The Soup Journal

The soup Journal a whole living action plan www.whatlibertyate.com January 2011

The Journal Collections are reflections of my life, of the things that I love to eat, and prepare for dears ones.

The whole living action plan is my new action plan for a better living. I love to eat, we all love to eat, but how much of what we are eating is really good for our health?

Starting this year, I’ll adopt this whole living action plan based on fresh vegetable and food not processed, 99% home made. I love to cook as much as I love to eat, so let’s make our health the priority number 1 and eat healty.

The soups presented here are very light, made just from vegetables, no preservatives added. I want to share with you all, other ways how to eat good and healty, with less efforts.

n

celery

n

carrots

parsley root

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HENDIT lAMET VE

Carrot Soup

w

fresh basil n

n

green squash

leek

onion

HENDIT lAMET VE

with

HENDIT lAMET VE

Full of vitamin A, C, carotene, the carrot soup is perfect in winter time.

Creamy and light is perfect for any moment of the day.

Ingredients (servers 2)

5 medium carrots 1 small parsely root 1 small celery root 1 small onion 1 half of a small leek 1 half of a green squash freshly chopped basil 1 tablespoon of olive oil salt and pepper

Start by chopping your vegeta-

UD MAGNIBH EX

bles.

UD MAGNIBH EX

Start by chopping the vegetables . SautĂŠe the onion and the leek, for 1-2 minutes in one tablespoon of olive oil. Pour 1-1,5l water in your saucepan and add the vegetables. Add seasoning. Let it cook for 20 minutes, or until de vegetables are tender.

Using a hand blender, smooth your soup. Serve it warm with finely chopped basil and few croutons.

UD MAGNIBH EX

n spinach

spinach soupn carrots

n ga

n n

n arlic

celery

with

Poached eggs

onion

Spinach is a rich source of vitamin A, C, E, magnesium. It goes perfectly with poached eggs, and can be a very nourishing meal.

ingredients (servers 2)

300 g fresh or frozen spinach 1 small onion 1 garlic clove 1 small celery 1 medium carrot 1 tablespoon of olive oil freshp chopped parsely salt and pepper

Start by chopping the onion, the carrot, the garlic clove and the celery . SautĂŠe the vegetables for 1-2 minutes in one tablespoon of olive oil. Pour 1-1,5l water in your saucepan and add the vegetables togheter with the spinach. Add seasoning.

Let it cook for 20 minutes, or until de vegetables are tender, and the soup is thicker.

Using a hand blender, smooth your soup. Serve it warm with poached egg and few chicken chips.

Sprinkle over finely grated parmegiano.

Potato Bisque

300 g fresh or frozen spinach 1 small onion 1 garlic clove

wi

1 small celery 1 medium carrot freshp chopped parsely salt and pepper

OMMY NONSE CORE

1 tablespoon of olive oil

ith

Emmental Cheese

ingredients OMMY NONSE CORE

(servers 2)

2 tablespoons of olive oil 1 medium onion 2 garlic cloves 1/2 teaspoon dried thyme 1/4 teaspoon ground cinnamon 1/8 teaspoon paprika pepper pinch of salt 4 large potatoes 1 -1,5l chicken broth 1 tablespoon fresh lemon juice sour cream, emmental cheese and croutons for serving

300 g fresh or frozen spinach 1 small onion 1 garlic clove

freshp chopped parsely salt and pepper

OMMY NONSE CORE

1 small celery The potatoe bisque is rich in vitamin C and potassium and will provide you 1 medium carrot the perfect source of all necessary carbohydrates for oneofday.

1 tablespoon olive oil

In a large saucepan heat the olive oil over medium heat. Add onion, garlic, thyme, cinnamon, paprika.

Season with salt and cook. Stir occasionally, until the onion is softened, 5-7 minutes.

Add potatoes cuted in cubes and the broth. Bring to a boil, reduce to a simmer and cook until potatoes are tender, about 20 minutes.

Working in batches, purĂŠe the potatoes in a blender until smooth. Stir in the lemon juice and season with salt. Serve bisque with one teaspoon of sour cream, grated emmental cheese, paprika pepper and croutons.

300 g fresh or frozen spinach 1 small onion 1 garlic clove 1 small celery 1 medium carrot freshp chopped parsely salt and pepper

OMMY NONSE CORE

1 tablespoon of olive oil

Egg dumpl noodles

lings soup with

and basil

ingredients

300 g fresh or frozen spinach (servers 2)

1 small onion 1 garlic clove

OMMY NONSE CORE

2 medium carrots 1 small celery 1 small onion small celery 11 medium carrot 1,5 l chicken broth 1 eggof olive oil 1 tablespoon 4 tablespoons of semolina freshp parsely 40 gchopped of noodles freshly chooped basil saltand andpepper pepper salt

Using a large saucepan, sautĂŠe the onion for 1 minute, on medium heath. Pour 1,5l chicken broth and add the carrots with the celery, finely chopped.

Cook for 15-20 minutes, or until the vegetables are tender.

Meanwhile, start to prepare the dumplings. In a small bowl lightly beat the egg and gradually mix the semolina. Add a pinch of salt. Using a wet tablespoon form small dumplings and drop them easly into the soup. Cook for more 10 minutes. Add as well the noodles. Serve it warm with freshly chopped basil.

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parsnip

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green Squash soup

carrot

with

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camembert cheese

n

green squash

celery

onion

ingredients (servers 2)

1 medium onion 1 small celery root 1 small parsnip root 1 medium carrot 1 large green squash 1 tablespoon olive oil 1-1,5l chicken broth camembert cheese fresh chooped basil salt and pepper Using a large saucepan, sautĂŠe the onion for 1 minute, on medium heath. Pour 1,5l chicken broth and add the carrots with the celery, finely chopped.

Cook for 15-20 minutes, or until the vegetables are tender.

Meanwhile, start to prepare the dumplings. In a small bowl lightly beat the egg and gradually mix the semolina. Add a pinch of salt. Using a wet tablespoon form small dumplings and drop them easly into the soup. Cook for more 10 minutes. Add as well the noodles. Serve it warm with freshly chopped basil.

Heat oil in a saucepan over medium-high. SautĂŠe for 1 minute the onion, then add the vegetables cuted in small pieces. Continue sautĂŠing all together for 2 minutes more. Add 1-1,5l chicken stock and bring to boil. Reduce heat to simmer. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to saucepan. Season soup with salt and pepper.

Serve it with camembert cheese and basil.

with

yogurt and croutons

Rostead eggplant soup Using a large saucepan, sautĂŠe the onion for 1 minute, on medium heath. Pour 1,5l chicken broth and add the carrots with the celery, finely chopped.

Cook for 15-20 minutes, or until the vegetables are tender.

Meanwhile, start to prepare the dumplings. In a small bowl lightly beat the egg and gradually mix the semolina. Add a pinch of salt. Using a wet tablespoon form small dumplings and drop them easly into the soup. Cook for more 10 minutes. Add as well the noodles. Serve it warm with freshly chopped basil.

ingredients (servers 2)

3 medium tomatoes 1 large eggplant 1 medium onion 2 garlic cloves 2 tablespoons olive oil 1 teaspoon dried thyme 1-1,5l chicken stock 4 tablespoons of yogurt fresh chopped basil

Preheat the oven to 200 degree C. Place tomatoes, eggplant on large baking sheet. Brush vegetables with oil. Add seasoning. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven.

Heat oil in a saucepan over medium-high. SautĂŠe for 1 minute the onion and the garlic. Add roasted vegetables and thyme to same saucepan. SautĂŠ all together for 2 minutes more. Add 1-1,5l chicken stock and bring to boil. Reduce heat to simmer. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to saucepan. Season soup with salt and pepper. Serve it with yogurt and croutons.

Using a large saucepan, sautĂŠe the onion for 1 minute, on medium heath. Pour 1,5l chicken broth and add the carrots with the celery, finely chopped.

Cook for 15-20 minutes, or until the vegetables are tender.

Meanwhile, start to prepare the dumplings. In a small bowl lightly beat the egg and gradually mix More recipes nad of photography the semolina.

Add a pinch salt. Usingona : wet tablewww.whatlibertyate.com spoonCopyright form small dumplings and drop them easly into Š2011 - All rights reserved Gabriela Iancu the soup. Cook for more 10 minutes. Add as well the noodles. Serve it warm with freshly chopped basil.