Carrot, Silverbeet & Chanterelle Stew
I bought a big bag of juicing carrots. And I actually had a German carrot stew in mind.
But somehow I changed my mind and only took inspiration by the German stew.
And the stew what turned out was really delicous.
If you can't get dry chanterelles, use mixed forest mushrooms.
If you can get even fresh chanterelles,... they will be even better.
There is not much to say about this soup,... just,... it really is good and you should hit the kitchen!
You need:
1 kg carrots - cubed
300g silverbeet - sliced
20 green beans - cut
100g onion - chopped
3/4 package dry chanterelles
100g sweet potato - cubed
1 big clove of garlic - grated
1/2 tsp Tumeric powder
1 tsp dry Thyme
as much pink salt as you like
1 tbsp coconut armino bbq style
1,2 l of filtered water
1/2 tbsp cold pressed extra virgin olive oil
Directions:
1. Prepare your veggies.
2. Add olive oil into a big pot and start to fry the onion.
Add the carrots and sweet potato and fry for 5 minutes.
Add the silverbeet, green beans and garlic and stir to combine. Also add the spices.
Fry for a minute and deglaze with the water. Add chanterelles.
3. Bring to the boil for a minutes and turn the heat down to a simmer.
4. Simmer until the carrots are done. Use a potato masher to mash the stew a little bit.
5. Serve straight away or give it a litte rest before you eat it. As longer the stew rests, as better.
ENJOY :-)
Easy Sweet Potatoe & Asparagus Soup
Sometimes I like to have a simple soup for dinner.
Nothing fancy, just a very simple way to get more veggies into my body'
I cooked this soup the other day and it was pretty nice.
I also love to add fresh sprouts and herbs to my soup. And enjoy it with a slice of bread.
In this case I enjoyed one of my Toasties with the soup :-)
Check out my recipe for the Toasties here anges-kitchen-veggieart.weebly.com/breakfast.html
When I plan to have my Toasties for savory things,
I love to fry the Toasties with some Nigella and Sesame seeds.
There is not much to say to this soup. It really was nice. Nothing very special, just quick and simple.
For approx. 4 serves I used:
2 bunches of organic green apsparagus
2 middle sized sweet potatoes
1 small onion
As much filered water as it needed to cover everything
A squeeze of lemon juice
Some pink salt
A dash of Cayenne
1/4 tsp Tumeric
1 bunch of fresh Chives
1/2 cup of sunflower sprouts
Directions:
1. Remove skin from sweet potatoe and cube. Cut asparagus in smaller pieces and roughly chop the onion.
2. Add to a pot and slighly cover with filtered water and season with salt.
3. Bring to the boil and turn down the heat to a simmer. Shut the lid and simmer until done.
Turn off the heat and leave to cool down.
4. Purree with a hand processor stick or in your food processor.
5. Finish with the lemon juice and cayenne.
6. Serve with fresh chives and whatever sprouts you desire.
Tip: Instead of fresh chives and sunflower sprouts you also can use fresh dill and alfalfa sprouts.
Kohlrabi - Pumpkin & Cellery Stew
I really like simple things. Looking into the fridge and use what needs to be used.
I mostly end up with a stew or stir fry. This time I had leftover pumpkin and a kohlrabi in my fridge.
Nice combination.
I also felt like soup, so I decided to cook a veggie stew.
Ilike such dishes a lot. Berlin, where I come from, offers a lot of different stews and soups.
I cooked tons of it in my life and never get sick off it :-)
Unfortunately I do not have 100% exact amounts for you. But this doesn't matter.
A stew never needs exact amounts of the ingredients. But I do my best to give you a good recipe.
I have a good memory, so I got all the ingredients itself.
To cook a big pot you need:
1 big Kohlrabi - skin removed and cut into cubes (snack on it when raw, its delicous!)
1/2 smaller pumpkin - skin on and also cubed
4-6 bigger potatoes - skin removed and cubed
1/4 of a smaller white cabbage - sliced
1 middle sized onion - halfed and sliced
3 middle sized cloves of garlic - chopped
1 small bunch of celery or 2-4 stalks with the leafes - sliced***
2 cups of chickpeas
1 middle sized bay leafe (fresh if you can get)
2 tsp caraway seeds
1/2 tsp Nutmeg
1 tsp Tumeric powder
2 tsp smoked paprika powder
1/2 tsp cayenne pepper (or more if you like)
1-1,5 tsp pink himalaya salt (depends on how much water you add)
1 small splash extra virgin olive oil for frying
as much filtered water as it needs to cover everything
*** I used celery from my garden. This one has pretty small stalks. Lots of leafes. So I used a good bunch of it. When you go with store bought big stalks, 2-4 should be enough. Use as much as you like!
Direction:
1. prepare all your veggies
2. Heat the olive oil and start to fry the onion for 2 mintues.
Add the white cabbage and fry until slighly golden.
Add garlic and mix well.
3. Add all the other veggies and fry for about 5 minutes.
Stir regular. Add all spices and deglaze with the filtered water until everything is well covered.
4. Bring to the boil and turn down the heat to a simmer. Cook until all veggies are softened.
The pumpkin will turn very soft, but thats what we want, that will thicken the soup a up.
5. When done turn off the heat and use a potato masher to mash everything a bit up.
That will thicken the soup more and will bring together all the flavours.
6. The soup is ready to eat. But it will taste even better when you cook the soup ahead.
Specially when preheated again, the full flavour will hit you.
ENJOY :-)