Dear readers of Papricannelle,
I made a brief visit to my hometown last weekend to drop off my baby at her grandparents for 2 weeks of vacation. It was an occasion for me to escape the chaos and pause for a moment. The weather was perfect, I filled the days with lots of outdoor activities, running, swimming and we even took my daughter horseback riding.
Obviously, I had to pay a quick visit to the local farmers’ market in search of some inspiration.
I didn’t have to search long, finding some yellow French beans reminded me of this simple yet refreshing summer soup my grandmother always prepared for us. Yellow French beans are cultivated as a fresh picking beans, that is for their pods versus their seeds. They’re low in calorie but rich in dietary fiber, iron, manganese and vitamin C.
My recipe below isn’t the traditional one as we use flour in a lot of our soups as a thickening agent. I don’t follow a gluten free diet but try to minimize the consumption of grains, and really, no need for flour in this soup, you can much better appreciate the super flavor of this summer veggie! They’re crunchy and sweet!
Ingredients (serves 4)
- 1 tbs coconut oil
- 1 small onion, peeled and finely chopped
- 2 cloves garlic, peeled and sliced
- 1 thumb-sized piece ginger, peeled, freshly grated
- 1 ts turmeric
- 500 g of summer yellow French beans, cleaned and cut into 3-4cm long pieces
- 3-4 carrots, peeled and roughly sliced
- 1/2 cube of organic vegetable stock
- 2 tbs thick crème fraîche
- parsley, leaves picked and chopped
- white vinegar
- Himalaya salt, pepper, peperoncino to taste
- A dash of summer
1. Place a large pan on high heat and add the coconut oil. Sauté the onion and garlic on the coconut oil. While the onions are getting golden add the grated ginger, the turmeric and the peperoncino.
2. When the onion is nice and golden add the cleaned yellow beans and the sliced carrots in the saucepan, then add water to cover your veggies. Add the vegetable stock cube, give the soup a good stir and bring to the boil. Reduce the heat and simmer for 15-20 minutes or until your veggies are lovely and tender with the lid on. Do not overcook them as they are much nicer if they stay a little crunchy.
3. Now you add the crème fraîche. What I like to do is a mix the crème fraîche in a separate little bowl with some of the hot cooking water and then pour the whole thing back into the soup. You can add a teaspoon of white vinegar, season carefully with salt and pepper, add the parsley and divide between serving bowls.