Golden Corn Soup!

Pic by Franzi.

The last days offered typical fall weather: storm and rain, but also some sunny hours. What could be better than arriving home at such days  and enjoying a thick, tasty and warm soup? For me, this golden corn soup is pure comfort food love.

Recipe:

Ingredients: Serves 4.

4 corn cobs (shucked), 2 potatoes (peeled), 3 TblSps coconut oil, 1 white onion (diced), 1 garlic clove (minced), 3 carrots (peeled and chopped), 3 stalks celery (chopped), 1 red bell pepper (cored and chopped), 1 1/2 TSps salt, 2 TSps Cajun seasoning, 1/2 TSp paprika, 1/4 TSp ground cumin, 160 ml coconut milk, 480 ml vegetable stock.

Preparation:

Place corn cobs into a large pot and fill the bottom with water. Place a steamer basket in the pot. Add the corn and cover the pot with a lid. Bring the water to a boil, then simmer it for 8 to 10 minutes.

Use a pair of tongs to take the corn out of the pot, and transfer it to a cutting board.

Chop one of the potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.

While the potato is cooking, roast the rest of the vegetables: Heat the coconut oil in a large pot, than add the other diced potato, the onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika and cumin. Roast for app. 10 minutes.

Use a knife to remove the corn kernels from the corn cobs. Blend half of the kernels, along with the cooked potato, the coconut milk and the vegetable stock until completely smooth.

Add the remaining corn kernels to the pot with the roasted vegetables, and pour the blended corn/potato mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.

Remove from heat and season to taste.

Enjoy!

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Red Lentil Soup with Lemon & Kale!

Pic by Franzi.

A warm creamy red lentil soup, seasoned with lemon juice and topped with kale: The perfect winter dish with a certain taste of summer (lemon flavour!).

Recipe: Serves 3-4.

Ingredients:

4 handful of kale (washed and cut into slices), olive oil, 1 leek (washed and cut into thin rings), 1 TSps turmeric (grounded), 2 TSps cumin (grounded), juice from 2 – 3 lemons, 250 g red lentils, 1,5 l vegetable stock, yoghurt.

Preparation:

Melt the oil in a big pot. Add the leek rings and roast until tender. Roast for 3 more minutes, then add vegetable stock. Add turmeric and cumin, roast shortly, then add juice from 1 lemon and stir.

Afterwards, add lentils and vegetable stock. Cook for app. 25 minutes.

Blend the soup until you reach a creamy texture. Add the rest of the lemon juice.

Shortly sauté the kale in some olive oil. Serve soup, topped with kale and some yoghurt.

Enjoy!

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Roasted Beetroot Soup!

soupPics by Franzi.

Today comes another beetroot recipe. Like every reader of this blog possibly knows already, I LOVE beetroot. The only thing that annoys me is that I HATE to peel the raw beets. With this roasted beetroot soup recipe the problem is finally solved :).

Recipe: Serves 2-3.

Ingredients:

4 medium-sized beetroots, olive oil, salt, pepper, app. 200 ml vegetable stock, 1 garlic clove (peeled), vinegar, honey, fresh basil leaves.

Preparation:

Clean the beetroots and wrap them into tin foil, drizzled with olive oil. Put one garlic clove into one tin foil “ball” together with a beetroot.  Bake in the oven for app. 40 minutes at 220°C. Let cool down a bit, cut the beetroots into cubes. In a big pot, heat some olive oil. Add beetroot cubes and roasted garlic. Roast for app. 4 minutes. Add vegetable stock, let cook for another 5 minutes. Blend. Season with salt, pepper, vinegar and honey. Garnish with basil leaves.

Enjoy!

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Roasted Pumpkin Soup!

SoupPics by Franzi.

Okay, August is officially over and we say “Hello!” to September! Let’s celebrate this fresh month with the easiest (and very delicious) pumpkin soup recipe I found so far…

Recipe: Serves 4.

Ingredients:

1 medium-sized butternut pumpkin, olive oil, chili flakes, salt, pepper, app. 500 ml vegetable stock, 2 garlic cloves (peeled), 1 diced onion.

Preparation:

Cut the pumpkin in half and remove the seeds. Put one garlic clove into the ‘seed hole’ of each pumpkin half. Drizzle with olive oil. Bake in the oven for app. 40 minutes at 220°C. Let cool down a bit, release the pumpkin flesh with a spoon. In a big pot, heat some olive oil. Add pumpkin flesh, roasted garlic and diced onions. Roast for app. 4 minutes. Add vegetable stock, let cook for another 5 minutes. Blend. Season with salt, pepper and chili flakes.

Enjoy!

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Gazpacho!

GazpachoPic by Franzi.

When I heart that last weekend would be extremely hot, I prepared myself a BIG pot of gazpacho. Then I just went to the fridge from time to time and enjoyed the cool deliciousness. It’s so simply to prepare a tasty soup on hot days!

Recipe:

Ingredients: 1 cucumber (peeled and cut into pieces), 1 yellow bell pepper (cut into pieces), app. 200 g tinned minced tomatoes, 1 garlic clove (peeled and smashed), 2 TblSps white wine, 1 TblSp aceto bianco, a handful freshly minced herbs (I used mint, thyme and sage), app. 50 g minced almonds, salt and pepper.

Preparation: In a big pot, blend all the ingredients until the consistence of your choice is reached. Season with salt & pepper. Store it at a cool place (fridge ;)).

Enjoy!

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Sweet Potato Lentil Soup!

Sweet Potato Lentil SoupPic by Franzi.

My days are quite stressful right now. Those are the moments I treat myself with cooking something healthy. Like with this tasty, warm and simple sweet potato lentil soup.

Recipe: Serves 2-3.

Ingredients: 2 TblSps olive oil, 1 TSp cumin, 2 TSps curry powder, 1 onion (diced), 2 garlic cloves (minced), 2 TblSps fresh ginger (minced), 2 sweet potatoes (peeled and diced), 1 red bell pepper (diced), salt, pepper, 1,5 cups red lentils (rinsed), 6 cups vegetable stock.

Preparation:

In a large pot, heat oil. Add the cumin and the curry powder until fragrant (1-2 minutes). Add onions and a few pinches salt. Cook until tender. Add garlic and ginger, cook two more minutes. Add bell pepper and sweet potatoes, cook for approximately 1 minute. Add lentils and vegetable stock. Bring to boil, then reduce heat and simmer until lentils are tender (20 minutes). Season with salt and pepper.

Enjoy!

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Sweet Pumpkin Soup!

Sweet Pumpkin SoupPic by Franzi.

In the attic of my late grandparents I found my grandma’s cookbook. When I read there the following pumpkin soup recipe for the first time, I couldn’t believe that one should add 100 g (!) sugar and no salt is needed at all. I tried it … and what should I say? It was incredibly delicious and spicy with a lovely caramel flavor!

Recipe: Serves 4.

Ingredients: 1 small Hokkaido (peeled and cubed), 1 l water, 1 TSp cinnamon, 2 cloves, 1/2 lemon, 15 g farina, 100 g sugar.

Preparation: Cook the pumpkin in 750 ml water, together with the cinnamon, cloves and lemon cest until tender (app. 20 minutes). Blend and cook up again. Mix the farina with 250 ml cold water, add to the soup. Add sugar and lemon juice and cook up again.

Enjoy!

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Gazpacho!

GazpachoPic by Franzi.

When it’s hot out there (like it was during the last week), I don’t feel like standing at the hot oven or stove to prepare something delicious. All I crave in this case is something refreshing, easy-peasy made. I guess that’s the reason why the Spainish invented their cold soups … Gazpacho!

Recipe: Serves 3-4.

Ingredients: 500 ml minced canned tomatoes, 1 big onion (diced), 250 g fresh tomatoes (cut into pieces), 1 cucumber (peeled & diced), 4 TblSps olive oil, 2 garlic gloves (crushed), 1-2 bell peppers (cut into pieces), 100 g toast (cubed), salt.

Preparation: Set aside app. a handful of the cubed vegetables. Combine the rest of the ingredients in a big bowl.  Blend until a smooth texture is reached. Season with salt. (Either go on with the recipe or let it cool down in the fridge for an hour or longer.) Top with set-aside vegetables. Serve either with roasted toast cubes (simply roast a few toast cubes with olive oil in a pan) or with a slice of bread.

Enjoy!

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Asparagus Season! Pt. 3

Upper Row: Asparagus Fritter SticksPasta con AsparagiAsparagus, Lemon & Ricotta Tart.
Middle Row: Asparagus SoupAsparagus-Avocado Spring RollsAsparagus, Tomato & Olive Loaf.
Lower Row: Pickled AsparagusGarlic-Roasted AsparagusGarlicky Asparagus Flatbread.

One of the best things about the month of May is that the Asparagus season starts. I guess that two kinds of humans are existing – the ones that love the white or green vegetables and the ones that hate them. But I believe that the first group is much bigger than the second. I belong certainly to the asparagus lovers. Asparagus is best with new potatoes and sauce hollandaise but I am always surprised about all the various recipes that are also possible with them: Tarts, flatbreads or even an asparagus loaf! Luckily there is still some time left of this year’s asparagus season to try out a few more 🙂

More asparagus recipes on My so-called Luck: Asparagus Season Pt.1, sauce hollandaise, asparagus salad & asparagus soup.

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Warm-Up Your Tummy: With Soup!

The weather forecast says that it will be extremely stormy today …. and tomorrow there should be even snow! I know, I know: It’s December. Nevertheless, the only good thing we all can do now it to stay inside with a delicious, steaming hot bowl of soup.

Enjoy!

Upper Row: Bread Soup via Food52 – Yoghurt Soup with Barley via Gourmet Kitchen Tales – Split Pea Sunshine & Saffron Soup via My New Roots
Lower Row: Beet & Black Lentil Borscht via My New Roots – Fragrant Coconut Soup via Olives for Dinner – Cauliflower Soup via The Pioneer Woman Cooks

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details!