How to make a no fail soup – a guide for every beginner

Soup is certainly the most flexible and easy thing you can cook at home. Homemade soups are very nutritious and satisfying, so follow these 5 steps and you’ll be able to improvise a good homemade soup from scratch in no time:

1. Start with a little fat and a lot of flavor: cook one or two aromatics (garlic, ginger, onions, or shallots) in a little olive oil or butter. It takes just a few minutes to give a solid background to your soup.

2. Add the seasoning. This can be as basic as salt and freshly ground pepper from the mill or a spice mix. A good citrus zest or a dried bay leaf will do it nicely too. Try to add fresh herbs at the last minute for a better effect. Slightly heat your aromatics until you can smell their fragrance.

3. Stir in the liquid. Add stock, water, juice, wine, beer, or whatever combination of liquids you like.

4. now it’s time to add your main ingredients. Put the longest cooking time ingredient first, then go for the shortest. If you want your vegetables to melt into the soup, add them early. As opposite: for a fresh a crisp bite, add them at the last minute. When you recycle cooked leftovers, add them at the very end.

5. Taste your soup continuously as you go along. Dip your spoon into the pot frequently. Readjust your ingredients and correct the seasonings. Don’t be afraid: it’s only soup!

6. Serve your soup directly or blend it with your hand blender for a rustic texture. You can add a dollop of cream to add some smoothness.

Read More at Eatwell101 and find a bunch of delicious soup recipes on the same site :)

Helane Demystifying Meditation

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I loved Helane Crowells text about meditation. It starts like this “I am far from an organic-cotton-wearing, vegan zen master. My days are filled with stress (work-imposed and self-imposed) and a general feeling that I haven’t stopped running—in heels, on cobblestones—from one thing to the next. And, like most, I am in a serious monogamous relationship with my iPhone…” And I feel that many can relate to this. She moves on in describing how she meditates, answers typical things like “You have to give up all of your favorite vices.”. She does it in such a way that I am giving meditation another try. This time I am going to try harder, I am going to accept that I get distracted, I am going to focus on my breathing through mantras, I want to glow! 

You can find the text here!

Baked Sweet Potato Falafel With Cilantro Yogurt Sauce

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I’ve been out jogging and al I really want right now is one of these (and about 3L of water, it’s warm out there… thats what you get for running around lunch!) From the forever amazing (but sadly not vegan) foodblog vegetarian ventures, where you could also find this recipe that I really really want too… someone??

BAKED SWEET POTATO FALAFEL WITH CILANTRO YOGURT

  • 2 sweet potatoes, diced
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • juice from half a lemon
  • 1 cup chickpea flour
  • olive oil
  • salt/pepper

Cilantro sauce:

  • 1/2 cup chobani plain greek yogurt
  • 1/4 cup cilantro, chopped
  • Juice from half a lemon
  • 1 teaspoon cumin
  • salt/pepper

Delicious additions:

  • Pita bread
  • cucumber, diced
  • tomato, diced
  • Feta, crumbled
  • shallot, chopped
  • lettuce
  • sriracha

To make the sauce: Place all ingredients in a blender or food processor and blend until combined. Let set in the fridge for at least a half an hour after mixing (this will help the flavors meld together).

For the patties: Place diced sweet potatoes in a steamer basket and transfer basket to a pot. Fill the pot with about an inch of water and cover with a lid. Let steam for 10-15 minutes (depending on how big you diced the potatoes). Remove the steamer and let cool slightly

Mash the sweet potatoes with the cumin, garlic, lemon, chickpea flour, salt, and pepper. Transfer to the fridge for at least 30 minutes or until the batter has firmed up (this will help form the patties better).

Pre-heat oven to 425 degrees and grease a baking sheet. Using floured hands, shape the batter into 2 inch circle patties that are about a 1/2 inch thick. Repeat with the rest of the batter and place all patties on the greased cooking sheet. Brush the tops with olive oil and bake for 30-45 minutes or until the tops begin to brown.

Serve warm inside warmed up pitas with cilantro yogurt sauce, cucumbers, tomatoes, lettuce, shallots, and any other produce that sounds refreshing.