Good Old Beans Soup

Traditional cuisine is often vegan. All over the Balkans beans soup is considered local meal, there may have even been a few fights over this claim. The ingredients may vary but the core is the same – last year’s beans call feed the whole family all through the cold winter with precious protein.

My personal touch to this classical recipe are the spring onions and garlic which add a pinch of fresh, sunny mood.

What you’ll need to feed well 2-3 people is:

300 g beans

2 small carrots, grated

1 average onion

1 large red pepper

100g canned, peeled and diced tomatoes

2 pcs of spring onion, chopped

2 pcs of spring garlic, chopped

3-4 pinches of dried mint

2 pinches of savory

2 pinches of cumin

2-3 tbsp vegetable oil

1 teaspoon flour

grounded black pepper and paprika

Soak the beans the night before in cold water. On the next day rince them and bring to boiling. Throw away the first water, add another 2.5l and boil for 45 minutes in a pressure cooker. Take off the stove and put aside.

Heat the vegetable oil in a pan with the cumin, the back pepper and the paprika and add the onions. Let them fry for 1-2 minutes and add the carrot. Sprinkle the flour on top and mix well. Add the tomatoes and let it cook for another 2 minutes.

Pour the content of the pan in the boiled beans and the remaining water. Now add the spring onions and the garlic, the pepper as it is, just make a small  incision in the middle, the savory and 1/3 of the mint.

Bring to boiling and then lower the heat. Let it cook for 10-15 minutes, just stir occasionally.

Sprinkle the rest of the mint just before serving, so that it releases its heavenly scent.

Vegan is Good!

Vegan Curry Soup

Here’s a very easy one.

In the cold winter evening a hot and spicy soup may do you some good to keep warm.

 

 

What you need (for 2-4):

1 large carrot

1 average white radish

1 small tin of peas (about 150 g)

1 small onion

4-5 cloves of garlic

1 tbsp curry powder

2 tbsp olive oil

1/2 teaspoon finely minced fresh ginger

freshly squeezed lemon juice

grounded black pepper

Wash, peel and chop the carrot and the radish in small cubicles (about 0.5 cm) and put aside.

Heat the olive oil in a large pot and fry for a minute the minced onions and garlic. Add the curry and mix well.

Now add the carrot, the radish and the peas and cover with 2 liters of boiling water. Lower the heat and let it cook for 15-20 minutes until all the vegs are soft, but try not to overcook them.

Right before serving add the ginger and mix. Use the lemon juice as a supplement.

Vegan is Good!

Beetroot Leaves and Courgette Soup

My second attempt with beetroot leaves, a nice soup, minimalistic in flavour.

Products(for 2): 

10-12 beetroot leaves (cut in large pieces)

1 small courgette

1 smal red onion

200 g white mushrooms

2 small carrots

1/2 lemon (it’s juice)

big handful of rice vermicelli

some fresh dill

2 tbsp olive oil

grounded black pepper and paprika

Cut the courgette and the carrots in small cubicles, the mushrooms in slices and the onion in stripes. Put them in a pot, add the oil, the pepper and the paprika and cover with 2.5 litres of water. Bring to boiling and then lower the heat.

When the carrots start to soften (in about 10 minutes), add the beetroot leaves to the pot and stir.

Let it boil for another 10 minutes, remove from the stove, add the vermicelli, the lemon juice and the chopped dill.

Ready in 2 minutes, best to serve with a few drops of soy sauce.

Vegan is Good.

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