Remy's Soup
Chef D'Amour Giovanni Green from Break Bread Not Hearts had a lot of help in making a wonderfully hearty vegetable soup. Here's Giovanni's simple recipe.
Ingredients
Potatoes – three medium sized
Parsley – one bunch
Carrots –three medium sized
Portobello Mushroom – one to two large caps
Baby Spinach – ¼ pound
Scallion – three stalks
Garlic – 4 cloves
Diced/Crushed Tomatoes – one 28 oz. can
Coconut Milk – one 14 oz. can
Salt, Pepper, Thyme, Red Pepper Flakes (optional)
Butter or Extra Virgin Olive Oil
Love
Directions
1. Begin by being thankful and excited for the meal you are about to prepare.
2. Rinse potatoes and cut them into small bite sized cubes, mince the garlic, and remove the gills from the portobello mushrooms. Slice the mushrooms into thin strips.
3. In a saucepan or stockpot drizzle 2-3 tablespoons of the olive oil or the butter over medium heat. You can now add the potatoes, garlic, and mushrooms with a pinch of salt and pepper. Stir constantly until the garlic turns light golden brown, about 2-4 minutes.
4. Add the can of diced tomatoes, can of coconut milk, a healthy dash of salt and pepper and increase the heat to medium high until the soup begins to boil. Once boiling reduce the heat back to medium-low and allow to simmer for 15 minutes.
5. Slice carrots into any shape and drop into the soup and cook for an additional 5-7 minutes. If you want the carrots to be soft cut them into smaller pieces. If you like them with a bit more crunch cut them into larger pieces and cook for a shorter period of time.
6. Once the potatoes and carrots are cooked through the soup is ready to be served. Thinly slice the scallions and the spinach. Place the spinach at the bottom of a bowl, ladle the soup on top, and garnish with scallions and thyme.
7. Enjoy with love!
This recipe in the film comes together based on the ingredients available at hand to the characters. Allow your imagination, taste buds, and the rest of your senses to guide you when preparing this soup or any other meal as a team.
Ingredients
Potatoes – three medium sized
Parsley – one bunch
Carrots –three medium sized
Portobello Mushroom – one to two large caps
Baby Spinach – ¼ pound
Scallion – three stalks
Garlic – 4 cloves
Diced/Crushed Tomatoes – one 28 oz. can
Coconut Milk – one 14 oz. can
Salt, Pepper, Thyme, Red Pepper Flakes (optional)
Butter or Extra Virgin Olive Oil
Love
Directions
1. Begin by being thankful and excited for the meal you are about to prepare.
2. Rinse potatoes and cut them into small bite sized cubes, mince the garlic, and remove the gills from the portobello mushrooms. Slice the mushrooms into thin strips.
3. In a saucepan or stockpot drizzle 2-3 tablespoons of the olive oil or the butter over medium heat. You can now add the potatoes, garlic, and mushrooms with a pinch of salt and pepper. Stir constantly until the garlic turns light golden brown, about 2-4 minutes.
4. Add the can of diced tomatoes, can of coconut milk, a healthy dash of salt and pepper and increase the heat to medium high until the soup begins to boil. Once boiling reduce the heat back to medium-low and allow to simmer for 15 minutes.
5. Slice carrots into any shape and drop into the soup and cook for an additional 5-7 minutes. If you want the carrots to be soft cut them into smaller pieces. If you like them with a bit more crunch cut them into larger pieces and cook for a shorter period of time.
6. Once the potatoes and carrots are cooked through the soup is ready to be served. Thinly slice the scallions and the spinach. Place the spinach at the bottom of a bowl, ladle the soup on top, and garnish with scallions and thyme.
7. Enjoy with love!
This recipe in the film comes together based on the ingredients available at hand to the characters. Allow your imagination, taste buds, and the rest of your senses to guide you when preparing this soup or any other meal as a team.
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