Posted in Gardening, Recipes

Vegan Gluten-free Chickpea Black kale soup! Yum!

We have 2 larger Black kale plants in our beloved allotment. We have eaten many leaves already but you don’t see it on the plants! One looks like this right about now:

A Black kale plant! I have 2! :)
A Black kale plant! I have 2! 🙂

Today, I harvested many black kale leaves. I cleaned them, cut out the big white stem & used them in this wholesome delicious one-pot meal! Serve it with some home-made bread & you will love this beautiful combination! 🙂

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Let’s see the beautiful mixed filling soup right here:

Vegan & Gluten-free

Recipe: For 4-5 bowls of soup

Ingredients:

260 gr ( 3 + 1/2 cups) fresh cleaned, washed, pad dry, Summer leeks, white & green parts, cut up roughly / home-grown

120 gr ( 4 cups) black kale leaves, well washed, spun dry, cleaned, big stem removed, cut up roughly/ home-grown

2 fat cloves of garlic, peeled & chopped/ home-grown

1 mini pumpkin,  (215 gr) (1 cup + 3/4 cup), peeled, deseeded & threads removed, cut up into chunks/ I used home-grown Uchiki Kuri!

1 can of chickpeas, well-rinsed, drained

1200 ml vegan gluten-free hot stock

15 grins of black pepper

15 grins of pink Himalayan salt in a grinder

1 teaspoon of smoked spicy paprika, Pimentón picanté ( is well enough!! )

a fruity extra virgin olive oil

Method:

  1. Take a large cooking pot & heat up. When hot, add some drizzles of oil. Now, add chopped garlic & pumpkin. Fry for about 5 minutes, stirring often. Then, add chopped leek, black kale leaves, 10 grins of black pepper & 10 grins of pink salt too. Stir everything round into the pot & fry for a further 5 minutes.
  2. Now, add chickpeas, your spicy smoked paprika & your hot stock, stir well. Now, place fitted lid on & boil for about 10 minutes. Taste!
  3. Mix your soup with an immersion blender & finally, taste your soup! You must taste the chickpeas, the black kale & then the hot paprika! MMM! It is a thicker soup. Let the soup cool down a bit & ladle your soup into lovely soup bowls & serve with a good slice of home-made bread & some vegan butter! Yum yum, I say! 🙂 Enjoy, my sweeties! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr

You might like:

  1. It is time for,…warm vegan goodness!
  2. Curried swiss chard, lentil & chickpea soup!
  3. Vegan curly kale lentil stew
  4. Cheezy smoked kale stoemp with fried tofu burgers!
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Posted in Gardening, Recipes

Roasted beetroot balsamic vinegar thyme soup! Vegan & Gluten-free! :)

Yesterday afternoon, I pulled a few large Summer beets from our garden. They were very huge! One was even 1150 kg, with peel on, but with leaves & stalks removed! Ooh yes! I was worried that they didn’t taste as well as the young one’s 2 months ago but they were just perfect, that sublime mild beet flavor & the skin wasn’t though at all! 😉 Yay!

This soup is a thicker soup but ooh so delicious. It has a milder sweeter flavor with the roasted balsamic vinegar & with the roasted beets. You can taste a hint of young fresh thyme. This sounds wonderful, right? If you like a smoother soup, just Vitamix it!

Don't you want to join me?
Don’t you want to join me?

Recipe: For a whole lot of filling thicker soup!

Ingredients:

1500 grams fresh beets, cleaned, skin & top removed with plastic gloves on, cut up into smaller chunks, weighted when peeled & cut up!

2 tablespoons, cleaned finely cut up fresh thyme, big stalks removed

Maldon sea salt

black pepper

1600 ml of vegan gluten-free hot vegetable stock

2 fat shalots, peeled & finely cut up

a fruity extra virgin olive oil: 2 tablespoons

a good aged balsamic vinegar : 2 tablespoons

Method:

  1. Preheat your oven to 200° C ( 400 F ) for 10 minutes.
  2. Take a large non-stick oven roasting pan & place your cut up beets all in 1 layer in it. Scatter with the fresh thyme pieces. Drizzle 2 tablespoons of that fruity evoo all over it. Now, drizzle your 2 tablespoons of aged balsamic vinegar all over the beet chunks. Season with some sea salt flakes & about 12 grins of black pepper. With gloves on, mingle everything together & place into the center of the hot oven & roast for about 30 minutes, until cooked through or softer. When you open your oven door you house will smell amazing!
  3. Take a large cooking pot & heat up on high heat. When hot, add a few drizzles of that same fruity evoo. Now, add chopped shalots & fry until golden & cooked through. Season with some sea salt & black pepper. Add 1300 ml hot stock & stir. Add roasted beets & mix with an immersion blender. Now, you will end up with a thicker soup. You just look at the above picture. Ladle your soul into lovely white soup bowl & enjoy it with a good slice of lovely bread smeared with vegan butter. This way you can use your bread to soak up the last soup into your bowl! Yum yum yummmm! Leftovers, put it in the fridge, please! 🙂 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr

 

Posted in Gardening, Recipes

Vegan Gluten-free Cold fresh pea mint soup!

MMM!
MMM!

Yesterday, I made this glorious winning served cold fresh pea mint soup! I made it with every ingredient from my garden,….except the vegan gluten-free stock, of course! I podded 750 gr fresh peas from the garden yesterday, but just used 400 gr of them! Just look at these beauties:

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The mint in the soup is just right & first you taste the fresh mint & then the lovely fresh pea flavor! I served it with some freshly chopped mint leaves, not too much though & some dollops of vegan gluten-free soy cream. Join me for some cold yummy soup, will you?

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Recipe: For 1700 ml soup

Ingredients:

3 fat spring onions, cleaned, pad dry & cut up into rounds, white & green parts

2 fat cloves of garlic, peeled & finely chopped

2 smaller stalks of fresh green celery, cleaned, pad dry & cut up finely. (Leaves not used in here, use it in an omelet or so!)

1/3 peeled sweet potato, cut up into smaller chunks

400 gr fresh podded peas, rinsed & drained

11 gr fresh Moroccan mint leaves, washed, pad dry, stalks removed, leaves torn

1 teaspoon vegan gluten-free stock paste

1700 ml just boiled water

black pepper: 25 grins

Maldon sea salt: 1/2 teaspoon or less depending on the saltness of your stock paste!

Extra: 2 gr fresh mint leaves

9 water ice-blocks

a fruity evoo

To serve: 2 mint leaves, per soup bowl ,finely cut up with scissors & some dollops of soy cream

Method:

1. Take a soup pot & add some drizzles of that fruity evoo. Heat up on medium heat. When hot, add chopped garlic, spring onion & celery. Fry for about 4 minutes, stirring often. Now, add podded peas, 11 gr of chopped mint leaves & sweet potato pieces. Fry for about 5 minutes or so. Stir often. Add some more oil if you need to. Now, add your stock paste & 1700 ml of boiling water & stir everything round into the pot. Bring to the boil & let it boil for about 8 minutes or until your veggies are just al dente. taste. I added 25 grins of black pepper in total & about 1/2 teaspoon Maldon sea salt.

2. I added 9 ice blocks to my soup to cool it down more easily. I vitamixed my soup & tasted it again. Then, I added the 2 gr of mint leaves raw into the soup. I vitamixed it one more time & tasted it & it was just right. Pour the soup in a soup container & place into the fridge to cool down completely. I waited a few hours. This is more of a thicker soup. To serve: Ladle your cold soup into lovely soup bowls & scatter your 2 finely shredded mint leaves in the middle of the surface of each soup. Pour some dollops of cold soy cream around it & with a fork, make some lines into the dots! Serve at once! You can also serve the cold pea soup into lovely apéro glasses to enjoy it at a party! 😉 Enjoy, my 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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Posted in Recipes

Gingered vegetable soup with green lentils!

Just now, I made this lovely gingered mixed vegetable soup with green lentils! This is a one pot dinner! I have a cold so I needed a comforting healthy soup with fresh ginger in it to bring me back at health! 😉 MMM!

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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

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

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

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 evoo 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! 🙂 ♥ 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 one pot dinner recipe here: http://www.instructables.com/id/Gingered-vegetable-soup-with-green-lentils/

 

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Posted in Recipes

It is time for,…

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Yesterday afternoon, I made this Warm

                                                             Filling    

                                                                Vegan  

                                                                    Gluten-free 

                                                                       Winter 

                                                                           Spiced

                                                                                  Soup.

I received some fresh stalks of curly kale ( boerenkool in Dutch ) from our friends’ allotment. 😉 This is a spiced up filling good-for-you soup filled with vegan gluten-free goodness! It is more a meal then a normal soup! I didn’t mix the soup! Enjoy! 🙂 You will love it too!

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Recipe: For a whole lot of soup

Ingredients:

155 gr cut up, peeled carrot rounds ( 1 heaped cup )

45 gr red long sweet paprika, deseeded & cut up ( 1/2 cup )

42 gr red onion, peeled & finely cut up ( 1/3 cup )

2 fat cloves of garlic, peeled & finely cut up

120 gr peeled cut up sweet potato (1 cup )

185 gr of cooked, rinsed pinto beans ( less than 1/4 cup )

1200 ml hot vegan gluten-free stock ( less than 5 cups )

coconut oil to fry your veggies in

1 teaspoon smoked spicy smoked paprika

2 teaspoons tomato concentrate

500 ml tomato passata, no seeds ( 2 cups )

2 stalks of curly kale, stalks removed, well-washed, spun dry, green parts cut up ( 3 cups, really pushed into the cups )

30 grins of finely milled black pepper

10 grins of grinned Himalayan pink salt

Method:

1. Take a large soup cooking pot & add 1 tablespoon of coconut oil. Let it melt & heat up on medium-high. When hot, add cut up red onion, garlic & carrots. Add 1/2 teaspoon of smoked spicy paprika & fry until the veggies are nearly tender. Stir often. Now, add chunks of sweet potato. Add some more coconut oil, if you need to. Fry for a few more minutes. Add 1/2 teaspoon of smoked spicy paprika & add tomato concentrate. Fry for a few more minutes. Now, pour your tomato passata all over your fried veggies. Add hot stock & beans & bring to the boil. Boil for maximum 5 minutes or boil until your veggies are just cooked. You must taste the tomato & the spicyness. I added 30 grins of finely milled black pepper & 10 grins of finely milled pink Himalayan salt. Finally, add your chopped curly kale & boil for about 1 minute or 2.

2. Enjoy instantly with a loved one! This is a warm soothing nourishing good-for-you soup! It really fills you up too! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my free E-book: Healthy Vegan christmas too! 

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You also can find this tasty recipe here: http://www.instructables.com/id/It-is-time-for/

 

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Posted in Recipes

Curried Jerusalem artichokes yellow carrot soup! Vegan + Gluten-Free!

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Yesterday, I received some fresh Jerusalem artichokes, also named sunchokes, topinambours in French & aardperen in my language aka Dutch! Whatever you call them, these veggies are very under-estimated & under-used here in Belgium. When you buy them organic, they are very pricy!

1. There is nearly no fat in this veggie & it has zero cholesterol!

2. It’s high-quality phyto-nutrition profile comprises of dietary fiber (non-starch carbohydrates), and antioxidants, as well as small proportions of minerals, and vitamins.

3. It is one of the finest source dietary fibers, especially high in inulin, which is a soluble non-starch polysaccharide. The root flesh provides 1.6 mg or 4% of fiber. Inulin is a zero calorie, saccharine, and inert carbohydrate, which does not metabolize inside the human body, and thereby; it can’t be digested the way through so you must fart a lot but hey, it is healthy!!! This makes this tuber an ideal sweetener for diabetics and dieters. So inulin is the opposite of insulin.

4. It also helps to reduce constipation problems!

5. It can prevent colon cancers too!

6. The tuber has small amounts of anti-oxidant vitamins such as vitamin C, vitamin A, vitamin E. These vitamins together with flavonoid compound like carotene helps scavenge harmful free radicals, and thereby offers protection from cancers, inflammation and viral cough and cold.

7. Further, Jerusalem artichokes are a very good source of minerals and electrolytes, especially potassium, iron, and copper. 100 g of fresh root has 429 mg or 9% of daily required levels of potassium. Potassium is a heart friendly electrolyte; aids reduce blood pressure and heart rates by countering pressing effects of sodium.

8. 100 g of fresh sunchoke has 3.4 mg or 42.5% of iron, probably the highest amount of iron among the common edible roots and tubers.

9. It also has small levels of some of valuable B-complex group of vitamins such as folate, pyridoxine, pantothenic acid, riboflavin, and thiamine.

Do you even know what they look like? They will look something like this:

Uncleaned!
Uncleaned!

After being well-rinsed & well-cleaned, they will look something like this:

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I made my sunchokes to be the main part in this glorious Seasonal soup. I added some leek, yellow carrots, garlic & curry to this winning soup!

Recipe: For 7 cups = 1750 ml Vitamixed soup

Ingredients:

310 gr peeled, chopped up yellow carrots ( 2 cups )

192 gr cleaned, rinsed, pad dry on kitchen paper cut up leeks ( 2 cups )

1200 ml hot vegan gluten-free stock

2 teaspoons + 1/2 teaspoon curry powder

30 grins of black pepper

grinned Himalyan pink salt

2 cloves of garlic, peeled & finely chopped up

468 gr well scrubbed fresh Jerusalem artichokes, cut up into chunks ( 2 cups + 1 heaped cup )

a fruity extra virgin olive oil

Method:

1. Take a larger cooking pot & heat up on medium-high. Add a few drizzles of that fruity evoo & heat up. When sizzling, add chopped garlic & leeks. Add 1/2 teaspoon of curry powder & 10 grins of black pepper. fry for about 5 minutes, stirring often.

2. Now, add chopped yellow carrots & chopped up j.artichokes. Stir often & add some more oil if you need to. Add 2 teaspoons of curry powder, 10 grins of black pepper & some pink salt. Stir often. Let it all fry for about 8 minutes or until nearly soft. Pour hot stock & bring to the boil. My veggies were cooked through after 8 minutes. Check the seasoning. You must taste the J. artichokes & then the curry at the back of your tongue! I added 10 grins of black pepper & some pink salt extra. I Vitamixed my soup until completely smooth & served it straight away at my dinner table! MMM  … 🙂

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my free E-book: Healthy Vegan christmas too! 

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Posted in Gardening, Recipes

Seductive celery garlic soup topped with tofu croutons!

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This afternoon, I made this seductive green celery garlic soup! I topped it with spiced tofu croutons! ooh yes! Celery is good for your health. It adds lust into your sex life,…yes, yes! Celery has a lot of antioxidants & it reduces inflammation too! It is also low in calories. So, go on & make this tasty easy soup! 🙂

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Recipe: For 7.5 cups = 1875 ml of soup

Ingredients:

1 white onion, peeled & finely cut up

4 fat cloves of garlic, peeled & finely cut up

5 cups fresh cleaned, cut up green celery ( leaves & green stem )  ( the celery pieces really pushed into the cups ) ( 485 gr )

1500 ml of a hot vegan stock

1 heaped 1/3 cup of peeled sweet potato, cut up into smaller chunks ( 60 gr )

30 grins of black pepper, finely milled

1/2 teaspoon of crushed Maldon sea salt

a fruity extra virgin olive oil

To top the soup with: vegan marinated spiced up tofu pieces ( I used Alpro )

Method:

1. Take a medium cooking pot & heat up on medium-high. When hot, add some drizzles of that fruity evoo in it. Swirl around the base of the pot & heat up. When hot, add cut up garlic & white onion. Fry for a few minutes until nearly tender. Add about 10 grins of black pepper & stir often. Now, add all the chopped celery, chopped leaves included. Fry for about 5 to 8 minutes, stirring often. Pour some more evoo, if you need to. Add chopped sweet potato. Stir & fry for a few minutes extra. Finally, pour hot vegan stock all over the veggies. Boil until the veggies are cooked through. It took me about 10 minutes on medium-high heat. Taste! I added 20 grins of black pepper & 1/2 teaspoon of crushed sea salt. MMM! I Vitamixed my whole soup. Keep warm while you fry your spiced up vegan tofu chunks!

2. Take a medium non-stick pan & heat up on high. Add some drizzles of that fruity evoo in it & heat up. When hot, add spiced up tofu pieces & fry on all sides until hot & browned on all sides. Ladle your soup into lovely white soup bowls & top each bowl with about 14 tofu pieces! Enjoy, best with a loved one! xxx Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!

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