Recipe... Easy and healthy tomato soups

Nothing better than a recipe that is easy to make, delicious and healthy! I have always loved tomato soup but those ready-made ones are not my thing, I like fresh, pure and self-made!


Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves (finely chopped)
  • 1 onion (finely chopped)
  • 1 sweet pepper (finely chopped)
  • 1 liter vegetable broth
  • 6 tomatoes (finely chopped)
  • Parsley
  • Pepper and salt to taste

Heat the olive oil in a stockpot and add the tomatoes, sweet pepper, garlic and onion. Add after 2 minutes the vegetable broth. Bring to boil and cook for 30 minutes. Puree the soup with a hand blender and add pepper and salt to taste.


Ingredients

  • 1 tbsp olive oil
  • 3 garlic cloves (finely chopped)
  • 1 cup of cauliflower (finely chopped)
  • 1 liter vegetable broth
  • 8 tomatoes (finely chopped)
  • Chives
  • Pepper and salt to taste

Heat the olive oil in a stockpot and add the tomatoes, cauliflower, garlic and onion. Add after 2 minutes the vegetable broth. Bring to boil and cook for 30 minutes. Puree the soup with a hand blender and add pepper and salt to taste. Serve with some chives.

Recipe... Quinoa with roasted vegetables

I love quinoa and I love vegetables, combining those two is delicious (and healthy)!


Ingredients

  • 2 sweet peppers into pieces
  • 1 small fennel bulb
  • 1 zucchini
  • 1 tbsp olive oil
  • salt and pepper
  • 100 grams of quinoa
  • 350 ml vegetable broth
  • 2 garlic cloves
  • 3 tbsps chopped parsley


Preheat the oven to 200 degrees, place the peppers, fennel and zucchini on a baking sheet with parchment paper.
Sprinkle the vegetables with the olive oil. Add lots of salt and pepper and mix well. Roast the vegetables for 25-30 minutes until soft.

Meanwhile, put the quinoa, broth and garlic in a pan, bring to the boil and simmer for 12-15 minutes, until the quinoa is tender and the broth is almost completely absorbed.
Remove the vegetables out of the oven. Add the quinoa and parsley. Serve hot or cold.

Recipe... White bean soup


Ingredients

  • 2 tbsps olive oil
  • 1 leek (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 500 ml water
  • 60 grams couscous
  • 500 grams of white beans
  • 100 grams of spinach
  • 1 green sweet paprika (finely chopped)
  • Black pepper and salt to taste

Heat olive oil in a stockpot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the water with 1 tbsp vegetable broth and the white beans. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and paprika and add the salt and black pepper to taste. 

Recipe... Pumpkin soup

I love this soup, it has an amazing taste and it's easy to digest! This soup is very low in calories and great for people who want to lose weight. It is also vegan friendly!



Ingredients
  • 1 liter of water
  • 400g pumpkin (diced)
  • 150 grams of finely chopped soup vegetables (carrot, leek, celery and cauliflower)
  • 1 garlic clove (finely chopped)
  • 2 tbsp olive oil
  • 1 tbsp vegeta
  • 1 tsp black pepper
  • 1 tsp salt

Heat the olive oil in a stockpot and add the soup vegetables and diced pumpkin. Add after 2 minutes the garlic and pour 1 liter of water and add the vegeta. Bring to the boil and cook for 30 minutes until the pumpkin and soup vegetables are tender. Puree the soup with a hand blender and add pepper and salt to taste.

Thank you Borka for the recipe ;)

Hummus, you don't know hummus I love you!

Hummus is a puree of two basic ingredients: chickpeas and tahini (sesame paste). Hummus is very nutritious, it is rich in iron, zinc, B vitamins and very high in protein and fiber. A perfect substitute for meat and ideal for after an exercise. You can eat hummus on a rice cake, bread, as an addition to your salad or as a dip with celery, carrots or cucumber sticks as a snack.

Ingredients

  • 200 grams of soaked and cooked chickpeas
  • 3 tbsps tahini
  • 1 garlic clove (finely chopped)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp black pepper
  • 1 tsp salt
  • Fresh herbs (basil, chives and/or parsley)

Put the garlic with the tahini and lemon juice in the blender and mix until smooth. Then add the chickpeas, olive oil and pepper to the mixture, mix well. Sprinkle the salt and mix it for a minute, until a soft mixture. Add the herbs at last. Serve in a bowl.

Recipe... Vegan tzatziki

The first time I ate tzatziki was on a holiday to Greece a few years ago and recently I was wondering if I could make a vegan version of tzatziki. I found this recipe a few weeks ago and I made it yesterday and this is one of my favorite vegan recipes so far!


Ingredients

  • 300 grams of silken tofu (you can buy the silken tofu at several organic food stores)
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 3 garlic cloves (chopped)
  • pepper to taste
  • 1 cucumber (deseeded and grated)

Blend the silken tofu, lemon juice, vinegar and salt, when creamy add the chopped garlic and olive oil. Blend again. Add pepper to taste. Add the grated cucumber and stir together. Put in the refrigerator for at least 2-3 hours.