Carrot cappuccino with kale, brussel sprout and mushroom tartine

Carrot cappucino? Yes, we were as stunned as you when Cécile from Cook and Speak first told us about her Oddbox-inspired recipe idea.

This rather tasty version of a carrot soup makes a head-turning vegan/vegetarian starter on a Christmas menu, or a main when accompanied by the mushroom & brussel sprout tartine (the french word for an ‘open sandwich’ that makes its topping the star of the show).

Cécile says “The recipe is plant-based and can be cooked in 30 mins if you’re well organised. “. You can find one of her tips on how to do that below the recipe.

A stunning twist on soup & toast that you should definitely give a go, for a veggie dinner party or as a midweek treat. Happy cooking!


Serves 4


Carrot Cappuccino

  • 2 tbsp olive or coconut oil

  • 500g carrots

  • 1 medium-sized onion

  • 1 orange

  • Salt & pepper to taste

  • 4 tbsp coconut cream or thick coconut yogurt

  • To serve: a few leaves of mint or coriander, 4 pinches of chilli powder


  • 2 tbsp olive oil + 1 tbsp for the bread

  • 300g brussel sprouts, washed and trimmed

  • 250g mushrooms (any type)

  • 3 large kale leaves (stalk discarded)

  • 1 tbsp white miso paste

  • 1 tbsp white or apple cider vinegar

  • Salt & black pepper

  • 4 slices sourdough bread

  • 1 clove garlic (peeled and cut in half)

  • Toppings: Herbs, sesame seeds (optional)


  • Make the Carrot Cappuccino: Whisk the coconut cream or yogurt. Make sure the whisked cream is stored in the fridge for at least 1 day before cooking.

    Peel and dice the onion. Rinse, peel and finely chop the carrots. Wash the orange, zest it, press it and set the juice aside.

    Heat oil in a large saucepan on a medium heat. Add diced onions to the saucepan and let sizzle for 2-3 minutes, then add the carrots and let sauté for another 5 minutes.

    Add ½ litre of water to the sauce pan, add the orange zests, cover and let simmer for 20 minutes or until carrots are soft.
    Add the orange juice to the carrots and blend the soup until smooth.

    Serve the soup immediately in small bowls and add a teaspoon of coconut cream or yogurt on top. Top with mint or coriander and a pinch of chilli powder.

  • Make the Tartine: Using a grater or a very sharp knife, shave sprouts into very thin slices. Clean and cut the mushrooms into large chunks.

    Heat a large skillet with olive oil. Add mushrooms, then add miso and vinegar. Chop the kale and stir it with the brussel sprouts into the pan.

    Let sauté until the kale and brussel sprouts have softened, app. 15 minutes. Taste and season with salt and pepper.

    Toast the slices of bread in a toaster or a grill, brush with the garlic first, and then with olive oil. Top with the mushroom mixture. Add grind of black pepper and toppings, if preferred.


In order to minimise the time you spend in the kitchen, prepare the tartine while the carrots are cooking. Plate the tartine and then assemble and serve the soup together.


Thanks to Cécile for the recipe!

How long have you been cooking? I started when I was a child with my mum so a long time ago.

Cooking style:  Playing with the five senses and flavours, especially with colourful fruits and vegetables.

Favourite cooking method: Definitely roasting! 

Favourite vegetable: Tomatoes! Fresh in season, in cans, sauces or dried, and ideally straight from my neighbour’s garden in Corsica!

Find Cécile at @cook_and_speak and on


Oddbox Team