Soups

Cretan Squash Artichoke Soup w/ Buckwheat Croutons & Black Mustard Caviar

A plant based gourmet experience at home! Try our signature cretan squash artichoke soup recipe with tangy black mustard caviar and crispy buckwheat croutons. We guarantee your satisfaction!

Ingredients

400 g cretan squash (3 pieces)
6 pieces artichoke hearts, freshly peeled
1 large onion
2 garlic cloves
Fresh basil to serve
Fresh chickweed to serve (optional)
Gluten-free buckwheat croutons or you favorite bread
1 tbsp olive oil (optional)
1/2 tbsp coconut sugar
1 tsp salt + more if you need
1/2 lemon juice + more if you like
Black mustard caviar to serve (optional but we highly recommend for a gourmet experience)

Instructions:

1. Wash and dry your artichoke and squash.
2. Cut everything into pieces and steam with garlic and onion.
3. Place them to a blender, cover with little bit water. As for quantity, you decide: 1cup or more to make it more or less creamy.
4. Blend everything using a high speed blender.
5. Add a little olive oil if you prefer or skip this.
6. Transfer mixture to the pot. Cook on medium heat.
7. Add lemon juice and serve with , black mustard caviar, buckwheat croutons, chickweed and fresh basil leaves.

To make croutons: Cut buckwheat bread into small squares, add a pinch of salt in a non-stick pan without adding anything else, toast them until crispy.

To make black mustard caviar:

Ingredients:

  • 1/2 Cup Black Mustard Seeds
  • 2/3 Cup White Wine Vinegar
  • 1/3 Cup Water, plus extra for blanching
  • 2 Tbsp Coconut Sugar
  • A pinch of Salt
  • Instructions:
  • Add the mustard seeds to a small pot and cover with enough water . Bring water to a boil, fluffing periodically with a fork to avoid seeds sticking to pan, then remove it from the heat. Drain the water out by pouring the seeds into a mesh strainer and rinsing with cold water. Strain all the liquids out again and repeat this process a couple of times ( at least 6 times) to release the bitter tannins from the mustard seeds.
  • Return the strained seeds back to the pot and add the vinegar, 1/3 cup water, sugar and pinch of salt. Bring to a gentle simmer for a few minutes. The seeds should have almost doubled in size and have a somewhat gelatinous texture. Remove from heat and let it cool. Pour into an airtight jar and chill for at least 24 hours before serving.


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