Good evening foodies,
After having a tough week, the only thing to comfort me was heading to my favorite corner in the house; I’ve spent the whole weekend making recipes for the blog… I truely enjoyed the time spent in the kitchen especially after seing the results. I’m trying to step up the game without loosing my signature, that being said, I went again for a fully moody dark feed and kept all my pictures as simple as my recipes.
I’m not an expert in photography so I won’t be able to tell you about the technical stuffs, but if someone asks me why do I choose to shoot like this? I’ll simply say that it makes food shine in the darkness, it makes the dishes look honest and real with a vintage hint! But moreover It feels nostalgic and warm, you know it’s just beautiful…
The star of the first dish is green peas, this emerald is a versatile veggie and you can make a lot number of recipes with it…I went for a soup ’cause nothing embodies the fresh, light, green-ness of the winter-spring season quite like a simple warm green peas soup with garlic and “Jben”; Jben is a Moroccan fresh cheese, similar to ricotta, but with a smoother creamier texture… I lke to serve it with all kind of recipes or just spread it on toast.
This is a beautiful vibrant spring soup, made with those green little powerhouses of nutrition. Green peas are good for weight management,blood sugar regulation and contain countless vitamines…It is soothing both to the eyes, the body and the soul!
Check out this awesome soup preparation with a nice flavor combination, A lovely green peas soup for all green lovers!
- 500g green peas
- 1 small onion
- 2 garlic cloves
- 1/3 l water
- 2/3 cup milk
- 2 tbs “jben”
- salr & pepper
- 2 tbs butter or olive oil
- Heat the butter or olive oil in a pan, add garlic and onion. ( cook for 5 min)
- Add green peas and water, season it and let it cook for 15 min on low heat.
- When ready, blend the mixture after adding milk and “jben”.
I guess that you figured it by now; I am a HUGE fan of soups… Can you believe it? I’m starting to think about changing the name of the blog into “the soup 0f life” and the logo would be a bowl of steaming hot soup!! Buuut they say don’t rush decisions if you’re angry or very excited and since we’re speaking about soups; I get ants in the pants!
But hey let’s be real; it’s easy, cheap, healthy, yummy and it’s a way to use up all the extra veggies in your fridge! So, who wouldn’t hit fever pitch on that…
In the menu; a painless and pleasing creamy potato soup that you can simply master by following 3 easy steps! Whether it’s an appetizer or a main meal this soup suits all your tastes and makes you happy within few sips.
This classic is by far a family’s fav, my dad used to like it creamy and kind of heavy but my mom was always adding extra milk til getting a well mixed Purée with a light texture. No matter how you drink it, nothing is more comforting than a steaming bowl of Potato soup on a cold winter’s night!
This recipe surely brings me back childhood memories, how about you? Is there any single recipe that makes you all nostalgic and craving for the past? Maybe, a local dish that reminds you of home? (where your heart is: *cliché*)
Let me know in the coments below 😀 I’ll be more than pleased to reply!
I’ll share with you how to make a light and creamy potato soup using a hint of nutmeg and some spices to taste! And always remember:
- The more milk you add the lighter it is;
- The more cream you add the thicker it it;
- If you’re craving for a creamy soup and didn’t have cream, just add 2 tsp of flour into the mixture;
- If you are lactose intolerant, don’t worry you might use chicken broth instead of milk or cream.
- 3 to 4 medium potatoes
- 1/2 cup milk (or more)
- 2 tsp butter
- pinch of salt and pepper
- First, wash your potatoes thoroughly to remove dirt then add your potatoes to your pot of boiling water. Cook 20-25 minutes or until tender.
- Then, peel the potatoes and mash them in a bowl.
- Beat in milk in small amounts, melted butter and cheese! Don’t forget to season it .
Bissara is a Moroccan popular dish prepared from dried and peeled fava-beans or split peas ( for a greener color). This dish is traditionally served for breakfast, lunch and even dinner…It’s light,creamy and somehow refreshing.
Go back to the roots and nourish your soul with this special Moroccan soup or dip, whether you call it bissara or payssar( the northern way to call it) ! This is by far one of the best soups that will warm the cockles during cold weather…What I mostly love about this soup is its texture and the way tou can easily turn it into a creamy dip by not adding water…
This hearthy soup reminds me of home, my father makes it a lot and loves to top it with cumin and olive oil. As for me, I used to hate Bissara until the day I tried it on a trip road to Tetouan ( north of Morocco). Appearantly, it was a mixture of both fava-beans and split peas… It had this rich flavor of cumin and the sweetness of olive oil But serving spiced black olives with garlic and herbs as a side dish was pure exquisiteness!
Try it now yourself and get to experience the morrocan cuisine!
- 500 g of dried fava beans or split peas.
- 3 tbs olive oil
- 2 tbs cumin
- 1 tbs paprika
- 2 to 3 cloves of garlic
- pinch of Salt
- Water (enough to cover the beans)
- Cook the beans in water with salt and garlic cloves until they are soft. ( for 15 to 20 minutes)
- Add the spices and let it simmer for 15 minutes ( add water if needed).
- Use a blender to mix it, serve it hot with more cumin, paprika, olive oil and maybe some bread!
What I love the most about beetroot is its color; THE super power that can incredibly transform everything it touches into a work of art! The pink mutation is the perfect illustration of “la vie en rose”, Edith Piaf must have been singing about beetroot all the time!! This purplish-red root somehow manages to make everything marvelous, it has a rustic side, a deep earthy flavor and a fresh colorful look!
The ruby red perfection is a bless, imagine all you can do with such a simple yet rich veggie!! It helps detoxifies the body, beats constipation and boosts brain powers… After all a super food will surely make of you a super man!
A long time myth speaks about the benefits of beetroot; it says that beetroots treat anemia, the close to red color replaces the lost blood… Well, it is such a crazy way to reason but there is an unspoken truth behind the myth itself. You see, beetroot is loaded with iron which helps the formation of haemagglutinin ( Part of the blood that transports Oxygen)… Thus beetroot helps recovering from anemia!
I enjoyed so much making and shooting this incredible soup, it got me inspired and the results were fantastic! So many followers have been requesting good and nutritious recipes while on a budget; I’ve been a student myself, so I know exactly the strugle! This beetroot soup isn’t only good looking but economic too since it’s a veggie of the season…
Beetroot might be enough but if you’re looking for complex and rich experience you’ll love this recipe. Potatoes add a tender texture to the soup and goat cheese takes the freshness of beetroot into a whole level.
Beetroot easily cooks up in a variety of ways. Witness the greatness of beetroot with this all in one soup with goat cheese! Don’t forget to like and share the article if you loved it.
- 4 Beetroots
- 1 Potatoe
- 1 Onion
- 1 clove garlic
- 1 tbs or 2 goat cheese (or greek yogurt)
- 1 tsp vinegar
- 2 tsp olive oil
- Salt & pepper ( optional thym)
- Steam or boil beetroots and the potato… Steaming preserves its valuable nutrients while boiling is a fast way to cook!
- In a pan; heat 1 tbs olive oil in a pan and sweat the onion until soft.
- When beetroots and potato are tender: peel,cube and add it to the onion with another 1 tbs of olive oil, vinegar, salt and pepper ( and thym). Cook it for 5 min. Adjust seasoning to taste
- Transfer to a blender and process until completely smooth. you might also add some goat cheese or greek yogurt for taste.
Each one of us used to hate veggies but there was always that certain veggie that we hated the most. As for me I had pumpkin-phobia, I’ve never EVER hated pumpkin more than I did few years ago when…
… My family and I were invited for Ftour during Ramadan and so we were supposed to have pumpkin soup served with fried fish. First, as a pumpking+fish hater I wasn’t really enjoying the idea and started to make up excuses. But, I was all rumbly in my tumbly besides my mom was like : ” You better eat that, for your own sake!” ( Well, the look on her eyes said enough, you can’t fool around with moms). I drunk the flavorless soup all at once, it was so far the worst experience I’ve ever had with food…
But I grew up to surpass my phobia and pumpkin soup happened to be one of the first soups I ever made; a perfect pumpkin soup rich in flavors takes no time and nothing but spices and love.
Warm up with this fall’s signature that suits all seasons! The nutmeg brings a strong aroma that you can smell before trying it. When I first made the soup, I remember having that “love from first sight” moment; I mean who wouldn’t fall in love with a soup that looks so creamy, so warm, smells like heaven and above all: it has many benefits !
Did you know that pumpkins are a solid source of the essential nutrient; they keep Eyesight Sharp, aid weight lost, may reduce cancer risks and boost the immune system!! All in one package! So what are you waiting for foodies?
1 Kg pupmpkin ( the star of the recipe)
1 Big potato ( ot 2 small ones)
1 teaspoon salt
1 teaspoon Black pepper
30 g of butter
- First of all, melt butter over low heat(don’t forget, butter burns faster than oil). Add the chopped onion and garlic then wait until it gets translucid ( Let’s say cook it for about 10 min)
- Add cubed pumpkin, season it with salt and pepper . ( stir occasionaly)
- Let it cook on low heat, wait for 15 minutes then add the cubed potato and carrot .
- Grate the nutmeg and wait for another 20 minutes until everything gets tender. (add water if necessary)
- When ready, grab you blender and let it do the work for you!
Harira is a typical morrocan soup especially made for Ramadan ( the holy month in which muslims fast everyday from dawn to sunset). This special soup is made with tomatoes, chickpeas and lentils… And since I’m a moroccan, I thought about sharing with you this recipe that is close to be a culinay culture for us.
Ready in 1 h
- 100 g lamb
- 700g tomatoes ( turned into juice)
- 1 Chopped onion
- 1/3 cup Parsley
- 1/4 cup celery
- 1/3 cup Coriander
- 1/3 lentils ( rinsed and drained)
- 2/3 cup chickpeas ( left to soak overnight and peeled)
- 1 tbs flour
- 1 big potato (peeled and diced)
- 1.5 l water
- 1 tbp olive oil
- 1 tsp turmeric
- 1 tsp ginger
- 1 tsp black pepper
- 2 tbs salt
- In a Cocotte, add olive oil, lamb, onions, turmeric, ginger , salt, pepper, diced potatoes, chickpeas and lentils. Pour water and cook for 20 min.
- Meanwhile, using a blender, mix the coriander, celery and parsley. You’ll have a green mixture.
- Seperate the potato from the other ingredients and mix it with flour and some water.
- Pour the green mixture, the tomato sauce and the potatoe mixture and cook for 20 min while stirring occasionally so that the flour won’t stick to the bottom.
My family really loves this new soup, it’s creamy, healthy, fill your hunger and easy to make! Seriously, it will take you less than 1 hour to make!
Ready in 40 minutes
- 4 medium round courgettes
- 1 medium potato
- 1 medium onion
- 1tbs olive oil
- Pinch of Salt, pepper
- 2 bay leaves
- 1 tsp nutmeg
- 1 tsp thym
- 2 kiri
- Some cheese
- First, cube the veggies.
- In a casserole, add the olive oil, the cubbed veggies and enough water to cover the veggies!
- After 10 minutes, season with salt, pepper, nutmeg, thym and bay leaves. Then cook for another 12 minutes.
- When ready, add kiri and cheese then puree in food processor or blender in batches.
When I first began cooking, I tried to start with the easiest dishes: Rice, pasta, fried eggs … But,
I’ve never knew that making a soup is one of the easiest things to do, it doesn’t require any particular cooking skill! All you have to do is cut the vegies, put them in the vegies pan, season it and let it cook for 1 hour…
For this week’s recipe, I thought that maybe it’s more reasonable to start with soups and nothing is easier than a typical french onion soup!
5 or 6 onions
70 g of butter
1,5 L water
1 cube (chicken stock)
1 tablespoon floor
1 teaspoon sugar
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon thym
4 slices of bread
1- Put the butter in a hot pot, add your chopped onions and season with salt, black pepper and garlic then cook it on low heat… Keep an eye on it, so it won’t stick to the pot!
2- When the onions become tender add sugar and floor, keep stirring it !
3- 2 minutes later, add thym, nutmeg, bayleaves and water.
You’re soup will be ready in the next 45 minutes… Meanwhile, arrange thick slices of crusty bread and toast them; coat both sides with butter ( if you want you can sprinkle some garlic too) .
When soup is ready, ladle it into bowls and float the bread toasts on top of then cover it with cheese.
Fan of the asian culture? you crave for a spicy and acid flavor balance? or you just want to try a new way to cook chicken?
This thai chicken soup will inspire you and take you on a fancy asian journey through flavors , all you need is to follow the instructions and cook with love.
Ingredients: (for 2)
0,5 kg Chopped chicken
1 pack of noodles
1 Green bell Pepper
4 white fresh Mushrooms
1 bunch of coriandre
2 or 3 gloves of garlic
2 or 3 tablespoons of curry
1 cube of chicken stock
2 tablespoons olive oil
3 teaspoons salt
2 teaspoons black pepper
2 teaspoons ginger
1 teaspoon thyme
1- into your vegies’ pot, heat on medium the olive oil (do not burn it). Then add the chopped mushrooms and the onion… Keep stirring using a spatula for about 3 minutes or until the onions are golden.
2-Then add the minced bell pepper, Season it with salt and black pepper (2teaspoons each) and keep stirring until it’s softened. Add the minced garlic, cilantro and some zests of lemon. Let it cook for 1 minute.
3- Add 4 to 5 cups of water to the pot, add chicken, chicken stock, salt, ginger and curry too (the more curry you put, the more spicy it will be).
4- In a white tissue, put the bay leaves, thyme, pepper seeds, firmly close it and let it cook for 20 minutes.
5- Add the noodles, let it cook for 4 minutes until the noodles are tender. Finaly, turn off the heat… Add 1 tablespoon of lemon juice and serve the soup.