Grandma’s tomato soup – ready in a blink

Super quick tomato soupHungry right NOW? This super quick tomato soup is ready in a few minutes. Make it when you need to eat – now! Serve with Turkish yogurt, or soy yogurt for vegans, crème fraîche or chopped parsley.
Read the rest of the recipe…

Bean casserole with apple and carrot mustard flavour

Bean casserole with apple and mustardThis vegan casserole has depth with the vinegar and mustard spices making it sweet and sour. It is a good autumn or winter pot.
It is perfectly fine to freeze the casserole and eat it another day.
Cooking time: 60 minutes, including a break when the pot is simmering.
Read the rest of the recipe…

Cauliflower soup with leek and thyme

Cauliflower soup with leek and thymeCauliflower tastes so good, and cauliflower soup is even nicer. Cauliflower is in season late summer and autumn. A little crème fraîche rounds the soup off making it creamy.
This soup is quick every day food. If there is something left over it will keep in the fridge for a couple of days.
Read the rest of the recipe…

Green pea soup with horseradish cream

Green pea soupGreen pea soup is a completely different experience from yellow pea soup. With frozen peas it can be cooked all year.
It is a very filling soup. If there is anything left over it can be kept in the fridge for freezer for another day.
Cooking time: 25 minutes, including a 5 minutes break.
Read the rest of the recipe…

Pumpkin soup – perfect Halloween food

Pumpkin soup for HalloweenThis pumpkin soup is perfect for Halloween, but you can make it using cauliflower too, for variation.
If you save any leftovers, save the parmesan cheese, the crème fraîche and the chives on the side.
Cooking time: 60 minutes, including a break.
Read the rest of the recipe…

Gnocchi with corn velouté and vegetables

Majsvelouté
Sweet corn veloutéGnocchi can be bought readymade, frozen or vaccum sealed, but the best gnocchi is homemade. A velouté is a sauce made of vegetable stock that works well for vegans. A corn velouté adds sweetness and goes well with the vegetables.
This dish is perfect to keep in the fridge for a few days or use for a real luxury lunch box.
Cooking time: 30 minutes, if using ready made gnocchi.
Read the rest of the recipe…

Lentil soup with coconut milk and ginger

Lentil soup with coconut milk and gingerA very filling and pert soup where the ginger and the coconut milk permeate the flavour. If you rather serve the dish as a stew, leave the water out.
Serve with a freshly baked bread, perhaps and Indian Naan bread on the side, or as a stew with bulgur.
Read the rest of the recipe…