SPICY WINTER CREAM SOUP

ingredients

1 sweet potato
1 stalk broccoli
5 carrots
1/4 cup mung beans
2 cloves garlic
1 tbsp fresh gingerroot, minced
1 tbsp curry
1 red chilli
1 bay leaf
pepper, paprika
1 tbsp thyme
fresh parsley
olive oil
water

directions

cover the beans with cold water and soak for a few hours.
cut the potato (with the peel), carrots and broccoli. in a large pot transfer the beans, add vegetables, garlic, ginger, spices and herbs, cover with water and cook for ca. 30 min (until the vegetables are soft).
remove the soup from the heat and blend until smooth using a hand blender.
add some olive oil and garnish with parsley.

POTATO AND LEEK SOUP

ingredients

4-5 medium potatoes
2 medium leeks
2 cloves minced garlic
1 onion
fresh rosemary
water
1 tbsp olive oil
sea salt and pepper

directions

cut potatoes with the peel (only organic) into small cubes; slice finely leek. in a large pot saute chopped onion and garlic with oil. add the vegetables and simmer for 5-10 min. then add water (enough to cover vegetables), spices and herbs. cook for 20 min or until potatoes are soft. remove the soup from the heat and use a hand blender to blend it until its smooth (you can add more water to reach desired consistency). simmer for another 5 min.
you can garnish the soup with fresh rosemary.

POTATO-BEETROOT CUTLETS 

ingredients

5 medium size potatoes
2 beetroots
1 carrot
1 onion
1/4 head of fresh garlic
1 tbsp soy flour
wholemeal flour
1/4 cup cut spring onions
fresh basil
salt
black pepper
semolina 
olive oil
1 tbsp water

directions

Bring unpeeled potatoes, carrots and beetroots to a boil and cook until they are soft. Drain, cool and peel. 
Place the vegetables in a large bowl and mash with a potato masher. Add salt, pepper and basil.
Heat a frying pan, add 1 tbsp oil and saute chopped onions, garlic and spring onions till soft. Transfer this to the mashed vegetables. Add a mixture of soy flour and water and as much flour to form a firm mixture (around 1/2 cup).
Shape the mixture into round and flat cutlets. Coat each cutlet lightly in semolina and set aside.
Heat about 2 tbsp oil in a large frying pan over medium heat. Fry the vegetable cutlets until golden brown on both sides.

TORTILLA DE PATATAS (SPANISH OMELETTE)

ingredients

1 cup corn flour

2 cups water

1 tsp backing powder

1 tbsp soy flour

500 g potatoes (peeled and cut into slices)

1 large onion (chopped)

1 zucchini

1 tomato 

2 cloves of garlic

1/2 cup pitted black olives

1/2 cups spring onions

olive oil

fresh basil

salt pepper

directions

in a good, non-stick frying pan heat the olive oil at medium heat, saute the onion, add the potatoes, cut spring onions, garlic and zucchini and cook them until soft. 

In a large bowl mix the flour with water and backing powder, add chopped tomato, olives, basil, salt and pepper.

Add to the bowl cooked vegetables and mix well. 

Scoop the potato mixture on the hot frying pan with olive oil and fry at low heat on both sides for about 5-10 min each side. 

Buen provecho!