Cabbage Carrot Soup

Portions: 4
Prep time: 12 min


Cooking time: 15 min
Calories per portion: 120

Ingredients:

500g cabbage cut in small pcs
1/2 red capsicum cut in 1cm pcs
1 medium sized onion finely chopped
250g carrots cut in small pcs
80g leek and 1 clove garlic (optional)
2 medium sized tomatoes finely chopped

1/2 liter water
50g soy sauce
Salt & Pepper to taste
1/4 tsp sugar
30g of oil
1 cube of veg flavored bouillon

Red capsicum, Leeks, Onion, carrot, cabbage, soup, delicious, yummy, garlic, cooking
Ingredients ready to be cooked

Start by heating the oil in a deep pot, then add onion, capsicum, and carrots. Roast for a few minutes then add: Leeks, garlic, cabbage and chopped tomatoes. Give the ingredients a nice stir then add the soy sauce, water, vegetable flavoring cube, salt, pepper, and sugar.
Cover the pot and let cook for 5-8 minutes (depends on the size of veggies)

This super easy soup is not only low on calories, but full of nutrients and can be prepared in under 30 minutes. Extra tip? It is as delicious when frozen for later use – Guten Appetit 🙂

Cabbage and Carrot Soup
Cabbage & Carrot garnished with Spring Onion

Chicken mustard casserole

Chicken Mustard Casserole

Portions: 4
Prep time: 7 min

Cooking time: 22 min
Calories per portion: 295

Ingredients:

20g olive oil
15g flour
70g onion chopped in small pcs
120g carrot cut into small cubes
1 garlic clove
1 spoon mustard

200g potato
180g water
1 cube of chicken flavored bouillon
400g chicken breast cut into cubes
50g of cream (7-15% fat)
salt and pepper to taste, thyme optional

chopped potatoes kartofln chicken huhn

In a deep pot, heat oil then add onions, garlic, carrots & potato. Stir for 2 minutes, then add the water, chicken flavored bouillon, salt, pepper (1/4 tsp of thyme optional) and boil for 10 min on low to medium heat. Time to add the chicken pcs, put the lid on and let cook for another 10 min (cooking time depends on the size of cut pcs) In the mean time, mix the flour with cooking cream well and keep aside.
Once the time is over, check that all ingredients are nicely cooked, if so add the cream and flour and cook for another 2 minutes. The soup will start to thicken a bit, and it’s ready to serve – Bon Appetit!

Chicken mustard carrot and potato casserole, eintopf huhn mit zenfsauce

Spaghetti with Marinated Salmon

Portions: 4
Prep time: 10 min

Cooking time: 15 min
Calories per portion: 460

Ingredients:

400g salmon
200g spaghetti
300g leeks
1 lemon – juiced
1 tsp honey

20g soy sauce
1/2 tsp mustard
1 large sized onion
2 garlic cloves
10g sesame oil & 10g sunflower oil

First things first, heat the oven to 200 °C. Then make sure the salmon is bone free and cut it into 2*2 cms pieces. In a small bowl start preparing the marinade by mixing the soy sauce, mustard and honey then add the salmon and stir to make sure every piece of the salmon is well covered.
By now, the oven should be ready, place salmon on a parchment paper and bake 4 10-12 mins.

In one pot, start boiling the spaghetti (Follow instructions on the pack) Wait for 5 or so minutes then in another pot heat the sunflower oil then add the onion, garlic cloves and leeks and stir.

The color that screams “Ready for Spaghetti”

Once you’ve achieved the above color, the spaghetti should be done. Drain them well from water and add them to the leak mix. Add sesame oil and lemon juice, and keep aside. The salmon is also by now ready, all you need to do is to pick your favorite spaghetti plate and serve this delicious dish warm. Bon Appetit 🙂

Salmon Spaghetti citrus lemon taste with an Asian twist
The result

Cauliflower Soup

Portions: 4
Prep time: 15 min

Cooking time: 30 min
Calories per portion: 300

Ingredients:

500g cauliflower cut in florets
1 thinly shipped garlic clove
2 thinly chopped onions
30g olive oil
10g lemon juice
1 cube vegetable stock

100g blanched almonds
300g almond/regular milk
600g water
2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg

Add a bit of the oil to a pot, roast the almonds until golden then set aside.
To the same pot (saves you the cleaning for now 😉 ) add the remaining olive oil and a minute later introduce the onion and garlic mix. Stir until the color gets golden then add the cauliflower heads and mix for a minute or so. Time to add some flavor: add lemon juice, salt, pepper, nutmeg and the vegetable stock (I use a homemade paste, but that’s for another day) then pour the 600g of water. Let it boil and cook on low-medium heat for about 25 minutes (Actual time depends on the size of the cauliflower heads) with the lid covered.

Now that the cauliflower is cooked (stick a fork in one of the heads, it should be smooth by now) add the milk (Almond or regular, both taste great) and let it boil on low heat for 3 minutes.
Bring the hand blender (something like this Braun https://bit.ly/3c3lfdF) and purée the mix.

Tada, the soup is ready! Serve it hot and decorate it with the roasted almonds 🙂

Cauliflower delicious easy quick creamy soup garnished with roasted almond




PS. This soup tastes just as great after a few days in the freezer.