Joanna Anastasia


Gruyere and broccoli soup

Gruyere and broccoli soup: simply amazing! #soup

I cook soups almost daily, since it’s the easiest way for me to serve vegetables during the cold moths. Usually my soups are really very healthy, but from time to time I crave simply a hot bowl of yumminess. And this gruyere and broccoli soup is just that: comforting and delicious, perfect for a busy weekday evening that’ll surly pick your mood up!

It’s a family favourite too, and a great way to convince some of those picky eaters to eat broccoli! Also, if you’d like to make it a bit healthier, you could cut on half of the cheese, and replace the cream with coconut milk: I tried it, and it’s really delicious!

What you’ll need:

1 litre of vegetarian bullion
1 cup broccoli
Shredded carrots
1 onion

2/3 cup gruyere ( can be Parmesan or cheddar)
1/2 cup cream 1/2 milk ( or 1 cup coconut milk)

Pinch of nutmeg

On a medium heat cook the onions until semi-transparent. Add vegetable bullion, broccoli cut in pieces, and cook for around 10 minutes. Then add carrots, and cook another 5 minutes. Add milk and cream (or coconut milk), and after around 3 minutes the shredded cheese of your choice (though I really encourage you to try it with the gruyere cheese: it’s amazing!), mix well until the cheese has melted. Add nutmeg, and serve!

Gruyere and broccoli soup , simply delicious !

Enjoy your hot bowl of cheesy comfort with some bread, pita or crackers!

Green ratatouille

Delicious and healthy, this green ratatouille is full of kale, zucchinis and edame

I love ratatouille, and this green ratatouille is my new favourite one! Perfect for busy nights, or the days when you just feel like eating something nurturing, heathy and delicious.

While kale is a well-known superfood, Edame is full of proteins, fibre and micro elements. Paired with zucchinis, eggplant and peppers, and spiced with garlic and ginger, tastes great, and is really good for you! You can serve to like I did, with salmon, or as a side dish for chicken or tofu.

What you’ll need :

2 zucchinis
1 green pepper
1 eggplant
1 cup edame (can be frozen)
1 cup kale
1 tablespoon ginger
4 garlic cloves
Olive oil

Salmon (4 portions)
1 tablespoon olive oil
1/2 tablespoon maple syrup

Fresh parsley

So easy , so healthy and so good! Green ratatouille , with kale, edame and ginger.

Start by covering the salmon with olive oil and maple sirup. Set aside.

Cut all of the veggies in cubes. Start with cooking eggplant with peppers on olive oil, until semi soft, then add zucchinis, pressed garlic, ginger, salt and pepper. When the zucchinis are almost cooked, add edame and kale.

Meanwhile bake the salmon on 350F for around 20 minutes. Don’t over bake it!

Green ratatouille

Serve hot, or cold ( yes, it’s delicious both ways!). Add some fresh parsley. Enjoy!

This amazing green ratatouille with kale, edame and salmon, perfect healthy and easy dinner! #healthy

Creamy green soup

Creamy and delicious

One of my favourite fast dinners is a soup and a Quiche combo. Or soup and pizza. Especially if it’s the second option, I serve the soup before the pizza, and make sure that it’s loaded with veggie goodness. Like this creamy green soup: it’s so yummy, yet so healthy.

My kids are fairly good eaters, but there are still some healthy veggies that they fear. That’s why a creamy soup is a great solution. ( Is there leek in the soup? Maybe, maybe not. Eat it, and you’ll see. ) Also, I like adding a bit of texture to my creamy soups, so here I added green peas. You could also add some pumpkin seeds ( I usually do, and it adds a lovely crunch!)

And as for the creaminess, it’s the coconut milk that’s behind it, and not cream. Add some cumin, green veggies and fresh bread, and you have a perfect meal!

Now, some kids like imagining their food is special, so I say that this is monster soup, that’s why it’s so green. Also, telling my girls that they need to find all the green peas that are hiding inside, gets them even more exited!

Creamy soup

What you’ll need :

3 cups chicken broth ( or vegetarian one)
1 1/2 cup broccoli cut in pieces
1 cup leek cut in pieces
2 medium potatoes cut in pieces

1 cup coconut milk
1/2 teaspoon cumin
Salt & pepper

1 cup green peas

Cook together chicken broth, broccoli, leek and potatoes. When the vegetables will get soft, mix it together using a hand mixer. Add coconut milk, spices and green peas. Let it simmer for around 5 minutes. Serve and enjoy!

This delicious soup is healthy and easy to make!

What are your favourite soups with coconut milk?