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 and it’s low on fat. It takes
I started the year with a new country to cook from, for Taste the World. Last year I cooked only a few meals and the deadline is approaching, so I’ll cook more and more international recipes. Soupe a l’Oignon a la Normande or French onion soup is one of the recipes I’ve made for France.
What can be more autumnal than a pumpkin soup. I love it because is filling and warming. And so, after walking the dog on a cold day, a hot soup and a hot sandwich is best thing I can think of. You can batch cook and keep it in the freezer. Just pop it in
I usually make hot soup for breakfast and I usually don’t take pictures, even though I should. Well, after a meal at the well known vegetarian Bistro 1847 in Manchester, I’ve decided to make a chilled soup myself. Early in the morning, I looked in my freezer and decided to make a pea and cauliflower
This recipe is part of Taste the World challenge. Chowder is a type of soup, originated from north America. It was made with corn or seafood and the base of the dish is either milk or cream. Ingredients for 4 servings. Corn Chowder: – 1 onion – 400g creamed corn (I’ve made it as I
Almost every day for breakfast I eat soup and a sandwich even though this menu is more suitable for lunch. I prefer it like this because I can experiment with soups and have diversity. Also this means that I eat more veggies and less cheese and bread. It’s a very easy recipe to make and