Recipies

(This is the soup we made in my first day of cooking therapy. It's wholesome and filling.)

Vegetable soup

2 medium-sized leek
3 carrots
1/2 cauliflower
100 gram (3.5 oz) vermicelli
150 gram (5.25 oz) green beans
2 tablespoons chopped parsley
1/2 gallon (8.5 cups) beef bouillon*

Clean the leeks and cut them into rings. Clean carrots and cut into match sized sticks about one inch in length. Wash the cauliflower and cut the head into small rosettes. Cut the stump into half-inch sizes blocks. Clean the beans and divide into bits. Combine all ingredients except parsley, let cook softly until carrots and cauliflower are cooked to preferred doneness. Salt and pepper to taste. Add chopped parsley to each bowl when serving. *Replace with vegetable bouillon, if preferred.
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(This is the yummy soup I had last week.)

Pumpkin soup

1 Pumpkin (1 kg)
2 blocks vegetable bouillon
1 onion
Large clove garlic
Curry powder
Small can tomato puree

Container creme fraîche or cream cheese
Cayenne pepper to taste

Take out the pumpkin insides. Separate flesh from seeds. Chop onion, garlic and pumpkin flesh into chunks. In a large pot, saute garlic and onion until soft. Meanwhile, mix fruit with tomato puree and curry powder. Add pumpkin mix, bouillon and lukewarm 1/2 liter water to pot. Let cook softly approximately 15 minutes. Remove from heat and, with a hand blender, puree until smooth. Add creme fraiche or cream cheese, cayenne pepper to taste then serve.