Archive for the ‘SOUPS’ Category
Lightly fry for 7 mins in 1 tsp coconut oil – 1 finely chopped leek, 1/2 cup shredded cabbage, 4 chopped garlic cloves, 1 tsp shredded fresh ginger.
Add 2 chopped carrots, 1/2 cup brocoli, 2 tbsp bean sprouts, 2 tbsp quick cook pearl barley. Add 750 dl water. Cook for 10 minutes. Season with fresh ground pepper
Tip: Garnish with thinly grated lemon rind or chopped cashew nuts.
Serves 1 – 2 persons
Lightly fry in coconut oil – 2 finely chopped onions, 8-10 chopped garlic cloves, 3 finely chopped carrots and 1 tsp grated lemon rind.
Blend 2 cans of tomatoes and add to onion mix. Cover and simmer for about 15 minutes.
Optional: Spice it up, add a tsp of fresh grated ginger and chilli.
Garnish with chopped chives or chopped cashew nuts (or both!)
Photo credit: Katherine Scrivens Eje