Pepper - Tomato Cream Soup with Chilli

Without a doubt this is the best tasting tomato cream I ate and I myself am surprised that it is so tasty. 

Although the chili is in, but it only gives only a hint of sharpness. I expected much more, 

but if you like really spicy soup, use more chilli.

Ingredients for 3 liters of cream:

1.5 liters tomato puree, organic 

1.2 liters vegetable broth 

5 tbsp olive oil 

4 garlic cloves 

2 - 3 carrots (approx. 300 g) 

2 onions 

2 peppers (used the Hungarian ones) 

1 parsley root, large 

1 chilli, red, the size of a big toe 

1 tsp brown sugar 

A bunch of basil 

Sea salt and colorful pepper to taste

In addition: 

500g mozzarella cheese, organic

Directions:

In a large pot heat the olive oil. Finely peel onions and garlic, toss into the pot and fry until vitrification. Then, add chopped peppers, sliced carrots and parsley. Fry until tender approx. 15 minutes. Next, add the tomato puree, stir and bring to a boil. Finally, add the broth and basil, bring to the boil again. Reduce the heat and let it simmier 10 more minutes. Remove from heat and blend the soup to the cream. Pour into the plates, and add a spoonful of diced, cubed mozzarella.

The recipe was inspired "The Question of Taste".

Beet - Coconut Soup

For most of my life, red beets were associated only with my mom's best ever red beet borsch (soup) and braised beet-apple side dish. For some time now, I am looking for interesting recipes for other use of these tasty and healthy vegetables. Today, a second one presented on this blog.

Ingredients for about 2 liters of soup:

750 - 800 g beet
600 ml vegetable stock
600 ml coconut milk
3 tbsp olive oil
3 green onions
2 cinnamon sticks
1 orange
1 star anise* (omitted)
Ginger the size of the big toe
Spices to taste

Additionally:

Cilantro or other favorite herbs
Coconut flakes

Directions:

Peel beets and cut into small pieces. Cut the onion into slices. Grate orange peel and squeeze the juice into a small bawl. Peel ginger and grate on the fine mesh.
Heat the olive oil in a pot, in which the soup will be cooked. Add beets and cook for a few minutes. After a while, add the onion and continue to fry. After about 10 minutes, add hot broth, milk and the rest of the ingredients. Cook for about 20 to 30 minutes, or until the beets are soft. Season. Serve sprinkled with flakes and/or herbs.

* not my faforite...

Recipe was inspired by "Alnatura".