PUMPKIN SOUP | VEGAN RECIPE

WIKI NOTE: The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon", something round and large. The French adapted this word to pompon, which the British changed to pumpion, and later American colonists changed that to the word that is used today, "pumpkin".

PUMPKIN SOUP

YOU WILL NEED: 
1/3 pumpkin
2 medium potatoes
1 or 2 cloves garlic, to taste
1 leek (white part)
A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
A pinch of smoked paprika, to taste
A pinch of turmeric, to taste
A pinch of ground cumin, to taste
A pinch of hot chili powder, to taste
Salt, to taste
Water (to boil)
Parsley and lemon seasoning (optional)
Crunchy roasted corn (optional)

LET´S COOK!

1. Wash the vegetables well. Peel potatoes, leek, pumpkin, and garlic. Cut the potatoes and pumpkin into big pieces. Chop the leek and the garlic.

2. Heat the olive oil in the pot. Saute the leek and garlic until transparent.

3. Add the big pieces of potatoes and pumpkin. Stir for several minutes with the rest of the ingredients.

4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the kitchen and remove the pot from heat.

5. Mix everything with the blender until it is the consistency of a soup. Add a pinch of smoked paprika, turmeric, ground cumin, hot chili powder,  and salt, to taste.

NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined).

6. Serve the soup warm. Sprinkle parsley & lemon seasoning on the top of the pumpkin soup. Add some crunchy roasted corn because it makes the soup more yummy, yummy!

-------------------------------------------------------------------------------------

• RELATED POSTS

• Pumpkin vomit: guacamole / vegan

• Leek soup + homemade croutons / vegan

-------------------------------------------------------------------------------------

• NOVEMBER MENU

YUMMY TAPAS | 4 RECIPES

-------------------------------------------------------------------------------------

• Strawberry gazpacho / vegan

• Eggless Spanish omelette + homemade aioli sauce / vegan

• Meatballs 3 ways: classic, spinach, lentil / +vegan version

• Ham cheese pasty (empanada) / +vegan version

-------------------------------------------------------------------------------------

• RELATED POSTS
• Hummus: classic, carrot, beetroot / vegan

• Veggie and sausage rolls: puff pastry /+ vegan version

• Veggie bunny burrito / +vegan version

-------------------------------------------------------------------------------------

• JUNE MENU

• JULY MENU

  

-------------------------------------------------------------------------------------

 FOLLOW US: TWITTER / PINTEREST / FACEBOOK / INSTAGRAM 

-------------------------------------------------------------------------------------

STRAWBERRY GAZPACHO (SPANISH COLD SOUP) | VEGAN RECIPE

WIKI NOTE: Gazpacho has ancient roots. There are several theories of its origin, including as an Arab soup of bread, olive oil, water, and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar.

STRAWBERRY GAZPACHO (SPANISH COLD SOUP)

YOU WILL NEED: 
400g strawberry
1 small cucumber
2 ripe tomatoes
A quarter of onion
A quarter of red pepper
50g stale bread
A splash of extra virgin olive oil
A splash of vinegar (optional)
A splash of cold water
salt, to taste
NOTE: The recipe is for a jug of gazpacho.

LET´S COOK!
1. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and put them into a jug.
2. Wash the vegetables well. Peel the tomatoes and chop them into cubes. Chop the cucumber, onions, and red pepper into cubes. Add the chopped veggies into the jug.
3. Wash the fruit well. Chop the strawberries. Put it into the jug. Add a splash of cold water and mix it well with a blender.
4. Add a generous splash of extra virgin olive oil and a splash of vinegar. Add salt / black pepper, to taste. Mix it with the blender and at the same time gradually add water, until it forms a fine pulp texture.
5. Cover the jug with cling film and put it in the fridge for a while. The gazpacho has to be cold to serve.

-------------------------------------------------------------------------------------

• RELATED POSTS

• Strawberry milkshake / vegan-friendly

• Watermelon Gazpacho (Spanish cold soup) / vegan

• Cheesecake / +vegan version

-------------------------------------------------------------------------------------

• MAY MENU

YUMMY DRINKS | 4 RECIPES

-------------------------------------------------------------------------------------

• Watermelon gazpacho / vegan

• Pineapple coconut slushie / vegan

• Meringue milkshake / vegan-friendly

• Mango carrot smoothie / vegan

-------------------------------------------------------------------------------------

• RELATED POSTS

• Straberry gazpacho / vegan

• Kiwi melon slushie / vegan

• Forest berry milkshake / vegan-friendly

YUMMY SOUPS | 4 RECIPES

-------------------------------------------------------------------------------------

• Pumpkin soup / vegan

• Leek soup + homemade croutons / vegan

• Pasta soup + homemade stock / vegan-friendly

• Winter soup: onion garlic potato olive oil / vegan

-------------------------------------------------------------------------------------

• RELATED POSTS

• Carrot soup / vegan

• Zucchini soup / vegan-friendly

WINTER SOUP: POTATO, ONION, GARLIC AND OLIVE OIL | VEGAN RECIPE | DECEMBER MENU

WIKI NOTE: The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.

WINTER SOUP 

YOU WILL NEED: 
2 medium potatoes
1 or 2 cloves garlic, to taste
A half onion
1 leek (white part)
A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
A bunch of parsley
Salt, to taste
Black pepper, to taste
Water (to boil)

LET´S COOK!
1. Wash the vegetables well. Peel potatoes, leek, onion and garlic. Cut the potatoes into big pieces. Chop the onion, leek and garlic.
2. Heat the olive oil in the pot. Saute the onion, leek, and garlic until transparent.
3. Add the big pieces of potatoes. Stir for several minutes with the rest of the ingredients.
4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the kitchen and remove the pot from heat.
5. Mix everything with the blender until it is the consistency of a soup. Add black pepper and salt, to taste.
NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined).
6. Serve the soup warm. Chop a bunch of parsley and sprinkle it on the top of the soup plate. Add some crunchy popcorn because it makes the soup more yummy, yummy!

-------------------------------------------------------------------------------------

• DECEMBER MENU

-------------------------------------------------------------------------------------

• RELATED POSTS

• Pasta soup + homemade stock / +vegan version

• Pumpkin soup / vegan

SPINACH SOUP | ALTERNATIVE VEGAN RECIPE INCLUDED | OCTOBER MENU

WIKI NOTE: Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and western Asia. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. The English word "spinach" dates to the late 14th century from spinach (French, épinard) of uncertain origin.

The comic and cartoon character Popeye the Sailor Man has been portrayed since 1931 as having a strong affinity for spinach, particularly the canned variety. He becomes physically stronger after consuming it. However, spinach contains iron absorption-inhibiting substances, including high levels of oxalate, which can bind to the iron to form ferrous oxalate and render much of the iron in spinach unusable by the body.

SPINACH SOUP 

YOU WILL NEED: *vegan recipe
1 package of frozen spinach
100g potatoes
40g leek (white part)
50g carrots
A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste
A generous splash (about 50ml) of milk (optional) /*soy milk
Salt, to taste
White pepper, to taste
Nutmeg (optional)
Water (to boil)
2 whole eggs /*sliced tofu, to fried

LET´S COOK!
1. Wash the vegetables well. Peel potatoes and carrots. Cut potatoes into big pieces. Chop onion, carrots and leek.
2. Defrost frozen spinach. Squeeze out any liquid before using it.
3. Heat the olive oil in the pot. Saute the onion and the leek until transparent.
4. Add carrots and potatoes to the pot. Stir for several minutes with the rest of the ingredients.
5. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the stove and remove the pot from heat.
6. Add the spinach and the milk. Mix everything with the blender until it is the consistency of a soup. Then simmer for about 5 minutes. Add the white pepper, nutmeg and salt, to taste.
NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined).
7. Serve the soup warm.

• LET'S MAKE THE OMELETTE FLOWER!

How to make an omelette flower: omelette cubes (petals), omelette cubes or circles (flower centre).

-------------------------------------------------------------------------------------

• OCTOBER MENU

-------------------------------------------------------------------------------------

• RELATED POSTS

• Monster spinach smoothie / +vegan version

• Meatballs 3 ways: classic, spinach, lentil / +vegan version

• Veggie and sausage rolls: puff pastry / +vegan version 

WATERMELON GAZPACHO (SPANISH COLD SOUP) | VEGAN RECIPE | JULY MENU

WIKINOTE: Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalucía. Gazpacho is widely eaten in Spain and neighboring Portugal, particularly during the hot summers.

WATERMELON GAZPACHO (SPANISH COLD SOUP)

YOU WILL NEED: 
400g watermelon
1 small cucumber
2 ripe tomatoes
A quarter of onion
A quarter of red pepper
50g stale bread
A splash of extra virgin olive oil
A splash of cold water
A splash of vinegar (optional)
Salt, to taste
NOTE: The recipe is for a jug of gazpacho.

LET´S COOK!
1. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and put them into a jug.
2. Wash the vegetables well. Peel the tomatoes and chop them into cubes. Chop the cucumber, onions, and red pepper into cubes. Add the chopped veggies into the jug.
3. Chop the watermelon into cubes, and carefully take out the seeds. Put it into the jug. Add a splash of cold water and mix it well with a blender.
4. Add a generous splash of extra virgin olive oil and a splash of vinegar. Add salt / black pepper, to taste. Mix it with the blender and at the same time gradually add water, until it forms a fine pulp texture.
5. Cover the jug with cling film and put it in the fridge for a while. The gazpacho has to be cold to serve.

-------------------------------------------------------------------------------------

• JULY MENU

  

-------------------------------------------------------------------------------------

• RELATED POSTS

• Strawberry cold soup "gazpacho" / vegan

• Fruit lollipops: melon watermelon / vegan