Vegan first course
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How to prepare and cook Vegan first course recipes
The Borscht is a traditional beet soup from Eastern Europe. Lately it has been revisited in the modern cuisine where classic cooked meat broth along with beets is replaced by lighter, but no less tasty, variations. The version that I propose highlights the taste of beetroot along with Asian products. A fusion of flavours and deep aromas that come together in a perfect combination. This soup can be enjoyed both hot and cold.
When I prepared this recipe to my baby boy (10 months old) it was like an epiphany for him. He liked this simple pumpkin soup so much that I can safely say that for two years he has eaten it at least 1 time a week. This recipe can not be simpler. In fact there are only two ingredients (3 counting the water) :) From this dose you should prepare about 15 cups (240 ml each) that you can freeze and use as needed. Also if you take notice that most of pumpkins can remain fresh at room temperature for about six months, you can set aside a couple of these delicious vegetables, and you can serve this soup to your child for almost a whole year long.
A combination of green olives*, a slightly crunchy spiced broccoli, red onion and cellery. Rich and flavourful, unusual pasta salad.