Did you know there are more than 920 species of salvia? Their violet and white flowers start blooming in June, but the soft and hairy leaves we know so well are ready to be picked already in April. Salvia is a real sun lover. And so am I. I really like this moment, when the spring comes to the city, and for the first time of the year I take a blanket and go to the Tempelhofer Feld (a former airport which is now a really cool green space in Berlin). And how the city changes. Suddenly everyone is crawling out of their holes filling up every meter of lawn in the park, and you just can’t stop wondering, how many people are living in your city.
But back to the food. I eat totally differently in winter – hot heavy soups, lots of potatoes, all kinds of vegetarian gratins, whereas in summer I could live only on salads, juices and green smoothies. This recipe makes for me a good transition between these two practices. The main ingredients of the soup are celery, parsnip and apple, so it is very fresh and light. And the salvia pesto with pistachios is just the right enrichment. When the weather can’t really decide whether to be cold and rainy, or to let the sun in, it is a good choice that still keeps you warm.
Anyway, when all is said and done, this soup will get you definitely in the mood for the first spring shine.
Continue reading CELERY SOUP WITH SALVIA PESTO
“I want to learn everything about everything. I want to eat it all up.”
Her, Spike Jonze
Sometimes a coincidence is the best creator, don’t you agree? The sudden disappearance of parsnip from our local grocery shop made us rethink the concept of this recipe and use turnip instead. The reason behind it was simple: we needed a white root vegetable that will go along with cauliflower, sweet potato and chickpeas. Quick decisions had to be made and… bingo.
The idea was to create a velvety creamy soup celebrating the beautiful Berlin autumn we had in November. Two weeks without a single rain drop, with yellowish rays of sun brightening the greyest corners of the city. It almost felt as if the cold blue tones would be deleted from the landscape, conquered by various shades or red, magenta, yellow, brown and orange – just like in Spike Jonze’s movie Her. Well, almost like that. Except for the fact that we still had cars and keyboards.
Anyways, with the first snowfall couple of days ago the city color design changed back to blue-gray and the sun migrated to warmer countries. If you want to arouse the memories of red palette from before, here’s the trick: Follow the instructions below and let the warmth settle in on your plate. Welcome winter wonderland.
Continue reading AUTUMN CELEBRATING VEGETABLE CREAM SOUP
“No, I’m not going back. I want this summer just as it is!”
Summer with Monika, Ingmar Bergman
When the weather is too hot to cook or even too hot to think of cooking, the best you can do is to go to the lake or to the sea side and jump into the cold water. And the best thing to eat? Well, my suggestion is freshly blended ice-cold gazpacho, this time with sweet strawberries and fresh mint for extreme refreshing effect.
Too hot to write… just enjoy the summer as it is!
Continue reading STRAWBERRY MINT GAZPACHO
“Alfredo, now that I’m older, I’m not saying I can start
coming to the projection booth, to the movie house…
But…maybe, why don’t we become friends?”
Cinema Paradiso, Giuseppe Tornatore
To my great joy the asparagus paradise has officially started and… the possibilities are endless. What I really like about this soup is that it takes less than 20 minutes to prepare. As with all vegetables containing high levels of chlorophyll, it is important not to cook green asparagus for too long. If you add a little lime juice and zest at the very end of cooking, it will keep the spears deliciously green.
You definitely need to take more time to enjoy this soup: fresh and unique taste of asparagus with a hint of coconut and amazing flavour of lime shining through. It’s so refreshing and just perfect for the first hot days of the year.
Continue reading PARADISO ASPARAGUS SOUP
For a very long time my kohlrabi experience was limited to a raw snack. Let me tell you, I love this refreshing yet slightly bitter flavor, but discovering the taste of a cooked kohlrabi was like watching The Godfather for the first time: a cauliflower with a tingle of radish in a creamy potato disguise…
Doesn’t it sound like a perfect soup base?
Continue reading CREAMY KOHLRABI SOUP WITH WASABI