Tag Archive for: vegetarian

Rainbow Cabbage Soup

The amazing colours come from squeezing lemon juice into the delicious red cabbage soup.

Use Your Noodles - Rainbow cababge soupI’m waiting for snow to fall again. Until that happens I have to settle with cold and sunshine, which I like almost as much as snow. In good weather like this we all deserve a healthy and colourful meal like I’m about to show you – a rainbow cabbage soup.

Rainbow cababge soup
Rainbow cababge soup

I’m so happy to be sharing this recipe with you. Red cabbage is in season right now, so there’s lots everywhere. It’s loaded with vitamins and minerals. And according to Science Daily it promotes heart and brain health and protects us from cancer. So yay for us cabbage lovers and the ones who will become cabbage lovers after tasting this soup. I feel like red cabbage is so underrated. Here in Slovenia we eat it mostly braised a side dish or in salads. But it is magnificent in a soup as well. The rainbow cabbage soup is quick and simple and sooo delicious. Squeezing in few drops of lemon juice gives it wonderful vibrant rainbow colour. When I first tried squeezing lemon on this soup I was pleasantly surprised by this amazing reaction. I realised that it is not just super tasty but also fun. And that’s the point of cooking. To have lot’s of fun!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Rainbow cababge soup
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RAINBOW CABBAGE SOUP

Course Soup
Total Time 15 minutes
Servings 4

Ingredients

  • 1 medium-size cabbage 400g
  • 1 big onion
  • 4 cups hot water
  • 1/4 cup milk
  • 1 TBSP lard
  • 1 tsp fresh citrus thyme leaves
  • salt
  • pepper
  • 4 lemon wedges

Instructions

  1. Chop the onion into small pieces. Melt lard in a medium-size pot and add the chopped onion. Fry the onion until it gets golden and translucent.
  2. Meanwhile cut the cabbage in half and then into thin slices. Add them in the pot. Add the hot water and thyme.
  3. Cook for about 10 minutes until the cabbage is soft.
  4. Remove from the stove. Put everything in a blender, add milk, salt, and pepper and mix well. Taste for seasoning before serving.
  5. Squeeze a few drops of lemon juice onto the soup for the wonderful color.

Also try this easy 5 minute soup:

Spicy Pea Soup

Use Your Noodles - Rainbow cababge soup

Pear Smoothie with Tapioca

This morning bowl is a combination of pear smoothie with ginger, tapioca pearls in coconut milk, fresh pears and pumpkin seed oil.

Use Your Noodles - Pear Smoothie With Tapioca

I remember the first time I tried tapioca. It was in a Chinese restaurant. They served chilled coconut milk with tiny jelly pearls in the bottom. Everyone else was disgusted by this, but I was in heaven. For a long time I didn’t know what that was. Then, one day, I found a bag of tapioca in our shopping mall, still not knowing what that was. It looked interesting, so I bought it and at home I googled tapioca. Well, that was a revelation. It was the same jelly thing I tried in the Chinese restaurant. Imagine me glowing like a Christmas tree over a bag of tiny bubbles.

And the good thing about tapioca is, you can do it in a lot of different ways. In this recipe, I cook tapioca in a small amount of coconut milk, so I get a quite sticky but very sweet pudding. I’m serving it on the side of a pear smoothie with coconut milk and ginger. Its freshness and spiciness goes woderfully with the sweetness of the tapioca pudding.

Pear Smoothie With Tapioca
Pear Smoothie With Tapioca
Pear Smoothie With Tapioca

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Pear Smoothie With Tapioca
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PEAR SMOOTHIE WITH TAPIOCA

Total Time 20 minutes
Servings 4

Ingredients

PEAR SMOOTHIE

  • 12 small pears
  • 2 cups coconut milk
  • 2 tsp maca powder
  • 2 tsp vanilla seeds
  • 4 tsp grated ginger

TAPIOCA PUDDING

  • 6 TBSP tapioca pearls
  • 2 cups coconut milk
  • TOPPINGS
  • 4 small pears
  • 2 tsp sunflower seeds
  • 2 tsp crushed flax seeds
  • 2 tsp coconut flour
  • 2 tsp pumpkin seed oil

Instructions

  1. Boil the coconut milk on medium heat, add tapioca pearls, and continue cooking and stirring on medium heat for 15 minutes or until the pearls become translucent.
  2. Meanwhile, mix all ingredients for the pear smoothie in a blender. Add ginger gradually, so the smoothie won’t be too spicy and blend it. When it is done put it in the serving bowl.
  3. Cut the 4 pears for topping in 1/2 cm slices.
  4. When tapioca pudding is cooked, place it over the smoothie, add slices of pear and sprinkle with sunflower seeds, flax seeds, coconut flour, and pumpkin seed oil.
Use Your Noodles - Pear Smoothie With Tapioca

Curried Squash Kebabs

These squash kebabs are great for a light asian inspired lunch or dinner. There’s a coconut milk sauce with fish sauce and cilantro to top it off.

IMG_6420 (Custom)

Squash or pumpkin? I was a a bit confused on how to name this tasty orange fruit. I did some research and apparently botanically squash is the right term. However in different countries pumkin is used for certain types of squash. I decided this is too confusiong for me. So I’m going to use the term squash for this recipe. Probably if I make a squash pie one day, I’ll name it pumpkin pie since we hear this more often. Luckily Slovenians only have one word for squash and pumpkin – buča.

Why not make squash more fun. And what’s more fun than kebabs? Add a little asian spices and a fishy coconut milk sauce and you’re on fire! I am using my Hot Curry Spice Blend in this recipe. You can find the recipe here.

Curried Squash Kebabs
Curried Squash Kebabs

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Curried Squash Kebabs
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CURRIED SQUASH KEBABS

Course Appetizer, Side Dish
Total Time 50 minutes
Servings 4

Ingredients

KEBABS

  • 2 kg squash any kind you like
  • 4 TBSP olive oil
  • 2 tsp salt
  • 8 tsp Hot Spicy Curry Blend
  • 2 TBSP coarsely chopped cilantro

FISHY COCONUT SAUCE

  • 1/4 cup coconut milk
  • 2 TBSP fish sauce
  • 1 tsp finely chopped cilantro

Instructions

  1. Preheat the oven to 220°C (430 °F).
  2. Peel the squash and chop it into 2 cm cubes. Divide the cubes between skewers.
  3. Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to really get that spice in every corner.
  4. Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).
  5. Meanwhile, prepare the sauce. Mix all ingredients together in a small bowl.
  6. When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.

IMG_6399 (Custom)

Hot Curry Spice Blend

This is spice blend for your curry dishes that you can make in only 5 minutes and keep in dark for a long time.

Hot Curry Spice
I can’t emphasize enough how much I love spices. Just a little pinch can transform any blend meal into a mouthwatering feast. My mum never used a lot of spices. However I’ve managed to get her to at least use pepper and chilly flakes. I can say, that made me very happy and if you’re not a spice lover, I guarantee this one is going to change you mind.

There are many curry spice blend recipes out there. Many of them use turmeric. I don’t use it in this recipe, because it has a quite powerful flavour. So I add it to the dish separately only if I know everyone will like it. If you prefer to have it in this blend, just add a teaspoon to the mixture. It is also delicious. This blend is quite spicy, so keep that in mind when making it. If you can’t stand the heat add only half a teaspoon or just a pinch of chilly.

Hot Curry Spice
Hot Curry Spice

This curry spice can be used in any kind of recipe – soup, vegetable, meat or fish dish. I will be posting some recipes using this blend in the future so keep in touch!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Hot Curry Spice
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HOT CURRY SPICE BLEND

Course spice blend
Keyword curry spice blend
Total Time 5 minutes

Ingredients

  • 4 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp fenugreek seeds
  • 1 tsp peppercorns
  • 1 tsp chili flakes
  • 4 curry leaves
  • 2 tsp dried lemongrass
  • 2 tsp powdered garlic
  • 2 tsp ground ginger

Instructions

  1. Roast coriander, cumin, fenugreek, and peppercorns in a hot pan without any oil for about a minute.
  2. Grind the roasted seeds and the rest of the ingredients in a coffee grinder or a mortar.

IMG_6192-2 – kopija (Custom)

Spicy Pea Soup

This is an easy one. All you need is 5 minutes and a few simple ingredients. Enjoy your spicy pea soup!

5 minute spicy pea soup

Autumn is in it’s fullest beauty here in my neck of the woods, colourful but cool and damp. Cold just makes me wanna snuggle under a warm blanket and do nothing at all. I don’t feel like cooking for hours and then spend more time cleaning the dishes. This bone chilling cold is perfect for a warm bowl of soup. Spicy pea soup comes to my mind. It is loaded with vitamins and anti-oxidants, which we all need in this autumnish weather.

5 minute spicy pea soup

I love eating fresh peas, it’s sweet and crunchy. A perfect healthy snack! But cooking it and spicing it up gives peas an extra dimension. If you are a soup lover like me than this recipe meant to feed your whole family, will probably be serving just one. Let’s get started!

Here’s a super easy spicy pea soup, that takes only a few minutes to prepare. Then you can curl up in your blanket and eat your four bowls of soup.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

5 minute spicy pea soup
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SPICY PEA SOUP

Total Time 5 minutes
Servings 4

Ingredients

  • 560 g fresh or frozen peas
  • 2 cups water
  • 1 tsp grated ginger
  • 2 tsp wasabi paste
  • pepper by taste
  • salt by taste
  • 1 TBSP coarsely chopped parsley
  • 1/2 thinly sliced large chili

Instructions

  1. Boil the water and add the peas. If you are using fresh peas, cook it only for 2 minutes and if you use frozen peas cook it for 4 minutes or until tender.
  2. Move it to the blender, add ginger, wasabi paste, salt, and pepper. Blend it well until the soup is creamy and light. If it is to thick for your liking just pour in additional hot water and check the seasoning.
  3. Place in a bowl and garnish with chili slices and parsley.

More simple soup ideas:

Ranbow Cabbage Soup

5 minute spicy pea soup