Happy & Healthy

TIME FOR SOUP

So… Summer is now definitely over for me too. After devouring a few colorful summer salads and large pieces of melon in sunny Ibiza, it’s time to fill the pots with hearty steaming soups.

As I type this, I’m wrapped in a meters-long woolen scarf and completely ready for winter. I have two delicious recipes for you again. You can get through another week. I’ll stop by the grocery store shortly to stock up. You too?

Cauliflower Soup

• 1 tbsp butter

• 2 cloves of garlic

• 1 onion

• A whole cauliflower

• 0.5 l broth

• 250 ml almond milk

• fresh thyme

Sauté an onion in a knob of butter and add the garlic cloves. Then add the cauliflower florets and the broth. Let it simmer until the cauliflower is soft.

Puree the soup and add the almond milk and chopped fresh thyme.

Roasted pepper soup

• olive oil

• 4 red pointed peppers

• a kilo of tomatoes

• 3 cloves of garlic

• 1 red onion

• a handful of fresh rosemary, thyme, and oregano

• liter of broth

Preheat the oven to 180 degrees. Clean the peppers and tomatoes. Cut the onions in half, but leave the skin on. Place the tomatoes, peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and the chopped herbs.

Bake for 40 minutes in the oven. Remove the skins from the onion, garlic, and pepper. Put all the vegetables in a large pot and add broth. Blend the soup with an immersion blender until you get a creamy mass. Serve optionally with pieces of soft goat cheese and fresh basil.