seasoning but the lentils took care of all of that. I added some big pinches of pink salt and next time I'm going to use stronger chili flakes than the ones I had at home. Thanks for the lovely dinner!
  • I love broccoli soup and this recipe sounds delicious :) The basil leaves are a really creative addition. I like to add almonds to mine before I blend it, for extra texture and a nutty taste. Thanks for sharing!
  • Sabrina Aubut
    Made that soup yesterday... Wonderful lemony taste. I kept all the water that was used to cook the brocolois and it was still creamy, and light. Thank you!! :)
  • Your soup looks beautiful, it is definitely going on the menu. I'm new to your website and have found so many recipes I want to try, and you have such a gorgeous layout.
  • Birgitta
    Great soup! loved the spiciness from he chili flakes. Haven't tried the biscuits yet but will bake them asap, need to make those yummy looking lemon cakes as well...Thanks for a super post!
  • You're probably going to hate me for saying this... but I can't believe how quickly time has gone by and that the book is done! It feels like yesterday you announced it. Well, anyway, I'm freakin' thrilled. I have no doubt it's going to be the big hit of the year. And if I'm gushing, can I just say that this soup looks marvelous? It does!
  • Katherine
    Holy Moly! I made this soup last night and it turned out sooo well. I liked it so much that I kept saying things like "yum, yum, yum" and probably drove my roommates nuts. I thought with all the water it might not be that flavorable but I was wrong. :)
  • Exciting news about your book - I'm really looking forward to the pre-view with the pre-order link!
  • I had leftovers of an adapted version of this http://mynewroots.org/site/2012/06/meatless-monday-with-martha-stewart-moroccan-carrot-ribbons-and-black-lentils-2/ and topped your broccoli soup with it, which worked great :)
  • Emma
    Looks delicious! - I just have a question. Is it possible to use other lentils, and if yes - do you have a suggestion? (; Thanks for a fantastic blog!
  • SOunds like the perfect meal to warm me up and keep me full! And congrats on getting just a little bit closer to your book being finished! Can not wait!
  • I LOVE the idea of a lentil topping - this soup looks like the perfect light meal, can't wait to try the recipe.

Leave a comment