Jerusalem artichokes is one of those ingredients which gradually are re introduced in recipes. Again Yotam Ottolenghi gives me a few delicious ideas. In the beautiful book Nopi, by Scully and Ottolenghi, I found this awesome soup. Knowing that Jerusalem artichokes can cause intestinal problems ( often an impressive flatulence 😉), don’t exaggerate in amounts. … More Jerusalem artichokes in a velvety soup
Fennel is at its best for the moment. There are lots of possible recipes with this delicious ingredient. Let’s start with a velvet soup. Chop and fry 2 fennels, 2 onions and 2 garlic cloves in a drizzle of olive oil. Add 1 chili and 1 tablespoon of dried basil. Stir. Once the vegetables are … More Time for a bowl of soup
The deep orange color of pumpkin plays an important role in autumnal cooking and, of course also in Indian food. Cut a small pumpkin of approximately 600 grams in quarters. Remove the seeds. Put them on baking paper. Add a whole garlic, cut in halves, and put on the baking paper. Add a drizzle of … More Pumpkin soup with roasted garlic
I’m not really into soup but I’m not against 😉. Iris says that the fact that I use the verb ‘to drink’ instead of ‘to eat’ soup expresses already my emotional attitude towards soup😇. Anyway, chop and fry 1 red onion, 1 red onion, 4 garlic cloves, 2 carrots and 3 bell peppers in a … More Not every red soup is based on tomato
Squash pre-baked in the oven with some olive oil always taste better. Pre-prepare the squash preferably the day before (to save energy while cooking another dish in the oven). Chop and fry 2 onions, 6 garlic cloves and 4 cm of fresh ginger in some olive oil. Add the pumpkin, 4 chopped tomatoes, 1 table … More More squash!