Simple recipes for healthy soups.
Pumpkin cream
- 800-1000 g pumpkin
- cinnamon
- chili
- salt
- olive oil
- 100 ml of coconut milk
- 4 cm ginger root
- 1 sweet bulb or 1 stalk of leek
Cut the pumpkin into large pieces without cutting the skin. In a bowl, mix with olive oil, salt, dry chili, cinnamon (grind or chop a stick into several pieces), salt. Put on a baking sheet covered with parchment and bake for 30-40 minutes at 200C. At this time, sauté the onion and ginger in the butter or olive oil. Mix in a blender pumpkin, onion, ginger, cinnamon, if it was in pieces and pour in coconut milk. Beat until smooth. If necessary, add water.
Carrot soup
- 400 g carrots
- 1 sweet potato or parsnip
- 1 onion
- 1 tbsp. olive or butter
- 4-5 sprigs of fresh tarragon or 1 tbsp. dry
- freshly ground black pepper
- grated nutmeg
- ½ cup coconut cream
Chop the peeled onions, carrots and other root vegetables that you use. In a saucepan with a thick bottom (we fry and cook in it) melt the butter. Add the onion and cook, stirring, until it is uniformly white, opaque in color. Add sweet potatoes/parsnips and carrots. Fry for 1-2 minutes. Pour 500-600 ml of water. Salt, bring to a boil and cook with the lid closed over medium heat for 20-25 minutes until the vegetables soften.
Pour cream into the blender bowl, gently pour the boiled vegetables with broth. Add fresh tarragon. Beat until smooth.
Fresh tarragon can always be replaced with dry, but it is important to remember that you can lose a lot of taste here.
Serve sprinkled with flax seeds, pumpkin seeds, or toasted bacon. If the soup lasts until the next day, it will become even more fragrant.
Smoked Baked Tomato Puree Soup
- 1-1.5 kg of tomatoes (can be frozen)
- 1 red sweet pepper
- 1 chili
- 1 large carrot
- 5 cloves of garlic
- salt
- paprika
The smoked flavor of the soup adds a very baked chili. If you have dry small peppers, fry them almost until black and add before whipping. The second method is to bake chili peppers in the oven until brown. The third is to use smoked paprika, available on sale.
At 200C, bake for 45 minutes in the oven the tomatoes, the peeled sweet peppers, the chili peppers and the garlic cloves in the skin, the carrots cut into thin cubes and the onion cut into 4-6 parts. In the last 5 minutes, you can turn on the grill mode. Baked vegetables, peeled garlic and paprika beat in a blender with 1-2 cups of water or vegetable broth (add gradually, if necessary) and olive oil.
Pumpkin cream
- 800-1000 g pumpkin
- cinnamon
- chili
- salt
- olive oil
- 100 ml of coconut milk
- 4 cm ginger root
- 1 sweet bulb or 1 stalk of leek
Cut the pumpkin into large pieces without cutting the skin. In a bowl, mix with olive oil, salt, dry chili, cinnamon (grind or chop a stick into several pieces), salt. Put on a baking sheet covered with parchment and bake for 30-40 minutes at 200C. At this time, sauté the onion and ginger in the butter or olive oil. Mix in a blender pumpkin, onion, ginger, cinnamon, if it was in pieces and pour in coconut milk. Beat until smooth. If necessary, add water.
Carrot soup
- 400 g carrots
- 1 sweet potato or parsnip
- 1 onion
- 1 tbsp. olive or butter
- 4-5 sprigs of fresh tarragon or 1 tbsp. dry
- freshly ground black pepper
- grated nutmeg
- ½ cup coconut cream
Chop the peeled onions, carrots and other root vegetables that you use. In a saucepan with a thick bottom (we fry and cook in it) melt the butter. Add the onion and cook, stirring, until it is uniformly white, opaque in color. Add sweet potatoes/parsnips and carrots. Fry for 1-2 minutes. Pour 500-600 ml of water. Salt, bring to a boil and cook with the lid closed over medium heat for 20-25 minutes until the vegetables soften.
Pour cream into the blender bowl, gently pour the boiled vegetables with broth. Add fresh tarragon. Beat until smooth.
Fresh tarragon can always be replaced with dry, but it is important to remember that you can lose a lot of taste here.
Serve sprinkled with flax seeds, pumpkin seeds, or toasted bacon. If the soup lasts until the next day, it will become even more fragrant.
Smoked Baked Tomato Puree Soup
- 1-1.5 kg of tomatoes (can be frozen)
- 1 red sweet pepper
- 1 chili
- 1 large carrot
- 5 cloves of garlic
- salt
- paprika
The smoked flavor of the soup adds a very baked chili. If you have dry small peppers, fry them almost until black and add before whipping. The second method is to bake chili peppers in the oven until brown. The third is to use smoked paprika, available on sale.
At 200C, bake for 45 minutes in the oven the tomatoes, the peeled sweet peppers, the chili peppers and the garlic cloves in the skin, the carrots cut into thin cubes and the onion cut into 4-6 parts. In the last 5 minutes, you can turn on the grill mode. Baked vegetables, peeled garlic and paprika beat in a blender with 1-2 cups of water or vegetable broth (add gradually, if necessary) and olive oil.
