I put all the things I like in a bowl and ended up in Japan and I like Japan so it was a good evening.
This was quick and easy and delicious and I’m still in a good mood from it.
This is also the debut of a cute bowl my parents gave me to feature soup on my blog.
You can (as always) mix and match the vegetables to what you have, this worked well but miso is always delicious with mushrooms for a different option.
[Serves 2/3 as a Main Dish, 4/5 as a Starter]
- 500ml Miso Stock
- 1 Clove Garlic
- 1 Chunk Ginger, maybe 1 Tbsp
- 1 Can Coconut Milk
- 1 tsp Toasted Sesame Oil
- 3 Carrots, thinly sliced
- LOTS of Cabbage! (2/3 Cups, chopped)
- Optional: chopped spring onion
Blend up the Miso Stock, Garlic, Ginger, Coconut Milk and Toasted Sesame Oil until it’s all smooth. Pour it out through a sieve to eradicate any foam and take it to the hob adding the carrot and cabbage (and optional spring onion).
I then left this on the hob on low, cleaned all my dishes and took it off so I suppose leaving it on low for 10 minutes does the job.
Serve and Enjoy!
I wish you all could have been in my kitchen to try this. It was the most delicious consistency you could ever wish for in a gnocchi. So soft, so superior to any pasta or rice, it was honestly the perfect companion to my new healthy pesto.
Nobody should be denied something this delicious, especially when it has so few ingredients.
- 5 Medium Potatoes (was 430g when weighed, raw and peeled)
- Flour (I used Spelt)
- 1/2 Tbsp Xanthan Gum (Can use starch)
- Homemade Pesto
Cook the potatoes (I steamed, cutting them in small pieces to make it quicker) and mash them.
Mix with salt and Xantham Gum (or starch) add flour until it becomes a dough, roll-able consistency (for me this was around 170g).
Flour your surface, roll out the dough into a long snake as thin as you would like the gnocchi to be, then cut off your gnocchi from the end. Roll them into little balls and press a fork down on them to create a good gnocchi shape.
In a big saucepan bring some water (with a pinch of salt) to the boil, gradually add the gnocchi (don’t rush this part, I staggered the gnocchi in parts), the gnocchi will sink and after a few minutes rise to the top to tell you that they are ready. With a slotted utensil, scoop them out (you can get a bit of a conveyor belt system going as you take ready ones out and sink new ones in).
Your gnocchi are done, add some sauce (in photos shown with my pesto, which I recommend trying, can also use a tomato sauce).
Serve, be mind blown, enjoy.
Sometimes I forget how tasty parsnips are. They are so tasty that I was worried I was going to eat them all while they were steaming…
Luckily I didn’t (I did eat a few pieces) and this soup turned out great. I’m learning that the secret to a good soup is to keep it simple and focus on one or two vegetables, often you can think it’s better to max out on nutrients and put a bit of everything in there, or you worry you don’t have enough flavour but you just need to have faith that one or two is enough. Simple is delicious.
Also I learned a new Vitamix trick, I like my soups chunky, with varying degrees of chunkyness, and I know that if you whack the whole mixture into the Vitamix and throw it on high you’ll have a very smooth soup (and admittedly for some soups that works really well) but it’s fairly commonplace to transfer some if not most of the mix in, blend and then return it for some thick and some blended. This time I did that TWICE (see instructions) by making some of the soup smooth, transferring it back to the pot and then putting a second load in the Vitamix and pulsing, the results were great and I had three different thicknesses in there.
- 2 Parsnips, peeled and chopped into chunks (Around 180g)
- 1 Shallot, chopped
- 1 Garlic Clove, minced
- 100g Cannellini Beans (soaked)
- 1/2 Tbsp Fenugreek
- 1 tsp Cumin
- 500ml Vegetable Stock
- 2 Tbsp Nutritional Yeast (or “Cheese” of your choice)
- Optional: Fresh Rosemary
Steam the chunks of parsnip until soft (probably around 15-20 minutes), putting some sprigs of rosemary in there as well brings out a really nice flavour.
Roast the Cumin and Fenugreek in a frying pan for 2 minutes (tasty smell!) and then added the garlic and shallot and cover them in the spices for around 5 minutes.
In a saucepan add all the ingredients to the vegetable stock and cook for around 5-10 minutes. Here comes the Vitamix trick (can be done in any blender) transfer 3/4 mixture into Vitamix (try and leave some chunkiness especially the beans because they’re always nice whole in a soup), blend this on high until smooth, transfer back to the saucepan and stir. Optional (advised) extra: place a second load into the Vitamix (maybe half) and give it some quick pulses to loosen it up then put it back in for a super variety of thickness.
Serve, and always do enjoy.
If like me you often find yourself reaching for a tasty snack, this can be PRECISELY the moment your day unravels and I think this comes down to what you have in the house, but when you feel like having a snack – that’s allowed! Even a cookie is allowed! But to avoid the bitter disappointment of finding yourself face down in a bucket of chocolate (as I said – don’t have it in the house!) here are some healthy snack ideas that will leave you guilt free. They also can be served as a starter too!
- Beetroot Crisps! Using a mandolin slicer, slice the beetroot thinly and lay out on the grill, you can add a touch of oil/salt but I leave them plain, take them out when they are crispy enough for you (for me this is around 15-20 minutes). These are really tasty and the smell of them roasting is wonderful.
- Cabbage in a Mug This one is probably the one I do most often and may be my favourite, steamed cabbage is delicious and sweet and often exactly what I need, don’t knock it till you’ve tried it, I don’t know why I got into the habit of serving these in mugs it just felt most appropriate.
- Roasted Broccoli Broccoli has this lovely way of going crispy when you put it in the oven, I place it on a baking tray and cover with nutritional yeast (or the “cheese” of your choice)
- [As per one of my earlier posts] Roasted Chickpeas are an amazing snack, just chickpeas laid out on a baking tray, add some olive oil, salt, maybe a dash of cayenne pepper and leave to roast for 35 minutes.
Happy Easter! Here’s a light (but very filling) lunch to make up for the chocolate.
I’m really into lentils at the moment and this soup is probably my favourite soup that I’ve made so far it was simple to make, extremely filling and tasty.
I am at this very moment looking into getting some new crockery to mix up the images a bit, I love the look of thai bowls or even some wooden just to really give your eyes their worth. I’m sorry the picture isn’t more exciting, it’s always difficult when you’re taking pictures in a state of hunger (this bowl was empty approx 35 seconds later).
Serves 2 [technically speaking it came to around two bowl-fuls but I did eat both]
Feel free to mix around the ingredients I imagine this would be delicious with kale or cabbage, also an important note if you like a thicker soup, it would be delicious with added potato, I added hemp protein powder (workin’ on my abs) so it was thickened considerably and would be great without it but a potato would be perfect for extra thickness.
- 2 Medium Leeks
- 1 Small Onion
- 1 Clove Garlic
- 500ml Vegetable Stock (Marigold Swiss you know me)
- 60g Red Lentils
- Optional: 1/2 tbsp nutritional yeast, ground pepper
Start the lentils off by covering them in cold water in a saucepan and bringing them to the boil. Then reduce heat (I like to add 1/4 tsp vegetable stock) and cover for 15 minutes.
Chop onions, leek and garlic and fry them in a bigger pot (if you wanted to add the nutritional yeast, this is where that goes in for an added cheesy flavour). Stir vegetables until they have softened and pour in the vegetable stock. Leave to simmer for around 7-10 minutes then pour half to three quarters of the mixture into a blender and blend until smooth (this all depends on how chunky you would like it). Reunite the blended and unblended vegetables and serve with the lentils on top, perhaps adding some ground pepper.
This. This is pretty darn delicious if I may say so myself. I’ve seen walnut falafel in a supermarket before but the ingredients were terrible (too few walnuts, too much god know what etc etc) so I decided to see if I could see what me and the Vitamix could create. I went with almonds instead of walnuts because the nutritional value always appealed to me over any other nut so I essentially buy them in bulk to make almond butter/ anything else. Walnuts can be used in place if they take your fancy.
The smell that fills your kitchen as these are roasting in the oven is extremely enjoyable. You can serve this as an entrée, put them in a wrap, I ended up popping them in with a salad for lunch.
[Makes 14 Falafels]
- 1 Cup Almonds Soaked Overnight (Or soak for a few hours, or even, if you’re desperate as they are but with a touch of water)
- 1 Date (pitted)
- 1/8 Cup Sesame Seeds
- 1.5 Tbsp Parsley
- 1.5 Tbsp Coriander
- 2 Tbsp Oregano
- 1/4 tbsp Cumin (or a bit more, I don’t really like cumin)
- 1 Large Clove Garlic (or 2 small)
- 1/2 tbsp Lemon Juice
- 1/2 tbsp Olive Oil
- 1/2 tsp Salt
- Some Black Pepper
Pre-heat your oven to 170°C
In a blender/magic bullet/food processor, blend Almonds and Date until it’s like a thick purée.
In a mixing bowl, add the remaining ingredients and mix by hand (if at any point it’s a bit dry, add some olive oil or even water if you’re oil conscious)
When it’s thoroughly mixed, form and press them into falafel balls.
Place on a baking tray in the oven until they look crispy (around 30 minutes).
Serve and Enjoy!
I felt like soup for dinner (probably craving something green and healthy after the um ice cream breakfast) this was really tasty with the added Basil it gave it a real pesto feel (which I’m a huge fan of). This recipe incorporates the Cashew Cream Cheese from the other day but feel free to use cashews on the off chance you’re not making everything with me as we go along.
The thing I really liked about this recipe is that it gives you enough time while things are going to completely clean everything up as you’re going along, leaving you with just the Vitamix (which cleans itself) and bowl.
Serves 2 (or 4 as a starter)
- 2 Courgettes
- 1 Small Onion, chopped
- 2/3 Cloves Garlic, minced (2 is fine but I like garlic)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 cup (375ml) Vegetable Stock (I use Marigold Swiss)
- As much fresh Basil as you like I used a small handful (I realised I put the whole batch in the picture, I used a lot less than this, if it’s really fresh then too much would be overwhelming because courgettes taste very mild)
- 1/2 Tbsp Cashew Cream Cheese (or just Cashews)
- Optional: 1 tbsp Nutritional Yeast
- Salt and Pepper, to taste
Realistically if you prefer your soup on the more raw end of things, there is nothing stopping you throwing all of this into the blender as it is (and take it to high on a Vitamix for a hot soup) but I kept things in a more habitual fashion and started on the hob.
Chop Courgettes, leave 1/4 of one courgette to the side. In a saucepan place onions on a low/medium heat for a few minutes until soft, add garlic for another minute. Stir in chopped courgettes, salt and pepper over medium heat, stirring occasionally for a few minutes. Add vegetable stock and simmer until the courgettes are soft (for me this was around 7 minutes).
Pour into blender along with Basil, Cashew Cream Cheese and Nutritional Yeast and blend on high. If you don’t have a Vitamix you may need to return this to the hob, try a taste test to be sure. Take the 1/4 remainder courgette and make it into strings using a mandolin slicer (my new favourite tool) or other slicing method, use this to garnish (I also grated some of the spare courgette on top).