Der Beitrag Sweet potato soup with carrots erschien zuerst auf kitchensplace.
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There are many high quality nutrients in sweet potatoes. They are a good source of minerals and vitamins because manganese, copper and iron are abundant in this tuber. There are also vitamins C, B2, B6 and E as well as biotin and high-quality fiber. It is not without reason that sweet potatoes are very popular with athletes, as they provide high-quality carbohydrates compared to normal potatoes and optimally support the body in metabolism.
Together with the carrots, this recipe for my delicious sweet potato soup makes a wonderfully simple, light and creamy soup recipe. Perfect for preparation, as a starter for a menu or just like that!
Nutritional Information per serving
Calories: 156 – Protein: 6g – Fat: 3g – Carbs: 30g
Süßkartoffelsuppe mit Möhren
Ingredients
- 2 mittelgroße Süßkartoffeln
- 2 Möhren
- 1 Zwiebel
- 1 Knoblauchzehe
- 750-900ml Gemüsebrühe
- 2 TL Creme leicht
- Salz, Pfeffer, Muskat
- optional geröstetes Brot
Directions
- Step 1 Die Süßkartoffel schälen und in Stücke schneiden. Die Möhren ungeschält in Stücke schneiden. Alles in Salzwasser kochen, bis sie weich sind.
- Step 2 Die Zwiebel und Knoblauch würfeln und in einem Topf leicht anschwitzen.
- Step 3 Die Süßkartoffeln und Möhren abschütten und zu den Zwiebeln und dem Knoblauch geben. Gemüsebrühe hinzugeben und kurz aufkochen lassen.
- Step 4 Den Topf vom Herd nehmen und alles mit einem Pürierstab fein pürieren. Mit Salz, Pfeffer und Muskat abschmecken.
- Step 5 Die Suppe servieren und jeweils 2 TL Creme leicht unterrühren. Optional noch etwas geröstetes Brot beilegen.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet potato soup with carrots erschien zuerst auf kitchensplace.
]]>Der Beitrag Carrot and Coconut Soup with Ginger erschien zuerst auf kitchensplace.
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A creamy and warm carrot and coconut soup is just the thing for cold and wet seasons. But this soup can also be eaten cold in summer when it’s hot outside and you just want to eat something light and refreshing. So whatever the season, my carrot and coconut soup is always good!
The great thing about this carrot and coconut soup is that you only need a few ingredients and the soup is ready in 30 minutes. If you’re basically a soup fan, take a look at mine Soup collection past.
Nutritional information per serving:
Calories: 229 – Protein: 3g – Fat: 15g – Carbs: 20g
Carrot coconut soup with ginger
Ingredients
- 1kg carrots
- 1 can coconut milk
- 1,5l vegetable broth
- 200g potatoes
- 5g ginger
- salt, pepper, garlic
- parsley, fresh
- grain mixture to taste for serving
Directions
- Step 1 Peel the carrots and potatoes, cut into pieces and cook in the vegetable broth at medium temperature for about 20 minutes until soft.
- Step 2 Stir in the coconut milk and chopped ginger and simmer for about 5 minutes. Then, using a blender, finely puree the soup and add a little more water depending on the consistency
- Step 3 Season with salt, pepper and garlic
- Step 4 Finally, serve with fresh parsley and a grain mixture to taste.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Carrot and Coconut Soup with Ginger erschien zuerst auf kitchensplace.
]]>Der Beitrag Potato patties with couscous and carrots erschien zuerst auf kitchensplace.
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Did you know that I’m a huge fan of mashed potatoes? I love this creamy and floury consistency best refined with a good amount of salt, butter and a little nutmeg. Since I am currently trying to avoid animal products, the butter for my beloved mashed potatoes is of course not used! Instead I created a new variant with a little more crunch. The result was these delicious potato patties with carrots.
For this recipe you need mashed potatoes as already described. Ideally, you can prepare the potato patties from the potato leftovers from the previous day by simply mashing them, mixing them with couscous and folding in a boiled carrot. With a few spices and breadcrumbs you can conjure up these crispy potato patties that keep their soft mashed potato core inside.
If you like my vegan potato patties, you might like mine too Potato cakes with spinach and parmesan .
Nutritional information per thaler:
Calories: 200 – Protein: 5g – Fat: 5g – Carbs: 34g
Potato patties with carrots
Ingredients
- 400g potatoes (ideally floury)
- 100g couscous
- 200g flour
- 3-4 carrots
- fresh parsley
- 1/2 tsp nutmeg
- 1 tsp paprika
- optional cumin
- salt, pepper
- breadcrumbs for breading
- vegetable oil for frying.
Directions
- Step 1 Boil the potatoes together with the carrots until soft, mash them and let them cool down. Meanwhile, pour boiling water over the couscous and allow to swell until the water is completely absorbed
- Step 2 When everything has cooled down well, mix the mashed potatoes with couscous and flour and knead into a malleable mass
- Step 3 Season the mass with sufficient salt, pepper, paprika powder, freshly chopped parsley and nutmeg. Tip: Salt is particularly important here and should not be used too sparingly
- Step 4 then form 10 pale-sized taler from the mass. Tip: If the mixture is still too sticky, add more flour. It can also help to moisten your hands with water beforehand and then shape the taler
- Step 5 Turn the taler in breadcrumbs and then fry in a pan with hot vegetable oil until golden brown.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Potato patties with couscous and carrots erschien zuerst auf kitchensplace.
]]>Der Beitrag Sicilian gnocchi erschien zuerst auf kitchensplace.
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The Sicilian cuisine is characterized by fresh vegetables, fish and simple spices. The pasta with vegetables is particularly popular – for example with aubergines or zucchini. Instead of pasta, I use gnocchi for Sicilian cuisine today, but these small potato balls can also be combined with the fresh vegetable side dishes. I’ll show you how to prepare gnocchi yourself here .
Recipe for Sicilian Gnocchi
But now to the recipe: The Sicilian gnocchi are simply combined with fine zucchini and carrot cubes in combination with a fruity-sweet tomato sauce. To do this, the carrots and zucchini are first cut into fine strips (approx. 2 cm) and then cut into cubes. The diced vegetables only take up a small space in the dish and complement the gnocchi ideally. Add fresh herbs, such as basil or rosemary, and this delicious dish is ready.
Nutritional Information per serving
Calories: 393 – Protein: 9g – Fat: 5g – Carbs: 79g
Sicilian Gnocchi
Ingredients
- 400g gnocchi
- 1 zucchini
- 4 carrots
- 1 can chopped tomatoes
- 300ml broth
- salt, pepper, sugar
- fresh basil
Directions
- Step 1 Fry the gnocchi in a pan until golden brown on both sides. Cut the zucchini and carrots into fine cubes and fry them in a pan. Caramelize with a little sugar
- Step 2 deglaze the vegetables with broth and let it boil down. Then add the chopped tomatoes and mix everything. Add salt and pepper to taste
- Step 3 Fold in the gnocchi and sprinkle everything with fresh basil.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sicilian gnocchi erschien zuerst auf kitchensplace.
]]>Der Beitrag Vegetable lasagna with carrots, leek and bechamel erschien zuerst auf kitchensplace.
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Lasagne is a popular casserole dish, especially with Italians around the corner or on a cooking evening for two. The problem with original Italian lasagna: It is so powerful that you hardly dare to eat a second piece. With this recipe for a vegetable lasagna, I’ll show you how you don’t have to do without lasagna and can even eat more than one piece of it.
For this filling of the vegetable lasagna you need a large bunch of carrots, a stick of leek, an onion, fresh garlic, some cane sugar, vegetable broth and chopped tomatoes as well as fresh spices and herbs. That means in plain language: No fatty meat, but fresh and healthy ingredients. No wonder that a piece of this lasagna has just 260 calories! Even though there is a spicy bechamel under the crunchy mozzarella. That’s why I recommend adding a small side salad to the lasagna, such as Lamb’s lettuce to reach. This is the perfect way to round off your dish. And now I just say: Let’s go for the vegetables!
Nutritional information per serving of vegetable lasagna (200g)
Calories: 441 – Protein: 16g – Fat: 7g – Carbs: 39g
Vegetable lasagna with carrots, leeks and bechamel
Ingredients
- 10 carrots, peeled
- 200ml vegetable broth
- 9 lasagna sheets (approx. 160g)
- 1 tbsp. cane sugar
- 1 leek
- 1 onion
- 1 clove of garlic
- 1 can of chopped tomatoes with basil
- 1 mozzarella
- salt, pepper, Italian herbs
- olive oil for the pan.
For the béchamel: - 15g butter
- 1 tablespoon flour
- about 200ml milk
salt, pepper, nutmeg
Directions
- Step 1 Peel and slice the carrots. Cut the leek into slices. Finely dice the onion and garlic. Then sauté the onion and garlic in a pan and shortly after add the carrots and caramelize with cane sugar
- Step 2 Add the leek to the pan and lightly sauté everything. Then deglaze with vegetable broth and boil briefly until the liquid has slightly evaporated. Then add the tomatoes and stir. Season with salt, pepper and Italian herbs and simmer.
- Step 3 Meanwhile, for the bechamel, melt the butter in a saucepan, stir in the flour and pour in milk. Bring the sauce to the boil, stirring. Add as much milk until the desired consistency is reached (should not be too liquid). Then season with salt, pepper and nutmeg and set the pot aside
- Step 4 Now layer the lasagna: In a baking dish, first spread some of the vegetable filling on the bottom so that it is covered (not too thick!) Then lay out the first layer of lasagna sheets. Cover them again with vegetables and spread half of the bechamel on the vegetable layer. Then layer lasagna sheets and vegetables again. Repeat until the vegetables are used up. Spread the rest of the béchamel on the last vegetable layer
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Step 5
Now bake the lasagna for about 20 minutes in the oven at 180 degrees O/U, so that the béchamel cover hardens slightly. Then take the lasagna out of the oven, top with mozzarella and finish baking for another 20 minutes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Vegetable lasagna with carrots, leek and bechamel erschien zuerst auf kitchensplace.
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