Käse-Lauch-Suppe | Cheesy Leek Soup

English version below

Käse-Lauch-Suppe mit Hack hab ich ja früher schon immer gerne gegessen. Schon blöd, wenn so viel davon nicht vegan ist... Aber ich glaube, meine Version ist ganz gut geworden. :)

Lecker Suppe mit Zwiebelbrot

Red Lentil Veggie Soup

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

Yet another incredibly easy dish! And super tasty, too. If you happen to not have one ingredient or the other in the house, you can always replace things. You can basically swap out any of the veggies as long as you stick to the lentils, water, and seasoning.

Ingredients for six servings:

• 150g red lentils
• 3 large carrots
• 1 leek
• 3 onions
• 3 cloves of garlic
• fresh ginger (about the size of a thumb)
• salt
• 3 tablespoons of vegetable oil, for example, sunflower seed oil.
• 50g tomato paste
• 1l of water
• a handfull of hazelnuts
• half a green bell pepper
• half a red bell pepper
• 2 table spoons of balsamic vinegar
• a handfull of fresh herbs, for example, parsley or basil

Easy: Winter Stew

As I may have mentioned in earlier blogs, we get a box full of vegetables and fruit from a local organic farmer once a week. This week, one vegetable proved to intimidate me a little bit as I had never worked with it before, the Scorzonera hispanica. In German, it is commonly known by the name "Schwarzwurzel" which literally translates to "black root" - quite fitting. In English, it goes by more impressive names such as black salsify or Spanish salsify, scorzonera, black oyster plant, serpent root, viper's herb, or viper's grass. I like "viper's grass" best! :) It does not necessarily look very edible at first:

Fried Noodles with Tons of Veggies! (and maybe some mock duck)

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

I love to cook for other people... and for myself. But I think eating ought to be a social activity. So today I made some food for the boyfriend and a friend who does not have the time to cook.
And who would say no this:

Celeriac Soup with Herbes de Provence Bread Rolls

As I mentioned in a previous post, I get a box of assorted organic veggies + fruit from a local organic farm once a week. This week, it came with two celeriacs. Since there was so much of it, I decided to make a soup! And because there is nothing better than fresh bread, I decided to make some rolls to go with the soup.

Ingredients:

For the soup:

• 1.5l of veggie stock 
• 1 onion
• 4 smallish potatoes
• 2 celeriacs 
• 250ml of white wine
• 1 leek
• Dried herbes de Provence (thyme, rosemary, oregano) (These herbs were actually picked in southern France by my friend Caro! Thanks again!)
• salt
• 1 pot of soy cream
• a little bit of olive oil
• a little bit of freshly ground black pepper to garnish

I intentionally didn't put any exact gram measurements with the different veggies used. If you happen to have two leeks and one large piece of celeriac that should work just as well as the combination I had. 

Almost like Christmas!

Word of mouth informed me that there was a small organic farm in the north of our city. Word of mouth continued to inform me that they delivered weekly veggie crates! Being the person that I am I got overly excited about it and ordered the largest version they had available. Today was finally the day of days! The box got delivered! The boyfriend even suggested we'd do an "unboxing" video. I was tempted to do that. Then I was to lazy and only took pictures.

Rain and other yucky October weather didn't keep the driver from bringing this colorful beauty to our place. I truly feel like I am a little too excited about a collapsable plastic box full of vegetables. But that's okay. Other people go crazy over shoes with a red sole. I guess when my braincells were programmed, I got lots of those "books and food" ones and very few from the fashion department. Fine with me.

And here it is in all its glory: