Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Friday, 6 March 2015

Pumpkin soup, sweet potatoes and carrots with tahini and chilli (gluten free, lactose free)

Quick Cheap Tasty - Pumpkin soup, sweet potatoes and carrots with the addition tahini and chilli (gluten free, lactose free)


Ingredients:

- 1/2 pumpkin (butternut)
- 1/2 sweet potato
- 2 carrots
- 2 tablespoons tahini
- Salt, pepper
- a bit of chilli
- plant-based plain yogurt


Peel Pumpkin and cut into cubes.
Do the same with sweet potato and carrots (I had already peeled in the fridge, so it was really quick).
Throw vegetables into the pot and cover with water.
Bring to a boil, reduce heat and simmer until tender about 20 minutes.
Mix and season to taste - add tahini, salt, pepper and chopped chilli.
(You can once again blend everything)
Serve with plant yogurt blot, sprinkled with black sesame seeds.


Quick Cheap Tasty - Pumpkin soup, sweet potatoes and carrots with the addition tahini and chilli (gluten free, lactose free)

Quick Cheap Tasty - Pumpkin soup, sweet potatoes and carrots with the addition tahini and chilli (gluten free, lactose free)

Wednesday, 4 February 2015

Cream of carrots and chicken (gluten free, lactose free)

Quick Cheap Tasty - Cream of carrots and chicken (gluten free, lactose free)


ingredients:

- 5 carrots
- a piece of ginger
- 1 onion
- 1 coconut milk (I used light version)
- 2 small oranges
- about 200g of meat from turkey / chicken
- salt, pepper
- coconut fat for frying (a teaspoon)


In a saucepan heat the fat.
Simmer fry the onion with ginger.
During this time, peel and cut the carrots and oranges.
Add the vegetables and stir-fry.
When the whole is golden-brown pour coconut milk.
Cut the meat into pieces and throw in the soup.
Cook until tender.
When the soup is too thick add water.
Blend to a smooth consistency.


Quick Cheap Tasty - Cream of carrots and chicken (gluten free, lactose free)

Quick Cheap Tasty - Cream of carrots and chicken (gluten free, lactose free)

Tuesday, 21 October 2014

Quick Pumpkin - celery soup


Experiment!
Green Hokkaido pumpkin.
It"s color is a little bit unusual, but it tastes delicious


Quick Cheap Tasty - Quick Pumpkin - celery soup


ingredients:

- 1 onion cut into small cubes
- 1 pumpkin
- 1/2 celery
- 600 - 800 ml of water
- salt and pepper
- freshly grated nutmeg (1/4 tsp)
- natural yogurt
- roasted pumpkin seeds
- a little bit of freshly chopped coriander


Fry 
onions briefly in a hot pan.
Add celery, pumpkin and fry it over low heat (without fat).
Then add water (preferably hot) and cook for about 30 minutes covered.
When the vegetables are soft blend a smooth, thick soup.
Season to taste (add chopped coriander or not).

Serve hot decorated blob of yogurt and pumpkin seeds.


Quick Cheap Tasty - Quick Pumpkin - celery soup

Quick Cheap Tasty - Quick Pumpkin - celery soup

Monday, 29 September 2014

Creamy soup of butternut squash

Creamy soup of butternut squash


ingredients:

- one pumpkin butter, peeled
- twig of rosemary
- salt, pepper
- cinnamon, curry, pepper, chilli flakes



Cook pumpkin in lightly salted water with rosemary until tender.
Blend whole untill smooth.
Season to taste.
Serve hot.


Quick Cheap Tasty- Creamy soup of butternut squash


Quick Cheap Tasty- Creamy soup of butternut squash

Monday, 15 September 2014

Pepper-Tomato cream soup


Pepper-Tomato cream soup


ingredients:

- 8 red peppers 
- 1kg of fresh tomatoes/ instead you could use a large can of tomatoes (such approx 800g) 
- salt, pepper, 
- fresh herbs (basil, garlic, parsley) 
- water 
- possibly cream for garnish 


Clean peppers - cut out cores, wash and cut into smaller pieces. 
In a large pot throw tomatoes, peppers, water and herbs. 
Cook until soft and blend. 
Adjust the seasoning to taste.



Friday, 12 September 2014

Pumpkin soup with white wine


Pumpkin soup with white wine


ingredients:


- 1 Hokkaido pumpkin 
- 500 ml of water 
- about 200 ml dry white wine 
- a few sprigs of rosemary 
- salt and pepper 
- a lot of green, fresh parsley 
- flax seeds / sesame




Wash pumpkin, hollow out the center, cut into small pieces. 
Boil in 500 ml of water, add wine, rosemary and spices. 
Cook on low heat. 
Blend. 
On top decorate with parsley and seeds.

Tuesday, 26 August 2014

Vegan-green chilled soup


Vegan-green chilled soup


 ingredients: 

- 3 courgettes 
- 1 avocado 
- can of light coconut milk 
- chili flakes 
- salt, pepper 
- fresh herbs such basil, parsley, etc. 
- large handful of young peas 


Cut the ends, wash and cut into slices. 
Boil in salted water until tender. 
Peas also peel and cook. 
Toss vegetables into a bowl add the herbs and spices coconut milk. 
Blend. 
Cool overnight in the refrigerator. 
Before serving, season again to taste.


Monday, 25 August 2014

Yogurt chilled soup with zucchini and avocado


Yogurt chilled soup with zucchini and avocado


ingredients: 

- grilled courgettes (I use leftovers from the grill, yellow and green)
- 1 large cup of plain yogurt 
- garlic 
- salt and pepper 
- 1 avocado 

Grill courgettes (you can do it in a pan or in the oven). 
Peel avocado and garlic. 
Blend all into a homogeneous mass. 
Season to taste and chill in the refrigerator overnight.