Pumpkin soup

Ingredients
  • 1 tbsp. olive oil
  • 4 shallots, chopped
  • 2 stalks celery, sliced
  • 2 med. carrots, coarsely chopped
  • 2 med. potatoes, diced
  • 1 tbsp. ground coriander
  • 2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • Dash freshly grated nutmeg
  • 2 lbs. pumpkin, peeled, seeded & coarsely chopped
  • 5 c. vegetable stock
  • Plain yogurt
  • Cilantro leaves
Preparation

Heat the oil in a 3 quart saucepan. Add the shallots and celery and sauté for 5 minutes. Add the carrots and potatoes and sauté 5 minutes longer. Add the coriander, cumin, cinnamon, cloves and nutmeg. Stir fry for 2 minutes. Add the pumpkin and vegetable stock. Bring it to boil, cover and simmer gently for 20 minutes, or until all vegetables are tender.

Blend the soup in a food processor or blender until smooth. Return to the pan, adjust the seasonings to taste and heat through. Serve hot, garnished with swirl of yogurt and cilantro leaves.

Pittige spruiten

Speciaal voor m’n collega Bea een recept met spruitjes. Normaal houd ik niet zo van spruitjes, maar op deze manier klaargemaakt vind ik het wel lekker. Het is niet eens moeilijk.

Ingrediënten voor 2 personen

  • 350 gr spruiten
  • 1 rode paprika
  • 1 ui
  • 2 el olie
  • 1 geperst teentje knoflook
  • 1 tl kerriepoeder
  • 1 tl currypasta
  • 1 dl kokosmelk
  • zout

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