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