Posted in Gardening, Recipes

Spiced Veggie Soup from our garden! ;)

Hey sweeties, another tasty soup recipe using all veggies from our garden!

 

Recipe: For a whole lot of soup

Ingredients:

1 very large green courgette & 1 normal green one, cleaned, mushy interior & seeds removed, cut up into thicker chunks (about 1800 gr when cut up)

2 small white onions, peeled & finely chopped —- I only used 2 small onions because they are very pungent

1 leek, well washed, cleaned & cut up —- I only use 1 leek because the home-grown leek is very pungent & sharp in flavour

2 spring onions, cleaned, white & green parts used, chopped

1 small green chili pepper, cleaned, green flesh chopped & seeds kept to use into the soup

1300 ml of a hot vegan stock

pink salt in a grinder

black pepper

garam masala: 3 big dashes

ground Curcuma ( turmeric) :3 big dashes

a fruity extra virgin olive oil

Method:

  1. Take a cook steaming pot with fitted lid. Pour some olive oil in it. Heat up on high. Now, add chopped onions, spring onions, leek & green chilli pepper pieces & seeds. Stir fry for about 10 minutes. Add chopped courgettes, garam masala & turmeric too. Stir everything round into the pan. Fry for about 5 minutes more. Add hot vegan stock & place fitted lid on.
  2. Cook for 5 minutes or until the nozzle of the steamcooker makes a lot of noise & the pressure inside is too high! Then, turn heat off & carefully with oven gloves on, set the steam free until there is no steam left. Then, check seasoning. I added some black pepper extra. Mix the soup until smooth! Enjoy! A kicking soup! 🙂
Posted in Recipes

Lentil soup with a Kick!

A delicious nourishing filling soup! It is more a one pot dinner! Enjoy!!!

 

Want to know, How I made it?

Recipe: For a whole lot of soup

Ingredients:

1 medium red onion, peeled & finely chopped

3 fat cloves of garlic, peeled & finely chopped

4 big carrots, peeled & chopped into rounds

1  x (7cm x 2 cm) ginger, peeled & finely chopped

210 gr (2 1/4 cups) white cut up cabbage leaves

100 gr (1/2 cup) green dried lentils that need 20 minutes of cooking

grins of black pepper

some Maldon sea salt

a fruity extra virgin olive oil

1500 ml hot vegan gluten-free stock

2 teaspoons couscous seasoning

Method:

1. Take a large soup pot & heat up on medium-high. When hot, add some drizzles of that fruity extra virgin olive oil in it. Add chopped ginger, garlic & red onion. Fry for a few minutes. Add some 10 grins of black pepper & some pinches of sea salt. Stir often. Now, add chopped carrots, chopped white cabbage & green lentils. Stir fry everything round into the pot. Fry for about 5 minutes or so. Now, add 1500 ml of hot stock & boil for about 20 minutes until your lentils are just cooked through & your veggies are just tender. I added some 8 grins of black pepper, 2 teaspoons of dried couscous seasoning & some pinches of sea salt! It has to taste wonderful, very fragrant & at the end that ginger kick!😉

2. Leave your soup to cool down a bit & serve at once with a loved one! I ate my soup, like this, see picture above. You can eat it with some good bread on the side, if you want but you really don’t need it at all!🙂

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Posted in Gardening, Recipes

Turnip Leek marriage!

I harvested again 6 home-grown turnips & used them to make this lovely soup. Just check it out for yourself:

I used the green & white part of the leek & that is why, my soup is green instead of white. I didn’t want to use vegan cream in here & that is why! First, you can taste the sharpness of our home-grown turnips & then you can taste the leek in this lovely soup & that is what you want. Maybe, if you use store-bought turnips, you must use a bit more because home-grown has that sharp pungent flavor or you must add some wild leeks, but not too much!

Recipe: For 3-4 medium bowls of soup

Ingredients:

6 medium home-grown turnips, (1 cup + 1/2 cup) cleaned, peeled & cut up into bite-sized chunks(pushed into the cups when peeled, cleaned & cut up)

1 medium leek, washed, cleaned, pad dry, the green & white part used, cut up into rings

1 small wild leek (only the white parts used here)

2 fact cloves of garlic, peeled & chopped

1 liter of vegan gluten-free hot stock

15 grins of black pepper

5 grins of ground pink salt

a fruity extra virgin olive oil

Method:

  1. Take a fitted soup cooking pot & add some drizzles of that fruity evoo. Heat up on medium heat. When hot, add chopped garlic, wild leek & leek rings. Stir often & fry for about 8 minutes. Now, add chopped turnips & season with back pepper & some pink salt, but not too much, stirring often. Fry for about 5 minutes more & then, add the hot stock. Turn the heat up & boil your soup until your turnips are tender. This took me about 10-15 minutes. Taste. My turnips pieces were cooked through & I added about 5 grins of black pepper.
  2. Mix your soup with an immersion blender & ladle your soup into lovely soup bowls. Enjoy just like that or with some good bread on the side. Eat with a big smile on your face! MMM …♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Gardening, Recipes

The last Jerusalem artichokes from our garden & 2 vegan gluten-free recipes using them!

Hello sweeties! I am back in full swing. The last 2 weeks I have been ill with a viral throat infection but now, I am back with plenty of energy too! 🙂 xxx

Sunday morning, my husband & I pulled all the rest of the Jerusalem artichokes from our allotment plot. We still had J. artichokes from 4 other plants in the ground. We needed to pull them out because the rest of them would regrow again & that wouldn’t be very nice in  the mouth & that meat less flavor too. We dug them out & left a few of them in the ground to grow to new plants in April. You see?

Jerusalem artichokes!

So, we placed them in 2 buckets filled with leaves & ground to keep them better fresh. We placed them in an unheated cold room. I already made several recipes with them. I will give you my favorites from my blog below this post & made 2 lovely recipes with them. The 1st one is a lovely soup, spiced up a bit & filled with yummy flavors & the other one is a vegan gluten-free main dish.

A lovely spiced up nourishing soup

MMM!
MMM!

This is a lovely spiced up nourishing soup. I made a lot of it & froze it in big portions for my freezer to enjoy this soup all year round! Because you know that J. artichokes are also known as Fartichokes,….& that is so true! 🙂 You must not eat this soup before going to yoga! 😉

Recipe: For a whole lot of soup

3 big large stalks of green celery, cleaned, washed, water dipped off, cut up into rough chunks

1 big leek, cleaned, washed, water dipped off, cut up

880 gr peeled Jerusalem artichokes, cut each into 2-3 pieces, kept into water with some apple cider vinegar put in to keep the peeled chokes white. This prevents browning!!!

2 tablespoons of hot curry powder

30 grins of black pepper

20 grins of milled pink salt

2 liter of a hot vegan gluten-free stock

coconut oil, to fry in

Method:

Take a large deep soup pot & heat up medium-high. Add some know of coconut oil & let it melt. When hot & sizzling, add chopped sunschokes & add 1 tablespoon of hot curry powder to the pot & stir everything round. Fry for about 5-10 minutes, adding some more coconut oil if you need to. Lower the heat if you must. Now, add chopped leek & celery pieces. Add another tablespoon of hot curry powder & stir everything round into the pot. Fry for another 5 minutes or so & pour your hot stock all over it, stirring. Place fitted lid on & cook for about 10 minutes or until all of your veggies are cooked through. Check seasoning, one last time. I added 30 grins of black pepper & 20 grins of punk salt to the soup. Stir through & blend with an immersion blender. This is a thicker soup. You must taste the artichokes first, then the celery & then the hot curry at the end! Perfect soup! Enjoy! MMM,…

Vegan Gluten-free main dish! Yumm!

MMM!
MMM!

I served this lovely J. artichokes dish with fennel & cooked quinoa with carrots in them. You see?

MMM!
MMM!

So, here we go!

Recipe: For 4 persons, a big part

Ingredients:

* For the veggies in Creuset pot:

2 fat cloves of garlic, peeled & finely cut up

1 big fennel bulb, cleaned, washed, water dipped off, cut up into smaller strips, big hard inner core removed

580 gr peeled Jerusalem artichokes, each cut up into 2+- pieces, kept in water with added apple cider vinegar to keep the sunchokes white

a fruity extra virgin olive oil

black pepper

pink salt in a grinder

300 ml of a hot vegan gluten-free stock

* For the cooked quinoa-carrot dish:

1 mug of quinoa

1 mug of cold water

3 big large carrots, peeled & cut up into rounds

1/4 of vegan gluten-free stock cube

Method:

  1. Rinse the quinoa & add 1 mug of cold water to the pot with quinoa. Add chopped carrots. Add vegan stock cube. Cook, on low-fire until it is ready. Cook all the water off & turn heat off. I seasoned my cooked quinoa-carrot dish with some black pepper & some pink salt, stirred in. Keep warm.
  2. At the same time, take a large Creuset pot & pour oil in & place fitted lid on too. Turn heat on high. When  hot, add chopped fennel & artichoke chunks. Season with some pink salt & pepper. Stir often. fry for about 10 minutes. Now, turn heat more on high & add 300 ml of hot stock & place fitted lid on. Steam the veggies for about 5-10 minutes & check seasoning one last time. Check if veggies are cooked through. I added 15 grins of black pepper & 15 grins of pink salt. Serve instantly with the cooked carrot-quinoa dish & enjoy with loved one’s! 🙂 MMM!♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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  3. My other favorite sunchokes recipes are:1. Vegan Gluten-glutenfree sunschoke lätkes!2. A lovely vegan roasted dinner!3. Soup me!

    4. Sunchokes fennel soup!

Posted in Gardening, Recipes

Soothing Spiced Pumpkin soup!

Yesterday evening, I invented this lovely Vegan Gluten-free Soothing Spiced up Pumpkin soup! I had about 1/5th of a home-grown Musque de Provence pumpkin over & needed to use it up. So, I created this lovely soothing spiced up pumpkin soup! It adds a nice kick on your tongue & is tremendously delicious. It has 2 secret ingredients that take this lovely soup to a whole other level,… Start guessing!!! And one of them is not chili pepper! Ha! 🙂

MMM!
MMM!

Sean & Linda said: ” We made your lovely soup today! It is indeed very soothing with the warm spices in here!
Wonderful flavored soup! ”

It is a big one!
It is a big one!

Recipe: For a whole lot of soup, about + 2 liters

Ingredients:

1600 gr netto, (+ 11 cups) peeled, deseeded, threads removed Musque de Provence pumpkin, cut up into bite-sized cubes

2 medium white onions, peeled & cut up

2 fat cloves of garlic, peeled & cut up

1500 ml of a gluten-free vegan hot stock

1 teaspoon ground cinnamon

1 teaspoon ground couscous spices ( mine included: ground coriander, ground cinnamon, ground black pepper, ground ginger, ground cayenne & ground cloves)

black pepper

ground pink Himalayan salt in a grinder

a fruity extra virgin olive oil

Method:

  1. In a large cooking pot, add some drizzles of that fruity oil & heat up on medium-high heat. When hot, add chopped onion & garlic. Add about 1/2 teaspoon of ground cinnamon, 10 grins of black pepper & 5 grins of pink salt on top of it. Stir everything round into the pot & fry for about 5 minutes, stirring often. Now, add pumpkin cubes, remaining cinnamon & couscous spices. I also added a few more dashes of oil. Stir everything round & let the pumpkin fry for about 8-10 minutes until softer.
  2. Now, add hot stock & stir everything round into the large pot. Place fitted lid on & cook until pumpkin has been cooked through. It only took me 8 minutes. Turn heat off & check seasoning. I added 15 grins of black pepper & 15 grins of pink salt! The soup is soothing, spiced up onto the tongue & a has a lovely warm cinnamon flavor at the back of your mouth!
  3. Mix it with an immersion blender & enjoy with a loved one with some good bread slices on the side! 🙂 Enjoy, sweeties! xxx♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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You might like: 

  1. Roasted pumpkin, chorizo thyme soup served with a savory pumpkin, feta, red onion bread!
  2. Sophie’s pumpkin soup!
  3. Kicked up pumpkin soup!
  4. Roasted spiced parsnip, pumpkin chickpea soup!
  5. White cabbage pumpkin soup!
  6. Spiced summer pumpkin, butternut red bell pepper soup!
  7. Curried pumpkin soup!
Posted in Gardening, Recipes

Roasted pumpkin, thyme chorizo soup served with a home- made savoury pumpkin & feta bread!

Yesterday, I invented this very tasty soup. I served this tasty soup with a savoury pumpkin & feta bread. You can’t go wrong with this combination. It is like a meal in itself. Lovely to spread some good real butter on the pumpkin & feta slices or toast them, yum! When the bread comes out of the oven, it smells ooh so delicious all over the house!!! This soup with the lovely bread aside, is also very lovely enjoyed with a good glass of red wine, of course! MMMMM!

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Recipe:

For the soup: For 6 people

For 1 large bread: For 13 people, each 1 thicker slice

Ingredients:

For the feta & pumpkin bread:

400 gr pumpkin flesh, peeled, deseeded, threads cut out & cut roughly into smaller chunks

500 gr organic flour

125 ml warm water

125 ml of a fruity extra virgin olive oil ( evoo )

125 ml of milk/ I used semi skimmed milk

1 sachet of dried yeast/ In Belgium that is 7 gr

1 red onion, peeled & cut into little pieces

2 medium free – range eggs, shaken loose with a fork

1 tablespoon of fresh rosemary, washed, cleaned, pad dry on kitchen paper & cut into little pieces

1 + ½ teaspoon of sea salt flakes, crushed/ I used Maldon sea salt

1 teaspoon of fine sugar / I used coconut blossom sugar

150 gr of sheep’s feta, pad dry on kitchen paper, sliced & cut into little pieces

Extra needed: a silicone bread tin

For the soup:

1 white onion: peeled & cut into little pieces

3 cloves of fresh garlic: peeled & finely cut up

1 tablespoon of fresh thyme leaves: rinsed, pad dry on kitchen paper & stalks removed

A spicy cooking chorizo: 150 gr, cut into chunks or into slices, then cut into strips

600 gr fresh pumpkin, peeled, seeds, threads removed & cut into 1 to 2 cm chunks

1500 ml of a good vegetable stock

1 large potato, peeled & cut up into little chunks

Maldon sea salt

Freshly grinned black pepper

Unrefined coconut oil

Method:

To make the pumpkin & feta bread:

1. Preheat your oven to 180°C (350 F) for 10 minutes. I use a fan oven. Accord your oven temperatures to your oven. Place the pumpkin chunks in an oven tray & place in the hot oven. Bake for 20 minutes. Set aside to cool down.

2. Take a large bowl & add the dried yeast. Add the warm water & mix well. Place a clean towel over the top of the bowl & place in a warm place for about 15 minutes until the mix begins to bubble.

3. In another bowl, add the red onion pieces, add the evoo, the milk, de 2 mixed eggs, the rosemary pieces, the sea salt & the sugar too. Add some grinds of freshly grinned black pepper to add some punch!

4. Take a large bowl, add the flour, the yeast mix & the onion mix. Mix well. If necessary, flour your hands & knead until it forms an elastic dough. If you need to, add some extra flour, if the dough is too wet. I needed to do that. Place the dough in the bowl, place a clean towel over the top & place into the warm oven with the door closed, to double in size. This will take 1 and ½ hour.

5. Push the dough in a bit & add the crumbled feta pieces in it, all over the dough. Do the same with the roasted pumpkin pieces. Knead a bit. Place the dough in the silicone bread tin. You don’t need to grease silicon bread tin. Place on an oven rack for stability & bake in the centre of the oven for about 50 minutes in total. The first 20 minutes on 180°C (350 F) & then reduce the temperature to 160°C (320 F) for 30 minutes. The dough will rise & rise & will be browned on top. After 50 minutes, check with a dough pin, to see if it is ready. Place on a wire rack. Leave for about 10 minutes in the bread pan, then take it out & place on a wire rack. Let it cool off a bit or let it cool down completely. This is lovely to savour when it is still a bit warm or is completely cooled down with some good butter on it & is fabulous with this soup.

To make the roasted pumpkin, chorizo & thyme soup:

1. Take a large oven tin & place the pumpkin chunks in 1 layer in it. Scatter the chorizo & the thyme pieces all over it. Add the onion & garlic pieces. Season with Maldon sea salt & grinds of black pepper. Dot with unrefined coconut oil knobs.

Place in the centre of the oven & roast for 15 to 20 minutes on 200°C ( 392 F ). When ready, take out of the oven & set aside.

2. Take a large cooking pot & add a bit of coconut oil. Heat up & add the chorizo oven mix to the pot. Add the potato pieces. Fry for about 5 to 8 minutes.

3. Now, add the stock. Cook for about 10 minutes until the potato pieces are cooked through. Mix or blend the soup for ¾ so that there are pieces of chorizo floating in the soup. Taste the soup. It should taste divine, if not add some grinds of black pepper.

To serve:

Take a soup bowl & add the hot soup. Slice a thick slice of this savoury bread & smear it with butter or minarine & enjoy this festive meal.

After the soup has been eaten, this bread is great enjoyed with a good red wine, like Lineman’s, Bin 50 Shiraz, from Australia! This bread is also yummy toasted & enjoyed with a good autumnal salad &/or with a cheese platter & this tasty wine, of course!

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Testimonial from subscribers who made this lovely combined recipe:

About this post: Raw Vegan Gluten-free Blackberry Caramel Nougat bars! Hannah from the vegan blog Bittersweet said this: ” Oh my goodness, that sounds unbelievably delicious! I may not be able to use home-grown blackberries for mine, but I have no doubt that the end results will still be stunning!!! “

Hannah (bittersweet)

Enjoy, my friends! 🙂   

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Posted in Gardening, Recipes

Sophie’s Pumpkin soup!

Yesterday, I invented this lovely pumpkin soup. Easy does it here! 🙂

MMM!
MMM!

You know, a while ago, We harvested all of our pumpkins. A few days ago, we cut the 1st of our Musque de Provence pumpkins open. The smallest one was this beauty:

In total weight, this French pumpkin was 5 kg 553 grams! Ooh yes. The peel was very thin & the flesh looks like the inside of a lovely melon. The flavor is more sweet-like then any other pumpkin we grow.

You know that we grow butternuts & Uchiki Kuris. Just look again at that beautiful inside:

Beautiful color! :)
Beautiful color! 🙂

So, I had some leftover veggies in my fridge that I had to use up so I created this lovely healthy soup with a twist! 😉

Recipe: For a whole lot of soup

Ingredients:

100 gr = 1 big long red sweet pepper cleaned, pits & white bits removed, cut up, weighted when cut up

1 medium white onion, peeled & cut up —- there is no need to cut up fine because it all is going to be mixed later

2 fat cloves of garlic, peeled & cut up—- there is no need to cut up fine because it all is going to be mixed later

820 gr (5 cups + 1/2 cup) Musque de Provence pumpkin: peeled, treads & pits removed, cut up into chunks

320 gr ( 5 cups) cleaned, washed, pad dry, leeks, white & green parts cut up

2 teaspoons ground garam masala. In my garam masala there were these ingredients: ground cardamom, ground cinnamon, ground black pepper, ground nutmeg & ground cloves

black pepper: 25 grins

Himalayan pink salt: 20 grins

a fruity extra virgin olive oil

1500 ml of a hot vegan gluten-free stock

Method:

  1. Take a soup pot & add some drizzles of a fruity oil to it. When hot, add chopped garlic, onion & pepper chunks. Fry for about 5 minutes, stirring often. Now, add chopped pumpkin, 2 teaspoons of garam masala, about 10 grins of black pepper & about 10 grins of pink slat. Stir with a large spoon. Fry for about 8 minutes or so, adding more oil if you need to.
  2. Now, add chopped leeks & fry for about 5 minutes. Add hot stock & bring to the boil. Place fitted lid on & cook until veggies are cooked through. It took me 10 minutes. Check season one last time. I added 15 grins of black pepper & about 10 grins of pink salt. Mix with an immersion blender & serve! 🙂♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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You can also find this tasty recipe here on Instructables!