Craving a tasty and healthy dinner ? Surprisingly, the dietary rules of the Orthodox Church have much to teach us! What if the unpretentious gastronomy of convents becomes the new food trend to follow? This week, we bring you the recipe for butternut squash soup with coconut and croutons from the sisters of the Solan Monastery, featured in their book : "Faith, Fork & Spoon." For detox enthusiasts, this recipe is tailored for you !
Ingredients to buy
For 4 servings :
- 800g butternut squash, peeled
- 11g salt (8g + 3g)
- 70g soy-based yogurt
- 50g coconut milk
- 2 pinches of pepper
- 100g water
- 20g olive oil
- A hint of cardamom (optional)
- 10g chopped parsley (optional)
For croutons :
- 90g bread
- 1 garlic clove (optional)
- 30g olive oil
- A pinch of salt
The recipe
- Cut the squash into cubes and steam for 20 minutes with 8g of salt.
- Meanwhile, cut the bread into cubes and rub with garlic (optional). Toast the croutons by sautéing them in oil in a pan. Sprinkle with salt and set aside.
- Alternatively, you can also bake the bread pieces for 20 minutes in a preheated oven at 180°C (th. 6), mixed with oil, in a dish.
- Blend the squash, adding the remaining ingredients, with or without cardamom.
- Serve hot, optionally garnished with chopped parsley, and accompanied by croutons.
Tip : This soup can be adapted into a non-vegan version by replacing soy-based yogurt with thick cream or butter. You can also easily transform it into an oil-free variant by substituting it with the weight of coconut cream. In this case, replace the croutons with simple pieces of toasted bread.
Also discover the sexiest lemon cake of your life and Yann Couvreur's delectable King Cake.
