Healthy Green pea cream soup

Green pea cream soup is a simple cream soup recipe, but extremely flavorful and with a very pleasant color! Try it too!

I love green pea cream soup ! It was the first time I made a soup with green peas and I was absolutely amazed by its strong aroma, slightly sweet taste and extremely creamy consistency. I even ate a double portion! I just couldn't get enough. 🙂

I made this recipe for green pea cream soup in both lacto-vegetarian and vegan versions. Honestly, I prefer the lacto-vegetarian version that contains both butter and sour cream, because the butter gives it a much better taste, especially if you use quality butter.

You can try both variants of green pea cream soup because both are very tasty. Everyone has something special. Ah, I was going to forget, to add croutons too! I go great with cream soups.

Tell me what option you tried and if you liked it! I look forward to your comments!😊

Healthy Green pea cream soup

Prep time - 5 mins Cook time - 20 mins Total time - 25 mins Serves - 6+

Ingredients

• 2 large potatoes, cleaned and cut into cubes

• a medium onion, cut into 4

• 400g frozen peas

• salt to taste

• white pepper to taste

• 1 Lg butter / 1 Lg olive oil

• yogurt / sour cream (optional)

• parsley, for decoration

• enough water to cover the vegetables

Instructions

1. Boil all of the above ingredients except butter / oil, yogurt and parsley. Add enough water to cover them. Boil for 15-20 minutes.

2. Using a vertical blender, pass them well. Add more water if needed to reach the desired consistency.

3. Add the butter / oil.

4. Serve the pea cream soup with parsley, sour cream and croutons

How to make polenta | Polenta like at home

This is the traditional polenta recipe, made at home by my mother! The resulting polenta will be perfectly fine and without lumps.

Polenta seems to me one of the easiest recipes possible! I don't know why it is said that the mother-in-law's ultimate test is to get her daughter-in-law to do polenta. It came out for me at first and I don't brag! Plus it's not corn like it used to be, when you had to boil it for a lot of time. Now the recipe is ready in less than 20 minutes!

After it is made very easy, the polenta is also healthy! It is indicated in the diet of diabetics and can successfully replace bread , being rich in fiber!

My simple advice for a successful polenta is "Be patient!". Sprinkle the cornstarch slowly and don't stop stirring. If you have patience and don't pour all the corn at once, this recipe can't help but come out perfectly!

Polenta like at home How to make polenta Prep time - 5 mins Cook time - 20 mins Total time - 25 mins Recipe type - Gaskets Cuisine - Romanian Serves - 6+

Ingredients

• 1 L of water

• 200g Malay

• salt

• butter - optional

Instructions

1. Bring water to a boil. When it boils, start sprinkling the malai, stirring constantly with a wooden spoon.

2. The fire must be given slowly. Be careful that the polenta is bubbling and can catch quickly, so stir constantly.

3. The polenta is ready when it starts to come off the walls of the pot in which it is boiled.

4. Optional - add a little butter.

How To Make Raw Vegan Cupcakes With Chocolate For Kids!

These raw vegan chocolate cupcakes are ready in less than 10 minutes and on top of that they are also healthy!

If you want to prepare something sweet, healthy and delicious at the same time, then you must try these raw vegan chocolate cupcakes ! Can you believe I'm ready in just 10 minutes ?! The food processor / blender will do practically all the work.

Even if I say "chocolate", you should know that I actually used carob / carob powder for the cream. Carob powder is 100 times better than cocoa! Not only is it better in taste (sweeter) but it is also alkaline, so healthier!

I hope you try these little raw vegan chocolate cupcakes and tell me how they looked! 🙂

Raw vegan cupcakes with chocolate

These raw vegan chocolate cupcakes are ready in less than 10 minutes and on top of that they are also healthy!

Prep time - 10 mins Total time - 10 mins Recipe type - Desert Serves - 3

Ingredients

Rock:

• ⅓ cup hazelnuts, soaked for at least 2 hours

• 2 tablespoons carob powder

• 10 dates, without seeds

Filling:

• 2 frozen bananas

• 3 tablespoons carob powder

• 1 tablespoon honey (or other sweetener)

Decor:

• ground cloves

• blackberries (I didn't have them, but they would fit perfectly in this combination)

Instructions

1. Put the ingredients for the counter in the food processor. Process them until they become a sticky paste.

2. Divide the composition into 3 and form the base for the 3 cupcakes. I used silicone cupcake shapes.

3. Put the chocolate cream ingredients in the food processor. Process them until they become a fine cream.

4. Pour the cream into the cupcakes.

5. Put a powder of minced cloves over each cupcake and serve immediately.