EA's Wonderful Soup

My friend EA gave me this recipe as I have been in bed with bronchitis for quite some time now and not eating well enough. It is a lovely lentil soup with ginger, and as EA said: "The ginger is comforting when feeling a bit queasy". I quite agree.

1 onion, 1 leek and as much garlic as you like, all fried soft in olive oil or rapeseed oil

add 3 cm of ginger cut into pieces, some vegetable stock, a tin of crushed tomatoes, 200 ml of lentils (softened in water for a couple of hours before cooking), two stalks of celery cut into pieces (a little chili if you like) and water to make a nice consistency. Cook until everything is tender, add more water if needed, run in blender.  Serve with sprouts on top.

Enjoy!

Be Happy Lentil Soup

This one is nice, I just had two bowls and the truffle oil just made it nicer.

Canola oil for sautéing an onion, four cloves of garlic and a leek
2 carrots
2 stalks celery
400g brown lentils
2 tomatos
3 cubes of vegetable stock or to taste
0,5 teaspoon ground coriander
0,5 teaspoon ground cumin
filtered water (Anna mug is good) to cover the vegetables and lentils
1 tablespoon truffle oil
some nice, green garnish - and, by the way, I did put a little splash of white vine into the soup as well

Saute the onions, garlic and leek until tender, add the spices, then the rest of the vegetables (cut into pieces) and cubes of vegetable stock, let it all boil until tender, puree and add the truffle oil, taste to see if more salt, possibly some pepper or more spices are needed. It looks a bit brown, but is tasty and a green garnish livens it up. Maybe even serve with some good bread? Enjoy!

Based on a recipe in Color Me Vegan, a cookbook that has proved very enjoyable so far.

Bjørnson's Beauty Soup

This is a variation on Bjørnson's Beauty Soup - pureed vegetables in stock, with a dash of (soy) cream. Sorry for not posting recipes more often, Shannon. Bjørnson was one of Norway's most famous poets, by the way.

Start with frying onions and (plenty of) garlic in olive oil, add vegetables, anything will do, but I like orange ones like sweet potato and carrots for taste and colour. I always add some pear, which brings out the taste in the rest of the vegetables and some squash. Add vegetable stock. Cook until tender, puree in blender and add soy cream or just cream. Enjoy!

Chickpea and Coconut Cream Soup

1 medium onion in thin slices
3 table spoons of grated ginger
3 cloves of garlic finely cut
2 pieces of celery
1 carrot in thin slices
1 can of coconut milk (will check how it works with soy cream soon, not that delighted with the amount of saturated fat you find in the coconut milk, but coconut milk is tasty)
1 can chopped tomatoes
1 can chickpeas
1 teaspoon cumin
1 teaspoon paprika powder
1/2 teaspoon turmeric
a little chili powder
salt or vegan stock
a little lime juice
some chopped parsley

fry the onion and the carrot in rapeseed oil, add the garlic, ginger and sliced celery, fry for a minute

add coconut milk, tomatoes and chickpeas, add spices while tasting, limejuice and parsley

boil for 15 minutes, if too thick add a little water, next time we actually decided to serve it as a casserole with couscous

enjoy!

From this web site, but with a few modifications: http://veg-veg.no/mat/middag/suppe_kikerter_kokosmelk

Pear and Squash soup

two pears

two rather big courgettes

an onion

a few cloves of garlic

two potatoes

organic vegetable stock

cold pressed oil

cream/soy cream

Fry the onion and the garlic in oil until tender, add the rest of the vegetables and the stock. Boil until tender. Run in a food processor. Add cream. Enjoy.

Cauliflower and Lentil Soup

One big cauliflower, vegetable stock, onions, garlic (5-7 bulbs), good oil, soycream, lentils.

Fry onions and garlic until tender in oil, add lentils and cauliflower, cover in water, add stockcubes to taste, cook until vegetables are tender. Puree in blender and add soycream. Enjoy.