Nevertheless, a corn grown in Latvia is mainly used as an alternative energy source in the country, I would like to give you one great recipe for using corn as an energy source for your body.
Soups
BEETROOT-AVOCADO SOUP WITH CASHEW CREAM
SoupsHey, Sunny people!
Spring is coming and the creation of the recipe for beetroot-avocado soup is a sign of my impatience, as well as a foretaste of this wonder time.
This is very light dish, which is perfectly suitable for summer time.
PUMPKIN SOUP WITH BAOBAB
BAOBAB, Nutrition, SoupsBaobab is a very powerful plant! If I hadn’t come to Cape Verde by chance one month ago, I wouldn’t have known about Baobab anything. I have run into the baobab in the market in Cape Verde at the
COCONUT-CAULIFLOWER SOUP WITH COCONUT-CAULIFLOWER MUFFIN
SoupsDo you like cauliflower? I guess you do if you are reading my post. Or as my dad used to joke
LENTIL-AMARANTH SPICY SOUP IN PUMPKIN BOWL
SoupsI love to cook dishes from seasonal products, because they are so aromatic and full of earth power as nothing else brought from anywhere, especially being in it’s best organic version.
The soup, which is cooked inside a pumpkin gains a rich flavour and is definitely worth to try while it is season. I almost end up the bowl after finished my soup 😄 Pumpkin was very soft and juicy and the soup was delicious. Good way to have first and second dish in one, like 2 in 1 in that perfect way.
COURSE: Lunch
CUISINE: Plant-based, Vegan Gluten-Free
PREP TIME: 30 min
COOKING TIME: 1,5 h
CALORIES/per soup (not counting pumpkin): 365 calories (56g carbs, 16g protein, 9,8g fats)
INGREDIENTS (1 serving)
- Pumpkin – 1 whole small size (with capacity of a big soup bowl)
- Lentils – 40g of uncooked
- Amaranth – 2 tbsp of uncooked
- Carrots – 1 medium
- Onion – 1 small
- Garlic – 1 clove
- Olive oil – 1/2 tbsp
- Vegetable broth – 1 cup
- Cumin – 1 tsp
- Ginger powder (or ginger juice) – 1/2 tsp
- Salt and Pepper – by taste
INSTRUCTION
- Pre-soak lentils in water about 3-4 h or leave it in the water for a night before to cook.
- Cut carrot, onion and garlic in small pieces. Put in the pan and cook in olive oil for 5-7 min.
- Prepare pumpkin bowl by taking out pumpkin seeds. Fill the space with pre-soaked lentils, amaranth and fried vegetables.
- Add vegetable broth, ginger, cumin, pepper and salt. Add some water if pumpkin capacity allows to fill it more. Bake in oven all together about 1-1,5h at 190-200C.
- Check the pumpkin and soup inside every 30 min. Continue cooking if it is still not ready. The duration of cooking very depends on a type of pumpkin.
TIPS
Don’t take big pumpkin and leave some space so soup doesn’t come over when it starts to boil considering that lentil are becoming bigger.
Be creative here! If you have bowls leftovers you haven’t finished, you can turn it into pumpkin hummus, what I really did this time.
Thank you Mr. Pumpkin 🎃 for this gastronomic trip.
GINGER BITE 