Detox balance soup

This soup is a little treasure, it's packed with nutrients from the veggies as well as the lentils and if that wasn't enough it's topped with kale and parsley. Why cheese? Detox is boring without balance !!

Kids approved it so I am over the moon 🌙

you will need or I should say I used:

1 big onion, diced

half a leek 

1 parsnip

2 potatoes

1 large carrot

about 350 gr butternut squash, peeled and diced

1 cup green lentils

1/2 cup red lentils

2 handful of kale

1 handful of chopped parsley 

1/4 cup olive oil

1 tsp salt

1.6 l water or 6 - 7 cup

parmesan shavings ( optional )

Method:

Place all vegetables into a large cooking pot, add 1Tbsp oil.

Sweat the veggies for five minutes, add the lentils and boiling water.

Cook the soup for 40 minutes or until the green lentils are soft, the veggies and the red lentils will be cooked quicker.

Add the salt.

Take four cups of the soup and blend it together with the olive oil until smooth.

Pour back into the pot and add the kale as well as the parsley.

Serve the soup with parmesan shavings and crusty bread 

Serve 8 people 

Enjoy :)

I am sharing this post with eat your greens

Super detox purple kale & millet soup

Purple kale, wow! How excited was I, seeing it in the farmer's market. I love adding kale into soups but I knew that this purple kale won't give the most attractive colour. Therefor there will be comments from the consumers especially from the youngest one.
Millet is an amazing seed, it is high in fiber, vitamin B and magnesium and it is easily digestible. I ❤ millet ! 

 

Ingredients:

1 leek

2 parsnips, celeriac or potato

2 - 3 handfuls of kale

50 gr millet 

olive oil
1 liter of veggie stock or water + low salt stock cube 

salt

pepper
chili flakes, optional
yogurt , optional

Start by washing and chopping the veggies. In a big-ish cooking pot heat up some olive oil, add the leek, stir for a couple of minutes and add the parsnip.
Pour in the stock and cook on a medium heat for 15 minutes or until the parsnip is soft. Now add the millet and the kale and cook for further 10 - 15 minutes.
Adjust the taste. Blitz the soup into a food processor and serve it with some chili flakes and a spoonful of yogurt.   

Домашен чипс / Home-made crisps

Be aware, they will vanish in a minute and that is just the adults! If you tell the children what vegetable it is, there is a chance one of them to turn their nose up! Which means more for you.
Seriously folks, they are made in heaven, so tasty and only three ingredients! 

.

Потребни состојки:

пашканат

сол

масло во спреј

Со ноже за лупење компири лупете го пашканатот да добиете тенки ленти.

Посолете ги и попрскајте со масло во спреј.

Ставете ги во тава за печење обложена со хартија за печење и печете ги на 180 степени додека не добијат златна боја.

Ingredients:

parsnips

salt 

oil spray 

Using a potato peeler, make a long strips by peeling the parsnip over and over again.

Sprinkle some salt and spray with some oil.

Bake in the oven on 180 C until the parsnips get a nice golden colour.

Thanks for reading! I would appreciate any comments or suggestions from you.

Лепиња со пашканат и сусам / Parsnip and sesame flatbreads

These flat-breads are incredibly soft and tasty, once you make them you will look forward to make and eat them again. When I got them out of the oven, half were eaten by the children. Those that survived I serve them with some homemade humus and aubergine dip, they would of been a perfect match with a steaming bowl of soup, well, maybe next time...........Inspired by Nordic bakery, Soho, London

Потребни состојки:

200 гр пашканат, рендан
250 гр јогурт
50 мл масло
пола лажичка сол
1 лажичка сода бикарбона
150 гр бело брашно
150 гр интегрално брашно
1 јајце
сусам

Ставете го пашканатот да се вари со 100 мл вода околу 5 минути.
Оставете го да се олади заедно со течноста.
Ставете го брашното во подлабок сад, додајте ги преостанатите состојки + 100 мл вода како и оладениот пашканат со течноста.
Загрејте ја рерната на 220 степени.
Обложете со пек-хартија две поголеми правоаголни тепсии.
Со супена лажица ставајте од смесата по две лажици за едно лепче. Треба да се добијат околу 16 лепчиња.
Обликот на лепчињата не е толку важен ( види долу слика).
Посипете ги обилно со сусам и веднаш печете ги во загреана рерна околу 10 минути.

Ingredients:


200 gr parsnip, grated
250 ml yogurt
50 ml oil
1/2 tsp salt
1 tsp baking soda
150 gr white flour
150 gr wholemeal flour
1 egg
sesame seeds for topping 


Put the grated parsnip in a saucepan with 100 ml water.Bring to a boil and let it simmer for 5 minutes.
Let it cool down with its liquid.
Put the rest of the ingredients + 100 ml water to a mixing bowl, add the parsnip to the mixture.
Drop 2 tablespoons of dough onto the prepared baking tray, ( you will need two big one's )
You should get 16 round not so nice looking dough.
Sprinkle sesame seeds on the top and bake in pre-heated oven on 220 C for around 10 minutes.

note: I used spelt flour and integral sesame seeds.