A little soup

With some yellow carots, red carrots and normal carrots, some lotus root, some potatoes, and with some Italian beans soup mix that I cooked for lunch, I made for dinner this warm and rich vegan soup. Very very simple and so quick if you have cooked the beans before (optimally leftovers). In a large pan I put the cooked beans, water, quite a lot, and then cut the veggies and add them. I like both when it’s overcooked and veggies melt in the mouth, or when they are still crunchy, in particular the carrots, so I adjust the insertion time in the pan and the cooking time depending on that. I served warm, optionally with some gratted parmegiano, a good preparation foe our stay in Sicily!!!

Hot soup for rainy day

The weather forecast is not making me too happy: rain, rain, rain for the next 3 days. No tennis, no gardening, no walking out. Being indoor is kind of making me sad… So to cheer up the rainy mood a good vegan soup with fresh veggies and plenty of lentils, barley and beans is just perfect!!! 

Greens and flounder

In Japan, fish is really delicious and it is not so difficult to find fresh wild fishes from safe places. Spending time in Chiba’s prefecture Sotobo we have access to really amazing products, when the weather allows it. Recently flounder has been really abundant. And with my parents visiting us I must prepare a lot more non vegetarian food than usual. So I prepared this flounder just grilled, with fava, beans and snap peas for lunch on the wok with olive oil. Very simple, fresh and seasonal, all I love!

Hot veggie and bean soup for cold evening

Japanese winters are very sunny and dry in Tokyo area. If there is not too much wind day time sun is fairly warm, but as soon as it gets dark the temperature drops and it becomes freezing cold. A hot veggie soup is perfect to warm and rehydrate at the same time.

My classic is a base with 1 leek, 2 big carrots, 2 small potatoes. I diced them and cook them in water with 1 leaf of laurel and a bit of olive oil, salt and pepper.
Then if I want something a little bit more nourishing I add this marvelous Italian mix of lentils, beans and barley that I buy at one of the NYC Eataly shops in Tokyo.

And once all well cooked I serve it with a bit of finely grated parmigiano. Et voila!

  

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