This plant-based soup was incredible! It reminded me of a Thai Tom Kha coconut soup, but lighter and full of flavour. It also took only 10 minutes to prepare!
With Brazilian origins (Bahian Northern region), this recipe is a traditional seafood bisque, much like a French bouillabaisse or a seafood chowder. It's also often called Moqueca “mo-KEH-kah”, meaning stew in Portuguese. Deeply rooted with flavours of onions, garlic, tomatoes, cilantro, using a coconut milk base. The Brazilian version incorporates chunky fish and seafood - in this recipe we use diced tomatoes, plus a garnish of avocado and greens for a similar consistency.
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. For copyright purposes I cannot share most recipes, however, this already appears to be online, so I can share it!
- 1.5 tomatoes, seeded and diced
- 1 tablespoon cilantro (coriander), chopped
- 1 tablespoon green onion (also called spring onions or scallions), chopped
- 1 tablespoon parsley
- 1/3 cup carrot juice (use a juicer or blend and strain. Or, if you're really lazy juice buy a cold-pressed carrot juice, or one with carrot. It will also taste nice!)
- 1 ½ cup coconut milk*
- 1 avocado
- ½ teaspoon cayenne pepper
- 2 tablespoons lime juice
- 1 teaspoon salt
* To make coconut milk, put a 1:2 ratio of desiccated coconut to water and blend until completely mixed. Strain through a mesh nut milk bag. For a creamier coconut milk, use less water.
- Microgreens (you can also use watercress or small leaves if you cannot source)
- Edible flowers (optional) *tip, add individual petals as opposed to the whole flower, and think about the colour wheel to make the soup pop!
- Avocado, diced into 1/4 inch chunks (about 6 mm)
- Tomato, diced into 1/4 inch chunks (about 6 mm)
- Green onion (also called spring onions or scallions), sliced diagonally into thin pieces
- Cilantro (also called coriander) oil**
* To make cilantro oil, add cilantro (coriander) stems into a mortar and pestle with 1 tablespoon of olive oil. You can also use a hand blender. Store in a sealed container in the fridge for up to one week. This is delicious on so many things!
- Blend together all soup ingredients, except tomatoes.
- Add the tomatoes and pulse to combine (you want the mixture to be chunky).
- Pour the soup into a bowl (shallow works best).
- Garnish with avocadoes and microgreens, carefully adding them to the soup. Try to get them to almost float on top, piling the garnish high.
- Top with cilantro oil drops.