Recipe — Rainbow Carrot Fish Soup with Spinach

Recipe — Rainbow Carrot Fish Soup with Spinach


It’s been five months since my last post here. I hope that you are all well … Also wishing you a HAPPY 2016!

Past months have been incredible with lots of exciting and new things going on. Traveling was definitely on my calendar, tasting new food, meeting cool people and listening to their stories. Part of these new adventures and discoveries I’ll share with you here soon, once I’ve organized my photos.

If you are seeking warmth and comfort in these cold winter days, I have the perfect soup to share with you today. Nothing too fancy, just some aromatic and nutritional homey bowls of soup that will make you feel revived after a long tiring day. It will keep the house warm and filled with wonderful blissful scents in the air. Below is my basic recipe for these chilly days.

Hope you enjoy every spoonful! 

Rainbow Carrot Fish Soup with Spinach

Ingredients: Serves 4 to 6

Time (for the soup): 45 to 50 minutes

  • 6 – 8 cups homemade fish stock
  • 2 cups organic Rainbow carrots washed, peeled and chopped [approx. 7 – 10 medium carrots]
  • 4 cups organic large spinach bunch, washed and chopped
  • 3 tbsp organic celery, washed and chopped [approx. 1 stick]
  • 2 tbsp organic shallots, peeled and finely chopped [approx. 1 large shallot]
  • 10 tbsp organic potato, peeled and chopped [approx. 2 medium potatoes]
  • 7 tbsp organic firm plum tomato, washed, seedless, skinless and diced [approx. 2 large tomatoes]
  • 5 tbsp organic sweet petite pepper, washed, seedless and chopped [any color approx. 6 pepper]
  • 1/2 tsp organic garlic, peeled and minced [approx. 3 large cloves]
  • 2 large bay leaves
  • 3 tbsp organic extra-virgin olive oil, plus extra to sauté the fish and shrimp
  • Salt to taste, preferably Kosher
  • Freshly ground black peppercorns, to taste
  • 2tbsp organic fresh cilantro, finely chopped including stems [to add after finishing sauté the shrimp]
  • 1or 2 organic lemons, plus extra slices to garnish the top soup
  • 1 1/2 cup peeled, deveined, cooked medium shrimp and tail on [approx. 25 shrimp]
  • 2 cups Alaskan True Cod Fillet, firm and skinless , rinsed in cold water, pat and dry with paper towel than cubed (or choose other white fish, that is from sustainable sources. [approx. 0.85 lb or more if you like extra fish]

How to Prepare the Soup:

  1. Heat the olive oil with medium heat in a large, heavy soup pot and add shallots, garlic, and sautéd celery, than add potatoes with 1/2 teaspoon salt and fresh ground black pepper. Cook, stirring until the firsts ingredients are tender, for about five minutes. Add carrots, tomatoes and 2 bay leaves. Cook, stirring, until the mixing is very fragrant for about five more minutes then add the homemade fish stock. Cook stirring often until the ingredients have cooked down a bit and the soup starts to smell aromatic. After 25 minutes add spinach and sweet pepper. Continue cooking on very low heat for about 15 minutes, partially covered, taste and adjust salt and add black peppercorns as desired. Once done, remove from the heat. Also remove the 2 bay leaves.
  2. In two separate bowls season the white cubed fish and shrimp with salt, fresh ground black pepper, and 1/2 teaspoon lime juice toss and let sit for 15 minutes.
  3. In a hot, dry and wide non-stick frying pan add 3 tbsp extra-virgin olive oil, over-medium high heat, add the fish, sauté for 3 minutes until it’s lightly brown, stirring often with a heat resistant rubber spoon. Squeeze more lemon juice if necessary for flavor, remove from heat.
  4. Meanwhile pour in serving bowls topped with fish and in the same non-stick frying pan add 2 tbsp extra-virgin olive oil, and sauté the cooked shrimp for 2 minutes until is lightly brown, after that’s done, remove from heat and toss in 2 tbsp of chopped cilantro.
    Continue  scooping up the shrimp with a rubber spoon, finishing to top off all the soup bowls.
  5. Garnishing each bowl with slices of lemon and a spinach leaf, served hot. You can eat this soup with crackers, bread, biscuits or other side dish.

Rainbow Carrot Fish Soup with Spinach - 2016 photo 2 x1200 by Rhonya Holman


  • Remember that the soup will thicken as it sits. Leftovers should be placed in a Tupperware (or similar) container and refrigerated. Additional fish stock or water may be added to adjust the consistency of the soup when reheating. This is a very tasty and nutritional soup which is also easy to make. Based on personal preference, if you would like the soup to have more flavor, you can add more chopped shallots, garlic and celery or some more fresh herbs and dried spices. Also you can choose any combinations of types of fish you like. This soup have been made before and this time taste better. I squeeze extra lemon juice when sauté the seafood. The soup had an interesting lemon flavor between spoonfuls.  Homemade fish stock is best; usually my chicken, vegetables, beef, shrimp or fish stock are homemade. It’s kept labeled in my freezer so it’s defrosted over night in the kitchen sink.
  • The colors of the soup are natural without any artificial colors because this dish was cooked with four different types of sweet carrots and well combined with other organic vegetables. I found these ingredients at my local Whole Foods market, but can also be found at any local Farmers Market as well. The fish is also from Whole Foods and says certified by: Marine Stewardship Council and shrimp are wild.
  • The soup serves 6 medium size bowls as pictured or can possibly serve 4 large bowls for fewer, more hungry guests/persons.
  • Preparation time was around 15-20 minutes for me, between washing and chopping the ingredients. It’s always faster if you work with a properly sharpened knife. It’s difficult for me to accurately estimate cooking times as each individual is different.

Rainbow Carrot Fish Soup with Spinach - 2016 photo 1 by Rhônya Holman for


Recipe — Fusilli Pasta Salad

Recipe — Fusilli Pasta Salad

Here is another minimalist meal using some ingredients you have lying around in your kitchen. This past weekend I roasted a whole chicken and had quite a bit of chicken left over. So I made this tasty, good looking, unexpectedly easy salad.

This salad is perfect for Summer and thankfully quick and easy to make, especially in this busy world we live in. You can make this for friends, take it to work or impress your friends at a party or maybe a new date.

In any case, it’s a piece of culinary art that’s delicious and very likely as nutritious as it is beautiful when served on individual plates, accompanied with freshly squeezed orange juice.

Eat, enjoy and let me know how it tastes!

Fusilli Pasta Salad - 2015 photo by Rhônya Holman for

Fusilli Pasta Salad

Ingredients: Serves 2
Time (for the salad): 25 minutes or less

  • 1 cup shredder roasted chicken, boneless, skinless, free range preferably, room temperature
  • 1 cup organic fusilli (or pasta of choice) I used bionaturae fusilli
  • 2 tbsp organic sweet mini peppers, washed, seedless and diced
  • 3 tbsp red firm vine organic tomato, washed, seedless and diced
  • 2 tbsp red organic onions diced
  • 3 tbsp Italian pitted green seedless sliced olives ( I used Mezzetta Italian olives)
  • 2 tbsp fresh organic cilantro, rinsed and  finely chopped including stems
  • 3 tbsp fresh organic basil leaves, rinsed and patted dry chopped
  • 3 tbsp mayonnaise ( I used  Hain Safflower Mayonnaise)
  • Salt and fresh ground black pepper

How to Prepare:

  1. Start cooking the pasta as directed on the package, until tender. Meanwhile start to cut all the ingredients listed above.
  2. Drain and rinse the fusilli pasta, under cold running water and set aside to drain.
  3. In a large glass bowl, add the shredder roasted chicken first, then the cooked pasta, diced sweet mini peppers, diced tomato, diced red onions, sliced green olives, finely chopped cilantro, finely chopped basil, and mayonnaise, and finally some seasoning with salt and fresh ground black pepper for taste. All ingredients should be well but gently mixed with a large spoon. Serve immediately or cover the salad bowl with plastic food wrap and refrigerate until later.


  • I haven’t used any salt in this recipe, because the chicken was already cooked and seasoned with salt, black pepper and lemon juice.
  • Also I had cooked the pasta in salted water, so it’s up to you to add anything else.
  • Always makes sure when preparing food that vegetables, fruit and herbs are washed/rinsed before cooking especially when eating raw.

Recipe — Summer Mayonnaise Salad

Recipe — Summer Mayonnaise Salad

Hope you all had an amazing holiday weekend!

It’s been a while since I posted my last recipe but that doesn’t mean that I’m not cooking. There are so many recipes that I repeatedly prepare on a daily basis. Usually that includes homemade meals that are light and easy, using especially fresh seasoning from the local farmers market. Anyone can cook delicious food. What you need is patience, planning, and a  sharp knife. Start with simple recipes with only a few steps to follow, and then advance. You can replace a lot of the packaged and processed food with things you can make at home. You’ll find that cooking from scratch is better tasting and much more healthy provided you use fresh, non-GMO ingredients. By learning and preparing food yourself, you have control over which ingredients are been added to your food.

Most of the ingredients in this beginner type recipe are very simple. This salad I prepared often is easy, healthy, colorful, and well combined with many the nutrients you need. (I’m not a nutritionist, so you may want to reseach your particular nutritional needs yourself and make any necessary adjustments.)

This Brazilian style Summer salad can be served with or without any kind of meat you want. Below are photos with two suggestions that I served this past weekend.

Eat, enjoy and let me know how it tastes!

Summer Mayonnaise Salad with Salmon Fillet, and Bison Ribeye Steak

Ingredients: Serves 2 to 4

Time (for the salad): 45 minutes, plus chilling

  • 275g  (9.8 oz) approx. 2 organic carrots washed, peeled and chopped
  • 310g (11oz) approx. 2 red organic potatoes (cooked and diced)
  • 130g (4.7 oz) organic green beans (cut off the knobby ends, and sliced)
  • 2 organic brown eggs (hard-cooked, peeled and diced)
  • 1/2 cup red seedless organic bell pepper, washed, diced
  • 2 tbsp organic celery, washed and diced
  • 3 tbsp pitted black olives, sliced [I used Calamata pitted olives]
  • 3 tbsp canned organic sweet corn, drained
  • 2 tbsp fresh scallions, organic rinsed and finely sliced, (green part only)
  • 2 tbsp fresh cilantro, organic rinsed and finely chopped including stems
  • 2 tbsp organic red onions, peeled and finely chopped
  • 1 red organic firm vine tomato, washed, seedless and diced
  • 3 tbsp mayonnaise [ I used Hain Safflower Mayonnaise]
  • 2 tsp organic extra-virgin olive oil
  • Salt and fine white pepper to taste, for the salad (I used Himalayan Crystal Salt)
  • 0.495 lb salmon fillet (preferably wild caught)
  • 130g (6.2 oz) Langoustine lobster tails, fully cooked – peeled, and drained [to be add later on top of the salmon fillet]
  • 327g (0.72 lb) Bison Ribeye Steak, (boneless 1/2 inches thick, room temperature]

How to Prepare:

  1. Cut the potatoes in half and place them in a small pot, add enough cold water to cover the tops of the potatoes, along with adding 1/2 teaspoon salt.
  2. Turn the burner on high and bring water to a boil. Reduce heat to medium-low or low, cover the pan with a lid, let cook for about 12 minutes. Check the potatoes with a knife to see if ready, then drain the potatoes in a colander to cooler.
  3. Set a steamer basket insert into a larger saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans without the knobby ends, and steam for about 5 minutes. Once the beans have cooked, drain and refresh the green beans in ice cold water to stop cooking, the green beans should be crisp.
  4. Set another steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add washed and peeled carrots, and steam for about 8 to 10 minutes depending on the size of the carrots, cover the saucepan with a lid but don’t cover it completely, leave a small gap to allow some steam to vent, let steam to your desired degree of tenderness. Stick the knife into the carrots to check if they’re ready. Once the carrots are steamed, drain and let cooler off.
  5. In small saucepan place the two eggs with enough cool water to cover them. Slowly bring to a boil over medium heat, when the water has reached a boil, covered and cook for about 10 minutes. Transfer the eggs to a colander, place under cool running water to stopping cooking.

Salad Preparation:

In a large glass bowl: add diced potatoes with the skin on, carrots, sliced green beans, red bell pepper, diced celery, sliced black olives, organic sweet corn, sliced scallions, chopped cilantro, red onions, diced tomato, diced hard-boiled eggs, mayonnaise, extra-virgin olive oil, and finally some seasoning with salt and fine white pepper for taste. All ingredients should be well but gently mixed with a large spoon. Cover the salad bowl with plastic food wrap and refrigerate until mealtime.

Meanwhile: Rinse the salmon in cold water, while scraping off any scales and pulling out the bones (if any) one by one with a tweezer. Then pat and dry with paper towel.

Season the salmon on both sides with salt and fresh ground black pepper, (depending on taste  you can add other herbs as well). Coat with good extra-virgin olive oil or white wine, leave aside for couple of minutes.

Preheat oven to 400°F. Line baking sheet with foil and place salmon on it. Cook for about 9 to 15 minutes, also it depend on the thickness of the fish, bake until the fish is golden and crisp.

Use a wide spatula to transfer fillet to a serving plate to ensure that the fish does not fall apart when you remove it from the baking sheet.

Top salmon with langoustine lobster tails as follows… it’s easy to prepare: Just sauté the langoustine in a hot, non-stick pan with a bit of olive oil or butter, add a pinch of salt and ground black pepper, simmer for 1 to 2 minutes with two thin slices of lemon, or a squeeze of lemon, in medium heat. When done, immediately scoop up the langoustine with a spoon and top the salmon, and serve with chilled salad.

Summer Mayonnaise Salad with Salmon 2 - 2015 photo by Rhônya Holman for

How to Prepare the Steak: Only coat lightly with canola oil and sprinkle both sides with salt, fresh ground black pepper. Then immediately place the steak in the middle of a hot dry non-stick pan over medium-high heat until it begins to be seared to your liking.

Summer Mayonnaise Salad with Bison Ribeye Steak 3 - 2015 photo by Rhônya Holman for

Cook for about 20 minutes on both sides, flipping the steak with tongs. This is for medium-rare steak, if you prefer medium, cook a bit longer (relative to thickness).
Serve whole or slice thin and fan onto plate, with your chilled summer salad.

Summer Salad with Bison Ribeye Steak 4 -2015 photo by Rhônya Holman for


  • This salad can be refrigerated for two to three days. If you’re using a homemade mayonnaise for this salad I recommend you don’t keep it this long.
  • I know there are too many mayonnaises out there. But I personally like the “Hain Safflower Mayonnaise” for many reasons: It’s the only one that includes ingredients not found in regular mayonnaise like: Safflower oil, Vitamin B, Cane Juice, Honey and it’s not made with genetically engineered ingredients. I’ve been using it for a very long time in many ways and it simply tastes delicious.
  • One of my favorite methods, for one because it’s less messy too, is baked or broiled fish. It’s one of the easiest and least time consuming approaches and results in buttery and juicy fish — delicious.
  • Also if you’re cooking multiple steaks, clean your pan/skillet very well. Because it needs to be free of oil and juice, clean, for the next steak. You won’t have any significant smoke if you follow these instructions. The steak can even be cooked inside a small apartment kitchen. In the above photo the Bison looks good because (a) it’s a good cut and soft, (b) before cooking I trimmed most of excess fat.
  • Also I used and recommend this Smoked Sea Salt which gives a very unique smoked flavor to your recipes.
  • The peeled langoustine lobster tails, fully cooked – is wild caught and packaged in a frozen, imported from Chile. I let the lobster drain inside the colander at room temperature. So when you sauté, the frozen water is already gone.
  • Also the salad can be made for more people just multiple the ingredients. If you want more flavor in this salad: add more black olives, and especially red onions. Because raw ingredients taste the best and make for healthy salads, sandwiches, and guacamoles.
  • Oooh – one more tip which may help when cooking the steak: I tied twine around the steak tightly, so the juice stays more concentrated inside the meat and cooks better when moist, giving that delicious juicy smoke flavor to the steak.

Recipe – Blueberry Quinoa Muffins

Recipe – Blueberry Quinoa Muffins

Good morning everyone! And happy Saturday to you all.♡

Today I would like to share this delicious muffin recipe. They are moist and fluffy, not overly sweet, with a very pleasant, fruity flavor and a with firm, almost golden crisp top. I used quinoa flour; if you haven’t tried it yet, I highly recommend it. You can’t get any healthier than eating these muffins. I tasted and tried couple of recipes before coming out with something I liked. Since quinoa has a delicate, nutty flavor, it may take some getting used to. After the second bite you’ll probably fall in love with the taste — it’s completely different, especially served warm with a cup of tea or coffee. Learn how to make a dozen, share and enjoy!

This is my treat for your weekend.

Blueberry Quinoa Muffins

(Makes 12 muffins)

  • 1/2 cup organic unsalted softened butter (1 stick)
  • 2 cups organic quinoa flour (I used Bob’s Red Mill) also it’s gluten free
  • 1/2 cup organic light brown sugar
  • 2 large organic brown eggs at room temperature
  • 1 cup organic low fat buttermilk at room temperature (shake very well before using)
  • 2 teaspoons baking powder
  • 1/4 or 1/2 teaspoon salt (according to taste; I used Kosher salt)
  • 1 1/2 cups fresh blueberries, rinsed and crushed

How to Prepare:

  1. Preheat oven to 350° F (175° C). Grease and flour muffin pan or use paper liners. In a separate medium bowl sift quinoa flour, baking powder and salt together and set aside.
  2. In a large mixing bowl, using a wire whisk cream butter and sugar until light and fluffy. Then add eggs and beat well adding quinoa flour mixture slowly and the buttermilk, beat until moistened then stir in the blueberries already crushed, mixing just until well combined with rubber spoon.
  3. Fill muffins cups 2/3 full with a spoon or ice-cream scoop it’s easier. Place on the center rack of the oven and bake at at 350° F (175° C) for 25-30 minutes. Or until the tops turn golden brown by inserting a toothpick in several locations. If the toothpick comes out clean, the muffins are finished. If not, bake for an additional 5 minutes.
  4. Remove from oven, sprinkle a bit of powdered confectioners sugar.These muffins are best when served warm out of the oven. Especially accompanied by a cup of tea or coffee.

Blueberry Quinoa Muffins close up by Rhônya Holman

* Notes:

  • In place of blueberries you can use raspberries, blackberries, banana, figs, apricot, strawberries.
  • I like muffins with firm, golden almost crisp tops, fluffy and moist inside. And I don’t like super sweet either, so I prefer the fruity flavor. It’s healthier especially because it’s made with quinoa flour. It is a good source of fiber and contains all eight essential amino acids. Easily digestible and gluten-free, Quinoa has a delicate, nutty flavor and is versatile for baking and friendly to your heart.
  • You can make these muffins with low fat milk instead of buttermilk. I went through 4 batches of baking with various ingredients: once with figs, once with dried cranberries and twice with fresh blueberries using just 1/2 cup buttermilk. That didn’t turn out well. So you definitely needed 1 cup either buttermilk or milk if you want moist muffins especially when using dried fruits.
  • also used vanilla extract in my first muffins; it didn’t make any difference.
  • It’s important to allow the butter to rest at room temperature at least 1 hour before combining it with sugar and eggs. It’s the first thing that I do before the preparation.
  • Baking tips: All ovens bake differently. Always double check your oven temperature with an oven thermometer before baking. Check your baking goods at minimum baking time by inserting a toothpick in several locations. If the toothpick comes out clean, your baking goods are finished. If not, bake for additional 5 minutes and check again. It’s important to resist opening the oven door to check how it looks.
  • I guess that’s the simplest and healthy muffins that I’ve ever eaten without spending too much e.g. in a French bakery.

Recipe – Chicken Breast Salad with Black Grapes

Recipe – Chicken Breast Salad with Black Grapes


I hope you all are having a beautiful summer. It’s getting hotter in California with beautiful shining days and palm trees dancing with the cool breezes. So eating light is very important to keep you energized. Just as important is to keep hydrated by drinking fresh natural juices, smoothies, and water; also eating fruit can be key to looking and feeling great during the summer months. Also, don’t forget to protect your skin, applying daily sunscreen lotion…

I’m always experimenting and playing with ingredients trying and tasting other possibilities to bring out new flavors. Today I would like to share this super, healthy, lightly summery recipe I created. The flavors and textures of this chicken salad are delicious and includes most if not all of the nutrients your body needs. It’s great for brunch, lunch, dinner, picnics. You can eat it on top of your favorite lettuces, croissants, sandwiches with crusty French bread, stuffed in pita bread, or spread on crackers. The salad is best served fresh, although it can be refrigerated in a tightly covered container for up to 24 hours.

Enjoy the recipe and let me know how you like it. Any exciting plans for this summer?

Chicken Breast Salad with Black Grapes

Ingredients: Serves 2

  • 1 lb. boneless, skinless, free range chicken breast That’s roughly one large chicken breast
  • 1 cup fat-free, less-sodium chicken broth (or water infused with fresh or dried herbs or chopped vegetables, fruit juice, light coconut, white wine – pretty much choose any of these methods to cook the breast
  • 1 large celery stalk, finely diced (exactly 1/4 cup diced)
  • 3 scallions finely chopped mixing white and green parts – exactly 3 tbsp or substitute for onion if you prefer
  • 1/2 cup non-fat Greek yogurt
  • 4 tbsp extra virgin olive oil [I used a fruity Italian olive oil]
  • 1/2 cup firmly, ripe, plump, seedless black grapes, well washed and quartered
    • Make sure you give them a good rinse in the sink, before cutting them, because little bugs or spiders like to cuddle up between the grapes.
  • 2 tbsp green seedless olives finely chopped
  • 2 tbsp finely chopped cilantro with stems
  • 1/4 cup raw sliced almonds
  • Salt and freshly ground black pepper, to taste [I used a fine pink Himalayan salt]

How to Prepare:

Place chicken breast in sauce pan large enough to fit the breast comfortably. Add 1 cup of chicken broth to completely cover the chicken. If desired, add any other ingredients for flavoring. Bring to a boil on medium-high heat; reduce heat, cover pan leaving a crack for the steam to escape and simmer until the chicken is no longer pink. (Usually it takes about 9 to 15 minutes depending on the thickness of the piece or until the chicken reaches 170°F.) Once the chicken is fully cooked, leave it to cool and dice into small cubes. Once cool, stir the chicken breast in a large bowl with celery, scallions, grapes, olives, cilantro, Greek yogurt and olive oil, seasoning it with salt and pepper to add flavor. All ingredients should be well mixed with a large spoon.

If adding on top of lettuce, make sure lettuce has been well washed and dried completely. Then drizzle with raw sliced almonds and then add the chicken salad on top and serve.

Chicken Breast Salad with Black Grapes by Rhônya holman


  • In this recipe I used a variety of organic baby lettuces containing red and green Romaine, red and green oak leaf, red leaf, Lollo Rosa, Tango, organic Mizuma, organic red and green chard, organic baby spinach, organic arugula, organic Frisée, organic Radicchio, and organic onion sprouts.
  • Also my recipes are usually cooked with homemade broths. I keep a variety of containers with different flavors, frozen and labeled, ready to be used.
  • When the chicken is done, retain the broth to add to other meals that require it.
  • Lastly, the more patience that is applied in the preparation of the ingredients, such as finely chopping certain ingredients, the more well-blended and enjoyable the flavor will be.

– Photos by me

Recipe — Taro Root Soup

Recipe — Taro Root Soup


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

  1. Peel the taro roots, then cut in half and wash.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour into bowls and serve hot. Garnish with your favorite greens. For this recipe I used chive leaves for freshness.
  7. 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.