Easy vegetable soup

Easy Vegetable Soup




You need:

3 Carrots

1.5 Zucchini

1 potato

1 onion

3 Tablespoon Pea´s

Optional : broccoli, bell pepper

3 Tablespoon vermicelli

1 cube vegetable broth (or chicken)

Spices:

Salt/pepper

1 Teaspoon cumin

1 teaspoon curcuma powder

1 teaspoon black seeds

1 tablespoon vinegar


How to prepare it:

1. Peel the carrots, potato and the onion and chop.

Wash the zucchini and chop too.


2. In a medium sized bowl, heat 1 Liter of water and add the broth cube.

When the water is cooking add the vermicelli and the spices.

Ad  the vegetables and stir so the vermicelli wont stick together.


3. Add the vinegar and let the soup cook for a few minutes ( 3-5 min).

Now turn the heat down a bit and let the soup simmer for about 20 min.

The soup is ready when the carrot is soft.



We serve this soup with rice but it tastes just as good with bread.

　

 

Special Breakfast Treat - Chocolate Chip- Banana Pancakes

Chocolate Chip- Banana Pancakes




Pancak are just about the best breakfast for lazy weekends and if you simply crave for some sweetness in your day.
Actually pancakes are always tasty and my family just loves them.
But these pancakes are just something special :)

 

This gives about 3 medium sized  pancakes
You Need:
10 Tabelspoon Fluor
2 Tablespoon sugar
1 Egg
1/2 Glass of Milk
1/2 Banana
2Tablespoon Chocolate Chips
1/2 Teaspoon Cinnamon

oil for frying

How to prepare them:

1. Mix the Fluor, Sugar, Egg, Milk and Cinnamon with a hand-mixer in a plastic bowl until the mixture becomes smooth.
It shouldnt be too thick so if its not runny than add some more milk or water.

2. Peel the banana and mash it. Add the mashed Banana and the chocolate chips to the pancake mix and carefully stirr it in.

3. Heat 2 Tablespoons of oil in a small frying pan on medium heat.
When its hot add some of the pancake mix. You can decide yourself if you want the pancakes bigger or smaller.

4. When you move the frying pan and the pancake moves than you can turn the pancake around.
Let it get brown on both sides and put aside.

5. Repeat this with the rest of the pancake mix. Always add 1 Tbalespoon oil when you start a new pancake.

These pancakes taste great with vanilla ice cream or simply without any toppings!

Pumpkin Soup - Autumn Treat

Pumpkin- Carrot soup

Pumpkin is a extremly healthy vegetable. It contains a lot of vitamins and tastes so yummy!
Its the perfect food to start into the autumn season.


Serves 2 people

You need:

600gr Pumpkin ( only the flesh)

2 carrots

1 onion

1 Tablespoon butter

1 Teaspoon oil

Salt/pepper

1 Teaspoon ginger

1 cube vegetable broth

1 teaspoon coriander powder

½ cup Milk or cream


1. Peel the Carrots and Onion. Chop them.

Cut the pumpkin into big pieces ( Tablespoon size)


2. Melt the butter in a big bowl on medium heat.

Add the pumpkin, onion and carrot´s.

Leave for a few minutes and stirr a few times during this.

3. Add 2 cups of water and the broth cube.

Add the spices and mix well.

Cover and let it simmer on medium heat for 20 minutes.

4. Add the Milk/Cream.

Put it in a Mixer and blend for about 1 min.

 

Best way to serve it is hot with some bread.

This soup is perfect to prepare ahead and freeze. Like this you can prepare a huge amount of it and than freeze in small portions so you can enjoy this soup anytime you feel like it :)

Spicy Vegetables with Lentils

 

 

This dish is a really great option for vegetarians or if you just don’t feel like eating meat/poultry.
Its not too complicated and satisfies even the ones who normally are not so found of vegetables.
It is inspired by the Indian cuisine while its not exactly an Indian dish.

The spices can be changed, you can leave out the ones you don’t like and add other spices if you want to, though this variation is perfected so if you add other spices it might taste odd!

What you need:

½ tablespoon black seen

½ tablespoon cumin seeds

½ tablespoon curry

½ tablespoon curcuma

¼ tablespoon paprika

¼ tablespoon ginger

¼ tablespoon pepper

½ teaspoon salt

½ teaspoon hot spice/ chili powder

1 cube vegetable broth






2 tablespoon oil ( might be more- any oil will do, except olive oil as its not good for frying!)

3 carrots

2 zucchini

1 potato

1 onion


1 cup lentils

2.5 cups water

2 tablespoon tomato paste

How to prepare it:

1. Wash the lentils.

You can whether put them in a sieve and flush them or you can put them in a plastic bowl and add water, than stir them and remove the water ( you will have to do this a few times till the water comes out clean).

Now put the lentils with 2.5 cups of water and 2 tablespoon of tomato paste in a bowl and bring to boil.

2. While the lentils simmer on the fire you can peel and clean the vegetables.
Peel the potato and the carrots. Clean the zucchini.
Cut all vegetables into small cubes.
Peel the onion and chop it.

3. Use a big frying pan or a bowl. Insert the oil and heat.
Add the spices and leave for ½ minute. Take care that it doesn’t burn!
Keep on low heat/fire.
Now add the vegetables and stir well so that the vegetables are all covered in the spices.
Leave for 2-3 minutes and stir several times during this period.

4. Now add the lentils (including the water) to the vegetables.
Add some water if its too dry.
It shouldn’t swim in water but you should be able to stir the mix easily without anything sticking to the ground!.

5. Let the mix simmer on low fire until the carrots are tender.
The time varies but it shouldn’t take more than 20 minutes! Most probably less than 20 minutes. Keep an eye on the vegetables and turn of the heat when the carrots are tender.


This dish fits well to basmati rice, spice rice or simple Indian/ Arabic bread.
Another nice addition to this dish is yogurt.
It contains a lot of vitamins ( vegetables ) and iron ( from the lentils) therefore its healthy and definitely fitting into a diet regime.

Indian Curry - Carrot and pea mix

This dish is very simple and fast.
Its especially loved by kids ;)

You need:

1 bag of frozen carrot-pea mix ( about 500gr)

2 Carrots

1 Onion

3 Tablespoon oil

½ cup Milk

1 tablespoon curry

½ teaspoon black seeds

½ teaspoon cumin seeds

1/2teaspoon curcuma (optional)

½ teaspoon salt and pepper (more or less as desired)

1 cube vegetable broth

　

1. Peel and chop the carrots and onion.

2. Heat the oil in a bowl and add the spices. Leave for ½ minute and than add the vegetables ( also the frozen ones).

3. Mix the vegetables well with the spices, cover and let simmer for 5 minutes on low fire. Take care that it doesn’t burn!

4. Add the milk and mix well. Cover again and let it simmer until the carrots are tender.
It takes about 10 min, but can be more or less, so you have to keep an eye on it!

Serve with rice.
Jasmine rice first great with this dish, so does basmati rice or parboiled rice.

Vegetarian Lasagna

Vegetarian Italian Lasagna

U need:
1 Zucchini
1 Carrot
5 Tomatoes
2 cups mushroom ( from a can or fresh)
1 red onion
2 garlic cloves
4 tablespoons tomato paste
2 bell pepper (red and yellow)

1/2 package Lasagna noodles
1 cup mozzarella cheese (shredded)
2 tablespoon butter
1/2 teaspoon olive oil
1/2 hand full of parsley

paprika powder
salt/pepper
sweet soya sauce/ optional

Chop the onion, carrot,bell pepper into small pieces.
Melt the butter in frying pan and add the olive oil (so the butter wont burn!). Add onion, carrot and the bell pepper and turn the heat very low. Cover the frying pan and let it simmer for about 15-20min.
Set aside.



Chop the tomatoes and put them in a small bowl. Add 1 cup of water and put it on the fire (medium heat). Chop the zucchini and add it to the tomatoes. chop the garlic cloves and add them too.
Add tomato paste and mushrooms.Now add the spices ( 1 teaspoon pepper, 2 teaspoon paprika powder, salt). Optional also add 1/2 teaspoon of sweet soya sauce. Stir and let it simmer for about 10 min. If its gets too thick add more water. If it is too fluid than let it simmer a little longer.It should have the texture of pasta sauce.
Chop the parsley and add it.

When the tomato sauce has the right texture turn off the fire an add the other vegetables.

Generously oil the bottom of a 10-by-18-inch baking dish.Cover the bottom of the pan with lasagna noodles.
Spread sauce over noodles.
Repeat layers until pan is full.
Top with remaining sauce and cheese.

Bake at 180C for 20-25min.
Let it cool for about 10 min before serving.



This is a healthy form of lasagna as it has less cheese, no bechamel sauce and no meat.
Still my meat loving relatives loved it and so did my son. A great alternative to original lasagna.

Egyptian tomato sauce - Dim'a misabbika

Dim'a misabbika from Masr ( egypt)


U need:
1 Onions
4 garlic cloves
6 Tomatoes
2 tablespoon of Tomato paste
1 teaspoon vinegar
2 tablespoon oil
1 teaspoon of cumin
1/2 teaspoon sugar
salt n pepper

1. Chop the onion and the garlic into small pieces.

2. Fry the onion in the oil til it gest soft than add the garlic and fry it for 1 minute.

3. Wash the tomatos, chop them and add to  the onion/garlic mix.Add the spices, sugar and vinegar.  Put on medium fire, cover and let it cook for 15-30.the longer it cooks the better the taste will be.
You can put it in the mixer if you want a smoother texture ( i always put it in the mixer)

This Tomato sauce is specially for koshari but fits to any pasta dish.