Pumpkin Soup - Soupe de Citrouille

La recette est disponible en français au-dessous.

This soup is my favorite second soup after the mushroom soup that you can find its recipe here.

I just love how creamy it is, the taste rally depends on the quality of the pumpkins, for me the lighter the color of the pumpkin the sweeter it is, if you were not lucky enough to have a good quality pumpkin add one table spoon of sugar after you finish cooking the soup or just add more carrots.

Also f you can eat diary, it is very delicious when you add Fresh Sicilian cheese on top and it melt creating the best combination between sweet and sour <3

I usually enjoy it with a piece of whole wheat bread for lunch or with a salad at dinner and I cook it all year around because pumpkin is always there!

Serves 4

Ingredients:

• 400 g of pumpkin
• 3 carrots
• 1 big onion
• 1 tbs of olive oil
• 1 garlic clove
• 1 tbs of fresh ginger or 1 tsp of ginger powder
• 1 tsp of coriander
• ½ tsp of cinnamon
• ¼ of grated nutmeg
• Salt and black pepper
• 750 ml of water  

Method:

1. Start by cutting the carrots, pumpkin and onion into small cubes
2. Sauté all the vegetables in olive oil in a deep pan for 3 minutes then add the ginger and garlic if fresh
3. Add hot water and let them cook for 15-20 minutes on a medium high heat with the cover on.
4. Once cooked add all the rest pf the spices and blend the soup until smooth
5. Serve it hot topped with fresh parsley and natural yogurt.

Sert 4

Ingrédients :

• 400 g de citrouille
• 3 carottes
• 1 gros oignon
• 1 cuillère à soupe d'huile d'olive
• 1 gousse d'ail
• 1 cuillère à soupe de gingembre frais ou 1 cuillère à café de poudre de gingembre
• 1 cuillère à café de coriandre
• ½ cuillère à café de cannelle
• ¼ de noix de muscade râpée
• Sel et poivre noir
• 750 ml d'eau

Méthode :

1. Commencez par couper les carottes, la citrouille et l'oignon en petits cubes
2. Faites sauter tous les légumes dans l'huile d'olive dans une poêle profonde pendant 3 minutes puis ajoutez le gingembre et l'ail (s’ils sont frais)
3. Ajoutez de l'eau chaude et laissez-les cuire pendant 15-20 minutes à feu moyen-vif
4. Une fois cuit, ajoutez le reste des épices et broyez la soupe avec un Blender ou un mixeur plongeons jusqu'à avoir une consistance lisse
5. Servir chaud avec du persil frais et du yogourt naturel.

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Mushroom soup (healthy version)

This soup is defiantly one of my my favourites, its actually my second favourite soup. My father used to cook it so often in cold winter days and every new year's eve, and he made me fall in love with it, but lately I realised that he puts in it so much cream x) so I decided to learn how he makes it and make a copycat healthy version of it.

And I managed to get rid of the cream and  make a diary free mushroom soup with much less calories while keeping its creamy textute, I bet you are wondering "what she put in it then" well I invite you to check the recipe and cook it, so you can experience the pleasure of eating this classic French soup that was inspired by the original recipe of Jamie Oliver .

“This mushroom soup looks really fancy, tastes incredible and takes no time at all. ” -Jamie Oliver-

SERVES 4

COOKS IN 20 MINUTES

Ingredients:

• ·         2 onions
• ·         2 tbs olive oil
• ·         ½ organic chicken or vegetable stock cube
• ·         1tbs of whole wheat flour or gluten free flour
• ·         fresh parsley
• ·         2 cloves of garlic
• ·         150 g  of mushrooms
• ·         100 g basmati rice
• ·         Black pepper
• ·         1/2 tsp of nutmeg
• ·         1/2 tsp of coriander

Method:

1.    Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil. 

2.    Cut the mushrooms and add them into the pan and sauté for 7 minutes

3.     Add a pinch of sea salt and black pepper, and squash in 2 peeled cloves of garlic through a garlic crusher.

4.    add the flour and stir for another 2 minutes then add the cube

5.    add the rice and pour in 1 liter of boiling water and boil with the lid on and cook for 10 minutes or until the rice is well cooked

6.    But the soup into a blender and blend until smooth

7.    Add the parsley on top, you can also add parmesan cheese or some yogurt for decoration

المكونات

• 2  كعبات بصل

•2 مغارف زيت زيتونة

•½ مكعب دجاج

• 1 مغرفة من دقيق القمح الكامل أو دقيق الخالي من الغلوتان

•  بقدونس طازج

• 2 فصوص ثوم

• 150 غرام من الفطر

• 100 غرام من الأرز البسمتي

•  فلفل اسود

• 1/2 ملعقة صغيرة من جوزة الطيبة

• 1/2 ملعقة صغيرة من الكزبرة

الطريقة

1. قشر، وقص البصل وحطو في طنجرة كبيرة مع 2 مغارف كبار من زيت الزيتون.

2. قص الفطر وحطو في المقلاة و قليه لمدة 7 دقائق

3. زيد الفلفل الأكحل، و2 فصوص بكسارة الثوم.

4. زيد الدقيق وحرك لمدة 2 دقايق و حط المكعب

5. حط الروز مع 1 لتر ماء مغلي و خليه يغلي مع الغطاء لمدة 10 دقيقة أو حتى يطيب الأرز مليح

6. ولكن الحساء في الخلاط ومزيج حتى ناعمة

7. زين بالمعدنوس، يمكنك أيضا إضافة جبن البارميزان أو بعض ياغورت للزينة.

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Healthy Snickers Bar

This recipe was inspired by the original snickers, I tried to make a healthy chocolate bar as good as the snickers with available ingredients and it turned out so tasty I honestly would choose these ones over a snickers bar, it’s so sweet and so gooey.

The healthy caramel made with dates and the base made with oats which you can substitute with almonds to make a gluten free grain free version

This was the first time that I tried to make this but definitely not the last time

I recommend letting it in the freezer and making big batches so you’ll always have some on hand when you crave chocolate or something sweet.

 

Ingredients:

·       ½ cup of oats

·       ½ of dates puree

·       ¼ of peanuts

·        50g of dark chocolate

·       1 tsp of vanilla extract

·       A pinch of salt

 

Instructions:

1.    Put the dates into hot water then drain them, blend them into a paste and add salt

2.    Ground the oats into flour and mix with one half of the date puree then add vanilla

3.    Put the mixture in a mold then add the peanuts on top

4.    Add the rest of the date puree

5.    Melt chocolate with 1 tbs of water and add on top

6.    Freeze for one hour then cut it into 5 portions 

المقادير:

· ½ كاس  شوفان

· ½ كاس تمر مرحي

· ¼ كاس كاكوية

· 100 غرام من الشوكولاته الداكنة

· 1 مغرفة فانيليا

· شوية ملح

الطريقة:

1. حط التمر في الماء السخون و بعد صفيه و ارحيهم مع الملح

2. ارحي الشوفان حتى يولي فارينة وخلطو مع نص كمية التمر المرحي و الفانيليا و الملح

3. حط الخليط في قالب و استويه مليح و حط فوقو الكاكوية 

4. حط النص اللاخر متع التمر فوقهم

5. ذوب الشوكولاته مع مغرفة كبيرة  ماء وصبها مالفوق

6.حطها تجمد لمدة ساعة و بعد قصها إلى 5 أجزاء و كولها باردة و بالشفا.

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