Wow, thank you so much for your overwhelming support on my latest blogpost. I never thought that writing down my exact feelings would have such a huge impact on others as well. It seems like we’re all in this together, aren’t we? So as I was reading all of your comments, I suddenly had the urge to cook something healthy and delicious. I went to the farmer’s market and got the most amazing-smelling tomatoes, packed a bunch of beetroots and some fresh rosemary and went into the kitchen….
I am sorry for the long silence here, but I was on vacation and then got knocked down by a cold or flu, so I did not really feel like being creative in the kitchen. However, I do like a strong vegetable broth like this delicious vegetarian pho. I have already mentioned that I was introduced to the vietnamese kitchen by a former co-worker, who was vietnamese. It was him who told me that it’s not pronounced “pho” but “pha”. Something nobody seems to believe when I tell them – but I won’t stop calling it pha….
Green Kale Vegetable Soup for all those healthy January people out there!
Hi there January New Year’s resolution people. It’s mid-January and I feel really good for some reason. Normally, January has got me like….uhhhh….but this year, I feel strong, confident and definitely confident. This might be partially due to all the healthy food that I consumed since Christmas, and partially due to the lovely people that I am sourrounded by. It’s the first year of having my best friend living really close to me, like 30 minutes close, which is a new record-breaking closeness for us. And I am focusing more on date nights with my boyfriend, which is another great feature of this January….
This thai coconut soup, tom kha veggie as I like to call it, adapted from the original tom kha gai, has been my favorite coconut soup this fall. It’s the perfect mix of a warming coconut broth, fresh spices such as lemon grass and lime leaves, as well as veggies and fresh herbs. It’s easy to prep, and I’ve tried to reduce the foreign ingredients to a minimum that you will get at every Asian store around the world, and even in most well-stocked supermarkets. …
This is my first healthy pumpkin soup recipe on the blog. I never thought I’d ever put a pumpkin soup recipe on the blog, because I thought that pumpkin soup is the one recipe that everyone can master, and nobody needs a food blog to tell them how to make it. I feel like everyone who likes to cook has a favorite pumpkin soup recipe, so why change a winning team, right? Well, turns out, I got quite a few requests from readers to post my personal favorite recipe on the blog. So here it is. Since pumpkin soup is special to many people, myself included, this recipe is a deep inside into soul – haha maybe not that deep, but you know, like maybe 15 feet down. Anyhow, this recipe has been my favorite ever since I started cooking, and it’s also one of the first soups I ever cooked. The special ingredient that I added this year is crispy kale chips, which add the final crunch, and make this my favorite pumpkin soup ever….
This roasted red pepper and cannellini soup is roasted one of my favorite comfort foods. It’s hands down one of those soups that I could eat every day, and that I always have the ingredients for stocked at home. There’s something about the taste of roasted red peppers that reminds me of vacation and happiness. I have to admit that I am not the biggest fan of raw red peppers. I mean, I’d eat them and I don’t mind them, but they are not my favorite vegetable to nibble on. When roasted, they turn into one of my favorite things, though. When turned into a soup they almost imitate the taste of a good old tomato soup – with a much better and more intense flavor. The cannellini beans add a natural creaminess to the soup, as well as a good amount of plant protein. The whole soup is just a delicious and creamy combination of flavors and textures, that I am sure you’ll love as much as I do. …