I had the opportunity to attend the preview session for The Soup Spoon’s Taste Brazil launch on 13 July.
Brought my sister along as the fiance had dinner with his friends and it’s my sister’s birthday week.
There are 8 soups that will be launched under the Taste Brazil season of which 4 will be launched first from 14 July to 4 Aug 2016 (which we got to try), and the next will be from 11 Aug to 1 Sept 2016.
Anna aka Souperchef Anna, who’s the chef behind the Soup Spoon, was sponsored a trip by Sadia (the sponsor for the event that we attended as well) to Brazil where she got to eat and learn the different Brazilian food and how they’re cook so that she can come up with new seasonal soups. I was really excited to be able to meet her as I really really love Soup Spoon and have followed her adventures on Instagram for a while. When we sat down, we were given hibiscus tea (one of my favourite teas) and while Anna shared about her trip to Brazil, we were served the food.
We were presented with 4 soups (the first 4 that are being launched) to taste, and they are namely, Mocofava My Version, Beef Feijoada (fay-zwah- da), Vegan Caldo Verde Curried and Pumpkin Mango & Prawn Bitsque.
Mocofava My Version
One of my favourite! It’s made of beans, some curry spice, carrot puree and chicken collagen. It was inspired by Chef Rodrigo of Mocotó restaurant where Souperchef Anna tasted the soup and created her version of it. It comes with a soft boiled egg. The curry powder was really fragrant along with the beans. It was my first taste of Brazilian styled food and it awoke my senses!
We were given a pack of this to bring home and my dad absolutely loves it as well and asked me to get more if possible.
“Black bean soup!” the first thing that came to the minds of both my sister and I when we tasted this. Souperchef Anna had told us that quite a lot of Brazil food uses similar ingredients as us and this is one good example. The all too familiar Chinese-styled black bean soup is now presented to us in a different way – thicker, with beef and (most interesting of all) orange bits. The orange bits brought about a burst of acidity and flavour when you bite into it which excited my tastebuds. I was a little worried when I saw that chillis were in the soup but it wasn’t spicy to me (trust me when I say that I’m usually bad with chillis).
Vegan Caldo Verde Curried
We rarely get to eat kale here in Singapore because they’re expensive (I once bought a bunch for SGD$9!), so I was excited to be able to try a vegan version of the Caldo Verde curried made from kale. It has vegetarian bacon bits topped to it which brought a little bit of crunch to it. I don’t think a lot of people finished this however, but I pretty much like vegetables (along with any kind of food) so I finished it all.
Pumpkin Mango & Prawn Bitsque
I was excited to try this as I absolutely love the Soup Spoon’s Prawn Bitsque when it came out during Christmas (and also introduced a lot of my friends to try that). Mango in a soup? It was absolutely delicious! The prawn bits were generous and there were quinoa inside as well which made the soup really hearty and full.
Other than the 4 soups, we were given a treat of Chicken rice made from Sadia Chicken and coconut mousse!
The recipe for the chicken rice can be found here in the E-magazine by The Soup Spoon on Souperchef’s Anna trip to Brazil.
I really enjoyed my time and I think perhaps it’s time that I get my blogging habits back again 🙂
Source: Instagram @souperchefanna
Find out more about the Brazil soups here: http://www.thesoupspoon.com/promotions/promotions-souperinspirations/