Hi all! ♥
I’m starting the new post of the year with this delicious recipe. Like I mentioned before last year I was working on new projects and experimenting with a lot of new things and letting my imagination flow. One of these things is cooking, mixing things up, taking notes of what is good or not, find the exact combination of the best flavors, so that food can taste yummy, smell good, look beautiful and be healthy at the same time. I will share my favorite dishes – many of which are family recipes collected over the years. Some may be unique too, things that I grew up eating that you never thought could be possible. All the recipes are easy to follow, without too many steps. They’ve all been tried and tested in my home. The dishes will be fused with a variety of international cuisines from Latin American, Italian, French and who knows. I always shop at the local farmers market as I like to visit and support the farmers just as much as to hear and check about current organic growing practices.
So you must be wondering why I decided to write about food? Simple. I’ve always liked to eat good food, though in small portions, ever since childhood. My mother cooked with Portuguese olive oil, garlic, fresh herbs, and a lot of vegetables and cheese — yes she usually added cheese on almost everything. And she likes to eat banana with warm milk before going to bed.
Since I’ve been in the US more than a decade, I’ve worked gained experience in the most exclusive and cool restaurants and then as chefs’ assistant for private homes. I hosted a variety of events including weddings and fashion shows, and organized and set up parties in New York. Now I live in California and I have a company working as a designer, creating jewelry and home decor — that’s just a little about me.
Below is the recipe of a delicious, simple and nutritious soup high in vitamin C and vitamin B. The taro roots are also rich in fiber (great for the digestive system) and anti-oxindants while offering no cholesterol. Enjoy!!
Taro Root Soup with Coconut Milk
Ingredients: Servers 2
- 1.87 lb. organic taro roots
- 1-1/2 cups light organic coconut milk
- 5 – 6 water cups
- 3 tablespoons organic white onions, peeled and finely chopped
- 3 organic garlic cloves, peeled and minced with garlic press
- 2 tablespoons organic unsalted butter or vegetarian margarine
- 1/4 teaspoon turmeric powder
- Salt to taste, preferably Kosher
- White ground pepper, to taste
How to Prepare
- Peel the taro roots, then cut in half and wash.
- Bring a large soup pot with 5 water cups, lightly salted, to boil, all together with the taro roots. Leave a crack for the steam to escape, and cook for about 20 to 25 minutes, or until they are soft.
- Take off the heat, and transfer the taro root mixture into a regular blender or use an immersion blender. Puree with turmeric powder until very smooth.
- In another large soup pot, melt butter with chopped onions and garlic over medium-low heat until it begins to soften and turn translucent not browned, about 3 to 5 minutes.
- Then pour the taro root puree and light organic coconut milk into the pot with the molten butter and season with kosher salt and a pinch of white pepper. Let simmer gently and stir with a heat-resistant rubber spoon until it is lightly thickened for 5 to 10 minutes. If it’s too thick, add a little more water until the consistency is that of a soft creme.
- Pour into bowls and serve hot. Garnish with your favorite greens. For this recipe I used chive leaves for freshness.
- Taste the soup and add more spices or salt if you like.
* Notes: You can make this soup with organic less-sodium vegetable broth, instead of water.
I like how the coconut milk combines perfectly with the tarot roots and adds a very pleasant and smooth flavor. A touch of turmeric powder will change the color of the soup while adding a few exotic notes. You can eat with crackers, bread, biscuits or other side dish. Also this soup lives an incredible aroma in the air after it’s done.