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.
I have been challenging myself to branch out a bit more and the result is this fruity summer salad. 🙂 The lentils add a healthy component while the cranberries and apple chunks cater to everyone’s sweet tooth. We have been eating it regularly for a few weeks now and it has been universally approved. I hope you will like it, too!
(enough for 2-3 people)
For the Salad
250 g yellow lentils
125 g arugula
100 g dried and sweetened cranberries
100 g cashew nuts
2-3 teaspoons of instant broth powder
For the Dressing
40 ml olive oil
30 ml balsamic vinegar
10 ml “crema de balsamico,” i.e. balsamic vinegar cream, a thicker and more aromatic version of the vinegar
2 teaspoons salt
1-2 teaspoons pepper
How to Make It
Prepare about 500 ml of broth (with instant powder) and boil the lentils for a good 5-7 minutes in it. Make sure that they do not overcook and become mushy.
In the meantime, wash the arugula. I always cut the leaves to make it easier to eat. 😉 Put the arugula into a big bowl.
Once the lentils are done, pour out the water and add them to the arugula.
Coarsely chop up the cashew nuts and add them to the mix.
Chop up the cranberries and add them to the bowl.
Wash the apple and core it. Then dice it and add the pieces to the rest of the salad.
Prepare the dressing in a separate little bowl and pour it over the salad. Mix thoroughly.
Before serving, sprinkle the garden herbs on top. Enjoy! 🙂
Apple sauce is a classic dessert in my family. It is easy to make and a yummy and healthy dish for any time of the year. It is also a great way to use up older apples – the juicier, the better!
ca. 1.5 kg of apples
100 g of honey
50 ml of lemon juice
if desired: preserving jars
This makes about 950 ml of apple sauce.
How to Make It
Peel the apples, cut out the apple seeds, and cut the pieces into quarters or even eighth (depending on the size of the apples). Make sure that the pieces are roughly the same size. For reference: after peeling the apples, I had 1 kg of mass left.
Put the pieces into a big bowl and pour the lemon juice over them. Mix it so that all the apple pieces are covered in lemon juice. It prevents the apple pieces from browning and adds a fresh and fruity taste to the apple sauce later. Let the apples marinate for a few minutes.
Meanwhile, bring water in a kettle to boil and fill it into the preserving jars. Close the jars tightly. This is a trick I learned from my grandmother: The idea is to heat up the glasses so that you can preserve the apple sauce more easily later.
Take a big pot, add the honey, and bring it to a boil.
Add the apples and the lemon marinade. Stir everything so that the apples get covered in the melted honey.
Lower the heat and let the apples simmer for 15-20 minutes. Stir occasionally. Leave the lid about halfway on the pot the entire time. The apple pieces are done once they are soft.
Take a potato masher and mash the apple pieces, depending on your personal taste you can leave bigger chunks or mash it all into a homogeneous mass.
Empty your preserving jars but be careful – the glasses are very hot by now!
Fill the jars with the apple sauce, close them tightly, and turn them around. This helps to create a vacuum. Let the glasses cool.
The apple sauce is great as a stand-alone dessert, but also tastes great in combination with plain yogurt, vanilla custard, or rice pudding. If you like, you can sprinkle a bit of cinnamon on top of the apple sauce as well.
How did your apple sauce turn out? Let me know in the comments below, on Twitter, or on Instagram. I would love to hear from you!