Carrot soup is a dish that works the entire year – you can warm yourself with it in winter or eat it cold as a refreshing, light meal in summer. The ginger gives it a bit of a zing while the apple adds a sweet, fruity touch. You can serve it with a dash of cream or coconut milk as well as croutons or crackers, depending on how hungry you are. 😉
(enough for 3-4 people)
1 kg fresh carrots
1.5 l instant vegetable broth
a bit of fresh ginger (I use a piece about the size of my thumb. If you like spicy food, add more ginger.)
olive oil, salt, pepper, ground nutmeg
How to Make It
Peel the carrots and cut them into even pieces.
Prepare 1.5 l of instant vegetable broth according to instructions.
Peel the shallots and dice them.
Heat up 3-4 tablespoons of olive oil in a pot and fry the shallots until they are golden brown.
Add the vegetable broth and bring it all to a boil.
Add the carrot pieces and boil them until they are done (this should take about 10-15 minutes).
While the carrot pieces are cooking, wash, peel, and dice the apple. Peel the piece of ginger and dice it as well.
Once the carrot pieces are done, turn off the heat. Add the apple and ginger pieces. Season the soup with salt, pepper, and ground nutmeg, and let it all simmer for 5-10 minutes.
Take a stick blender and blend everything. You may have to add more broth, depending on how much evaporated during cooking. Taste and adjust the seasoning as you see fit.
Serve with a bit of cream or coconut milk as well as bread, crackers, or croutons.
Gazpacho is a traditional Spanish vegetable soup mostly eaten during summer because it is served cold. This soup does not require cooking, you just need to have a decent blender and you are good to go. The result is a fresh and refreshing soup and perfect for hot summer days. Just make sure you let it get properly cold before serving it. 🙂
(makes about 5 liters; if you filter it, you end up with about 2.5 to 3 liters)
Wash the tomatoes and cut out the stalks. Take a sharp knife and make a big “X” at the bottom of the tomato.
Take a pot and heat up enough water to submerge the tomatoes in it. Once the water is hot, put the tomatoes in it and wait until the skin starts to come off. This usually takes no more than 30 seconds. Then take the tomatoes out of the water and let them cool off.
Cut the tomatoes into chunks and put them into the blender.
Wash and peel the cucumbers. Dice them and put the pieces into the blender.
Peel the cloves of garlic, cut them into slices, and add them to the rest of the ingredients in the blender.
Take the slices of toast and cut off the crust. Put the crust to the side; you can use it for the toppings later. Soak the bread for 10-15 minutes in cold water, then carefully squeeze out the water and put the bread into the blender.
Blend all your ingredients thoroughly in the blender.
Add at least 2 teaspoons of salt and freshly ground pepper each, 8 tablespoons of olive oil, 6 tablespoons of balsamic vinegar, 2 tablespoons of “crema de balsamico”, and 2 teaspoons of oregano. Add potherbs as you see fit (I am a big fan, so I add 4-5 tablespoons easily). Blend again.
Take a food mill and sieve the blended soup. Let it sit for 30 minutes, taste it, and adjust the seasoning.
Refrigerate for at least 6 hours. When serving, the gazpacho must be very cold.
Before serving, prepare the toppings.
Wash the bell peppers and dice them.
Wash the cucumber, peel, and dice it.
Wash and dice the tomatoes.
Cut the slices of toast into pieces. Take the leftover crusts from the toast for the gazpacho and cut them into pieces as well. Take out a small pan and heat up 4-5 tablespoons of olive oil. Fry the pieces of toast in the oil until they are golden brown. Season with salt, pepper, and garlic powder.
Sprinkle the toppings on the gazpacho and serve it. Enjoy cold!