Indonesian Peanut Soup

 

IMG_5616

Serves 6-8

Ingredients
2 Tbsp Coconut Oil
5 Mixed onions red & white, chopped
6 Cloves garlic, pressed or minced
3 Vegetable bouillon tablets or 1 cup fresh vegetable broth
2 Stalk lemon grass, snapped in the middle
3 Tbsp peanut butter 
3 Tbsp sweet soy sauce
2 Squeezed Limes 
Handfull wild tomatoes, washed and drained
1 Can of coconut cream
100 grams Alfalfa, washed and drained (you can also use tauge)
Pinch of Himalaya salt
Pinch of black pepper


How to
1. Heat the coconut oil in a stockpot. Saute the onions, wild tomatoes and garlic on medium heat for about 3 minutes. 
2. Add the peanut butter, soy sauce and coconut cream, stir until it is completely smooth. 
2. Add 1 cup water if with tablets, otherwise add 1 cup fresh vegetable broth and blend everything up with a hand blender until smooth.
3. Add the lemon grass to the soup and boil it on low heat for 10 minutes.
4. Season to taste with lime juice and add de alfalfa let simmer for another 10 minutes. 
5. Remove the lemon grass before serving.
6. Top it with, spring onions, red pepper and peanuts.

Bon appétit!

Spaghetti with Butternut Squash Sauce

IMG_4735

Serves 4

Ingredients
250g Spaghetti
400g Butternut squash, washed and chopped
2 Cloves garlic, pressed or minced
2 Handful of Basil leaves, washed and drained
2 Tsp paprika powder
2 Tbsp tomato paste
Pinch of Himalaya salt
Pinch of black pepper
Handful of Mushrooms, cleaned and sliced
Handful Pumpkin seeds

How to:
1. Boil in medium pan the butternut squash with the tomato paste and enough water to cover it and cook this for 10 minutes.
2. Add the mushrooms, garlic cloves and all the dry ingredients and cook it for another 10 minutes on medium heat.
3. Meanwhile, boil your spaghetti according to packing instructions.  Approximate 8 minutes.
4. Pour water if needed, otherwise blend everything up with a hand blender until smooth. 
5. Pour the sauce over your spaghetti and top it with fresh basil leaves and pumpkin seeds or season en top it to taste.

Bon appétit!