Creamy Vegan Veggie Soup

Substituting the parmesan for garlic, the butter for oil, and coconut- and or unsweetened almond milk (or soy) makes this a vegan version of Cathleen's deliciously creamy vegetarian soup!

Usually, I grow tired of having the same dish three days in a row (unless...perhaps...it's cake), but this... This worked really well at any occasion. I even had some for breakfast one of the days!

Creamy Vegan Veggie Soup
(Serves 3)

2 tbsp vegetable oil
1 small (red) onion, chopped
1 fat garlic clove, finely chopped
150g broccoli, cut into florets
3 carrots, peeled and chopped
100g frozen peas
Chopped mushrooms (optional, I had some leftover)
1L vegetable stock (I used 2 stock cubes)
2-3 cups almond/light coconut/soy milk
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp dried oregano
1 tsp salt

- Start by heating up oil in a large casserole and soften the onion for about 5 minutes. Add garlic and fry for a further 2 minutes.

- Toss in vegetables and stir lightly for a minute, before pouring in the stock, the milk and the spices. Turn heat down to a simmer and cover. Cook until the carrots are tender, about 15-20 minutes.

- Season to taste and serve with some good crusty bread, or just enjoy a cup-a-homemade-soup at your leisure!

The last couple of days, sadly I have been poorly again and so it has been very quiet here and not a lot of cooking involved. For Robert Burns' night last night though, of course I rattled up some traditional (but vegetarian) haggis, neeps and tatties! Gotta make sure to celebrate the few special days of the year, right? Not to mention that it is absolutely deeeelicious! I hope you have had a good week so far *smiles*


Original recipe:
http://www.atasteofmadness.com/2015/02/30-minute-creamy-vegetable-soup.html


- Jules

Curried Carrot & Artichoke Soup

I gave my own tweak to this soup, and this is the result! It is not often I make a soup without having stock in it, but this, thanks to the curry flavour, worked a treat!

Curried Carrot & Artichoke Soup
(Serves 3)

1 tbsp oil
1 onion, chopped
1 fat garlic clove, chopped
500g carrots, chopped
1/2 jar artichokes in oil, drained (or 1/2 avocado)
1/2 tsp salt
2 tsp mild curry powder
70g cashews
Boiled water

- Heat the oil in a medium casserole, and soften the onions for five minutes before adding the garlic and frying for a further couple of minutes.

- Coop the carrots and add them to the pot as you go along, followed by the artichokes.

- Poud in boiling water to cover, plus 2 cm above, and add the remaining ingredients, turn down and simmer covered, for about 20 minutes until the carrots are soft.

- Use a stick blender and whizz until smooth, and serve with crusty bread on the side!

Adding nuts to a soup is something I have never thought of doing before, but now I realise what a genius way it is for vegetarians to get a little extra protein into our diets. Thanks for the heads up Ragnhild!

This might be the last post before I travel to Norway to see my family on Monday, so in that case I just wanted to wish everyone a happy holiday! I'd love to hear about your plans! I will be away form the 21st to the 28th of December, and just try and cram in as much time with friends and family as possible! All the best x


Original source:
http://ragnhildnordrum.com/?p=7596

- Jules

Sweet Potato, Leek & Prune Soup

This is a concoction I made some time ago, and then I remembered that I had not posted it yet! It was after being made aware that sometimes fruits can be a really lovely addition to curries and even soups that I thought I would try and come up with something good, and you know what? To my surprise this worked!

Sweet Potato, Leek & Prune Soup
(Serves 3-4)

1 tbsp oil
1 leek, chopped
1 sweet potato, diced
3 stalks celery, finely chopped
1 garlic clove, finely chopped
5 soft prunes, roughly chopped
1-2 tbsp vegetable stock powder (1-2 cubes)
1/2 tsp Marjoram
1 tbsp onion powder
enough water to cover

- Start by heating oil in a medium sized casserole, and a soften the leek for about five minutes. Then add the remaining ingredients!

- Make sure the stock covers the vegetables, cover and simmer until the potatoes are soft, for about 15 minutes.

- Simply whizz until smooth and add more water if you think it needs it. I like quite a thick soup, so I kept it that way, lovely and filling! Season to taste and serve with some fresh bread for mopping!

I was struck by pharyngitis the other day, and so my friend and I first tried to cure it with some home made Irish toddy (my friend Emma made the toddy, and I made my first nut roast ever! Both recipes will pop up in the near future, so stay tuned!)... It might not have helped much, but it was delicious!

The next day, I had to go to the doctor's and get some real medicine, and probably got 500% of my daily intake of vitamin C, not to talk about the honey and lemon-laden tea I was drinking throughout the day!

My voice, after having been gone for two days, is now back, and next week I will be returning to work as well... For the past couple of days I have just been taking it easy, which is just as well with the stormy weather we have had!

I hope you are having a lovely weekend, and that you're not struck by colds or sore throats! In the next few days, I will be having my old flat mate visiting, going to a local gig, and having some friends over for dinner - avoiding going out too much at any cost! Today I fit in a long walk though, because spending too much time indoors gives me cabin fever! T'was good with some fresh air, but now I am snuggled up with a book. Enjoy your evening! Any plans?


Recipe by yours truly,

- Jules

Apple & Beet-Soup

There is still a bit of a chill in the air.... At least at my side of the world!

Usually... A few hours after I have cooked something, the recipe is long since lost in the data-base that is my memory. I cannot help it! It probably doesn't help that I seldom cook the same thing twice, buuut you know!

This one however, is easy, it's intriguing, healthy AND it is soup! Look at that colour, so vibrant, perfect for a season when blossoms are springing up from underfoot, and the gusts of wind still nips at your face a little....

Now, you can choose to either finely chop the fruit and vegetables and serve it as a stew or a broth, OR you can whizz it all up either with a stick blender or in your food processor, I did the latter... just to see what colour it would end up being.


Apple & Beet-Soup
(Serves 2-3)

1 tbsp neutral oil (sunflower, rapeseed, etc)
1 medium onion, chopped
2 cooked/roasted/pickled beets, chopped
2 red apples, chopped
1/4 savoy cabbage, sliced
850ml vegetable stock

- Start by heating up the oil in a medium-sized pan, add the onion and soften for about five minutes.

- Now, add the beets and apples, and swish about for a little bit, before adding the remaining ingredients. Pour over the stock and sommer until the apples are tender, it shouldn't take more than about 15 minutes.

- Time to decide! Serve as a stew or whizz up to serve? Either way, you're going to want some good bread for mopping!

Enjoy!

I found the fruity undertones in this lovely, and I love how the beet didn't shine through too much... just enough!

This weekend I was unfortunate enough to have my bag stolen, and so the weekend has pretty much consisted of getting everything sorted with getting new keys cut, cancelling bank cards and the like, such. a. hassle! But sunshine, friends and good food along with music has helped. And the customer service I received was absolutely fantastic. So much support and it definitely makes life a little easier when things like that happen.
Next week better be less chaotic!

I hope you have had a great weekend! Did you get up to much?

Some friends wanted to get rid of a fish tank, and I now have two! Along with it was also a little lost Zebra Danio that has since moved in with my goldfish Seamus and Finnegan, I have named him Pepe, and it seems I name my fish based on the nationality of my current flatmates at the time, haha!


Original source:
Good Mood Food, p. 65


- Jules

Parsnip & Potato Soup

...something to go with your bread!

Originally, a whole head of garlic was used here, and then courgette instead of the parsnip, but this worked a treat too!

Parsnip & Potato Soup
(Serves 3-4)

1 onion, chopped
4 cloves (or a head) of garlic, chopped
2 tbsp oil of choice (olive, coconut, sunflower... subtle oils!)
A small piece of ginger, peeled and finely chopped or grated
3 potatoes, peeled and diced
3 parsnips or courgettes, peeled and diced
Enough vegetable stock to cover

Toasted pumpkin seeds to garnish

- Heat oil in pan and soften your the onions as you prepare the other vegetables and add them to the pan; garlic, ginger, half the stock, potatoes, parsnip aaaand then the rest of the stock.

- Turn down the heat, cover and simmer for about 20 minutes until the potatoes and parsnip are tender. Take off the heat and use a stick blender or food processor to whizz until smooth.

- Top with toasted pumpkin seeds, and tuck in!

I have yet to try a recipe from the Good Mood Food book that doesn't make me happy! I know it's Friday and that I should probably post up a recipe for taco, pizza or burgers - but here in Glasgow there is still a bit of a chill in the air and so a hearty bowl of soup with some crusty, seeded bread is just as good I reckon!

Have you got any plans for the weekend? I'm lucky enough to have the weekend off, and I am consiiiidering a little day trip to Edinburgh, we'll see! It's going to have to come down to a bit of improvising anyway that is for sure.... But I don't mind ^ ^ Tonight, I am going to take it easy and recuperate!

I hope you have a lovely evening! x



Original Recipe:
Good Mood Food, p. 113

- Jules

Silky Smooth Avocado Soup

Avocado in guacamole - of course, avocado in chocolate mousse: sure! Avocado in....soup? Why had this not ocurred to me sooner, until I saw it in a book somewhere? Because you know what? It really works!
Using avocado gives the soup a silky smooth consistency, and you can throw in some leftover greens you have in your fridge such as bell pepper, half a head of lettuce, a handful of spinach, it'll work a treat. I made a few changes to the recipe I had at hand, and this is how it turned out *smiles*

Silky Smooth Avocado Soup
(Serves 2)

1 large, ripe avocado
1 medium onion, roughly chopped
1/2 head lettuce OR 1/2 cucumber, diced
1/2 green bell pepper, roughly chopped
Small sprig of mint (about 8 leaves)
500ml vegetable stock
Good, crusty bread to serve

- In a medium pot, start by heating up the onion, lettuce/cucumber and green bell pepper.

- Then, cut the avocado in half, take out the stone and remove the flesh. Chop up, and add to the casserole, swish around for about a minute before pouring over the stock. Simmer for about 10 minutes, before adding the mint. Take the soup off the heat and blend smooth.

- Add salt to taste (I didn't think it needed any), toast some bread, or serve this soup with crutons. It can be enjoyed either hot or cold!

Soup post-bread attack

The weather over the past week here in Glasgow has been well...less than sunny to say the least, the rain pouring down sometimes accompanied by sleet... It's a very mild Winter for sure, but I think I'd take snow over this if I'd had to choose. Perfect soup weather though, for sure!

I have just had a couple of days off, recuperating - seeing friends over lunch, went to a dinner at a colleague's (she and her flatmate makes badass pizza with roasted vegetables!) and reading a little. Today, it's back to work - bring it on! Whatever have you been up to over the weekend?


Recipe by yours truly,

- Jules

Courgette Soup with Roasted Almonds

Courgette! Or zucchini as they say over in 'Murica, they're so versatile, right?

After having walked home in the cold, I figured I would make a small batch of soup for the next couple of days. This recipe is vegan, and topped with dry-roast almonds, it was fantastic, and I had no idea almond and courgette worked so well together! Luckily now I do, and it wont be the last time I pair them together!

Courgette Soup with Roasted Almonds
(Serves 2 as a main)

1 small onion, chopped
1 garlic clove, finely chopped
1-3 green bell pepper, roughly chopped
1 courgette, chopped
250ml (light) soy milk
300ml boiling water
1 heaped tbsp vegetable stock powder, or 1 cube
A handful of almonds

- Have a medium pan over medium high heat and soften the onions for a few minutes, then add the garlic, green pepper and courgette and swirl around for about 5 minutes until the courgette starts to soften.

- Then, add the soy milk, stock, and water and heat until boiling. Use a stick-blender or a food processor and whizz until smooth. Turn the heat down a little.

- Lastly, dry roast the almonds in a small frying pan until darkened. Pour the soup into bowls and garnish with the almonds, and enjoy!

Today, I had the pleasure of going to Tchai Ovna for some delicious vegetarian food with a friend of mine, had it not been for that though, i might have whipped a second batch of this up! Have you every tried soup topped with nuts, discovered any surprisingly good food pairings?

I hope you've had a lovely week so far, and may the weekend be even better!


Inspiration from: Friske Vegetariske Oppskrifter

- Jules

Sweetpotato, Carrot & Spinach Soup

Hey!

I hope you're doing well, any grand plans for today? I myself have been working all week, and even covered in the kitchen for a couple of days! Today was my day off though, and after having caught up with a friend in town until the late hours yesterday - I ended up going to Ikea to wind down, and to buy a chair! I have a little office space set up in my room now with my ever so faithful laptop (going on its 7th year!) and new printer, sorted! I also bought another few things there, because y'know - it's Ikea! But onto a different subject!

It is Autumn, late-Autumn no less! I came across this lovely recipe on one of my favourite blogs, but decied to try and alter it a little as I had some spinach that needed used. In addition to this I used Chaat Masala instead of curry powder, but you can totally stick to tje original recipe.

Sweetpotato, Carrot & Spinach Soup
(Serves 2-3)

1 tbsp oil
1 onion or 1/2 leek, finely chopped (optional)
About 500-600ml stock of choice (enough to cover the vegetables)
Salt and black pepper to taste
2 carrots, finely chopped
1 sweet potato, finely chopped
1 tsp chaat masala or curry powder
A pinch of cayenne or a little chilli powder
A couple of handfuls of spinach leaves, torn (optional)

- Heat the oil in pan, and - if using - add your leek and onion to soften for a minute.

- Then, throw in the carrots and sweet potato along with some salt and pepper, stir until coated and add stock, and a little salt and pepper plus cayenne/chilli powder and chaat masala or curry powder.

- Simmer for about 20-30 minutes until the carrots are tender, and add the spinach leaves, these should wilt within a minute and so, after that, use a processor or stick blender and whizz the soup until it's nice and smooth.

I topped mine with some diced crabstick (making it non-veggie), but that was really not necessary as this soup was better on its own with some bread for dipping, and mopping, yum!

I pretended to look down on the canteen in Ikea earlier today, and "Spot the Norwegian" came to mind (Hint: She was denied meatballs at 10 a.m. and had to settle for a prawn and egg open-sandwich and blueberry cheesecake, and might have been wearing a knitted zipper hoodie... Just maybe...). Now I have built a chair, and later on I'm going to catch up with a friend - and make Irish stew! Feet up, and relax, mmmmm.

What are your plans for the weekend?


Original source:
http://www.kriweb.no/2014/10/20/sotpotet-og-gulrotsuppe/

- Jules

Minty Potato Soup

Soup-a-soup-ah Tasty soup-a-soup-ah *Goes into Mighty Boosh trance*

Although October has been deceivingly warm this year, the sun is going down earlier and earlier each day, and we gotta get our comfort on. And how are we gonna do that? Whooly jumpers and slippers, jammie bottoms, and....a bowl of soup perhaps? It's a great start anyway, and I have a super simple recipe for you today that only requires a handful of ingredients, and about half an hour all-in on the clock.

Don't be scared of the amount of celery in this recipe. Because you know how it's sometimes pretty strong in flavour? Well - the stock and the mint manages to "shut it up" or at least quieten it a little, and the result if refreshing, warming and I found it in the "brain food" section in the recipe book it's from, so it's perfect if you're studying, or have got work ahead of you... But really I didn't have work or studies on this day, I just enjoyed this with some lovely toasted bread.

Minty Potato Soup
(Serves 3-4)

1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp (extra-virgin) olive oil
A whole bunch of celery, with leaves, chopped
1 large baking potato, cut into small dice
850ml vegetable stock
A handful of mint leaves (extra for garnish)
Pepper, to taste

- Start by heating up oil in a big casserole and soften the onion and garlic for about five minutes.

- Now, tip in the celery and potato and stir so it's all coated with oil. Cover and cook a little on low heat - allowing the vegetables to steam and soften a little, for about 5 minutes.

- Add the stock and a little dash of pepper and cover and simmer for an additional 15 minutes until the potato and celery are tender. Now, add the mint leaves and use a stick blender or food processor and whizz until smooth. It doesn't matter if there are a few pieces left though, it tastes delicious!

- Serve topped with either small minty leaves or finely chopped mint, with some toasted bread for mopping.

I am so glad I have found a recipe that calls for celery that I like! Usually the only times I used celery before, was when I was making Sloppy Joe's (One of my favourites!), but I am glad I have something else to use it in now as well.
Do you have a favourite recipe that features celery?

Today, I have been dog-sitting Charlie the Cavalier King Cocker Charles Spaniel aaaaall day for a couple of my friends. It was the first time I had the pleasure to meet the wee chap, and we became good friends in no time at all. An hour after his arrival, he was nicely snuggled up to me, and two walks and ten hours later, he was conked out, happy and fed. He's been on his best behaviour all day, and I have to say it was great getting to hang out with a four-legged friend again!

Subtly wagging his tail, he couldn't help it, too much happiness to contain ^ ^


Original source:
Good Mood Food, p. 33

- Jules

Coconut & Ginger Carrot Soup

It has been a while since I last posted a recipe for soup, simply because...well... I haven't actually made that much soup recently!

Here is a lovely little recipe I found through a blog I follow. The girl who had made it said it tasted a little bit too coconutty, and so I added a little more ginger to the mix, and it worked really well. I love the spicyness to this soup, as the coconutmilk mellows it down a little. Deeeelicious!

Coconut & Ginger Carrot Soup
(Serves 3 as a main, and 4 as a starter, about 190-145 calories each)

750ml water
1 tbsp vegetable stock powder (or 1-2 cubes)
500g carrots (about 5 large ones), washed, peeled and chopped
2 medium-small onions (I used red), chopped
2 garlic cloves, finely chopped
A thumb-sized piece of fresh ginger, finely chopped/grated
1/2 tsp black pepper
A good pinch of hot chilli pepper or cayenne
400ml light coconut milk
Juice of 1/2 lemon, right before serving
Salt to taste
Good crusty bread to serve

- Start by boiling up the water, and then add your stock powder/cube and carrots. Add the other ingredients one by one (except from the lemon and coconut milk) as you go along chopping them.

- Cover and simmer for about 20 minutes until the carrots are tender. Use a stickblender or food processor, and whizz until the soup is the texture you like it. Pour in the coconut milk and heat up.

- Season to taste before squeezing in lemon juice right before serving - enjoy!

Original source:
http://basiskmat.com/?p=1052

- Jules

Animal Friendly Corn & Mushroom Stew

...in other words - vegetarian, or vegan even!

Originally this recipe was a soup, but I upped the amount of vegetables and used slightly less broth as I like my soups hearty, and what it turned into was three delicious bowls of stew!

Animal Friendly Corn & Mushroom Stew
(Serves 2-3, about 220-145 calories each)

1 tbsp soy sauce
1 small onion, chopped
200g potatoes, diced
100g tomatoes (I used baby plum), chopped
500ml vegetable stock
140g sweetcorn from tin (or fresh of course!)
150g plain mushrooms (I used button mushrooms), halved, sliced or quartered!
100ml soy milk
Black pepper and salt to taste (optionally more soy sauce)

- Start by having 1 tbsp soy sauce in a medium-sized pan, soften the onion for a few minutes. Then, tip in the potatoes, tomatoes and pour over the stock, grind in some black pepper, cover and simmer for about 15 minutes - until the potatoes are tender.

- Now, add your corn, mushrooms, aaaaand soy milk, heat through for five minutes or so, until the corn and mushrooms are heated through. Season to taste, and ladle up! You can serve this with some lovely seeded bread, would compliment a soup like this!

I spent most of my Saturday (After having bought a new jacket, radiator and kettle - the excitement was up in the roof...as you can imagine....Haha) making up a diet plan (And by diet, I mean how to maintain weight, not putting on or getting rid of) for a vegetarian-to-be over the course of one week. I probably spend around niiine hours or so working on it, and I still am not done with it yet. A little over half way though, phew! This dish however, was made before the whole diet plan, but I took a lot of inspiration from the blog, and have used a lot of recipes from it so far!

Next up, I miiight just have a pancake recipe up my sleeve for you...just maybe *winks*


Original source:
Has been lost, I found it in the spindly interwebs somewhere though!

- Jules

Courgette, Lemon & Rice Soup

In search of another little something to make and bring with me to work. Problem was that I decided it looked so good that I had half of it for dinner! Oh well, one batch to bring in for tomorrow it still pretty good, and the soup was delicious! In flavours, it reminded me a little of the avgolemono soup that I made a little while ago, but the rosemary added made it just a little bit different. I like them both a lot, and will definitely make this again!

In this recipe, it calls for over-cooking the rice so you break down the starch more and that's what makes it extra hearty, I really like the combination of flavours and textures as well, mmmm!

Courgette, Lemon & Rice Soup
(Serves 2, about 165 calories each)

1l vegetable stock
50g uncooked rice
1 small onion (or a half), finely chopped
1 fat garlic clove, finely chopped
1/2 tsp dry rosemary, or 2 sprigs
1 courgette, washed and grated (about 200g)
Juice and peel of 1/2 lemon
Salt and black pepper to taste

- Start by boiling up water and adding the stock, rice, onion, rosemary and garlic to the pan with a little pepper (I used about 1/2 tsp whole black peppers). Cover and simmer until the rice is cooked + 10 minutes.

- Now, add your courgette and lemon zest (not the juice), and cook for a further five minutes, adding a little stock if you think the soup is too thick. Season to taste and right before serving stir through the lemon juice. And enjoy! This would go perfectly with a quick wholemeal soda bread baguette - just saying *winks*

Also, the other day, my friend Anna brought me a little present and some candied almonds! I tried some of the almonds last night, and they were heavenly! I love how they sound when clashing together with that crisp caramelised sugar on the outside. So good! And my flatmate placed a stocking randomly on the guitar stand in the living room. I thought this would make a nice christmas photo! Today is my last day before the holidays, and I cannot wait! Do you have any plans for the coming week?


Original source:
Delicious Low-Fat Recipes, p.45

- Jules

Watercress Soup

I needed milk, and I ended up going past one of my favourite organic shops. Inside I got distracted by all the things neatly stacked on the shelves, and it was only at the till I remembered - Milk! The girl behind the counter just laughed.

One of the things I got, was a bunch of watercress, thinking that I'd try and make a watercress soup! I have seen it on TV many a time, and I wondered what it tasted like. Surprisingly good! Looking forward to having the leftovers tomorrow, mmmmm.

Watercress Soup
(Serves 2-3, about 215-145 calories each)

2 tsp coconut oil or 1 tbsp olive oil
200g potatoes, washed and cut into dice
1 large or two medium onions, finely chopped (about 200g)
1 fat garlic clove, or two smaller, finely chopped
600ml good vegetable stock
Black pepper
125g watercress

- Start by heating the oil in a pan and add your potatoes, onion and garlic. Stir for a few minutes until evenly coated and glistening.

- Pour in stock, and season with a little black pepper. Cover and simmer until the potatoes are tender, about 15-20 minutes.

- Now, add your watercress, stir, cover and heat through for a few minutes. Then, either with a stick blender or food processor, whizz the soup until smooth. Season to taste and serve with good crusty bread and perhaps a bit of crème fraîche, fat free fromage frais, or natural yogurt swirled through.

I hope you enjoy it as much as I did!

I made a bigger batch of this after first making it, as I volunteered to be the host of a wine, cheese and cracker night last night, due to my friend who was going to have it being ill, poor thing! The evening started with fancy niblets, soup, wine, and ended up with.... More goodies! I had also made some marzipan marbles, and here you can see some of the many things that we enjoyed:

Next time, I think we should limit what people bring to a few items each, as we went quite over the top this time! We were eight people and were eating like Kings! At end of the evening, we made mulled wine, tea and coffee. Great evening!

I hope you had a good weekend too, and that the Monday has treated you well! Soon I will snuggle up with a cup of watercress soup that I have left, I made a pot of soup three size this recipe, and I have a small pot left, mmmmm!



Original source:
http://www.jamieoliver.com/magazine/recipes-view.php?title=watercress-soup

- Jules

Sweet Potato & Roasted Pepper Rosemary Soup

Originally, I saw a "pumpkin and sage" soup and thought - hey! I can make that! Except...I had no pumpkin, squash or sage. Hmmmm! I did have a sweet potato, roasted red peppers and rosemary though, and so I wandered into the kitchen ready to cook up something!

This is a soup that confused me, I don't know why, but it just...did. It does taste nice though, and it will go really well with a slice or two of some nice wholemeal bread! For a less confusing soup, just don't use the rosemary, I think that's what might have thrown me, hehe.

Sweet Potato & Roasted Pepper Rosemary Soup
(...try and say that ten times fast!)
(Serves 2-3, about 350-235 calories each)

1/2 tbsp olive oil
1 fat garlic clove (or two smaller ones), finely chopped
1 small red onion, chopped
1 large sweet potato (about 525g), peeled and finely sliced/chopped
1 roasted red pepper (about 100g. From jar works!), sliced
1 litre vegetable stock
1 tsp dried rosemary (optional)
1 tbsp smoked paprika
1 tsp oregano
Salt and pepper to taste

Crusty bread to serve

- Start by heating the oil in a pan. Soften the garlic and onion for about 5 minutes, then add your seasoning, and sweet potatoes.

- Stir until evenly coated, before pouring over the stock, sover and simmer until the sweet potato is soft, about 15-20 minutes.

- Add the roasted pepper, then use a stick blender or food processor to whizz the mixture into a lovely, smooth soup. Add more water if you prefer it thinner, I thought this one came out perfectly for my taste! Season to taste, and it's ready to serve!

Now, where's that bread? Ah there it is! Enjoy!

Also, it is the 4th of December, and it was a cheeky monkey who served me a little piece of milk chocolate this morning!

Yesterday, I picked up my first parcel from iHerb! I have ordered from them before, but somehow it got lost in the mail *sighs*, but this time it arrived within less than a week! Pretty impressive if you ask me. Should you be looking into placing your first order with iHerb, you can get a little discount by using the code FTM806

There will probably come a little post with reviews on the products as soon as I have had the chance to try them all!

Have you ordered anything from iHerb before? What are your favourite products? I need tips!


Recipe by yours truly

- Jules

Italian Lentil Soup

Apologies for having posted so many soup recipes lately, it's just that I have been in that sort of soupy state of mind now with the leaves falling, seasons changing and ice covering the ground in the mornings.
This pot of goodness however, is definitely worth mentioning! It tastes very Italian (without being pizza or pasta!), and it is as comforting as can be. I thank the little magic bay leaf for that, it's incredible how one little ingredient like that can add so much! It is also the first time as far as I know, that I've used wine in a soup, it gives it a very rich undertone, which certainly isn't a bad thing!

Italian Lentil Soup
(Serves 2, about 345 calories each)

The basil leaves really complimented the soup!

1 tsp olive oil
1 medium white onion, chopped
120g red lentils (I only had brown - increased cooking time)
500ml stock (plus extra for later)
100ml red wine
1 bay leaf
1/2 tsp each of thyme, nutmeg and mixed herbs
1 tsp brown sugar
A good squeeze of lemon juice
Salt and pepper to taste

- In a medium pan, start by heating up the oil and soften the onions for about 5 minutes.

- Pour in the stock, wine, lentils and seasoning. Cover and simmer on medium-low heat for about 15-20 minutes until the lentils are tender.

- Now, remove the bay leaf and whizz smooth with a stick blender. You don't have to do this, but you will end up with a much richer texture this way. Season with salt and pepper to taste and add water if the soup is too thick. I think I added a good couple of hundred millilitres extra.

- Right before serving, squeeze in juice of 1/2 lemon, and garnish with basil leave, if you have some at hand. Serve with good crusty bread on the side, and tuck in!


Original source:
http://www.bbcgoodfood.com/recipes/1863641/easy-italian-lentil-soup

- Jules

Lentil, Chickpea & Chilli Soup

Greetings! I hope you are having a good day so far!

Today, I thought I'd post a recipe for yet another soup. It requires less than two handfuls of ingredients and mainly uses storecupboard ingredients! It is also one of the soups that doesn't contain garlic, so no need to worry about bad breath, hehe. I really like how you purée the base, but then keep the chickpeas whole. This was actually my breakfast today! I love leftover dinners for breakfast, don't you? Especially on a frosty morning like today!

Lentil, Chickpea & Chilli Soup
(Serves 3 as a main course, about 275 calories each)

2 tsp cumin seeds
Large pinch chilli flakes
1tbsp olive oil
1 small red onion, chopped
100g lentils, brown, green or red
700-800ml vegetable stock
400g chopped tomatoes
200g can chickpeas (130g drained)

Coriander to garnish and low fat Greek yogurt to serve

- Start by dry-frying the chilli flakes and cumin seeds for about a minute until they become more fragrant.

- Add the olive oil and onion to the pot and soften for about five minutes. Stir in the lentils and make sure they're coated before tipping in the chopped tomatoes and pouring in the stock. Bring to a boil, turn down to a simmer, cover and cook for about 20 minutes until the lentils are soft.

- Whizz the soup with a stick blender and then add the chickpeas. Season with salt and pepper to taste, and garnish with a little fresh coriander and Greek yogurt if you like!


Original source:
http://www.bbcgoodfood.com/recipes/333614/red-lentil-chickpea-and-chilli-soup


- Jules

Curried Lentil & Lime Soup

You can never get enough soup when it's cold, it makes the perfect change from a cup of coffee or tea, as well as providing you with at least one of your five a day!

This lowly lightly spiced soup is delicious! It was recommended to use curry paste instead of powder, but I only had powder so I used that instead. You can top this with a dollop of natural yogurt or sour cream if you like, and make sure to have some lovely bread, naan, flatbread or chapattis to serve with it. I hope you like it *smiles*. This is easy to make vegan, as you can just use vegetable stock instead of chicken. Oh, and if you want a thicker soup, use 100g lentils instead of 60, I was just running short on my lentilage!

When I brought the second portion with me to work, one of my colleagues could smell it and asked me for the recipe! Quite a compliment I'd say *smiles*

Curried Lentil & Lime Soup
(Serves 2, about 220 calories each, 245 calories each with 100g lentils)

1 medium onion, chopped
1 fat garlic clove, finely chopped
2 cm grated fresh ginger, or 1 tsp ground
1 tbsp curry powder
1 tsp cumin seeds
60/100g lentils
600-700ml chicken or vegetable stock (I used a cube of each)
25g sultanas or currants
1 tsp dry mint, or 2tbsp chopped fresh mint
Salt and pepper to taste
Zest and juice of 1/2 lime for serving

- Start by heating up a medium pan, along with a little water, add the onion, garlic and spices. Stir for a few minutes until fragrant.

- Add the lentils, and stock and simmer on medium low heat for about 20 minutes until the lentils are tender. Pour in the currants and boil for a further 10 minutes. Season to taste, and it's ready to serve!

- Ladle the soup into bowl or cups and top with a squeeze of lemon juice, swirl it around and top with a little lime zest, and the optional dollop of sour cream or yogurt. Serve with bread, and dip in!

Also, earlier this week, I decided to take on all the different spices in the cupboard and sort them. Some there were two of, aaand another we had three of! (...cinnamon, my bad - I love that stuff and though we'd run out!)

I found 40 spice jars, and I think I at least managed to get it down to...35? Not bad! If you have spices at hand, you usually need less ingredients to create simple but delicious dishes! And speaking of delicious dishes... This morning I decided to try Pumpernickel bread for the first time!

Ever tried it before? It has more of a sweetness to it than ordinary bread and it is really quite dense in comparison, but I love it! Especially toasted, mmm! It's pretty much the same as rye bread.

I served it up with some cream cheese and a little bit of smoked salmon that had to be used, this, a cup of nettle tea and a banana on the side and I am ready to take on the Sunday!
Do you sometimes treat yourself to better breakfasts or experiment in the kitchen in the weekend?


Original source:
Delicious Low-Fat Recipes, p. 32

- Jules

Indian Chickpea & Vegetable Soup

Happy Saturday!
Today, I'll present you with a mighty simple, but deliciously fragrant soup. It's vegetarian, has a good bit of protein in it and tastes way better than it looks...Trust me, I will make this again *smiles*

This can be made using mainly store cupboard ingredients and most leftover vegetables that needs used. Originally it had green beans in it, but I didn't have that, so I just made it without. Any root vegetables and potatoes will do nicely in this, as well as different types of onions. I hope you enjoy!

Indian Chickpea & Vegetable Soup
(Serves 2, about 190 calories each, excluding whatever you serve it with)

1/2 tbsp olive oil
1 medium onion, chopped
1 tsp finely grated fresh ginger, or ground
1 garlic clove, finely chopped
1/2 tbsp Garam Masala
400-450g vegetable stock (1 cube or 1 1/2 tbsp powder)
2 large carrots, chopped
200g can chickpeas (130g drained)
Naan, or good crusty bread to serve (optional, of course)

- Start by heating the oil in a medium-sized pan over a fairly high heat. Tip in the onion, ginger and garlic and soften for a few minutes.

- Turn the heat down a little and add the Garam Masala, carrots and vegetable stock (plus additional vegetables if using). Simmer on medium heat for about ten minutes until the carrots have gone tender.

- Swirl through the chickpeas, and simmer for an additional 3-5 minutes until the chickpeas are heated through. Serve on its own, or with naan, bread or perhaps a dollop of natural yogurt? Either way, I hope it'll be a hit!

The first portion I made, I got to enjoy in full however, the second portion I took with me to work exploded in the microwave when I tried to heat it up *growls* I suppose that's what I get for trying to heat it up in a thin and tall container... At least I've learnt my lesson!

Oh, and the list! Remember the list I posted a picture up of the other day? Well I have managed to make nine things out of it, and that's with not going to the shop for any of the ingredients! The only "exception" dinner I had, was when I had a couple of friends over for "Forest Kebabs" and wine on Wednesday, we had a board of chopped up dark chocolate, smarties and biscuits for desert, which worked a treat!

Hope you have a lovely weekend! Any plans?


Original source:
http://www.bbcgoodfood.com/recipes/9044/indian-chickpea-and-vegetable-soup

- Jules

Pumpkin-Tastic Lentil Soup

Hello!

T'is a bit of a late post today, because I have spent literally ALL day at the BBC Good Food Show! It was a great experience, and tonight I will be trying to put together a little post about it, so stay tuned!

Now over to one simple and absolutely delicious Autumn soup - pumpkin and lentil! I was actually surprised at how creamy it turned out without any cream or yogurt added, why don't you try for yourself?

Pumpkin-Tastic Lentil Soup
(Serves 2-3, about 185-125 calories each)

1 red onion, chopped
1 garlic clove, chopped
400g steamed pumpkin/squash or pumpkin purée
50g red lentils
About 10 thyme sprigs, leaves only
500ml-1 litre of vegetable stock (depends how thick you like it)
1/2-1 tbsp pepper
A good pinch of sugar

Toasted pumpkin seeds to top it off with, and good bread to serve!

- Start by having the onions in a medium-sized non-stick pot over medium heat and soften for a few minutes.

- Then, add the garlic and continue swishing it about for a minute before adding the pumpkin, lentils, thyme, sugar and stock. Simmer over medium-low heat for about 15-20 minutes until the lentils are tender.

- Use a stick blender and whizz until smooth, adding a little bit of extra salt and pepper to taste if necessary. Serve up topped with pumpkin seeds and some good bread on the side, and enjoy!


Original source:
http://www.bbcgoodfood.com/recipes/creamy-pumpkin-lentil-soup

- Jules

Vegetable Risotto Soup with Barley & Oats

A soup with a twist! To make it extra filling, add some barley and oats. I think mushrooms would go really well in this too, but I'll leave that up to you!

I made it so it god a very rich, creamy texture, and got three medium sized portions out of it. Next time, I'll add a little water so it becomes more soupy! It was deeelicious!

Vegetable Risotto Soup with Barley & Oats
(Serves 3, about 230 calories each)

1 tsp olive oil
1 onion, finely chopped,
1 small leek, chopped
1 carrot, peeled and finely chopped
1 tomato, smashed og chopped
100g barley
40g porridge oats
Fresh basil, a few leaves (optional)
1 tsp dried basil
1 1/2 l vegetable stock
1 tsp onion powder (optiona)
Salt & black pepper to taste

- Heat oil in a pan and soften the leek and onion for about 5 minutes, before adding the carrot and tomato. Stir for another few minutes before stirring in the barley and oats.

- Now, add the rest of the ingredients. Mix it well to combine, cover and cook for about 20 minutes until the barley has softened. Once done, you can add more water if the barley has soaked up most of it, so you get the right soupy consistency - the way you like it!

Original source:
Friske Vegetariske Oppskrifter Basert på Salgssuksessen "Frisk av Mat", p. 218

- Jules