I find it difficult to come up with something new to eat every night. Especially because I don’t eat meat. Of course we have our favorites we fall back on a few times a month, but we have to keep it interesting as well. My boyfriend loves to make soups from scratch, and I love to eat them! After a traditional pea soup, or “snert” as we Dutchies like to call it, a delicious leek soup and a gallons of vegetable soup, it was time for an eastern carrot soup. When I saw the colors of his latest creation I decided it was about time I shared a soup recipe!
Ingredients
1 can coconut milk (400 ml)
2 vegetable bouillon tablets
1 bag scraped carrots (500g), sliced
300g veggie chicken (I used Aldi’s new vegetarian stir-fry strips from “Meet Free Days” they’re great!)
1 tbsp olive oil
1 teaspoon ground cumin
8 pita breads
1 tsp dried mint
Cooking instructions
Put the coconut milk, the bouillon tablets, 750 ml of water and the carrots in a large pan and bring to a boil. Boil 10 minutes. Marinate the “chicken” with the oil, cumin, pepper and salt. Heat a (griddle) pan and roast the “chicken” in 5 minutes until golden brown. Turn regularly.
Remove the pan from the heat and puree the soup with a blender. Heat the soup for 10 minutes on low heat. Meanwhile, toast the pita bread according to package directions.
Cut the bread into wedges and keep warm in a clean tea towel. Season the soup to taste with salt, pepper and mint. Divide the soup into 4 bowls and top with the grilled “chicken”. Serve with warm the warm bread.
