Broccoli-Spinach-Soup with Egg

Hey everybody, hallo zusammen,

I hope all of you had a lovely weekend! Mine was really nice actually! :) On Saturday I went to two birthday parties. On Sunday I went into the woods to collect wild garlic, followed by a great wild garlic cooking party with my friend Romana. Recipes will follow soon, but first I wanna share a recipe for a really tasty and healthy broccoli-spinach-soup with egg and hand-made potato chips with you guys.

ich hoffe, ihr hattet ein tolles Wochenende! Meines war ziemlich gut muss ich sagen! :) Am Samstag war ich auf gleich zwei Geburtstagsparties und am Sonntag habe ich mich in die Natur begeben um frischen Bärlauch zu sammeln. Und weil es so schön war, haben Romana und ich den Bärlauch am selben Tag noch verkocht. :) Die Rezepte kommen bald, aber zunächst möchte ich heute ein Rezept für eine richtig gute und gesunde Brokkoli-Spinat-Suppe mit gekochtem Ei und handgemachten Kartoffelchips mit euch teilen teilen.

Carrot Soup with Red Lentils and Plums

Hello everybody, hallo zusammen,

today I wanna share a recipe for carrot soup with red lentils and plums (with bacon, if you like). In my opinion it's the perfect soup for winter - warm and filling and delicious. :)

heute möchte ich ein Rezept für Karottensuppe mit roten Linsen und Pflaumen (in Speck gebraten, wer möchte) mit euch teilen. Meiner Meinung nach ist es eine perfekte Wintersuppe - warm und füllend und köstlich! :)

Beetroot Soup for Autumn Days

Hello everybody,

I am back! :) Last week I've been totally occupied with the intensive week at my new university. It was really great but unfortunately my time to blog was severely limited (not to say non-existent).
However, I spent my whole Sunday with cooking and crafting, so I will be back to my normal blogging routine shortly... ;)
Today I want to share a recipe for a really good and nourishing beetroot soup. I love the red beets and think they are the perfect vegetable for cold autumn and winter days.

Delicious and Healthy: Minestrone

Hi there,

my mother's vegetable garden is exploding right now. Green beans, tomatoes, celery... everythings ready to be harvested. Good for me, as I'm therefore currently getting the best organically grown vegetables directly from the garden. I decided to use them to make a really tasty and substantial vegetable soup: Italian minestrone. 

What you'll need (for 4 persons)

• 3 garlic gloves
• 2 spring onions
• 1/2 handful celery leaves
• 2 big carrots
• 2 potatoes
• 1 handful green beans
• 1/2 zucchini
• 60g butter
• olive oil
• 1 1/2 l vegetable stock
• 100g tomatoes
• 2 tablespoons tomato paste
• 1 handful fresh basil 
• grated parmesan
• salt and pepper
• 85g spaghetti (broken into small pieces)

How it works

Chop the garlic, spring onions, celery leaves, carrotts, potatoes, green beans and zucchinis. Heat the butter and the olive oil in a big pot and brown the garlic and the onions for two minutes. Add the celery leaves, the carrots and potatoes and continue roasting for another two minutes. Add the green beans and the zucchini and...what do you think?... brown for two minutes.

Cover the pot and cook the vegetables stirring occasionally for about 10 minutes. Then add the vegetable stock, the tomatoes, the tomato paste and the basil and add salt and peeper to taste.

Cook the soup on a low heat for about an hour. Then add the spaghetti pieces and cook for another 10 minutes.
Put the soup into bowls, sprinkle grated parmesan over it and enjoy! :)

Have a great weekend!

Yours,
Tulip

All images by Stefanie Reichl

Winterly Black Spanish Radish Soup

Hi folks,

as winter is still here I thought you wouldn't mind another winter recipe. Radish Soup is very easy to make, tastes really good and warms the belly... ;)

What you'll need

• 150g black Spanish radish
• 300g potatoes
• 1 garlic glove
• olive oil
• 400ml of vegetable stock
• 1/2 glass of white wine
• 100ml cream
• salt 
• pepper

How it works

Peel the potatoes and the the garlic and cut both into little pieces.

Heat up some oil and brown the potatoes and garlic for a few minutes. Deglaze it with the white wine and let it boil until most of the wine is gone. Add the vegetable stock and cook the potatoes until soft. In the meantime cut the radish into thin slices. Add them to the soft potatoes and boil for another few minutes.

Add the cream and purée the soup with an immersion blender. Serve hot and enjoy! :)

Soundtrack while cooking: China Moses - Crazy Blues album

All images by Stefanie Reichl