Thai Chickpea Soup

When someone asks me for a quick, cheap and healthy recipe, this one is on the top of my mind. It is amazingly easy to make and adaptable to your own taste. Simply throw in any of your favorite veggies and see if it works. Since the consistency is quite thick you could eat it as a soup as well as a sauce, like my colleague likes to do.

Serves: 4

Time: 20 min

You need:

1 leek, in rings

1 red pepper, chopped

1 courgette (zucchini), chopped 

2 cans of chickpeas, drained 

1 can of coconut milk 

2/3 tsp green thai curry paste (check for sugar!)

300 ml vegetable broth, from cube (check for gluten!)

2 fresh limes, 1 for soup, 1 to garnish in thick slices
fresh coriander

1. Heat up some olive/coconut oil in a large soup pan. 
2. Sauté the leek until semi- transparent
3. Add the pepper, courgette and the thai curry paste and fry for apr. 3 min.
4. Slowly pour in the coconut milk, vegetable broth and the chickpeas
5. Stir until boiling point and let it slowly cook for 5/10 min, add the juice of 1 lemon, just squeeze it
6. garnish with the other lemon and fresh coriander 

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Leon Shredded Kale and Peanut Salad

One of my favorite spots in London is Leon, hands down. Gorgeous food! I fell in love with the place and with their shredded kale and peanut salad in particular. Since I will be moving away in less then a month I need to make sure that I still can get my fix once in a while. Hence the attempt to recreate this amazing recipe. It works both as a side dish or as a complete lunch.

Serves: 2

Time: 15 min

You need:

For the salad:

400g curly kale, roughly chopped

100g white cabbage, finely sliced

2 tablespoons of roasted peanuts, in chunks

For the dressing:

1 tsp olive oil

1 tsp sesame oil

1/2 tsp vinegar

1 tsp lemon juice

1/2 tsp honey

1/4 tsp peanut butter

1 glove of garlic, pressed

Freshly chopped coriander

1. Mix the shredded kale and cabbage, sprinkle with crushed peanuts. 
2. Whisk all the ingredients for the dressing in a small bowl. 

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Quick all-in-one omelette with vegies and mushrooms

Perfect to take with me for lunch on a long day, it really keeps you going. You can prepare it a day in advance and eat it cold or reheated the day after. And if you make some soup and salad to go with it, it could easily be dinner. Adding soup and salad is a good idea anyway (yum).  

Really fast, easy and cheap.

Preparation time: 15 min
Serves: 4

You need:

Olive oil

2 Red onions

1 chili pepper

2 gloves of garlic (or less if you have a date)

250 g Mushrooms (any kind you prefer)

3 /4 tomatoes

5/6 eggs.

1.    Chop the onions in half rings. Sauté the onions in a bit of olive oil.

2.    Remove most of the seeds of the pepper (chop the pepper in half, remove the ends and roll the pepper gently between your hands, the seeds will fall out) and add it to the onions together with the garlic.

3.    Chop the mushrooms and tomatoes. Add the mushrooms and stir them for a bit until they are turning brown, then add the diced tomatoes. Cook till almost all the fluid has vaporized.

4.    In the mean time, beat the eggs, the longer you do this the fluffier the omelette will get. Add the egg mixture and put a lid on the pan.

5.    Eat when all of the egg is cooked solid.

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