What a cold !! I do not want to leave the tip of my nose out with these icy temperatures! So I will certainly dedicate myself to my training in nutrition. If you have not had time to take a look yesterday, I finally completed and published my “About“, you will learn a little more about me and my career. Things have changed a lot since I opened the blog but there is nothing better than knowing what we want to do, namely for me: nutrition and cooking.
My passion for healthy food has grown steadily in recent years, which is why I have come to a plant based diet (although there are also animals and ecology). So I decided to concentrate really on this science and to train myself in my way … I will tell you more probably in some time.
In the meantime, here’s a recipe that will warm your heart. I grew up with soups of my mother and my grandmother with vegetables from the kitchen garden. There was never any question of buying industrial soup at home. That is what I advise you. I dragged through the aisles of soup at Monoprix and I was very disappointed to not find a single soup without milk or cream! It’s incredible. The same for Picard. You can find them at Bio C Bon but they are rare. I think it’s a shame. Especially if consumers want cream or milk, they can put it on their own (and even if there are already, that will not prevent some from adding!).
So you must make your soups yourself! It’s simple to do and it does not take much time. This recipe for example is easy and ready in just 20 minutes. I use canned tomato flesh and pink coco beans from Eyragues. You can replace them with red beans, also in can. Some of you will probably criticize the cans. Only, I find it always better than lactose and it saves time! All my other soups are made from fresh products.
Tomato soup with pink coco beans of Eyragues
Vegan / Gluten free
For 2/3 personnes
Preparation time : 10 minutes / Cooking time : 20 minutes
1 can of tomato flesh
2/3 cup cooked pink coco beans of Eyragues or 1 can of red beans
1/4 bunch parsley
salt and pepper
Nothing’s easier. Chop the shallot and sauté in 1 tbsp olive oil in a pot for 2/3 minutes. Pour the tomato flesh and stir.
Add the cooked and rinsed pink coco beans of Eyragues and the coarsely chopped parsley. Then, pour 500 ml of water. Add salt to pepper. Cover and boil for 15 minutes.
Finally, mix everything. If the consistency seems a little thick, do not hesitate to add water.