Ambika Yoga

Sivananda yoga classes in Brussels


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Vegan recipe: mixed vegetable soup

Soup quinoaThere’s enormous comfort in eating a delicious homemade soup with the vegetables that you have in your fridge. Improvise each time with what you have have, if you don’t know what to make, or when you don’t have much time and still want a healthy & filling meal. This particular time I made a soup with 5 different vegetables, some spices and voilà !

Ingredients

  • 4 green celery stalks
  • 2 carrots
  • 1 fennel
  • 1 onion
  • 1 potato
  • 1 cm of fresh ginger
  • 2 tsp of turmeric
  • 1 tsp of smoked paprika powder
  • Enough (filtered) water to cover the vegetables
  • Vegetable oil (preferably olive or coconut)
  • Salt & peper to taste

Preparation

  1. Wash and cut the vegetables in equal-sized parts, peel and cut the ginger in small pieces.
  2. Stir fry the ginger in some vegetable oil.
  3. Add the vegetables and stir fry for some minutes, add the turmeric and paprika powder and stir until all the vegetables are nicely covered with the spices.
  4. Fill the casserole with enough water to cover all the vegetables, bring to a boil and let it simmer with the lid on for about 20 minutes (or until the vegetables are soft enough to blend. (TIP: you can also boil the water separately and add boiling water to the vegetables).
  5. Blend the soup with a hand blender to a smooth soup.
  6. Enjoy with or without some boiled quinoa or toast or just like that.
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Enjoy your fruits & vegetables in a whole new way! Join the workshop on 25 October in Brussels!

JAZZ MAX

Want to learn about the art of juicing, making smoothies, preparing fresh organic pestos, purees, nut butters and more? Katariina Bastos (friend, yogini and juice aficionado) and myself organise a workshop about these topics. We will be using the JazzMax slow juicer and a blender.

During the workshop you’ll discover the ins & outs of juicing and blending, which vegetable and fruit combinations work best, when to juice, how to prepare, how to clean, how to store. As well as how to make nut butters, spreads, pesto and even sorbet ice cream.

Screen Shot 2014-08-20 at 10.05.58The workshop takes places in Uccle (Brussels), on Saturday 25 October from 3-6 PM. The price for the 3 hour workshop, including all organic ingredients (and the opportunity to buy the Jazz Max juicer with a discount) is 45€ per person.

Please register by sending me an e-mail.
Event on Facebook.

Your registration will be final once you’ve made the payment. The workshop will take place if there are at least 8 registrations, if there are less people, then it will be cancelled, you will be refunded entirely. If after confirmation of the workshop YOU need to cancel, then you can send another person in your name, but there won’t be a refund.


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Vegan spicy winter soup

It’s still pumpkin season for a little longer & I absolutely love this soup which is very filling and spicy so just perfect to warm you up on a cold day as today. You can eat it with the noodles, with quinoa or even with some (home-made) corn or sourdough bread. This recipe serves 3 to 4 portions. 

Ingredients

  • 40 g ginger root
  • 1 chili pepper or hot pepper
  • 500 gr pumpkin
  • 1 leek
  • 2 carrots
  • 200 g white cabbage
  • 200 ml coconut milk
  • 800 ml filtered water
  • juice of 1/2 lemon
  • 200 g chickpeas (precooked)
  • 50 g wok noodles
  • 2 tsp curry powder or garam masala
  • 1 bunch of fresh cilantro
  • Coconut oil
  • Salt & pepper to taste
  • (1 onion)

 

Preparation

  • Peel the onion and the ginger.
  • Cut the pepper in half and remove the seeds.
  • Put the ingredients into a food processor; add 4 tbsp of olive oil and a little salt, mix until obtaining a creamy mixture.
  • Prepare the vegetables: peel the pumpkin and cut into pieces, cut the leek into rings and carrots into small pieces. Chop the cabbage & wash the vegetables.
  • Heat the coconut oil in a wok and add the garlic/ onion/ pepper mixture. Let it simmer for 2 minutes.
  • Add the pumpkin, carrots, cabbage and leek to the mixture.
  • Let it all simmer for a couple of minutes, then add the curry/ garam masala.
  • Pour the coconut milk, a little lemon juice and 800 ml water to the wok. Bring the soup to a boil.
  • Add the chickpeas, noodles and possibly a little bit more water. Cook the vegetables until well done.
  • Add seasoning to taste & add the cilantro just before serving.

Source: © Cookbook Donderdag Veggiedag by Miki Duerinck et Kristin Leybaert – 2012, page 106

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