I saw a recipe for pepper soup and I thought it was a great idea. But I can’t remember where I’ve seen it, if it was in a magazine, a blog or one of my cookbooks. I wasn’t able to go back and read the recipe again, so I made it with what I had
Even though a few years ago I didn’t like soup, now I like it and I have a soup almost every day. As I had sweet veggies, I though of making a sweet soup and condiment it with cardamon to give it the savoury taste. It worked great and I enjoyed the soup. I think
I had a couple of broccoli and, after using the flowers to roast, I thought I should make a soup with the stems because I don’t like wasting food. I like Stilton and broccoli soup and I would eat it often. As there were only 2 stems, the recipe is for only 2 servings. I
I shared a recipe for pumpkin soup last year. I usually make modifications to the recipes I’ve made before because I want to try something new. So, the soup I’m sharing today is different, it’s vegan and is made with roasted pumpkin. To enhance the taste of the roasted pumpkin, I’ve also added smoked paprika,
My tomato and cauliflower soup has a little bit of a story behind it. Last month I’ve had a smoothie challenge (a smoothie every day) and it was fab. I managed to complete the challenge. It was easier than last year because I didn’t plan to take pictures every day of the challenge. Also, I
I had some veggies in the fridge that I wanted to use, so I thought a soup would be great with breakfast sandwiches. I really like the combination between soup and sandwich, as I think I mentioned a few times on my blog. This time I’ve made a fennel soup and it turned out delicious.
When it comes to soup, I usually make ones with only a few ingredients. This way, the soups are easier to make, but still delicious. This time I’ve made a vegan, healthy lentil soup with Mediterranean herbs. This soup is filling as the lentils have lots of fibers (link to wiki on lentil‘s nutritional values)