protein bomb Broccoli

Preboil potatoes to use the amount of about two golf balls in size per litre for the creaminess. *NOTE: If boiled, cooled and then refrigerated a day in advance, the cooling time in the fridge transforms the starch into resistant starch which feeds gut bacteria;

Rince your (green or white) asparagus well, cut the bottom dry parts away, and cut the rest into pieces. Let some coconut oil or ghee heat up in a pot set to half heat, while you peal and chop some onion (at least a whole average-sized one). Then add the onion to the oil and stir until softened and slightly yellow.
Now add your asparagus, and pour just enough water for it all to be submerged right to the surface, add pure salt as you like, cover with a lid and bring it to a boil (but not on maximum heat; if your stove has 8 settings, choose 6, in other words three thirds of the power).

Once it begins to boil, turn down the heat to a minimum, and let it cook for some 3 more minutes, then put it in a blender or use a hand mixer, and your soup is ready to be served.

creamy Asparagus

exotic Lentil

Rinse your lentils (red, yellow, green, brown or black) well in the pot, until there is hardly any more foaminess forming each time you let the water run in there (let the water stream have some power). Then add the triple amount of water, cover with a lid, and bring to a boil (but not on maximum heat; if your stove has 8 settings, choose 6, in other words, three-thirds of the power).

As soon as it begins to boil, turn the heat down to the minimum (approx. 1 or 2), add pure salt and turmeric, both to your own liking, stir, and cover again. Stir every few minutes to make sure nothing burns at the bottom. Carefully taste your sizzling wonder, and once everything feels soft, it's ready to be served.

pleasant Pea

If using dry peas, then soak in pure water overnight, and change the water in the morning.

Before cooking, rinse well, then add just enough water to have all the peas submerged, add pure salt, add a clove of pealled and chopped garlic (approx. 1 average-sized clove per litre of soup), cover with a lid and bring to a boil (but not on maximum heat; if your stove has 8 settings, choose 6, in other words three thirds of the power).

As soon as it begins to boil, turn the heat down to a minimum (approx. 1 or 2) and let it cook for a few more minutes (approx. 5 minutes), then carefully taste one pea to sense if it needs a few more minutes, and once the texture is soft, blend it with a mixer or hand-mixer, and your pea soup is ready to be served.

protein bomb Spinach

bright vibe Pumkin

Savoury & Savvy
Soups Menu

The tasty appetisers that tend to become the main & single course

Preboil potatoes to use the amount of about two golf balls in size per litre for the creaminess *NOTE: if boiled, cooled and then refrigerated a day in advance, the cooling time in the fridge transforms the starch into resistant starch which feeds gut bacteria;

Peal and chop some onion, at least a whole average-sized one, and if you like, as well approx. 2 cloves of garlic (per litre / 4 cups / 34 ounces, or as you like), heat up some coconut oil in a pot on just three-thirds of the heat (depending on your stove, for example, setting 6 out of 8, or setting 4 out of 6), meanwhile, rinse your broccoli well, cut away the dry bottom, and cut the rest in pieces.
Within a few minutes, as soon as the oil it hot, add the onions and garlic first in the pot, and stir until the onions look soft.
Then place the broccoli and your pre-boiled potato in the pot, add some salt and add just enough water for it all to be submerged, and bring it to a boil (not on maximum heat, leave it on the three-thirds).

Once it begins to boil, turn down the heat to a minimum, add a bit of nutmeg and let it cook for some 3 more minutes. Then put it in a blender, or use a hand mixer, and your soup is ready to be served.

Preboil potatoes to use the amount of about two golf balls in size per litre for the creaminess *NOTE: if boiled, cooled and then refrigerated a day in advance, the cooling time in the fridge transforms the starch into resistant starch which feeds gut bacteria;

Peal and chop some onion, and if you like, as well approx. 2 cloves of garlic (per litre / 4 cups / 34 ounces, or as you like), heat up some coconut oil in a pot on just three-thirds of the heat (depending on your stove, for example, setting 6 out of 8, or setting 4 out of 6), meanwhile, rinse your spinach leaves well.
Within a few minutes, as soon as the oil is hot, add the onions as the first thing into the oil, after a couple of minutes add the garlic and stir until the onions look soft and slightly yellow.
Then add the spinach leaves, squeeze them in there if you have to, and add your preboiled potato as well, add some pure salt, and add just enough water for it all to be submerged, and bring it to a boil (not on maximum heat, leave it on the three-thirds).

Once it begins to boil, turn the heat down to the very minimum and add a bit of nutmeg, stir and put the lid back and let it cook for some 2-3 more minutes. Then put it in a blender with the water, or use a hand mixer in the pot itself, and your soup is ready to be served.

Chose a recipe, get the ingredients,
and don't walk away from the food when you're cooking

Peal and chop some onion, and if you like, as well approx. 2 cloves of garlic (per litre / 4 cups / 34 ounces, or as you like), heat up some coconut oil in a pot on just three-thirds of the heat (depending on your stove, for example, setting 6 out of 8, or setting 4 out of 6), meanwhile, rinse your pumpkin well, cut away the thick peal, and cut the rest in pieces. The smaller the pieces the faster it will be cooked.

Within a few minutes, as soon as the oil it hot, add the onions first, and stir, after a couple of minutes, add the chopped garlic, and stir until the onions look soft and slightly yellow.
Then add the pumpkin into the pot, some pure salt and add just enough water for it all to be submerged, and bring it to a boil (not on maximum heat, leave it on the three-thirds).

Once it begins to boil, turn down the heat to a minimum, add a bit of nutmeg and let it cook for some 3 more minutes. Then put it all in a blender with the water, or use a hand mixer right there in you pot, and your soup is ready to be served.

Make Fresh Lemon Water