As a fine porcelain lover, I have collected so many services through the years. There is a beauty in every tender white-floral piece. My collection is constantly growing – English, French, German, Hungarian porcelain… I love them all. Yet, nothing compares to Villeroy & Boch. The “Blue Phenix” patterns seems to fit my cheerful garden party perfectly today. There is something magical in dressing the table and serving a soup in an ornamental French tureen. A simple meal becomes special, an ordinary day – full of joy!

The soup is truly amazing. One spoon is all it takes to forget the beautiful setting and focus solely on the taste. A green good-for-you creamy delight, garnished with Italian dry ham and micro-greens, served with generous slices of fresh baked bread. Can a summer day be more perfect!

Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk, fragrant with lemongrass, cumin and curry.

Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk, fragrant with lemongrass, cumin and curry.

Ingredients

• 1-2 tbsp vegetable oil
• 1 tsp mild curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 large leek topped and tailed, finely diced
• 1 medium potato, peeled and cubed
• 1 large courgette, cubed
• 1 lemongrass stick
• 250 ml water
• 1 vegetable stock cube
• 1 x 400g can coconut milk
• 100g fresh spinach
• salt and pepper to season
• ½ tsp sugar

To garnish (optional)

• Thin slices of Italian dry ham
• Micro-greens
• Slices of bread

Method

1. Heat the oil in large pot. Add the spices and stir for a minute.

2. Add the leek, potato and courgette and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.

3. Add the hot water, dry vegetable cube, lemongrass and coconut milk and cook for another 10 minutes or until the potato is fork tender.

4. Take out the lemongrass. Add the spinach and stir. Cook for another 2-3 minutes.

5. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.

6. Transfer back to the pot and season with salt, black pepper and a little sugar.

7. Serve the soup with slices of bread and garnish with Italian dry ham and micro-greens.

Ingredients

• 2 large cucumbers, peeled, halved and seeded
• 1 1/2 cups plain yogurt
• 1/4 cup olive oil
• 1 lemon, zested and juiced
• 1 clove garlic, finely chopped
• 1 tablespoon finely chopped fresh dill
• 1/4 cup loosely packed flat-leaf parsley
• 1/2 teaspoon salt
• Pinch of black pepper
• 1/2 cup chopped tomatoes
• 5 arugula salad leaves

Method

1. Peel the cucumbers and cut length-wise on half. Remove the seeds and cut into small pieces.

2. In a blender, puree cucumbers, yogurt, lemon juice and zest, olive oil, garlic, dill, parsley, salt and ground black pepper until smooth. Pour into serving bowls.

3. Cut the tomatoes into small pieces. Top the soup with the tomatoes, arugula leaves and dill. Serve immediately.

Ingredients

• 300g of veal minced meat
• 1 onion
• 1 carrot
• 1 potato
• 1 red pepper
• 1 egg
• 250g plain yogurt
• 50g of rice
• salt
• ground black pepper
• 1 tbsp. olive oil
• 1 bunch parsley
• 2 liters of water

Method

1. Mix together the minced meat and rice. Roll the mixture into balls.

2. Finely chop the onion. Heat a tablespoon of olive oil in a large pot and soften the onion until tender and translucent.

3. Pour hot water (2 liters). Add the finely chopped vegetables – potato, carrot, and red pepper.

4. Once the soup starts to boil, add the minced meatballs. Turn the heat to medium-low and let the soup boil for 20-30 minutes or until the minced meat is cooked.

5. In a separate pot, beat the egg with the yogurt. Gradually add one tablespoon at a time from the soup liquid to the yogurt mixture and combine. Pour the mixture into the soup, stirring constantly, and remove the soup pot from the heat. Season the dish with salt, ground black pepper, and finely chopped fresh parsley. Serve hot.

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 cups fresh corn kernels
• 1 can full-fat coconut milk
• 3 cups water
• Salt and pepper to taste
• 1 teaspoon fresh lime zest
• 2 tablespoons fresh lime juice
• fresh coriander

Method

1. Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
2. Stir in coconut milk and water. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
3. Use an immersion blender and puree the soup until smooth.
4. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
5. Serve the soup in individual bowls and garnish with plenty of corn kernels and fresh coriander.

Ingredients

• 1 broccoli head large, cut into small florets
• 2 carrots diced
• 1 yellow onion diced
• 1 large bunch fresh parsley chopped
• 1/2 courgette diced
• 3 tbsp vegan coconut yogurt
• 1/3 cup vegan cheese grated
• 2 cubes vegetable bouillon
• 1 tsp salt
• Freshly ground black pepper
• a few sunflower and pumpkin seeds

Method

1. Heat a table spoon of olive oil in a medium soup pot and add the chopped onion. Soften gently for a few minutes.
2. Add the carrots and the courgette and cover with boilings water.
2. Add the vegetable bouillon cubes and bring to boil over medium heat, then simmer on low heat for 20 minutes.
3. Add the broccoli and simmer 5 minutes more.
4. Add the cheese and parsley, season with salt and pepper and use a hand mixer to blend everything until very creamy.
5. Add the yogurt and process to incorporate.
6. Divide into serving bowls, decorate with fresh parsley and sunflower and pumpkin seeds and serve warm.

Ingredients

Serves 4 people

• 1 small pumpkin
• 1 red paprika
• 1 large onion
• 2 carrots
• 2 large potatoes
• 1 tbsp tomato paste
• 400ml vegetable stock
• 200ml water
• Olive oil
• Salt
• Pepper
• 1 tsp Sweet smoked paprika powder
• 100ml cream
• Sunflower seeds
• Paprika seeds
• Fresh thyme leaves

Method

1. Heat a table spoon of olive oil in a large frying pot.
2. Add the chopped onions and let them soften until translucent for around 5 minutes.
3. Add the paprika, chopped in small pieces.
4. Season with the sweet smoke paprika powder and the tomato paste.
5. Mix well and let the paprika roast for around 5 minutes.
6. Pour in the vegetable stock.
7. Peel and chop the pumpkin into small chunks and add to the soup.
8. Peel and cut the carrots into small pieces and add to the soup.
9. Peel and cut the potatoes into small pieces and add to the soup.
10. Pour in the water and let the soup simmer for 20 minutes until the veggies are soft.
11. Blend the soup until smooth. If too thick add more water.
12. Season well with salt and black pepper.
13. Serve with light droplets of cream, sunflower and pumpkin seeds and fresh thyme leaves.