Vessy's day » carrots

Cream of peas and carrots soup

Vessy — Thu, 25 Feb 2016 12:11:16 +0000

This soup is not only super delicious but healthy and quick to prepare, too.

I believe, almost every veggie soup could use a little crème fraîche or cream and a small potato for extra thickness, creaminess and deliciousness. Not this, thou! This soup is so amazing as it is, I can’t believe it.

I usually prepare this soup when I am dieting, cause it’s low on calories, has no cream, potatoes or other anti-dieting ingredients. It’s basically cream of healthy, nutritious vegetables! But this one is totally worthy of being on your table any other day of the week, dieting or not.

God bless curry, basil and thyme, which may seem to you like an odd combination at the moment but wait till you taste it.

Of course, when not dieting you can totally serve this soup with a spoon of crème fraîche, roasted nuts, croutons, bacon or cheese.
And did I tell you how quick you can whip this one up – only one pot and 30 minutes of simmering.
Enjoy.

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2-3 garlic cloves, chopped
6-7 carrots, chopped
150 grams peas (frozen or fresh)
2 teaspoons curry powder
1/2 medium head cauliflower
1 l. vegetable broth
1 teaspoon fresh thyme
A few basil leafs
Salt and pepperHeat olive oil in a large pot. Add onion, garlic, carrots, peas and curry and cook for 2-3 minutes. Add cauliflower and vegetable broth and bring to simmer. Add basil, thyme and season with salt and pepper. Simmer for about 30 minutes or until all vegetables are soft.
Puree with a a hand-held blender and serve immediately.

Roasted fennel and eggplant

Vessy — Mon, 15 Jun 2015 11:30:21 +0000

This recipe is super quick and perfect for you vegetarians. This could be also an easy side dish for your grilled fish or meat.

Ingredients:
2 medium eggplants, cut lengthwise
1 large fennel bulb, cut into thin slices
1 large onion, chopped roughly
1 large carrot, cut lengthwise
1 can (400 grams) peeled tomatoes
3-4 table spoons olive oil
Fresh thyme
Salt & pepper

In a large saucepan heat the olive oil. Add the onions and cook until golden brown. Add the tomatoes and season with thyme, salt and pepper. Add a little bit of brown sugar if the tomatoes seem too tart. Add the carrots to the tomatoes and onions. Leave to cook on medium heat for 5-10 minutes,as you stir often.
In the meantime heat a grill saucepan and grill the fennel and eggplant slices.
Transfer the grilled fennel and eggplant to a baking dish. Pour the tomato mixture over the fennel and eggplant and bake on 180C for about 30 minutes.
Serve warm.

Carrot аnd leek soup

Vessy — Wed, 05 Nov 2014 18:11:28 +0000

The season of soups has just began and I hurry to share the first soup, I prepared this fall.
This season offers us so many colours and delicious food that I can’t wait to explore.
This carrot and leek soup is super easy and quick to prepare and I am sure you will love it.
Serve with a glass of red wine and enjoy every spoon of it.

Ingredients:
400 grams carrots, boiled
350 grams leeks
5 garlic cloves, cut into small pieces
50 grams of white wine
3-4 table spoons olive oil
600 ml. vegetable stock
Fresh oregano
50 grams pecans, finely chopped
100 grams full fat cream
Salt and pepper

Boil the carrots until well done.
In a large saucepan over medium heat cook the leeks and garlic in the olive oil until soft.
Add the wine and cook until it evaporates.
Add the carrots, oregano and pecans. Cook for a few minutes and then add the vegetable stock.
Take the the soup off the stove, add the cream and season with salt and pepper.
Puree the soup in a blender or food processor.
Serve with light source cream or feta cheese.

Roasted carrots and potatoes

Vessy — Sun, 07 Oct 2012 16:52:48 +0000

I would like to share an idea for easy and delicious garnish for every meal.

Enjoy!

Ingredients:
5 large carrots
2 large potatoes
1 tea spoon rosemary
2 table spoon olive oil
1 tea spoon thyme
Salt and pepper

Wash all the vegetables and cut them into manageable pieces.
Placethem in a heatproof pan. Season with salt, pepper, thyme, rosemary and olive oil.
Bake for 45 minutes in your oven, preheated on 180 C.

And that’s it! Easy and delicious!