Vegan…or not Vegan – Red cabbage velouté with mixed vegetables
Vegan…ou pas vegan – Velouté de chou rouge et légumes
It has been a long time since I posted a recipe on my blog. Not that I gave up blogging, or that I disappeared for no reason. I was in France for about one month and instead of enjoying my time with my family, I had to deal with the stress of my father’s health, since he had a stroke right before Christmas which left his left side paralyzed. Of course, I was devastated, in shock and could not talk about it, cook, blog, nor think about cooking until a few days ago. Of course, France was cold, grey but still a great place to be in those circumstances where everyone from family, friends, doctors, nurses were simply amazing.
I usually do not post any private information about my family, because I want this blog to remain really food centric and not having people get distracted by personal stories. I know most people like to read those types of stories, they feel this way more connected to the blogger, but I feel uncomfortable about throwing my personal life out there. I don’t know why. Anyway, I just wanted to tell people who have been kind enough to follow me, and read my blog to tell them that I did not forget anyone, on the contrary, I did miss everyone I met in this amazing food blogosphere (if that’s a word).
Now back to the kitchen. I rarely buy red cabbage, I mainly buy it for its color which is one of my favorite color. I thought buy using it in a soup would make the soup turn purple, I was a wrong, well not completely wrong. To get a deep red purple, you need to leave the soup rest for a couple of hours, without blending it. Otherwise, the soup gets a pinkish color, but nothing that would look like a purple. The flavor is very smooth, a little sweet due to the onions and leeks, but very hearty. I used mimi creme, which is a vegan cream but you can use regular crème fraîche, all depending if you are on a vegan mood or not and if you want to count your calories.
Soupe au chou is a traditional French soup, made out of white cabbage and eaten white beans and sausage which is considered a peasant soup. This is another lighter version with a different texture. The fried leeks julienne placed on top at the end, add a wonderful flavor that finishes the soup to perfection. Do not skip on the leek, they do make a difference! small things like this make often a difference!
Ingredients for 6
- 1 medium size turnip, diced
- 1 medium size yellow onion, diced
- 2 carrots, diced
- 2 leeks, 1 chopped, 1 julienne
- 3 potatoes, peeled and diced
- 1/2 red cabbage, sliced
- 2 garlic cloves
- 1/2 tsp curry
- vegetable broth (enough to cover the vegetables)
- 6 tbs mimi creme
- 2 tbs olive oil
- salt and pepper
Cook all vegetables in broth for about 15 minutes, but do not over cook them, add curry, cream salt and pepper. Fry the leeks julienne in olive oil at high heat and cook until crispy. Drain and set aside.
Blend soup using an immersion blender.
Serve in bowls, and divide some of the fried leeks in the center. Serve with toasted baguette.
- À la va-vite -Tomato and chickpea soup with spices and saute tofu
- Roasted celeriac with mung beans forestière fricassée and tarragon oil
- For the little hole – Oatmeal cookies with cashews and dark chocolate
- Yams and Brussels sprouts napoleon with herbs and red bell pepper jam
- Weird translation – Vegetarian couscous with cauliflower “semoule”
- Polenta cakes with raisin and rum, braised pineapple and pineapple tartare with lime and mint
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste
- More vegan – Layers of spaghetti squash with vegetables and tofu – polenta cakes with herbes de Provence
- As good as it looks – Yams tartine with avocado mash, zucchini tagliatelle and edamame, grey lava salt