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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Spanakorizo. Greek spinach rice

Another meal with spinach, it is just so nourishing! This dish represents spring for me and I love to eat it outside when the weather lets me. A Greek dish that is traditionally eaten as a main,  but it could work as a side dish as well. The recipe itself is vegan but I usually serve grilled lamb sausages and a nice salad on the side.  Deliciously topped with fresh lemon slices.

Serves: 4
Preparation time: 45 min

You need:

Olive oil
2 onions
1kg fresh spinach (washed)
225ml passata (tomato purée)
500ml water
handfull fresh dill
handfull fresh parsley
100g uncooked rice
handfull of roasted pine seeds
fresh lemons

1. chop the unions and saute them in the olive oil  until it is see-through.
2. add the spinach and stir fry it for a few minutes.
3. add the water and passata.
4. heat till boiling point and add the herbs.
5. add the rice and let it slowly cook for 25 minutes in an open pan.
6. when dishing up, add the pine seeds and lemon.

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Delicious start of the day

I love coconut, and to appreciate this breakfast fully you must at least like coconut a lot.. But if you do, you almost couldn't start your day better. For me it is a bit to expensive to eat on a daily basis, mainly due to the blueberries. That's why I often leave them out or go for the frozen blueberries. Feel free to experiment with other fruits as well!


Preparation time: 5 min
Serves: 1

You need:
1/2 can of coconut milk (preferably fairtrade/organic, read the label!)
handfull of blueberries
1 apple
1 pear
pumpkinseeds
walnuts
diced coconut
teaspoon of cinnamon

I think the recipe is almost self-explanatory but here we go.

1. dice the pear and apple and put it in a bowl.
2. add some  blueberries, pumpkinseeds, walnuts and the coconut pieces. 
3. pour the coconut milk in your bowl.
4. add some cinnamon.
5. Grab a nice cup of tea and enjoy!

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Spinachsoup with a spicy kick

A delicious green soup and one of my favourites. This is such an easy soup to make but it definitely leaves an impression on any diner guest.
I really love spicy food and the best thing about this recipe is that you can make it as spicy as you want. If you like it hot, add the chili in the beginning, it makes the whole soup extra-spicy. If you have kids, just add the chili in the end for the adults. I love to have this soup lukewarm, it really brings out all the flavours. If you want to have it for dinner and are afraid that it won't fill you up, add some chickpeas for more bite!

Serves: 4
Preparation time: 15 min

You need:

Coconut or olive oil
2cm of ginger
2 gloves of garlic
200ml coconut milk
750ml water
1 (chicken, vegetable if vegan) bouillon(broth) cube (gf)
3000g fresh spinach
2 tablespoons of soy sauce (gf)
1 chili pepper (in small strips)

1. Heat up the oil and fry the ginger and garlic for 2 minutes, add half of the pepper here if you like it spicy!
2. Add the coconut milk and water, crumble the bouillon cube above the pan and put the lid on. Wait till it boils.
3. Add the spinach, leave a handful out, let it cook for 3 minutes. Cut the spinach that is left in small strips for decoration. 
4. Blend the soup with a hand blender or regular blender, when blending with a regular blender, be careful, not all blenders can withstand heat!
5. Add the chili and the spinach and get yourself a nice big bowl.

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