Suppeuke 20/soup week 20: gulrotsuppe med kanel/ carrot soup with cinnamon.

Kjære lesere!

Jeg elsker å oppdage at kun små justeringer i matveien gir fantastiske forandringer og kan gjøre en matopplevelse fra god til fantastisk. Igjen har jeg opplevd at kanel har vært en fnydelig smakstilsetter som tilfredstiller ganen fullt ut. Den går veldig godt med asiatiske krydder og jeg anbefaler det på det varmeste. Suppa gikk ned på høykant hos samboer, og det er alltid et godt tegn. Så, ta frem kanelen, en kniv og noen gulrøtter og lag i vei!

?- lig hilsen Linda

Dear readers!

I love to discover when small adjustments can make a big difference in food related experiences. Yet again I have discovered the cinnamon as a fantastic flavour enhancer that is quite the pallat satisfier. It works well with other asian spices and I highly recommend to use it in soups. The soup where easily consumed by my partner, and that is always a very good sign. So bring out the cinnamon, a knife and a few carrots and make away!

All the best,

Linda???

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Norsk:

Dette trenger du:

  • 5 store gulrøtter
  • 1 gul løk
  • 2 hvitløksbåter
  • 1-2 ss hakket fersk ingefær
  • 2 ss malt koriander
  • 1/2 ts kanel
  • 5 dl vann
  • 1 kyllingbuljongterning
  • 1 boks med lett kokosnøttmelk
  • 1 ts honning
  • salt

Dette gjør du:

  • Skrell gulrøttene og rasp dem. Sett dem tilsiden.
  • Finhakk løk, hvitøk og ingefær og stek til løken er gyllen på medium varme.
  • Tilsett 5 dl vann og buljonterning. Kok opp.
  • Tilsett kokosmelken.
  • Tilsett koriander og kanel.
  • Tilsett gulrøtter og la det småputre i ca 10 minutter.
  • Sett kasserollen tilside og bruk en stavmikser. Bland til du har fått en fin og klumpfri suppe.
  • Sett kasserollen tilbake på platen. Tilsett honning og la det småputre i ti minutter.
  • Smak på suppa og salt etter behov.
  • Server den gjerne med litt kylling marinert i olje, salt, kumin og paprikapulver og fersk koriander.

English:

For making this soup, you will be in need of these ingredients:

  • 5 big carrots
  • 1 yellow onion
  • 2 cloves of garlic
  • 1-2 tbls of finely chopped fresh ginger
  • 2 tbls ground coriander
  • 1/2 tsp cinnamon
  • 5 dl water
  • 1 chicken flavoured buillon cube
  • 1 can of light cocnut milk
  • 1 tsp honey
  • salt

This is how you make the soup:

  • Peel the carrots, shred them and set them aside until later.
  • Finely chop the onion, garlic and ginger and cook on medium heat until the onion is soft and golden.
  • Add 5 dl of water and buillon cube. Bring to a boil.
  • Add coconut milk.
  • Add ground koriander and cinnamon.
  • Add the shredde carrots and let it simmer on medium heat for 10 minutes.
  • Set the casserolle aside, use a handblender and blend until smooth.
  • Put the casserole back on the stove, add honey and let simmer for yet another 10 minutes.
  • Taste the soup and add salt as needed.
  • Serving suggestions: Marinate chicken filet in salt, cumin, paprika powder and oil and bake in oven. Serve it with som fresh cilantro.

Happy soup!

 

Suppeuke 19/soup week 19: rotgrønnsaksuppe- Rooted vegetable soup.

Kjære lesere!

Jeg har hørt at det bringer frem bedre smak i suppa om man onvssteker grønnsakene først, så jeg bestemte meg for å teste det ut med opptil flere rotgrønnsaker. Jeg bakte grønnsakene i ca. 30 minutter, deretter vendte jeg dem direkte i gryta. Jeg har valgt å tilsette mer veske og halvere reddiken, (jeg tror også det er best at den kokes og ikke bakes først), da jeg opplevde at den ga suppa en litt besk og ovedøvende smak. 

Oppskriften er nå justert og tilpasset slik at jeg håper du får et riktig godt måltid.

Og, en viktig melding: Send meg gjerne tilbakemeldinger på suppene dere lager, gjerne bilder, så kan jeg legge det ut på Instagram eller her inne på bloggen. Jeg ønsker deg og dine et smakelig måltid.

?-lig hilsen Linda

Dear readers!

I have been told that roasting vegetables before cooking them brings out a better flavour. Therefor I decided to test this out on several root vegetables. I roasted the vegetables in 30 minutes, and from there I poored them directly in to the casserolle. In this ajusted rescipe I chose to add more liquids and add half a raddish(I also believe that it is better to boil it, than roast it, when using it in a soup), as I experienced that it gave an overwhemling taste.

The recipe has now been ajusted to my pallat, and I truly believe that you will enjoy it too.

And, one more thing: Please send me response to the soups that you are making, I would love it if you sent pictures that I could post on Instagram or on this blog. I wish you all a happy and tasty meal.

All the best, Linda✌️❤️??

I added honey, oil and salt when roasting the vegetables.
I added honey, oil and salt when roasting the vegetables.
Turnip, parsley root, celery root, carrots, beet, parsnips and potatoes.
Turnip, parsley root, celery root, carrots, beet, parsnips and potatoes.

Dette trenger du:

  • 1 persillerot
  • 1 sellerirot
  • 1 pastinakk
  • 1/2 kålrabi
  • 4 små poteter
  • 1/2 liten rødbete
  • 1 gul løk
  • 2 fedd hvitløk
  • 1 ts honning
  • 1 -2 ts rapsolje
  • 10 dl vann
  • 2 stk kyllingbuljongterninger
  • 1/2 ts malt muskatnøtt
  • 3 dl lett matfløte(jeg brukte Milda sin med 4% fett)
  • Salt og pepper

Slik gjør du:

  • Sett stekovnen på over- og undervarme på 220 grader.
  • Skyll og skrell alle grønnsakene og kutt dem i ca like store biter(sett rødbeten tilside)
  • Hell over olje, honning og strø litt salt over grønnsakene og bak dem midt i ovnen i ca 30 minutter.
  • I mellomtiden, kok opp vann og buljongterninger. Og kok rødbeten til den er mør.
  • Når grønnsakene er ferdige tar du  å heller alle i den putrende gryta. La det småputre i ca 10 minutter.
  • Ta gryta av platen, bruk en stavmikser og miks til du har fått en jevn og fyldig suppe.
  • Sett gryta tilbake på plata og vend inn 3 dl matfløte.
  • Salt og pepre etter smak og behag.

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For making rooted vegetablesoup you will be in need of these ingredients:

  • 1 parsley root
  • 1 sellery root
  • 1 parsnip
  • 1/2 turnip
  • 1/2 beetroot
  • 1 yellow onion
  • 2 cloves of garlic
  • 1 ts of honey
  • 1-2 ts raps oil
  • 10 dl of water
  • 1/2 ts ground nutmeg
  • 2 chicken flavoured buillon cubes
  • 3 dl of low fat cream(I used a brand called «Milda» with 4% fat)
  • salt and pepper

How to make rooted vegetable soup:

  • Turn on your oven on over- and under heat and set to 220 degress.
  • Flush and peel the vegetables and chop them up in equally sized pieces. (Set the beetroot aside for boiling.)
  • Pour over honey and oil, and sprinkle salt over vegetables and bake them for 30 minutes in the middle of the oven.
  • Meanwhile, bring water to a boil, add buillon cubes and beetroot. Cook until tender.
  • When vegetables are ready, take them out and blend it in the casserole with stock and beetroot. Let it simmer for 10 minutes.
  • Take the casserole off the stove, use a handblender and blend until smooth.
  • Bring the casserole back on the stove and pour the lofat cream in to the soup.
  • Season with salt and pepper to your liking.

Enjoy!

Suppeuke 18/Soup week 18: Gulrot- og linsesuppe, Carrot and lentil soup.

Kjære lesere!

Det er en hektisk tid på året, og tiden strakk dessverre ikke til å oppdatere bloggen i tide. Men slik er det noen ganger.

Her kommer det derfor 3 oppskrifter på rekke og rad. Jeg har også besluttet å skrive oppskriftene på både norsk og engelsk i samme innlegg, da det er en del tidsbesparelser å hente på det. Akk og ve, det store problemet med å være to(tre)- språklig.???

Dear readers!

It is a hectic time of the year. Unfortunately I was not able to update my blog on time. But, that´s sometimes the way it is.

Therefore, here is 3 recipes for soups I have made during these three weeks. I have also decided to write each of my blog posts in Norwegian and English, as it is a real time saver than writing two individual ones. Awww, the big problem of beeing bilangual ??? Anyhow, here comes the recipe of yet another healthy and great soup(scroll down for ingredients and procedure in English.):

Carrot and lentil soup served with finely chopped koriander and oven roasted chicken.
Carrot and lentil soup served with finely chopped koriander and oven roasted chicken.

Ingredienser:

  • 1 gul løk
  • 2 hvitløksbåter
  • 2 ss fersk ingefær
  • 2 ss rapsolje
  • 2 store gulrøtter
  • 2 dl røde linser
  • 2 dl hvite linser 
  • 1 ss rød karri pasta
  • 1-2 ss fiskesaus
  • 1 boks Lett- kokosnøttmelk
  • 8 dl vann
  • 1 terning kyllingbuljong
  • 2 ss limejuice
  • Fersk koriander til servering

Slik gjør du:

  • Hent frem en stor kasserolle og sett frem alle ingredienser du trenger.
  • Finhakk gul løk, hvitløk og ingfær og stek dem i en nøytral olje på middels varme til den er gyllen.
  • Bland inn rød karripasta.
  • Rasp gulrøtter og vend dem inn i gryta.
  • Hell i 8 dl vann.
  • Ha i 1 kyllingbuljonterning og la det koke opp.
  • Mål opp 2 dl røde linser og 2 dl gule linser, hell dem i det kokende vannet. Sett ned temperaturen og la det simre i 10 minutter.
  • Når koketiden er over tar du den av platen, bruk en stavmikser og  miks den til den er klumpfri. Sett kasserollen tilbake på platen og sett den på medium varme.
  • Hell i en boks med kokosmelk, fiskesaus og limejuice, og kok opp. La det putre i ca 10 minutter.
  • Smak til med salt.

Voila! Her har du en stor kasserolle med knallgod og sunn suppe! Gratulerer!

Recipe in English

For making carrot and lentil soup, you`ll be in need of these ingredients:

  • 1 yellow onion.
  • 2 cloves of garlic.
  • 2 tbls of fresh and chopped ginger.
  • 2 tbls raps oil
  • 2 large carrots.
  • 2 dl red lentils
  • 2 dl yellow lentils
  • 1 tbls of red curry paste
  • 1-2 tbls of fish sauce
  • 1 can of light cocnut milk
  • 8 dl of water
  • 1 chicken flavoured buillon cube
  • 2 tbls of lime juice
  • salt
  • Freshly chopped coriander.

 

 

How to make it:

  • Make ready a large casserole and get out all the neede ingredients before cooking.
  • Finely chop one yellow onion, two cloves of garlic and ginger and cook them in neutral oil on medium heat until onion is soft and golden.
  • Mix in the red curry paste
  • Finely shred carrots and blend it with the onion mix.
  • Pour in 8 dl of water.
  • Put on chicken flavoured buillon cube in the water and bring to a boil.
  • Measure the lentils, pour it in the boiling water, turn down heat and let it simmer for 10 minutes.
  • When finished, take the casserole away from the heat, use a handblender and mix until smooth. Then bring it back on medium heat.
  • Pour in a can of light cocnut milk along with the fish sauce and lime juice and bring to a boil.
  • Let the flavours set and let it simmer for yet another 10 minutes.
  • Add salt as needed.

Voila! You got yourself a great casserole of soup. Congratulations!

Suppeuke 17: Røde linser- og søtpotetsuppe.


Kjære lesere!

Forrige uke var travel. Denne uken var enda mer travel. Men, kreativiteten sto ikke like fast. Forrige uke brukte jeg for første gang røde linser. Det var så vellykket at jeg gjerne ville bruke den på ukens suppe. Det er jeg glad for, for den ble supergod. Med en asiatisk tvist vil du få deg en god overraskelse om du velger å lage denne suppa.

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Dette trenger du:

  • 1 gul løk
  • 2 store gulrøtter
  • litt olje
  • 500 gram søtpotet- tilsvarer ca to medium søtpoteter.
  • 4 fedd hvitløk
  • 2 ss ingefær
  • 1 ss rød karripaste(se oppskrift for uke 11.)
  • 3 dl røde linser
  • 10 dl vann
  • 2 kyllingbuljongterninger
  • 2 bokser lett kokosnøttmelk
  • 1 ss fiskesaus
  • en hel sitron
  • salt
  • Server den med koriander.
  • Det smaker også veldig godt om du baker kyllingfilet, finhakker den og tilsetter suppa ved servering.

Slik gjør du:

  • Skrell gulrøtter og søtpoteter. Hakk dem i små og like store biter. Sett dem til siden.
  • Finhakk løk og hvitløk og stek dette gyllent på medium varme.
  • Finhakk ingefær og vend dette i gryta sammen med søtpotet og gulrot.
  • Tilsett rød curry paste og fiskesaus.
  • Tilsett 10 dl vann og 2 buljongterninger(velg mellom kylling eller grønnsaksbuljong alt ettersom du ønsker deg en vegetarisk variant.)
  • Kok opp og la det putre i 10 min.
  • Tilsett de røde linsene og la det putre ytterligere 10 min.
  • Tilsett kokosnøttmelken og bland det godt inn.
  • Ta kasserollen tilside, bruk en stavmikser og miks til den er jevn og klumpfri.
  • Sett den tilbake på platen og smak til med salt og sitronsaft.
  • Server den med fersk koriander.

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Jeg ønsker alle en riktig god suppeuke!

Linda??❤️

Soup week 16: Mulligatawny soup

Dear readers!

Sometimes I feel really creative and inspired in the kitchen and ideas to new soups comes  easy to me. But this week I was uninspired. I could not seem to find something new or any inspiration to make something really tasty. But my «salvaition» was closer than I knew, so I will not take all the credit for this weeks soup entirely on my own.

It has been a hectic week at work, I have practically felt I´ve been «flying» from teaching, to meetings to a house where dogs needs to be activated, and it is also nice to say a little more than «hello» to the person you live with. On Tuesday I was having lunch. I had a failed on making a green curry that I where supposed to write about this week, and I stared gloomily at it. It tasted like crap! A colleague came to the rescue.

– One of the best soups I know(by name I hardly can pronounce), Mulligatawny, you should really make, he said.

– Ok! I´ll write you a message, and I´ll bring it to you for lunch tomorrow, I said.

– Groovy, he said. And walked happily (I believe) away.

So, with this «order on the menu» I went online to snoop around for some recipes. I know all the ingredients, but especiallly one is new to me(and I want to get to know it better), red lentils and cinnamon.

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Kjell Peter has good taste. It is one of the better soups I have ever made! Warm and hearty with a slight kick, it is a real treat!

So with these words, I truly hope that this soup will do you good. It is, as always, made with the thought that in addition to good flavour it is low in fat, easily made vegetarian and lactose- free with a few ajustments.

I wish you all a happy week!

For making my interpretation of Mulligatawny you will be in need of these ingredients:

  • 2 yellow onions
  • a little oil
  • 4 cloves of garlic
  • 2 small og 1 big red chili.
  • 2 ts of red curry paste(use the recipe from week 11- red curry soup.)
  • 3 celery sticks
  • 6 small potatoes
  • 2 tbls chopped ginger
  • 2 dl red lentils
  • 10 dl water
  • 2 chicken flavoured buillon cubes (use vegetable, if vegetarian soup is what you are looking for.)
  • 1 can or 400 g of light cocnut milk
  • 2 dl of light cream(4% fat, I use a Swedish brand from Milda. It is fantastic.) (If lactoseintolerant, substitute cream with coconut milk)
  • 1 ts ground koriander
  • 1 ss brown sugar
  • 0.5 ts ground cumin
  • 1 ts cinnamon
  • salt
  • 1/2 a lemon
  • Fresh mint or koriander
Red lentils cooks quickly, does not need to be soaked in water, and tastes great in soups!
Red lentils cooks quickly, does not need to be soaked in water, and tastes great in soups!
A shot of the chopped and seasoned veggies, ready for fluid.
A shot of the chopped and seasoned veggies, ready for fluid.

This is how you make it:

  • Finely chop onion, red chili and garlic and cook it on medium heat together with the red curry paste and a little oil.
  • Rinse and peal the veggies and chop them in equal pieces..
  • Finely chop ginger.
  • Mix this together with onion, garlig and chili. Mix it well.
  • Add the spices, cumin, cinnamon, ground koriander, salt and sugar. Blend it well in to the veggiemix.
  • Add 1 L of water and 2 buillon cubes. Bring to a boil and let it simmer for 10 minutes.
  • Add the cocnut milk.
  • Add the red lentils and simmer for an additional 10 min.
  • Set the casserole aside, use a handblender, and mix until smooth.
  • Put it back on the stove and blend in the cream.
  • If you want a protein source, you can add 400 grams boneless chicken, and let it simmer in the casserole until cooked trough.
  • Sqeeze half a lemon just before serving together with fresh mint or koriander.

Hope you are happy with the result!

Serve it with or without chicken. The soup stands well on its own. A worthy meal either way.
Serve it with or without chicken. The soup stands well on its own. A worthy meal either way.

Enjoy it!

Linda