Leftover veggie and coconut soup

I often end up with small bits of pieces of all kinds of different veggies and leafy greens in my fridge. That's the life of a food creator who spends her days test cooking all sorts of different foods and tries out new combinations and vegetables all the time...But, I suppose, that the whole thing about ending up with a bit of this and a bit of that is the case for a few more out there! SO, what do you do with a couple of tomatoes, one small piece of fennel, 1/4 of a butternut squash and some garlic? You mix it into a soup!! Since this is a leftover soup I don't have any exact measurements, but I do have a trick which makes this recipe foolproof anyway. Scroll down and you'll see! 

Something I really like about this kind of recipes, where you don't have an exact recipe when it comes to measurements but only a list of the actual ingredients, is that even if you use the same veggies to make the same soup a couple of week after it will most likely taste a bit different because you will most likely use another amount of the components, without even thinking of it! Voilá, you have a new soup. It's like magic. Kind of anyway! And, to calm you down, soup is one of the best go-with-the-flow-foods I can think of. If you mix a bunch of yummy things in to a soup it can hardly go wrong. Just start out with a little amount of water, or whatever liquid you're using, and maybe add more later on - then you can be sure will get a creamy and delicious brunch, lunch or dinner soup in not too long at all! 

PS. Of course you can make the soup using more of everything, instead of waiting until you only have small bits an pieces left! 

Leftover veggie soup

Serves 2-4 (depending on how much leftovers you find in the fridge!)

Ingredients

1 onion

1 garlic clove 

1/2-1 tsp each of ground turmeric and ground paprika powder (depending on how much veggies you use. Start with the smaller amount and add more to taste when mixing the soup together)

2-4 big tomatoes

butternut squash 

fennel

water

full fat coconut milk

1/2-1 tsp pure maple syrup (optional, but a tiny natural sweet touch develops all of the other flavours in a nice way. You could also use the same amount of honey, note that it won't be vegan though)

a pinch chili flakes 

a handfull of fresh parsley

cold pressed coconut oil

Himalayan salt and freshly ground black pepper to taste

Topping

toasted coconut flakes

hemp seeds

pomegranate seeds

fresh parsley 

How to

Peel and finely cut the onion and garlic. Fry in a saucepan, in some coconut oil, until soft. Add the turmeric and paprika powder and stir around. 

Wash and chop the rest of the vegetables in similar size pieces. Add to the onion. Fill up the saucepan with water so everything is just about covered (this is the foolproof part! No measurements needed. If you make a bigger batch just add more water!). Bring everything to a boil and let simmer for about 20 minutes, until veggies are soft. Remove from heat, add a big splash of coconut milk (about 1/2 dl for every portion, at least) and mix until smooth using a immersion blender. Add more water and/or coconut milk and mix until smooth and creamy. Add the parsley and chili flakes and pulse a few times. Salt and pepper to taste. 

Serve the soup with a few toppings that bring crunchiness (toasted coconut flakes), nuttiness (hemp seeds) fruitiness (pomegranate seeds), freshness (fresh parsley) - that will satisfy both the eyes and the tummy! 

Let me know how your soup turned out! Maybe you added some extra veggies, or some other toppings? I'd love to hear from you! 

Love, Therese

Veggie soup with cilantro tossed sweet corn and bean topping

Let’s talk about soups and autumn. It can be one of the best “perfect match” there is! In Gothenburg we’re enjoying the most lovely late summer ever, and knowing that the time after will imply lots and lots of occasions when a hearty soup is just the right thing makes me ridiculously happy and excited.

Anyway, back to the soup-talk. Pretty much any veggies could be mixed in to a soup, it’s fast and easy cooking and it’s a perfect way to use bits and pieces you find in your fridge but don’t know how to use. That’s exactly what happened to me the other day, when I opened my fridge and found butternut squash, fennel, two carrots, half a sweet potato and one red onion. At first sight to little to make any interesting of, but perfect for mixing in to a tasty soup. I cut everything in to evenly sized pieces, tossed around with some oil and roasted for 20 minutes before I transfered it all to a big skillet, added tomatoes, spices and coconut milk. Brought to a boil, then mixed using a hand immersion blender, adding a little water to get the desired consistency. Easy peasy.

Since this is one of those take-what-you-have-at-home-recipes it doesn’t have very specific measurements. You will want to adjust it a bit depending on what veggies you’re using and what preferences you have on flavoring and how you like your soup consistency etc. Might sound a bit tricky, but if you start with the veggies, crushed tomatoes and coconut milk and then just add water a bit at a time while mixing you can’t go wrong! Feel free to use more of the species, or try different ones, to adjust to your taste. Whatever you do, or whatever veggies you are using, don’t forget the splash of apple cider vinegar – makes all the different! Use water to get the desired consistency.

Mix and enjoy!

Best,

Therese

Pumpkin and coconut soup with rocket and roasted pumpkin seeds

Creamy pumpkin soup with lots of flavors – and different textures thanks to the toppings. Cinnamon and ginger gives the soup that extra seasonal touch, and goes very well with both the pumpkin and the coconut.

Now, what goes better with a creamy soup then a freshly baked bread loaf? Not much. I served this soup with my super easy favorite bread made of oats, carrots, almond milk, seeds and nuts – healthy and with lots of flavors.

This is my way of welcoming, and embracing, the cold and chilly weather that comes with November. You really must try this one!

 

Pumpkin and coconut soup with rocket and roasted pumpkin seeds

Serves 4

500 grams pumpkin flesh, diced (I used a mix of butternut squash and spaghetti pumpkin) 

1 onion

1 garlic clove

2 1/2 dl coconut cream (save some for drizzling when serving) 

6 1/2 dl vegetable stock (make your own or use a stock cube)

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground tumeric

1 krm paprika powder

Sea salt and ground black pepper

1 tsp apple cider vinegar

For serving:

1/2 dl pumpkin seeds, approx. 30 grams

70 grams rocket

Coconut cream for drizzling

How to: 

Put the oven on 225 degrees celsius. Put the pumpkin on a baking sheet, drizzle with cold pressed rapeseed oil and roast in oven for 25 minutes. Meanwhile, peel and chop the onion and garlic, then sauté in a saucepan until soft. Add the pumpkin, coconut cream, vegetable stock and spices. Use a immersion blender and mix until smooth. Let simmer for 10 minutes. Remove the sauce pan from the stove and add the apple cider vinegar. Salt and pepper to taste. Roast the pumpkin seeds in a hot frying pan until golden. Drizzle some coconut cream over the soup and serve with rocket and roasted pumpkin seeds.

Oat- and carrot bread w seeds and nuts

Makes one loaf

1 dl wheat germ

2 dl buckwheat flour

3 dl oat flour

1/2 dl sunflower seeds

1/2 dl pumpkin seeds

1/2 hazelnuts, chopped

1 tsp salt

1 tsp bicarbonate of soda  

1 dl carrots, finely grated

3 dl unsweetend almond milk

1 egg

How to:

Put the oven on 175 degrees celsius. Put all the ingredients in a mixing bowl and mix well. Put the “dough” in an oblong baking tin. Bake in the oven for 50 minutes. Let cool before serving. Serve with creme cheese and cress as topping.