The weather has been crazy around here, temperatures going up and down, one day snow, the next day clear sunny days, too hot for winter jackets. Not looking out of the window before you leave the house in the morning can be a dangerous thing, you might be surprised with heavy rain or snow. I’m probably the only person who doesn’t even glance outside the window early morning so I get surprised quite a lot. I don’t know where that comes from, I’m just not functioning right without my morning coffee. But sometimes the window peek doesn’t help though, last week we had grey-ish days, that were kind of early summer-y warm with freakishly strong wind that blew you away. Lets just all agree that weather is a crazy thing and sometimes it’s just best to stay inside with hot coffee or nice bowl of soup.
I’ve been kind of a lazy cook lately, so I sticked to making big pots of healthy, filling veggie soups that would last two days at least. And somehow we didn’t get sick of it yet, since it’s so easy to vary the ingredients, whatever we could find in the pantry and in the fridge. What I usually do is use either potato or sweet potato as a base, then add other veggies like carrots, bell pepper or celery and something green, like chard, spinach or kale. For protein I would add either lentils (they also thicken the soup in a great way), quinoa or chickpeas. And there you have it, a quick and nutritious dish that will leave you happy and satisfied. Winter will soon be over, so you gotta enjoy your soups and stews as long as you can. I usually serve it with cashew cream, sriracha and fresh cilantro.
By the way, did you know that carrots used to be purple? The carrots I used are the old kind and they have such a beautiful colour. But keep in mind that they will not colour your hands, but also your food. I quite like the purple stew, though.
2 cloves of garlic
600 gram potatoes
300 gram purple carrots (or just the normal orange kind)
2 tablespoon oil
1 liter vegetable broth
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon thyme
350 gram chard (can be substituted with any other green veggie, like spinach or kale, fresh or frozen)
200 gram red lentils
400 gram chopped tomatoes, canned with juice
salt to taste
freshly ground pepper
cilantro and sriracha (optional)
1. Mince the garlic. Peel the potatoes and cut them into medium sized squares. Peel and half the carrots (you may want to wear gloves if you use the purple ones) and chop them.
2. In a large pot heat up the oil and add the garlic, then the potatoes and carrots and sauté them for 3 to 5 minutes. Then add the broth and spices and let everything boil at a medium temperature for about 15 minutes.
3. In the meantime chop the chard and add it together with the lentils and the canned tomatoes after the 15 minutes are over and cook for 5 more minutes.
4. Add salt and freshly ground pepper and add more of the other spices to taste.
5. Serve with cashew cream, sriracha and fresh cilantro.
100 gram cashews, soaked
5 tablespoon water
2 tablespoon lemon juice
2 tablespoon nutritional yeast
1 tablespoon tahini
1 teaspoon sea salt
Add everything to your highspeed blender and pulse full speed until creamy.
Note: I suggest you to soak the cashews over night. If you own a very good blender you may be as impatient as me and just soak them for an hour and still get away with it.