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.
These oven-baked veggies are another one of my favorite dishes. It is easy to prepare in advance and quite versatile. We usually eat it as a full meal in itself, sometimes with a bit of rice or pasta, but it is also a great side dish when you have a group of people over for dinner. In any case, it is a healthy, delicious, and filling meal that works any time of the year. 🙂
(enough for 4 people as a full meal)
250 g mushrooms
2 (red) bell peppers
4 cloves of garlic (if you are a big garlic fan, by all means, use more)
1 red onion
olive oil, salt, pepper, ground nutmeg, pot herbs
(if you like: 250 g mozzarella)
How to Make It
Preheat the oven to 200 ° C.
Wash the potatoes and cut them into bite-sized chunks. Then peel the carrots and cut them into bite-sized chunks as well.
Take a bowl and mix the potato and carrot pieces with 2-3 tablespoons of olive oil, salt, pepper, ground nutmeg, and pot herbs.
Pour the potato and carrot pieces onto the baking tray and put it into the oven for 15 minutes.
In the meantime, wash and cut the rest of the vegetables (i.e. the mushrooms, the bell peppers, and the zucchini). You want to cut them all into bite-sized chunks of similar size.
Dice the cloves of garlic and the onion.
Mix everything in a big bowl with 3-4 tablespoons of olive oil, salt, pepper, and pot herbs.
Take out the baking tray and pour the veggies on top. It all goes back into the oven for another 20-25 minutes. Make sure to stir the contents of the baking tray every 10 minutes or so to make sure it all is baked evenly.
If you like, you can cut up some mozzarella and sprinkle the pieces on top of the veggies for the last 5-7 minutes of baking.
A quiche is a great dish whether you are participating in a brunch, a lunch, or are having a group of friends over. It can be prepared in advance and it is easy to make, even though the preparation does take a few hours. Below you will find the recipe for a simple veggie quiche. Of course, you can vary the vegetables you add – let me know in the comments below or on Instagram and Twitter how yours turned out!
250 g flour (wheat, type 450 is fine)
100 g ice-cold butter
1 teaspoon salt
2 tablespoons ice water
Making the Dough
Mix the flour with the ice-cold butter, the egg, and the salt. Slowly add the ice-water and mix until you have a ball of dough.
Tip: I actually cut the butter into small chunks and freeze it for a few hours – it really improves the dough.
Let the dough rest in the fridge for about an hour.
400 g carrots
200 g mushrooms
salt, pepper, herbs, and spices
Making the Filling
Peel the carrots and cut them into thin slices. Fry the slices in a pot or pan.
Wash the broccoli, cut it into small pieces, and steam them.
Cut the mushrooms and the zucchini into small pieces and fry them.
Put all the veggies into a big bowl. Season them with salt, pepper, and any other spices you like. Mix thoroughly.
200 g cream
200 g sour cream
100 g crème fraiche
salt, pepper, herbs, and spices
Making the Sauce
Mix all ingredients together and whisk thoroughly.
Add salt, pepper, and any other spices you like. Mix thoroughly.
Making the Quiche
Preheat the oven to 180° C. Grease a spring-form pan (24-26 cm in diameter).
Roll out the dough and line the spring-form pan with the dough. Make sure to pull up the dough up to the top of the pan.
Take a fork and poke holes into the dough.
Bake the dough in the oven for 10 minutes.
Take the pan out, let it cool off for a few minutes.
Add the veggies and spread them evenly in the pan. Carefully pour the sauce on top and make sure to spread it so that all the veggies are covered.
Put the pan back in the oven and bake the quiche at 180° C for 45-50 minutes. Best eaten warm. Enjoy!