Therese Elgquist

Hi there.

Welcome to my website. On my blog I share my best healthy, plant based and delicious recipes, and thoughts on a healthy lifestyle. I hope to inspire you to explore the wonderful world of plant based food and all that comes with it. In my portfolio you can find some of my work as a freelance food stylist. Hope you have a nice stay!

Best, 

Thess

Veggie soup with cilantro tossed sweet corn and bean topping

Veggie soup with cilantro tossed sweet corn and bean topping

Let’s talk about soups and autumn. It can be one of the best “perfect match” there is! In Gothenburg we’re enjoying the most lovely late summer ever, and knowing that the time after will imply lots and lots of occasions when a hearty soup is just the right thing makes me ridiculously happy and excited.

Anyway, back to the soup-talk. Pretty much any veggies could be mixed in to a soup, it’s fast and easy cooking and it’s a perfect way to use bits and pieces you find in your fridge but don’t know how to use. That’s exactly what happened to me the other day, when I opened my fridge and found butternut squash, fennel, two carrots, half a sweet potato and one red onion. At first sight to little to make any interesting of, but perfect for mixing in to a tasty soup. I cut everything in to evenly sized pieces, tossed around with some oil and roasted for 20 minutes before I transfered it all to a big skillet, added tomatoes, spices and coconut milk. Brought to a boil, then mixed using a hand immersion blender, adding a little water to get the desired consistency. Easy peasy.

Since this is one of those take-what-you-have-at-home-recipes it doesn’t have very specific measurements. You will want to adjust it a bit depending on what veggies you’re using and what preferences you have on flavoring and how you like your soup consistency etc. Might sound a bit tricky, but if you start with the veggies, crushed tomatoes and coconut milk and then just add water a bit at a time while mixing you can’t go wrong! Feel free to use more of the species, or try different ones, to adjust to your taste. Whatever you do, or whatever veggies you are using, don’t forget the splash of apple cider vinegar – makes all the different! Use water to get the desired consistency.

Mix and enjoy!

Best,

Therese

Frozen cashew berry mousse layer cake

Frozen cashew berry mousse layer cake

Oat and almond thumbprint cookies w rhubarb curd

Oat and almond thumbprint cookies w rhubarb curd