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CAROLINE WACHSMUTH

 

THE SOUPTERVIEW: CAROLINE WACHSMUTH, BEAUTY ALCHEMIST/BRAND DEVELOPER/WRITER,
SAN FRANCISCO, CALIFORNIA

 

What makes you happy? My job because it allows me to be creative and totally free, my friends and their love, my yoga practice, physical exercise, read beautiful literature, and spend as much time as possible in nature

 

What is your best quality? I have been told I am a good listener. I think I am tenacious, I never give up

 

Your best flaw? I can be extremly impatient and/or intolerant, especially with myself

 

What is your favorite food? Drink? Anything with fennel, strawberries or coconut

 

How would you define your personal style? Simple with attention to details

 

What are you addicted to? Love

 

What supernatural talent would you like to be gifted with? Be able to fly. Be able to vanish when I am in front of assholes (or make them vanish, either way)

 

YOUR FAVORITE SOUP RECIPE: WHITE WINTER SOUP

I just came up with this recipe in the late Fall. I love picking a color theme and then create around it. This one is very creamy, smooth and particularly yummy.

What you need:
2 big fennels (choose the round ones, not the flat stringy ones)
1 medium celery
1 medium turnip
3 to 4 small Jerusalem artichokes (topinambours)
Pink peppercorn
Pink Himalayan salt
Sweet Paprika
Turmeric (fresh or in powder, depending on what you find – if you choose the fresh turmeric, just half a thumb is enough and you will have to blend it with the vegetables, so that it becomes a paste)
Toasted sunflower, pumpkin and sesame seeds (toast them yourself because the toasted ones you can buy are usually already salted)
100 ml coconut cream
Note: buy everything certified organic if possible, it will definitely taste better and it’s one out of many ways to help save the planet.

Prepare: Cut the top of the fennels (either use them for something else or compost them) and only use the bulbs. Cut those in pieces. Peel the celery, turnip and Jerusalem artichokes. Then, cut them in pieces, too. Once you are done, steam them for about 25 to 30 minutes, until smooth, but not overcooked: just check every now and then, as everyone’s cooker is different.

Once the vegetables are smooth, put them in a blender and use the water of the steamer to add moisture. You can put the mashed vegetables in a separate bowl. Once this is done, put it all back into your cooker and add a bit more water. Stir every now and then, while it simmers for about 30 more minutes. Add your coconut cream and your spices to taste, stir slowly. While it all simmers nicely for another 10 to 15 minutes, roast your seeds, but not too much.

Taste the soup and if it’s fabulous, that means it’s ready. Pour into your bowls and add your crunchy-still-warm-and-toasted seeds on top. Enjoy

 

Your motto: « everything will be ok in the end, if it’s not ok, it’s not the end »

 

YOUR IDEA OF SLOWNESS

Follow nature’s rythms

 

 

Follow Caroline: @nenuph
www.caroline-w.com

 

Photo portrait © Yazemeenah Rossi

 

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