QUICK AND EASY CREAMY VEGETABLE SOUP

Because of its orange colour, I used to call this soup autumn soup. But since we are still quite far from that season, for now, let's call it simply creamy vegetable soup.

The soup can be served as a starter dish, or as a light main course. The best creaminess can be reached with full fat coconut milk (usually sold in a can), but if you don't happen to have coconut milk, the soup works also without it. In this case, you can add a little bit of coconut oil and almond milk instead.

Here comes the recipe.

CREAMY VEGETABLE SOUP (2-3 servings)

3-4 medium sized potatoes
3 carrots
2 tomatoes
1/2 onion
1 red bell pepper
3-4 cloves garlic
4-5cm piece ginger
1 tbsp vegetable broth
1/4 tsp turmeric
1/4 tsp black pepper
1/2 tsp salt
1 cup full fat coconut milk

1. Chop all the vegetables into 3-4cm sized cubes. (Ginger into small slices and garlic cloves whole)
2. Boil water in a soup pot (about 1,5 litres) add the vegetable broth and potatoes, carrot, onion, garlic and ginger. Let boil under lid for 10 minutes.
3. Add the rest of the vegetables. Let boil under lid for 10-15 mins more.
4. Turn off the heat and let cool for a moment. Put the vegetables and the boiling water into a blender and blend until smooth. (Be careful if the vegetables are still hot!)
5. Pour the blend back into the soup pot through sifter, making sure the soup is all smooth and silky.
6. Add the spices and the coconut milk and keep cooking the soup in medium heat for some 10 minutes.
7. Top with self made bread croutons or pumpkin seeds and a hint of olive oil.

EASY AND DELICIOUS LENTIL SOUP

Wadap people!

So, as many, or probably all of you, are spending time at your houses right now, wondering what delicious, nutritious, healthy and cruelty-free budget meal to prepare next for your family or only for yourself, I have come to offer a great option: Lentil soup!

This recipe is my own version based on all the lentils recipes I have found and tried myself during these years. First of all, to me the lentils are best when they are still in their shape (and not smashed, for example). The tomato sauce adds nice flavor and color (you can also use fresh tomatoes or replace some of the tomato sauce with the fresh ones.) Finally, a little bit or cayenne pepper makes the soup just a bit spicy (add one whole teaspoon if you're really into spicy!).

As usually, the soup will taste wonderful the next day too, and the next one, and the next, ok you got the idea.

Now, what are you waiting for?

LENTIL SOUP (5-6 servings)

1 onion
2-3 cloves garlic
3-4 carrots
1 bag (500g) lentils
350g tomato sauce
1 tablespoon olive oil
1 cube (or 1 tablespoon) vegetable broth
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt

1. Wash the dried lentils in cold water and pour the water away.
2. Heat water in a big soup pot, add the vegetable broth and the lentils. Let boil under lid for 30-45 mins.
3. Chop the onion, garlic and the carrots into cubes. Add some olive oil in a pan and cook the vegetables some 10 minutes in medium heat. Add turmeric, black pepper and cayenne pepper and cook 5 minutes more.
4. Add the cooked vegetables, tomato sauce and salt into the soup, add water if needed and cook in medium heat under the lid for 15-20 mins more.
5. Let sit under the lid for about 30 mins before serving. Enjoy with toasted bread!

The soup is really easy to make, but takes a little bit time. Normally all the ingredients are easy to find in any grocery store and can be stored in home kitchen for long time. If possible, prepare the soup couple of hours before eating, or the previous day, to get the best possible flavour!

Lately I have been making this soup about 2 times a month and every time it makes me so happy! Sometimes, (here comes a tip!) I double all the ingredients and end up eating the lentils for one whole week. If you're a lazy cook, I recommend this style ;)

Try it out and let me know if you liked it.

Peace out and stay strong, friends!

CORN CHOWDER

It's time to share the very first recipe of this blog. Ladies and gentlemen, I present you: The corn chowder.

Now, I don't know about you guys but I absolutely love home cooked food, and especially soups! There's something about soups that makes me feel I'm really eating something that was made from scratch, with lots of love, in a home kitchen. Which, nowadays, in the era of fast food and instant meals, seems to be something not to be taken for granted.

Corn chowder is not something I was used to eat since my childhood though, I actually tasted it for the first time last year when I first made it. But definitely it will be something I keep making from now on. I'd be lying if I said it's the easiest soup ever to prepare, it takes a little time and effort, but once you've made it, you won't be disappointed.

Here's the recipe.

CORN CHOWDER (3-4 servings)

1 onion
2-3 cloves garlic
2 stalks celery
2-3 carrots
3-4 potatoes
2 cups yellow corn (frozen or canned)
1 cube vegetable broth
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika powder
1 can coconut milk
2 tablespoons corn starch (Maizena)
1 tablespoon olive oil
1/2 teaspoon salt
water

1. Chop the onion and celery into small cubes, mince the garlic and cook with olive oil in a soup pot, with low heat, some 5-10 minutes.
2.Chop the carrots and the potatoes into small cubes, add them into the pot with the spices, and cook for 10 minutes.
3. Add water and vegetable broth and let cook until the vegetables are almost fully cooked.
4. Add yellow corn.
5. Make a mixture of corn starch and cold water and add it into the soup slowly, stirring the soup with a spoon at the same time.
6. Finally add coconut milk and salt.

Serve the corn chowder with some full grain bread, and make sure to enjoy it the next day too, when it usually tastes even better!

If you try out this recipe, let me know how you liked it in the comments below :)