vegetable soup with garlic croutons

i like to roast my vegetables in the oven. it just gives the dishes an extra touch. if you do not liquidize the roasted vegetables wholly it will give the soup a soft texture with al dente vegetables.



for 3

2 large red bell peppers

4 small yellow peppers

3 zucchini

1 large onion

2-3 garlic cloves

4 fresh tomatoes

olive oil

vegetable broth

dried garlic in mill

4 pieces of brown bread

salt & pepper



preheat the oven at 200°c. wash, cut, and marinate the peppers and the zucchini with olive oil and salt and shift the dish in the middle of the oven. roast the vegetables for 25 minutes. in the meantime, you mince the onion and the garlic cloves and fry them with a tablespoon of olive oil in a frying pan until they are caramelized. add the tomatoes, which you have cut in pieces, add a teaspoon of vegetable broth and let it simmer. remove the vegetables from the oven and add them in the same pan as the tomatoes. liquidize the soup and add 1/2 liter of water and let it simmer for another 5 minutes. cut the bread in small pieces and fry them in a pan with olive oil and garlic powder. spice the soup with salt & pepper and serve the soup with a few pieces of garlic croutons.






2 views

green couscous

we had this dish as a main course on a lukewarm september evening but you can also enjoy it as a side dish if you serve it with grilled vege

couscous with spinach, sweet potatoes and cranberries

the flavour of this dish is fascinating because of the mix with the sweet/sourness of the cranberries, the sweet potatoes and a little lemon

carrot-coconut soup with coconut-chapati

a great soup for chilly days. the carrots can easily be exchanged by sweet potatoes or butternut pumpkin.

linguine with cashew-lemon sauce

the longer you soak the cashew nuts, the smoother the sauce gets. the lemon gives this sauce a fresh kick!

vegetable soup with garlic croutons

i like to roast my vegetables in the oven. it just gives the dishes an extra touch. if you do not liquidize the roasted vegetables wholly it

tomatoes with cashew mozzarella

do you know what i like most about summer? freshly harvested tomatoes from my garden.

broccoli with chilli and garlic

original recipe from the cookbook by ottolenghi, slightly changed

oven-roasted green asparagus

asparagus are very healthy. they don't have many calories but a lot of vitamins and minerals.

tomato soup with basil and lemon zest

at least once a week we have tomato soup because it is so simple and delicious.