Oven Roasted Tomato Soup (Vegan)

Today I have another super-healthy, tasty and easy soup for you. This one is also vegan and loaded with antioxidants like vitamin C and lycopen, which is known for its cancer- fighting properties.

The roasting of the vegetables give the soup extra depth and flavour and it also basically makes it self so you can do other things before dinner time!

You can also make this soup in larger portions and freeze for later. It is also a great tomato sauce base for pastas and pizzas.

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You will need:

  • 1 kilo ( about 2 pounds) fresh tomatoes
  • 4 cloves of garlic (leave the skin on)
  • 1 yellow onion
  • 2 large carrots
  • Olive oil
  • Salt
  • Pepper
  • 1- 2 tbs. nutritional yeast

How to:

  1. Cut the tomatoes in half. Peel the onion and the carrots and cut into large pieces. Leave the skin on the garlic.
  2. On a baking tray, lined with a baking sheet, rub the ingredients with olive oil, salt and pepper.
  3. Bake in the oven for 30- 40 min at 200 degrees celsius (360 fahrenheit).
  4. When soft and golden, remove from oven and peel off the tomato skin and remove the garlic from skin. This is easy when they are baked.
  5. Place in a blender or food prosessor and blend until smooth, taking care to let out steam so it doesn’t explode! 😉
  6. Add to a pot and season to taste. Let simmer for 5- 10 minutes. Add the nutritional yeast before serving.

 

 

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Oven roasting vegetables is an easy and healthy way to bring out more depth and flavour!

 

 

 

 

 


Creamy, Vegan Cauliflower Soup

I love cauliflower as it is so comforting and easy to use as a replacement for a low carb alternative to rice, potatoes and pasta.

One of my favorite ways to use this super-healthy cruciferous vegetable is in a soup. I love to make my vegan (dairy free) cauliflower soup with soaked cashew nuts. Trust me; you will not miss the heavy cream! I love to top mine with crunchy home-made popcorn and dill oil.

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You will need:

  • One large head of cauliflower
  • 1 yellow onion
  • 2-3 cloves of garlic
  • 1 liter vegetable stock
  • 100 grams soaked cashew nuts
  • 1 tbs. nutritional yeast
  • 1 ts. lemon juice
  • Salt and pepper to taste

How to:

  • Chop the onion and garlic and add to a pot. Simmer in olive oil until tender
  • Divide the caulifower into florets and add to the pot with the vegetable stock. Cook until tender.
  • When tender place the mixture in a blender, add the soaked cashews and blend VERY CAREFULLY until smooth.
  • Add back to the pot and season with lemon juice, nutritional yeast, salt and pepper.

 


Sweet Potato Gnocchi

I love Italy and Italian food but I can only endure all the gluten and high glycemic carbohydrates for a few days before my body tells me to stop!

So when I get home from my travels I like to take all the great inspiration and food discoveries I’ve accumulated and try to adapt them to  healthier and more balanced versions.

My sweet potato gnocchi with olive oil, lemon and Maldon sea salt are one of my creations that I simply can’t get enough of! Sweet potatoes are less starchy than white potatoes and better for your blood sugar. They are also a great source of antioxidants and fiber, and they are naturally sweet.

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My sweet potato gnocchi, pan fried with a little garlic, sage, olive oil and lemon juice.

Because they are more watery and contain less starch than white potatoes, substituting the recipe with sweet potatoes makes it harder to get a soft and fluffy gnocchi because you would have to add too much flour to get a normal texture.

Therefore I have used an untraditional method for making the gnocchi. The Italians may hate me for this, but trust me it works and is so easy! I use a piping bag to make the dumplings…

Here is the recipe and make sure you watch me make it in the video. I speak Norwegian but there are English subtitles!

You will need:

  • 300 grams baked sweet potato
  • 200 grams fine spelt flour
  • 2 tbs. ground flax seed
  • 1/2 ts. Himalaya salt
  • 1 piping bag

How to:

  1. Bake the sweet potato for 1, 5 hours at 200 degrees celsius. You can do this a day or two beforehand and keep the purre in the fridge until use.
  2. Let cool and scrape out the purre.
  3. Add to a mixing bowl and add half of the spelt flour, salt, and flax seeds. Mix well before adding the rest of the flour.
  4. Add the dough to a piping bag and let rest in the fridge for at least 30 min. You can even leave it in the fridge for a couple of days before making.
  5. Bring a pot of saltet water to a boil and cut a medium size hole in the bag. Squeeze out a small amount and cut the gnocchi to desired size using a scissor (it is a very sticky dough)straight into the boiling water.
  6. When the gnocchi rises to the top (about 3- 4 min) they are cooked.
  7. Serve as is with olive oil, lemon juice, lemon zest and Maldon sea salt or fry until golden on both sides before serving and garnishing.

 

Watch how to make here! English subtitles!

 

 

 

 

 


Spelt crackers with garlic and herbs

Spelt crackers with garlic and herbs

I love crackers for an easy savoy snack and of course they are essential for cheese and cracker evenings with wine! But the store bought kind are full of refined wheat, sugar, unhealthy fats and other additives, so I decided to develop my own healthy recipe using all natural ingredients and wholemeal organic spelt flour.

Great for your blood sugar, body and tastebuds! This recipe is from my latest book Carina’s Healthy Kitchen.

 

 

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Yummy and healthy homemade crackers. Food styling and photo: Carina Hultin Dahlmann

 

 

  • 1 cup (150 grams) whole grain spelt flour
  • ½ ts. garlic powder
  • ½ ts. onion powder
  • 1 ts. salt
  • ž cups water
  • 4 tbs. olive oil
  • 4 tbs. dried thyme, oregano or basil.

 

How to:

  1. Sift all the dry ingredients and mix well together before adding the wet ingredients. Using your hands, or a kitchen machine, form into a smooth dough.
  2. Place the dough on a sheet of parchment paper and using a rolling pin roll the dough thinly making sure it is not thicker than approximately 3 m.m.
  3. Use a knife or a cookie cutter (for round crackers) and make lines in the dough for where you want to snap the crackers after they are baked. I use a cookie cutter and stamp out the crackers completeley before baking. This results in a professional looking cracker.
  4. Brush the dough with olive oil and sprinkle with sea salt before baking.
  5. Bake on a roasting tray at 200 degrees celsius for 10- 15 minutes until crisp and golden. Let cool and then snap crackers into shape if you’ve used the knife method.