Soups and porridges – two of the easiest, quickest and most comforting meals that exist. Can be wrapped up with almost any (or almost no) ingredients left in the fridge. Perfect for these busy times approaching year end. Times, when you get to use some extra cretivity in the kitchen because you just don’t have the extra five minutes to run back to the foodstore after noticing that you forgot a vital ingredient of what you were planning to cook at first hand. Can’t wait until holidays!
Pt. I: Soups
Most of the time, I just make soup out of almost any leftover vegetables that I have in my kitchen. Usually it turns pretty good. Sometimes it turns extremely good – this is when I decide to write down a recipe. Nearly always I use red lentils as the base for my soups, firstly because I always have them available in my cupboard, secondly because they are high in protein and give a nice texture to soups, finally of course because I very much like their taste. Then I just add some red onion, spices, whichever veggies are availabe and blend. Easy.
Simple sweet beet soup
What you will need:
1 small but not tiny sweet potato
1 medium beetroot
1dl red lentils (measure uncooked)
1 small red onion
1/2tsp ground cumin
1/2tsp ground coriander
1dl natural (organic) yogurt
Himalayan salt to taste
Your choice of herbs/sprouts for serving
How to do it?
- Rinse your lentils and place them in a casserole almost full of water.
- Chop your red onion and add it as well as the spices into the casserole along with the lentils. Stir. When the water starts boiling, reduce the heat a bit.
- Wash/scrub your sweet potato and beetroot, then chop the vegetables into small cubes and add them into the casserole as well. Cover and cook until the beetroot is soft – about 20 minutes.
- Pour almost all the water away and process your soup with a stick blender. Add the yogurt and process again until smooth.
Add salt to taste and serve with fresh herbs and/or sprouts. Enjoy!
Pt. II: Porridges
Another staple ingredient in addition to lentils that I always keep in my cupboard are porridge flakes – quinoa, oats, rye and spelt are my favourites. Today’s “easy, quick and comforting” porridge idea is just a new variation of the existing porridge recipes on my blog, cooked with sweet banana, flaxseeds and oat milk. Christmas in mind, this oatmeal porridge is made special with lots of cardamom spice and boosted with antioxidants using some wild blueberry powder. As easy as the soup.
Blueberry cardamom oatmeal
What you will need:
1dl oat flakes “rolled oats”
2dl oat milk
1tbsp ground flaxseed
1tsp wild blueberry powder
pinch of Himalayan salt
berries, seeds, nuts, nut butter
How to do it?
- Heat up 1dl water and 1dl oat milk in a casserole until almost boiling.
- In the meanwhile, mix your oats, cardamom, berry powder and flaxseeds and then add them to the casserole. Stir.
- Reduce heat and cook for 2-3 minutes until the porridge starts to become thick. Then add 1/2 mashed banana and 1dl oat milk, stir and cook for another 2 minutes until the banana has melted. Add a pinch of Himalayan salt and stir once more.
- Remove the casserole from the heat, cover it and let it sit on the counter for a couple of minutes. You can for example prepare your coffee/tea while waiting.
- Serve with your choice of berries, nuts, seeds and/or nut butter. I had mine with the remaining banana half, blueberries, cloudberries, incaberries and tahini. Enjoy!