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

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.