Our Christmas soup is a wonderful compromise: sweet carrots, but also firm peppers and garlic. The recipe is based on the 'chilled carrot soup with orange "from the Book of 500 Soups Susanna Blake (Veltman Publishers), but with some additions to make the soup spicier. I also serve the soup warm instead of chilled and packed fine. The orange juice gives the warm version a surprisingly fresh taste to the dish. In children, the soup is a great success. Niels even shouts that it's the best soup he has ever eaten. Carrot-pepper soup with mascarpone Serves 8 Ingredients: 2 tablespoons olive oil 2 onions, chopped 2 cloves garlic 1 kg. carrots, sliced 2 potatoes, chopped 2 liters vegetable stock 200ml orange juice 2 red peppers 1 box mascarpone salt and freshly ground black pepper mint leaves Preparation: Heat the oil in a pan. Put the onions in it and let it braise minutes. Put the garlic in the press and add to the onions. Stir in the carrots, potatoes and peppers pieces through, followed by the stock. Bring the soup to a boil, put the lid on the pan and cook the vegetables for about 20 minutes, gently cooked. Puree the soup with a hand blender. To serve: Heat the soup and stir in the mascarpone it. Pour the orange juice and let the soup boil. Season the soup with salt and pepper. can you eat yogurt after expiration date Ladle the soup into a bowl and garnish can you eat yogurt after expiration date the soup with a mint leaf.
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Autumn salad with nuts, beets, cranberries and quinoa - An own creation, based on the ideas of Gwyneth Paltrow (no wheat, a lot of nuts, fruits, vegetables and other cereals). I scheduled a handful gem ...
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