Jan 15 2019

Peas and Mint Veggie-Vegan Soup

Feeling a little heavy after Christmas? Let’s have a soft detox with this  warm, creamy and healthy veggie-vegan soup: if you want to go vegan, simply omit the feta cheese.

Serves 4

  • 350 fresh or frozen peas (they are not in season!)
  • 1 potato, peeled and diced
  • 8 sprigs fresh mint leaves
  • 2 tbsp extravirgin olive oil
  • 1 red chilli pepper,  thinly chopped
  • 100 gr feta cheese
  • 30 gr almonds, skin on, coarsely chopped

Fry the onion in a heavy-based pan with the extravirgin olive oil and the red chilli pepper. Add the potato cubes and let cook for 10 minutes. Add the peas, mix thoroughly and pour in the pan 500 ml of vegetable stock or boiling water: you might need more, depending on the quality of the potato you chose. Let simmer for further 10 minutes, season with salt and pepper to taste and the mint leaves as well (washed and drained). Place in a food processor and whizz until smooth and creamy.

Dice the feta cheese, transfer the soup in 4 bowls and scatter with the feta or almonds, if you fancy the vegan option.

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Posted in Starters, First course, Recipes, Light recipes, Main dishes, Vegan, Vegetarian
May 12 2015

Super healthy spring salad

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This spring salad can be a one-dish meal, light and easy yet featuring a variety of textures and a good balance between vitamins and protein. By adding flax seeds, you’ll add beautiful crunchiness to your salad, as well as giving it that extra touch of anti-oxidants. This dish makes the most of lovely spring vegetables.

Serves 4

  • 500 gr asparagus
  • 300 gr green beans
  • 4  scallions, thinly sliced
  • 300 gr (net weight) fresh peas
  • 4 big, not too ripe, tomatoes, cubed*
  • 4 tbsb extravirgin olive oil
  • 15 basil leaves, chopped
  • 2 tbsp flax seeds
  • 4 tbsp soya cream or yogurt

2 tbsp soya creme

* I used “costoluti” tomatoes; these are lovely Italian tomatoes, fairly large in size, very sweet and unfortunately hard to find abroad; you can substitute them with cherry tomatoes or plum tomatoes.

Boil asparaguses and green beans separately for 5-7 minutes and around 10 minutes respectively. Run under cold water and set aside to cool completely.

Cut the boiled vegetables into 2-3 cm pieces, place in a bowl with the tomatoes, scallions, raw peas, flax seeds and basil, and season with olive oil, salt and pepper to taste. Mix well.

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Divide the salad in 4 bowls, top with the soya cream (or yogurt) and serve.

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Posted in Recipes, Light recipes, Vegan, Vegetarian
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