Soup of the day:

14 Dec

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With the festivity levels being sky high and a cold wave reaching the meditteranean making the temperature outside even colder than Scotland and Ireland (something we’re defenetly not prepared for) the best solution to our problem is to make sure we keep ourselves wrapped in as many layers as we can possibly find and drink as much tea as we possibly can. And what’s the only thing left to add to the picture? A warm bowl of freshly made soup.

It’s sort of becoming a tradition to buy different vegetables each day and experiment to find the best combination of nutritious soups made only by using fresh vegetables, no preservatives, no extra oil or butter. The more natural it is, the better it tastes and the more nutrients you get from each spoonfull keeping you protected from all the viruses roaming around.

Last nights soup was a favourate of mine mainly because of the hint of sweetness.

1 large zucchini
1 carrot
1/2 cup cabbage

Boil everything in a pot then pulse until smooth, if you want a thicker texture make sure you don’t leave too much water before pulsing.

Black peppers

I liked to keep this one simple and enjoy the real sweet taste of the zucchini rather than the spices.


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