Zizi's Adventures - Real Food, Real Stories

Lemony Red Lentil Soup

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I love lemony savoury meals and desserts too. Hot, thick, creamy soups make my body and soul warm at winter time. Lemon + thick, creamy soup = happiness. This red lentil soup also yummie and nutritious. Spices, red lentil and lemon makes it hot. In turn sauted swiss chard and Greek yoghurt calm the flavours in your mouth. In one word… heavenly!
Recipe adatpted from Heidi Swanson. If you don’t know her blog, hurry up and check it out. Her amazing site stuffed full of stunning photos, divine vegetarian recipes and well written stories.

Lemony Red Lentil Soup

Ingredients (serves 2)

– 1 cup red lentil
– 1 onion, peeled and chopped
– 2 cloves garlic, chopped
– 1/2 tablespoon turmeric
– 1 teaspoon ground cumin
– 1 teaspoon Dijon mustard
– 1/2 bunch coriander, chopped
– 1 large lemon’s juice
– 1/2 cup cooked brown rice
– 2 large handful of swiss chard or spinach, chopped
– Greek yoghurt (omit to make it vegan)
– coconut or olive oil
– salt, pepper

Method

Put the red lentils in a pot with the turmeric, 1 teaspoon salt and 3-4 cups water. Bring to a boil, then lower the heat and cook until the lentils are soft (about 15-20 minutes). 
Meanwhile heat 2 tablespoons coconut oil in a pan and saute the chopped onion along with the cumin and mustard for a couple of minutes. When the onion is tender, add chopped coriander and after 1-2 minutes turn of the heat. Add this onion mixture to the soup and puree with a hand blender. Season with salt and pepper. If you find the soup too thick, add more water to it. Add lemon juice and stir it. Set aside and keep it warm.
In the same pan heat 1 tablespoon coconut oil and saute the chopped garlic for 2-3 minutes. Add swiss chard, a pinch of salt and pepper and cook until swiss chard collapses. 
Serve by placing a scoop of brown rice in each bowl, then soup, swiss chard and 1 or 2 tablespoons of Greek yoghurt.

Here is a werk photo of the shooting…

Paprika Spiced Cauliflower Soup

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During the colder months in Eastern Europe, its common to find soups made from vegetables such as cauliflower, as it tolerates frost well and can be stored for a long time. This version of cauliflower soup includes paprika which gives it a nice flavor. Although, every family has their own version, my grandmother cooked cauliflower soup with paprika, my mother without it.
Follow me at the wonderful The Hungarian Girl website to read the recipe!

Cauliflower, Thyme and Green Tea Cream Soup

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Autumn is here again and this is the heart and soul warming soups time for me. Most of the time I only want to snuggle under a blanket on our comfy couch, light a few candles, read a good book, watch a film and eat something delicious, warm and hearty. It’s so peaceful and relaxing. Where is your happy, peaceful place during fall?

Today I’m sharing a hearty, warm soup recipe with you. Originally this wasn’t the next one to come on the blog. I cooked this soup yesterday and it turned out to be so awesome that’s why I can’t wait to share it with you, guys. The interesting part is the green tea that’s not a conventional ingredient in soups. It doesn’t give a strong flavor to it but it’s different than vegetable stock. The leek, celery and garlic give an earthy flavor and the lemon makes it a bit sour. Special savor combination!

Cauliflower, Thyme and Green Tea Cream Soup

Ingredients (serves 4)

– 1 medium sized cauliflower, cut into small florets
– 1 leek, only the white part, thinly sliced
– 3 cloves garlic, chopped
– 1/2 small sized celery root, diced
– 2 cups water
– 3 cups green tea
– 3 springs of fresh thyme
– 1 lemon’s juice
– salt and pepper
– 2 tablespoons coconut or olive oil

Method

Heat coconut oil in a large saucepan. Add leek and garlic and saute for 5 minutes. Add celery, cauliflower, lemon juice and saute for another 3-5 minutes. Add in the water and green tea (enough to cover), thyme, salt and pepper. Bring it to a boil. Simmer and cover the pan. Cook the soup for about 15-20 minutes until the vegetables tender and puree it with a hand blender. Serve warm, sprinkle olive oil on top.

Vegan Pho Soup

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I have been the fan of oriental noodles for a while. Then I saw a short video about Vietnamese Pho soup. I knew I had to try it. After learning it what I should put into the vegan pho soup base I started cooking.

The first tasting was a bit different but from the fresh ingredients and the herbs it turned out better than I had expected. I will definitely cook it again.

Vegan Pho Soup

Ingredients

For the broth
– 3 carrots, sliced
– 1 celery (tuber), sliced
– 1 onion (leave the skin on), chopped into half
– a piece of ginger (leave the skin on), chopped into half
– 3 teaspoons soy sauce
– 1-2 teaspoons salt
– half lime’s juice
– 1 lemongrass stalks, thinly sliced
– 3 liters water

For the soup
– 200 g rice noodles, cooked according to the instructions on the bag
– 8 pieces of dried shiitake, stemmed, soaked in water for about 30 minutes, caps quartered
– 3 spring onions, chopped
– 200 g bok choy/spinach, chopped
– 200 g tofu, diced
– 2 cloves garlic, chopped
– 1 small piece of chilli, chopped
– fresh coriander, chopped
– salt, pepper
– soy sauce
– lime
– coconut/olive oil

Heat a dry pan and lightly brown onion and ginger (cut-side down). Place the onion and ginger in a pot, then add carrot, celery, lemongrass and water. Bring it to boil then simmer it for about 30 minutes. While making the broth, cook the rice noodles. Heat coconut oil in a pan, add garlic, then tofu, season with pepper and soy sauce and fry it. Set aside.

Check the flavour of the broth, add soy sauce, salt, pepper, lime juice, continue to simmer for about 5 minutes then strain the broth. In a soup bowl place some noodles, bok choy, shiitake, tofu, spring onion and pour the soup onto the toppings. Sprinkle with coriander and chilli and season it with soy sauce, lime juice if it’s necessary.

Red Lentil Soup for Good Luck in the New Year

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On the first day of January we were so lazy. We watched movies on a continuous basis and I must admit we wore pajamas all day. I think we have never done this before but it felt so good doing nothing. Finally in the afternoon I “ran” into the kitchen to cook an easy Italian style lentil soup. We had to base our millions for the New Year. 🙂

Many Europeans eat lentils or lentil soup on New Year’s Day because the lentil resembles a little coin. The idea is that the New Year will bring you as much in riches as the number of little lentils.

What is your traditional dish in your country on New Year’s Day?

Ingredients


– 2 carrots, finely chopped
– 1 celery (tuber), finely chopped
– 200 g red lentil
– 1 onion, chopped
– 3 cloves garlic, chopped
– 1 can tomato, peeled
– fresh thyme, chopped
– fresh sage, chopped
– salt, pepper
– olive oil
– parmesan (optional)
– balsamic vinegar (optional)

Method

Heat olive oil in a pan and saute the chopped onion and garlic for a couple of minutes. Add carrots, celery and simmer for another 3-5 minutes. Then add tomatoes, thyme, sage, season with salt and pepper. Pour water (half liter) into the pan and cook the soup for 5-8 minutes. Add red lentil, bring it to boil and simmer it for 10 minutes until the lentil is cooked. Serve it with grated parmesan and a few drops of balsamic vinegar on top.