Beans – Agapi.Style

Cream soup of pumpkin and apples with herb butter

This is the perfect soup for the end of summer/beginning of autumn, when the harvest of apples and pumpkins has already ripened, but there are still fresh, fragrant greens. The taste combines a whole palette of shades: sour (apples), sweet (pumpkin, carrots), bitter (chili, onion, garlic) and plus aromatic oil. It turns out an amazing balance. Everyone try;))

Ingredients for the soup:

• 1 small pumpkin, I have Hokkaido (1.3-1.5 kg),

• 2 large onion heads,

• 2 large apples or 3 small ones

• 1-2 carrots (optional, but it tastes better),

• 1-2 sticks of celery (optional, but more flavorful with it),

• 4 cloves of garlic (I generally put the head),

• Vegetable broth/chicken broth/water – 1 l. approximately (depends on the thickness of the soup you like),

• Olive oil – 2 tbsp.,

• Thyme – 4 branches or 1 tsp dry (instead of thyme,you can try to make a soup with sage or oregano),

• Ground chili – 0.25 – 0.5 tsp or to taste,

• Salt and pepper – to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for green oil:

• 1 medium-sized bunch of coriander or parsley, or a mix of them (I like the mix the most),

• 4-5 tbsp olive oil,

• 2 tbsp white wine vinegar or Apple cider vinegar,

• Optional garlic and onion powder 0.5 tsp.,

• Optional 2-3 tablespoons of water or to taste, to bring the sauce to the desired consistency,

• Salt and pepper to taste.

How to do:

1. All the vegetables/fruits to wash. Peel the onions and carrots if they are old. The young one can be left with the skin. Cut the pumpkin into 4 pieces, remove the insides with the seeds. Cut the carrots randomly, but smaller than the pumpkin. Cut the onion into 6 parts: that is, first in half, and each half into 3 more slices. Remove the core from the apples and cut them into 2-4 pieces. Celery cut into 4-6 parts. Garlic cloves divide by 1 piece. If you’re baking a whole head, like me, then cut off the top to show the cloves. Through these holes, we will then extract the baked garlic easily and simply.

2. Put everything from the first point on a baking sheet with baking paper, sprinkle with oil, throw the leaves with thyme, mix and bake at 160C until the onions and carrots are caramelized. It’s an hour, maybe two.

If you are in a hurry, set the temperature to 180C. It will be faster, but the vegetables are more likely to be boiled with baked edges. Also would be delicious, but the long baking gives the soup a unique taste umumnya;)

3. Remove the pulp from the finished pumpkin and Apple with a spoon and transfer it to a blender or saucepan, if you have an immersion blender. Peel the garlic and there, as well as all other vegetables and broth/water, bring the soup to a uniform consistency.

Only then season the soup with salt/pepper, chili and additional thyme. Try it, if the soup turned out to be sweet with a moderate sourness, quite sharp, but not too much, then it is ready! Bring to a boil over low heat, stirring. Turn off, let stand for 5-10 minutes, with the lid slightly open.

4. Do green oil. Put all the ingredients in a blender, except salt and pepper, and bring to a smooth finish. Try, add seasonings gradually, bring to a balanced taste.

5. Pour the soup into a plate, top with 2-3 tablespoons of green oil. I also sprinkle a little sweet paprika for beauty and put a spoonful of cashew mayonnaise (recipe here). By the way, bread croutons, which are always appropriate for mashed soups, can also be smeared with fragrant oil. Bon appetit!

Delicious oatmeal cookies with beans (three recipes for all tastes)

These cookies are good and taste, texture, and composition (complex carbs + vegetable protein). A great snack that everyone likes;)

So, three recipes is:

Cookies made from beans, apples and oatmeal, which contains no eggs, milk, flour. It is very tasty. Wrote about it earlier.

And recently I made two types of cookies based on chickpea Blondie, and was very pleased with the result. Both delicious, but the chocolate is straight chocolate)))

Don’t forget that recipes can and should be changed to your taste, every time receiving a new and interesting result;)

Ingredients for about 20 pieces:

• 240 g cooked chickpeas (1 standard Bank of chickpeas without the liquid, you can substitute white beans),

• 1 Cup of rolled oats,

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 3 tbsp. of any nut butter/Urbach to your taste (,

• 1 egg or 1 “flax egg” (1 tbsp flax seed to grind into flour + 3 tbsp water, stir, leave for a few minutes until thick).,

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• Pinch of salt

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

For the chocolate version:

• Zest of 1 orange instead of lemon (optional)

• Plus 3 tbsp. cocoa

• Plus 2-3 tbsp sweetener (maple syrup or Jerusalem artichoke are ideal),

If you want to Supplement the recipe with some spices to your taste – to health, if only they were combined with the remaining ingredients.

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender all the ingredients except the chickpeas. If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. Direct to perfect smoothness to bring the “dough” is not required. Now spoon interfere oatmeal and, if desired, chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, I made the cookies without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Spread a spoonful of batter on a baking sheet with parchment and spread, you can decorate a cookie. Bake in a preheated 180C oven for 20 minutes. Baking time will depend on your equipment. The last minute watch the biscuits carefully.

5. Take out cookies and let it cool to room temperature and can be eaten.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. I like crumbly.

And I really recommend eating them fresh. And whatever is not eaten immediately in the freezer and get as necessary. The longer you’ve been the cookies, the less fragrant and flavorful it becomes.

Baked eggplant with white beans and goat cheese

Delicate combination of the pulp of the eggplant and white beans, tart taste of goat cheese and the flavors of Oriental spices. In General, all who love the babaganoush was also hummus, this salad will like it too;)

Ingredients for 4-5 servings:

• 480 g cooked white beans (or 2 cans),

• 4-5 eggplants,

• Goat cheese is cottage cheese – about 200 grams or to taste

• 4 cloves of garlic through a press (you can put in 2 times more if you love garlic, it is here to the place),

• Juice of 2 lemons (one lemon for salad dressing and the second for sbryzgivaniya when applying),

• Zest of 1 lemon (optional, try with and without, as more like it),

• Bunch fresh cilantro,

• A few stems of mint (optional)

• Pinch chili pepper

• 6 tbsp olive oil (4 in the salad and 2 on top water),

• Ground cumin – 1 tsp or to taste

• Coriander powder – 1 tsp or to taste

• Dry oregano spice – 1 tsp,

• Salt/pepper to taste

• Optional ground sweet paprika and sumac to serve,

• Hot Pitta or pita bread for eating salad is highly recommended!

How to do:

1. Cook the beans (detailed instructions in the recipe lobio). Cooking time on the packaging look beans because it strongly depends on the variety. Usually white beans longer than 40 minutes to cook is not necessary, only if you plan to do with it dip or sauce.

2. Bake the eggplant.

Eggplant wash, prick with a fork or knife in several places and bake whole or on the fire or in the oven at 180C for about 30 minutes until soft and it will turn brown skins.

Important. If you don’t make holes in the skin of the eggplant, it will explode. I’ve been through this, you don’t want;)

Let them cool down to avoid burns, and remove the skin or cut in half and with a spoon remove the pulp. Chop it coarsely.

3. Prepare the remaining ingredients.

Wash the garlic, greens, lemons. Grind the garlic, grate the zest from 1 lemon and squeezing the juice out of it, mint leaves and cilantro cut into.

4. In a bowl, mix beans, garlic, juice of 1 lemon and zest, 4 tbsp olive oil, cumin, coriander, oregano, Chile. Then add the eggplant and two-thirds of all greens (the rest will decorate when serving), stir gently, add salt and pepper to taste. Try again, adjust the taste. You can eat at once, you can steep for 20-30 minutes.

5. It is very important to file because it affects the final taste of a dish.

Spread the salad on a plate, top casually crumble goat cheese, add some herbs, paprika, sumac, sprinkles olive oil and juice of a large lemon slices, enjoy;)))

Chickpea & Dates blondies

My regular dessert without the added sugar, not fat, with lots of fiber and very tasty! In addition, this cake can be done totally different depending on what kind of peanut butter you add. Want a “Snickers” want “halva with chocolate”, want sesame “brittle”, “bounty”, etc.

The texture of the cake is obtained, as in sand rings with nuts, if anyone else remembers such))) And the taste is also very close if you use peanut butter.

Important. For those who can’t eat gluten, eggs and dairy products, this pie will be a lifesaver.

Ingredients (for square shape 28*28 cm, height pie is roughly 2-2. 5 cm):

• 480 g of cooked chickpeas (2 standard cans of chickpeas without the liquid, you can substitute white beans, but with chickpeas I like a little more)

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 5-6 tbsp any nut butter/Urbach to your taste,

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thick).,

• 3 tbsp almond flour/rolled oats (optional)

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• 0.5 tsp. salt (do not salt if you use already salted the beans from the jar or the beans salted during cooking),

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

• 2 squares of chocolate+any 50 ml. milk and 2 tsp of walnut Urbach for decoration, also an option.

If you want to Supplement the recipe with some spices to your taste – to health, but only if they are combined with other ingredients;)

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender eggs with salt until fluffy foam, about 2 minutes. Add to the dates, peanut butter, spices, flour/cereal and zest (if using). If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. if necessary add milk. . Direct to perfect smoothness to bring the “dough” is not required. Now interfere with a spoon the chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, cake self-sufficient without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Lay out the form with parchment paper, lightly grease it with oil. Gram distribute weight evenly and bake in a preheated 180C oven for 25-35 minutes. Baking time will depend on your equipment. I love tanned well baked cake, with a delicious crispy crust, so baked to the max.

5. Take out the pie and let it cool to room temperature and then decorate, which is also optional, but nice and elegant.

I melted 2 squares of bitter chocolate oatmeal milk and spoon randomly sprayed on the surface, and then a couple of teaspoons of peanut butter, which was making the pie.

Now pie can be cut is. Bon appetit!

Important. To me this cake is more like it room temperature, so I recommend not to hurry with the eating, only when he is ready.

And even more important point – on the second day, this cake is not so delicious as the first. Therefore, I recommend to do a cake this size, to eat it in one day.

Either immediately after cooling down to freeze. Unfreeze VNA plate, not in the container, and then it will be too wet. And it is better not to defrost in the refrigerator, because it can absorb odors of other products, I once was so)))

Crispy cookies made of beans, apples and oatmeal

I’ve cooked a whole pot of red beans and all know where it would attach. Clocked lobio, has been thought to make chili con carne, but I wanted something new. And then all of a sudden you get these cookies))

Ingredients (for 20 cookies):

• 250g cooked red beans (you can also use chickpeas, white beans I did not like),

• 250g apples (preferably sour)

• 100g oat flour (I ground rolled oats),

• 50 grams of walnuts + 20 nut halves for decoration (walnuts can be replaced by another nut that you like),

• Zest of 2 oranges (careful not to put the white part of the peel – it’s bitter),

• 3-4 tbsp of sweetener (I have Jerusalem artichoke syrup), you can also optionally put a handful of raisins or other dried fruit,

• 1 tsp ground vanilla

• 3 tsp cinnamon,

• A pinch of salt.

How to do:

1. The beans cook, as I described in the recipe lobio. Or use 1 can purchase, thoroughly washed.

2. Wash apples, peel and remove any excess. Nuts to wash.

3. Punch in a blender all the ingredients (except flour, dried fruits and nuts for decoration) until smooth, add flour and dried fruit, stir again the weight has a spoon. Can the dough to try and add some spice or sweetness to your taste.

4. 1 tablespoons – 1 cookies. Roll a ball of dough and spread it on a baking tray with baking paper. When all the balls are ready, press the top cookie. Bake at 160C for 25 minutes. Cooking time depends on the oven. See when biscuits are browned, you can get.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. And I really recommend eating them fresh. And all I’d had in the freezer and get as necessary. The longer you’ve been the cookies, the less flavorful it becomes.

The most delicious lobio + detailed instructions on how to cook beans

Lobio is a dish that everyone cooks to your taste. Who loves the cold, who is hot, with or without nuts, with herbs and spices all play as they want. Below is my perfect recipe;)

Ingredients:

• 500g of cooked red beans (about 200-250g dry),

• 3 large onions,

• 3-4 tooth. garlic

• 1 large bunch cilantro or 1 bunch of cilantro and parsley,

• 50-60g of walnuts,

• 2 pieces hot pepper or 1 tsp. adzhika Georgian/Cayenne pepper,

• 3 tbsp wine vinegar,

• 2 tablespoons of utsho-suneli,

• 1 tsp dried Basil,

• 1 tsp. ground coriander,

• 0.5 tsp. dried mint

• Oil for frying

• Salt/pepper to taste.

How to do:

1. Cooking the beans.

Sort out beans, wash and soak for 8-24 hours. The volume of beans after soaking will increase by 1.5-2 times, keep this in mind when choosing containers for soaking. And I do not recommend buying old beans, please see to it that she was not older than 6 months from production date.

After soaking the beans, wash thoroughly, put in a saucepan with a thick bottom, pour the water above beans by about 3 inches and cook on meelena fire. Slow, because if the beans very quickly to boil, the shell can burst, and we do not need it. After boiling, cook the beans for 5 minutes and drain off the first water. This is recommended to avoid problems with the gastrointestinal tract, but rather with the advent of gas after eating legumes. I’ve never done that before, but then I realized that it is not difficult and really helps. Some to 3 water change, but I don’t do)))

Then again fill fool water above beans by about 3 cm, podsalvage water, add a few tablespoons of vegetable oil (it prevents the formation of large amount of foam) and cook on a slow fire until tender. In the process do not stir the beans and don’t close the lid completely. Not need to interfere, so as not to damage the skin and shape of the Bob, and the lid is not close to the beans are kept red. But the color in my experience it depends more on the grade, but the open cap sometimes it really saves a bit.

In General, the beans to cook for 45 minutes to 2.5 hours. The duration of cooking depends on the variety and condition of the beans. Try in the process. Bean should be firm outside and soft inside. If cooking water boils away, add some hot water.

There is an Express method of cooking beans (without soaking). Podgotavlivaya beans for cooking as described above, then bring to the boil, cook for 5 minutes over high heat, then leave for 1-2 hours under the hood to infuse. Then rinse, fill with new water and cook until tender, the duration, again, depends on the variety and the dishes for which it is intended. I after 40 minutes of cooking the beans periodically try.

The beans are ready drain in a colander, broth leave.

Unable to beans as in a conventional broth whole onion, carrot, celery stick, Bay leaf, a few gvozdichek and add any spices to your taste. But it is optional.

And I usually optimize my time and cook a lot of beans (and all legumes), and then just freeze the unused balance together with water from boiling in plastic containers and pull out as needed.

2. While cooking the beans, make a salad lobio.

Rinse the nuts and puree them either in a meat grinder or in a blender. Lay off a little for decoration. Greens finely chop and set aside too little for filing. Peppers are cleaned from veins and seeds and puree them in a blender. Garlic passed through chesnokodavilku or punched together with red pepper. All of this mix and add all the spices and wine vinegar.

3. Towards the end of cooking the beans finely chop the onion and fry it in oil on medium heat until Golden brown, add boiled beans and tormented for 5 more minutes.

4. Put beans and onion in a salad bowl, add the walnut dressing, stir. Try and add salt/pepper to your taste, you can put a little vegetable oil or broth from the beans if they will be dry. A little dry but it should not be, because in my recipe, too much onion and it just gives the sweetness and juiciness to the dish. I like to give lobio stand for 30 minutes – 1 hour at room temperature and then serve, but you can just have.

Delicious cauliflower soup with nutmeg

I don’t like soups made from ordinary white cabbage, but with cauliflower – very much;) So immediately and do not understand what it is, just feel that vkuuusny!

Ingredients for the soup:

• Cauliflower – 2 small kachna or 1 large,

• 2-3 tablespoons – oil for frying,

• 3-4 large yellow onion bulbs (don’t spare the onion, it gives the desired taste to the soup),

• 400 ml – almond milk (can be replaced with cow’s milk or cream, depending on your love of fat),

• 800 ml – water/vegetable or chicken broth,

• 4-5 cloves of garlic,

• 0.5 tsp – nutmeg,

• Salt – 2 tsp or to taste,

• Pepper – 2 tsp or to taste.

Oregano and sage are also very suitable. I don’t always put them in, according to my mood.

Ingredients for topping:

• Shredded cheddar cheese/cream cheese/blue cheese/Parmesan (you can also put the cheese in the soup itself, as you like).

For 1 serving 30-50 g of cheese. If Parmesan, 1-2 tbsp grated.

• Red caviar – 2-3 tbsp.

• Mushrooms baked or fried with thyme + pine nuts.

For any option, I recommend serving toast from bread

How to do:

1. peel, wash, and chop the Onion and garlic. Wash the cabbage, divide it into inflorescences, cut the stalk, and wash it again.

2. in a large saucepan, heat the oil and add the finely chopped onion, passer until very browned, then add the crushed garlic, fry for 30 seconds until fragrant and throw the cabbage with water/broth. Bring to the boil, reduce the heat and cook for 15-20 minutes, until the cabbage is soft.

If the cabbage is not completely immersed in the liquid, it’s okay, it will still be steamed. To speed up the process and cook evenly, stir the contents of the pan periodically.

3. after the cabbage is cooked, add the milk/cream and all the above spices to the soup. Grind the soup with a blender until smooth, taste, add more liquid or spices if necessary. Bring to a boil over low heat and turn off immediately.

4. Pour the soup on plates, sprinkle with freshly ground pepper and put any topping to your taste. If using cheese, let it melt a little.

In my photo, the soup is simple with croutons, balsamic cream and truffle oil. The simplest version, but it is no less delicious than the more complex versions)

By the way, if you put less liquid, you will get a great puree on the side dish or sauce for a hot dish.

Perfect pumpkin cream soup served two ways (with Gorgonzola or Parmesan croutons)

Ingredients:

2 small pumpkins (Butternut, Hokkaido, Provence or any that you like)

2 medium carrots,

2 large onions,

4 garlic cloves,

2 sticks of celery (optional, if you like it)

1 chili pepper or 1 tsp dry Cayenne pepper,

2 sprigs fresh rosemary or 2 tsp. dry seasonings,

5-6 fresh sage leaves or 0.5 teaspoon dry ground sage

1 tsp dried oregano,

1 gallon water, vegetable or chicken broth (can substitute part of the liquid milk or cream, recommend to use no more than 300 ml),

2 tbsp Apple cider vinegar

Oil for roasting vegetables (I had a mixture of ghee and olive oil),

Salt and ground black pepper to taste

Ingredients for the filing will describe below.

How to do it.

1. All vegetables to be washed. Onion cut into cubes, celery, garlic and chilli also finely chop. Pumpkin and carrots cleaned and cut into small random pieces.

2. Onions and celery saute in the pot for soup in the frying oil until Golden. Then add the chopped garlic and chili peppers, fry until fragrant about 30 seconds, then throw to the onion, the carrot, and after 5-7 minutes the pumpkin and fill it with some water/broth to the liquid closed vegetables. Simmer for 10-15 minutes until the vegetables are tender.

3. Once the vegetables are softened, add herbs (rosemary leaves, sage, oregano) and Apple cider vinegar, pushing the soup in a blender until smooth. Try, what happened, and salt/pepper to taste. If necessary, add more water/broth and spices. Once again whisk the soup, bring to a boil and immediately remove from heat.

4. I have another version of cooking the pumpkin with carrots: roasting. Pumpkin cut in half, to release the seeds, put on baking sheet cut down. Peel the carrot, cut into 2-3 pieces and put next to the pumpkin. Bake at 180-200C for about 30-40 minutes until soft. Allow the pumpkin to cool slightly, remove skins.

Then combine the fried onion, celery, Chile and garlic, roasted vegetables, all seasonings, punched in a blender, gradually adding water/broth, and finally add salt/pepper to taste. Once again whisk the soup, bring to a boil and immediately remove from heat.

Try to cook soup with different types of broths, with the addition of cream or milk to choose your perfect option. I make this soup often with vegetable broth or water and without the addition of cream.

5. Serve this soup I love in two versions:

Flow 1. With olive oil, balsamic, pumpkin seeds and croutons parmezanom.

For this flow you need unleavened whole wheat bread cut into pieces (1 piece per serving), put on top of each piece with 1 tbsp shredded cheese and bake in the oven until Golden.

Soup pour into a bowl, drizzle with olive cold-pressed oil (I like Greek) and balsamic, sprinkle a handful of roasted pumpkin seeds. For beauty can sprinkle the soup with some parsley. To eat, biting into the hot fragrant toast.

Flow 2. With melted Gorgonzola, pumpkin seeds and balsamic cream.

For this supply ladle hot soup into bowls, put in every 2-3 tbsp crumbled blue cheese, give him a little melted alone or in the convection oven/microwave. Then throw a handful of sunflower seeds, a bit of balsamic cream and enjoy!

And that I experimented and cooked this soup with white gourd Ficifolia.

The Gorgonzola you can substitute another blue cheese or goat cheese curd.

I want to draw your attention that each ingredient is very important, and in soup, and serve. For example, if you roast pumpkin seeds or use Parmesan and Gorgonzola, and other such cheeses, the taste will be less interesting. Of course be delicious, but not so elegant;)

Pumpkin carrot curry soup with coconut milk

This is probably one of my best soups, I really like it. Spicy, warming and insanely fragrant.

Ingredients for 3-4 servings.

For the soup:

300g pumpkin

300g carrots

This soup can be made only from carrots or only from pumpkin, but believe me their mix is a perfect combination of flavors;)

1-2 large onions

400 ml (1 can) coconut milk 1 tsp turmeric

1 tsp dry ginger or 30-50g fresh (grate)

2-3 tbsp. L. powder or pastes yellow curry

0.5-1 tsp cayenne pepper or to taste

1 tbsp ghee oil for frying vegetables (or vegetable for frying)

200-300 ml water / vegetable or chicken broth

Salt and pepper to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of White already cooked beans to the soup. The main thing is not to overdo it, and then the taste will not be so bright. But do not worry, it can be balanced by adding a little more spices;)

For submission:

1 lemon slice per serving

Cilantro leaves-a handful per 1 serving

Pumpkin seeds

How to do.

1. onions cut into cubes, pumpkin and carrots wash, peel and cut into small arbitrary pieces.

2. onions passeruem straight in a saucepan for soup in ghee oil until golden. After that, add ginger (if you use fresh) and fry for 1 minute, then add curry and turmeric, fry for another 1-2 minutes, then throw carrots and pumpkin to the onions, and fill everything with water/broth (it is necessary that the liquid covers the vegetables). Simmer for 10-15 minutes until the vegetables are ready.

3. as soon as the vegetables are softened, add a jar of coconut milk (leaving a little for decoration), dry ginger (if you use it) and hot pepper, and punch the soup with a blender until smooth. We try what happened and salt/pepper to taste. If necessary, add more water and spices. Once again whisk the soup, bring to a boil on low heat and immediately remove from the stove.

4. serve, drizzle with coconut milk or coconut cream, toss a pinch of pumpkin seeds or cilantro, and be sure to sprinkle with lemon juice. The soup is perfectly combined with rye grain bread. Very tasty!!!

Tomato soup with roasted peppers and chorizo

Coolest tomato soup and peppers with a secret ingredient. It can be done without the pepper, and feeds him a great multitude – not necessarily with merguez.

Ingredients for soup:

Tomatoes – 1-1.5 kg (1.5 kg if you make the soup without pepper). It is better to take fleshy, such as the variety “plum”, or replace them with Italian tomatoes in their own juice, especially if not the season. You need about 800g-1000g.

The usual onion/leeks – 2 PCs.

Carrot – 100-150g (+optional 1 stick of celery)

Bulgarian pepper – 3 pieces

Chilli – 2pcs (you can substitute 1 tsp. Cayenne pepper)

Garlic – 2 tooth.

Basil – 1 branch (or 1 tbsp dry)

Parsley/onion Zeleny (for submission) – 1 pooch.

Worcestershire sauce (my secret ingredient) – 2st.l.

Balsamic vinegar – 1 tbsp Jerusalem artichoke syrup (optional) – 1 tbsp

Paprika (optional) – 1H.l.

Turmeric (optional) – 1H.l.

Salt/pepper to taste.

Ingredients for topping:

Chorizo sausage, or cheese ricotta/“quick Breakfast” in any quantity which you want.

Ingredients for croutons:

Bread, butter (olive or ghee), garlic, parsley.

How to do:

1. Bake sweet pepper.

My peppers, get rid of all the excess, cut in half, place skin up on grill mode in the oven before charring the skins. Take out, put in a sealed container, allow to cool and then easily remove the skin.

While the peppers baked you can manage to do everything else.

2. Preparation of tomatoes.

Tomatoes wash, make the skin cruciform incision, pour boiling water to fully submerged, and after 5 minutes they also peel them. Then cut into arbitrarily and personally I put them in a colander to drain excess moisture.

3. Onion, Chile pepper (seeds removed), celery and carrots wash, peel, cut arbitrarily and fry in the oil for frying (I have MCE) live in a pot for soup (I have 3l. a steel pan) until Golden, then add chopped garlic, stir briefly and once we get the aroma, add sliced tomato, roasted red pepper, Basil leaves and simmer for another 5 minutes.

4. Pushing the soup immersion blender or pour into a bowl and bring it to the desired consistency with water or vegetable/beef broth (to your taste). Personally, I do not add liquid – like thick soup. Now the most interesting – gradually put all the spices and bring the soup to your perfect spice.

Optionally you can add up to 100ml of milk or 10% cream, they will taste a little different. You can try on a small batch of soup as you like.

In the end the soup again, bring to the boil and switch off immediately.

5. Toast. To make French toast (4 slices), chop 1-2 cloves of garlic and a few sprigs of parsley butter. Oil need enough to lightly grease the croutons. Place bread on a baking sheet, and roast in the oven for a few minutes. Ideally, these toast more Parmesan to sprinkle, wheee

Either Express option is to toast the bread in the toaster and while it is hot, brush with garlic butter croutons.

Optionally they can be watered balsamic cream.

6. Chorizo. Cut into rings and fry both sides until it will turn brown. No need to hope that the rings are evenly cooked through if you put them randomly. Better store them properly and rotate one at a time. Drawn from the sausage fat in the soup do not recommend to put, lightly blot it with paper towels.

7. Feed. Soup pour into a bowl, sprinkle chorizo and/or cheese (very tasty this soup is served with a “quick Breakfast” and a small amount of Parmesan cheese), sprinkle with parsley and enjoy the taste of summer!