If you’re looking for something to enjoy that is warming and filling on a cold winter day, but will still nourish your body without weighing you down, look no further. Soup is the answer.
Photography by Laura Edwards
Kathryn Bruton’s new cookbook Skinny Soups: 80 flavour-packed recipes of less than 300 calories is must in making your menus this year. These warming bowls of comfort food are perfect for winter and for keeping with your resolutions.
Plus, the books contains sides like whole grain breads or crackers and sauces to take the simple soup to the main dish stage. Love soup year round? No worries! Kathryn has included recipes for cooling chilled soups, too.
Check out the recipe below for one of our favorite soups in the book.
“Carrot and cilantro is a soup classic. Here, I have simply taken inspiration from the essence of these ingredients and presented it in a slightly different way. Coconuts are simple to crack open, but can also be bought already prepared in supermarkets.”
- 1 ¼ cups fresh coconut, grated
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 2 shallots, diced
- 1 garlic clove, coarsely chopped
- 5 tablespoons ginger, peeled and grated
- ½ teaspoon chile flakes
- ½ tablespoon coconut oil
- 1 ½ pounds carrots
- 3 cups vegetable or chicken stock
- 2 cups cilantro, coarsely chopped
- ⅓ cup grated fresh coconut
- 1 tablespoon ginger, peeled and grated
- 1 small green chile, seeded and coarsely chopped
- juice of 1 lime
- salt and pepper
- If using a whole coconut, prepare it by piercing the three eyes with a skewer, and drain out the liquid. Then, wrap it in a towel, place on a hard surface, such as the floor (or take it outside), and give it a firm blow with a hammer to crack it open. Use a spoon to gently lift the flesh away from the harder exterior and remove the brown skin using a potato peeler if desired.
- Toast the cumin and coriander seeds in a small frying pan for about 2 minutes, then grind in a mortar and pestle. Saute the shallots, garlic, ginger, chile flakes, and ground spices in the coconut oil and 1 tablespoon water for about 5 minutes, stirring occasionally. Add a splash of water if the mixture sticks to the pan. Add the carrots, fresh coconut, and stock. Bring to a boil and simmer for 30 to 35 minutes until the carrots are soft.
- To make the sambal, place the cilantro, grated coconut, ginger, and chile into a mini food processor and pulse to a coarse, dry paste. Stir in the lime juice and season to taste.
- When the soup is ready, blend until smooth, season and serve topped with the sambal.