Sexy Pumpkin Soup

Sexy Pumpkin Soup

Pumpkin is one of the basic ingredients in Mexican traditional cooking. In the fields of Mexico, they have grown together with corn, beans and tomato for thousands of years. Ever since the American continent was discovered, the world met this delicious fruit and fell for it. Today we’re making a sexy version of the traditional Pumpkin soup. This recipe is vegan, but feel free to add some roasted bacon or sprinkle some feta cheese if you want. Serves 2 Persons Preparing time 30 mins. Ingredients 150 gr butternut pumpkin ½ Can Coconut milk 1 or 2 chillis Pinch of nutmeg Salt, Pepper and Quinoa seeds 1 garlic clove 1 or 2 Bread slices 1 tsp Olive oil Method Set your oven to 220oC With a spoon scrape away the centre of the pumpkin along with the seeds. Sprinkle with the nutmeg. In baking tray place the pumpkin and the washed chillies. Take the tray to the oven and leave to roast for 20 to 25 mins About 3 mins before the pumpkin and chillies are ready peel your garlic clove and rub the bread slices with it. Add a few drops of olive oil and place in the baking tray Take the pumpkin and chillies out of the oven. Using the same spoon, scrape the pulp out of the pumpkin’s skin. Take the chillies’ stalk. In a blender, mix the pumpkin, chillies and coconut milk. Add salt and pepper to taste. Take the bread slices out of the oven Enjoy with a sprinkle of quinoa and your slice of wholemeal...
Comforting Soup

Comforting Soup

From Fonda El Convite chef’s mom, Laura Aguilar created this recipe. She thinks it is best to have it on a very cold, or rainy day. Buy a bunch of beetroot, take the leaves for this soup and use the actual roots for Beetroot Creamy soup. Serves: 4 People Ingredients: 1 hand full of beetroot leaves ($3.50 approx) Image ID: 192270644 1 to 1.5 lt of chicken stock (from $0.60 stock cubes) 250 grs. chopped bacon ( from $2.25 for 250gr) Method Wash throughly beetroot leaves and chop Boil leaves in the stock and 1 cup of water for around 40 mins or until they are soft. Add bacon and rectify salt. Enjoy with wholemeal...
Beetroot Creamy Soup

Beetroot Creamy Soup

Beetroot Creamy Soup A “sopa crema” is a soup that has milk or sour cream to create a creamy feeling. My mom used to make this betabel or beetroot soup ever since I was a kid and I loved its sweet flavour, but above all, its beautiful purple colour. this is a great way to get your kids to eat veggies. Buy some beautiful beetroots from the market and use the leaves to make “comforting soup”; peel and boil the beetroots for this one. Serves 4 people Ingredients: 1 bunch of beetroot (boiled) ($3.50) 1 Roma tomato seedless (from $0.42) 1 Cup of Chicken stock (from $3.23) 2 Tbsp. Sour cream (light or full) (from $0.47 for 100gr) Salg & Pepper Method: In a blender pour the boiled beetroot, the tomato, chicken stock, 1 tbsp of sourcream. Mix and pour over a cooking pot. With low flame bring to boil (careful because it tends to splash). Check for salt. Serve and add a bit more of sour cream and pepper just to decorate. Wholegrain or italian bread go great with...