Last week I tried one further way of fasting: souping.
Until then I had only tried alkaline dieting and juicing. As the intermediate season like between autumn and winter is really suitable for doing a cleanse, I decided to do one again, but in another way. Read here how souping works, how I felt during these days and what foods and drinks I had.
May I present: my new favourite soup! Back in January it was my go-to-meal for some time, as I made a huge pot of soup and afterwards, my oven broke. So, what I had at home was soup and I had to have it cold. It did indeed taste very good cold, too. So I’m sharing this recipe with you today and I hope, you’ll like it as much as I do.
David from the Facebook page “David kocht” and me again did some fabulous cooking together and created a really sunny vegn 4-course menu, right for start of spring. Everything tasted so good and I think, these sunny dishes will be on table more often!
Our vegan 4-Course-Menu
1. Course – Starter: Colourful Carpaccio with Wild Garlic
2. Course – Soup: Creamy Yellow Pepper Soup with Coconut Foam
3. Course – Main: Zoodles with Lentil-Bolognese
4. Course – Desert: Sweet Potato Chocolate Mousse with Raspberry Purée and Mango
There’s nothing better than a warming soup when you come out of the freezing cold into your home. The last few years I’ve been suffering from freezing extremly quickly, which is why I’m consuming warm meals and drinks almost always right now: warm lemon water, tea or just warm water. All main meals are warm, too, from breakfast until dinner. I feel really way this way and feel like being prepared for the cold season much better. This recipe is really yummy, provided that you like the taste of peas. I think that caraway, cumin and lemon juice provide a really nice combination of flavours. Why not try it yourself?
I think this is the ultimate autumn recipe: it’s warming, comforting, colourful and delicious. Since I’ve started a plant-based diet I’m amazed by the fact that you don’t need any dairy to make soups nice and creamy again and again. This recipe might be another proof for this experience. Still, I think it’s hard to prepare a fantastic pumpkin soup. My grandma makes the best one, of that I’m sure. What’s also a fact is, that pumpkin soup tastes different each time I prepare it. I guess it depends on the pumpkin to a great extent, maybe on the amount of spices, too. I’m hardly ever listing exact amounts of spices I use in my cooking, as everyone likes it in a slightly different way. Just try it and find the amount that fits your taste best.