All posts tagged: Soup

Spinach Coconut Soup

It`s this time of the year again where the days get shorter and we tend to spend more time at home, getting cozy. Soups are the perfect addition to one of those cozy days: easy to make, with a bare minimum of ingredients needed and so nutritious and delicious! This Spinach Coconut Soup will bring some color into a dark autumn day ♡ Spinach Coconut Soup ∼ Serves 4 ∼ 1 Onion 2 Small cloves of garlic 400 gr. spinach 1 Potato 200 ml. vegetable broth 400 ml. coconut milk 4 Teaspoons creamed horseradish Salt Pepper Finely chop the onion and mince the garlic. Peel the potato and cut into medium sized cubes. Sauté the onion, garlic and potato in olive oil on medium heat. Add the coconut milk and vegetable broth and bring to boil. Add the spinach and let it simmer on medium heat for 15 minutes. Purée the soup and bring to boil once more. Season with salt and pepper to liking. Serve with 1 teaspoon of creamed horseradish. Advertisements

Red Beet Soup

After teaching evening classes I often come home late. Since eating a big meal before class isn`t an option I usually end up being pretty hungry by the time I make it back home. Since you don`t want to eat a big meal before going to bed neither, soups are a great way to nourish yourself without feeling stuffed or heavy. This red beet soup tastes great and its color brings pure joy ♡ Red Beet Soup ∼ Serves 4 ∼ 2 Onions 3 Medium sized red beet 2 Medium sized potatoes 2 Tablespoons butter 2 Lb vegetable broth 0,25 Lb cream 4 Teaspoons creamed horse raddish Salt Pepper Finely chopped chive Finely chop the onions. Peel the potatoes and red beet and cut into medium sized cubes. Sauté the onions, potatoes and red beet in butter on medium heat. Add the vegetable broth and bring to boil. Let it simmer on medium heat for 40 minutes. Purée the soup and bring to boil once more. Season with salt and pepper to liking. Sieve the soup, …

Gazpacho

Another one of my all time favorite summer recipes. And even though we have oficially entered the season of fall, it continues to be hot here in L.A. so this Gazpacho still makes for a nice lunch or dinner. I usually have those ingredients at home so I can make it anytime without much preparation. It`s also really easy to make and if you have a lovely soul helping you with the chopping it won`t even take long. Gazpacho is originally from Seville, Spain where the summers get very hot. It`s a perfect dish that provides you with important nutritients, minerals and salt when you need to eat but it`s too hot for a warm meal. Try to use the best ingredients only and choose a fine olive oil that will give your Gazpacho a heavenly taste. Gazpacho ∼ 35 ounces / 1 liter ∼ 2 pounds ripe red tomatoes 1 long, light green bell pepper such as Cubanelle or Anaheim 1 cucumber 1 small, mild onion 1 clove garlic 2 teaspoons sherry vinegar 1/2 cup olive …