Ok, this is maybe not the most exciting dish, but it’s extremely comforting and has a great depth of flavor. It’s a very traditional thing to make, all year round, with the vegetables adapted according to the season. I must have eaten this a thousand times growing up but I still like it and should actually make it more often. It’s so healthy – filling but super light at the same time. The base is always the same: vegetable stock made from a bunch of stuff we call Suppengrün – carrots, an onion, a leek, celery root, celery leaves and parsley root. After that, it’s all optional and you can throw in whatever you have. It’s a perfect way to use up those leftover vegetables sitting in the fridge, too!
[Read more…] about Seasonal harvest soup
This soup is absolutely delicious. It’s called mafé in West Africa. Peanuts and tomatoes together are somehow very comforting, maybe it’s the mix of acidity and sweetness? I used this recipe (with inspiring story) here as a start). I found it so interesting how the cabbage is sliced into quarters and eighths so that the leaves stick together, instead of just chopping it up. It does stay nice and crunchy this way. But there are many different versions of this dish, so (almost) anything goes in terms of vegetable ingredients. Also, I made my own peanut-cashew butter -much easier than I thought! But ready-made peanut butter is totally fine, and in fact what most mafé recipes recommend. [Read more…] about Senegalese – inspired peanut and cashew soup with vegetables
I recently travelled to northern Spain for holidays and got inspired to make a gazpacho – my first! As so often, it’s actually super simple and I’m wondering why I never made this before. I used a very pretty-looking recipe from Bon Appetit as a basis but ended up changing it quite a bit. Especially, I wanted to include celery for its hearty taste, and an avocado for creaminess. And of course, it’s difficult to find tomatillos here in Germany, so regular tomatoes had to suffice. [Read more…] about Green gazpacho
Swiss chard is just beginning to be in season again here. So I was happy to come across a recipe for a soup involving chard (http://www.foodandwine.com/recipes/lentil-and-swiss-chard-soup) – I liked the mix of the slightly bitter chard with the earthy lentils. I added tomato paste and some turmeric (another recipe I found called for saffron, which I didn’t have – http://www.zeit.de/2011/12/Siebeck-Vegetarisch-Mangold). I used red lentils here, as almost always, since they look prettier and cook so much faster… [Read more…] about Italian chard and lentil soup
A delicious soup, combining the sweetness of carrots with the earthy flavours of curcuma and garam masala and some gingery heat, with the sweet potato pulling it all together. A dash of sumac works well with the lime juice to give some acidity to the soup. Enjoy! [Read more…] about Carrot and sweet potato soup with ginger and spices