Kingdom of Knuffel

Today's meals were pretty healthy... kinda lol

Lunch: Salad containing lettuce, red onion, pepper, boiled potato, avocado, boiled egg and mayo

Dinner: spaghetti, veggie meatballs, mushrooms, peppers, onion, courgette, aubergine

I woke up and drank two cups of black tea.
I slept terrible because of those concerts in town which I can listen at home v_v
So tea it was.

For lunch I made some fajitas.
I tried a different brand for the seasoning, but it was a bit bland.

And for dinner I made a zucchini creamy soup.


More concerts today...
I expect tea for breakfast tomorrow too ^^;

Oh zucchini creamy soup? You have a recipe for that? I love zucchini and that sounds delicious. I keep being given zucchini from people who has a garden and I keep buying them lol. You'd think I'd be zucchini'd out by now.

Oh, yeah, that's something very very easy and you can make it with any veggies you like. I used zucchini because I had some my parents grew.

You need onion, zucchini and potatoes, plus some veggie/chicken stock (or water, but of course the taste will be watered) and optionally garlic or carrot.
Personally I think zucchini & carrots are a great team.

Peel and cut the onion and the potatoes. Wash and cut the zucchini. (You can cut both potatoes and zucchini coarsely.)
Cook the onion on a little oil (you can stir fry, or cook on low a little longer for a sweeter taste) in a pot, then add the zucchini (and the carrot, if using it) and cook it all together.
Add the potatoes and cover with the stock.
Bring to a simmer, cover the pot and let it cook for about 15-20 minutes. Use a hand blender to puree it all together, and finally season to your taste.

The potatoes are what make it creamer, it's like a puree after all. The amount depends on tastes, but I would say about 1/3 the veggies is what I use most of the times.
The stock is what makes it thinner, and you can add more after blending. On the other side, if you want it thicker cut the veggies smaller so they need less stock to get covered.

This is basically the same method I use for most of my veggie soups - I love the thicker, creamy soup texture and do this with leek, broccoli, corn etc it's so yum!

I'll have to try it with courgette/zucchini now!

Oh that sounds super simple. I don't know why but cream soups intimidate me. I will definitely be making this next week for supper. I am assuming whatever amount of of zucchini is fine (and carrots because I love carrots too).

I heard a trick to thicken soups up is using potato flakes. But it's been far too long since I've last made soup (I used to make veggie soup and chicken noodle soup frequently until I got souped out)

@PastelWitch: Yeah, this is a simple veggies soup, I do most of mine this way too.
I usually prefer them hot, so they are something for autumn or winter, but yesterday we eat it cold/warm.


I never tried the potato flakes on soups.
I usually make sure to add enough potato, and if later I notice I used too much (it happens) I add more stock.

But I did try using potato flakes to thicken stew, and that turns pretty good.

Meals from yesterday

Breakfast: nothing
Lunch: more hayashi beef over rice and cabbage
Supper: pizza! Since I went to my mom's for some night swimming and she had other people over so she ordered pizza for everyone.

I definitely watch way too many cooking YouTube vids. I want to get back to meal prepping freezer meals and that's how I found out about the potato flake thing. It supposedly works for canned soup too if it's too runny for your liking.

I never ever bought canned soup in my entire life
I've grown learning to prep everything from scratch, pre-cooked meals and canned stuff feel a bit gross to me
I mean, I may need to eat them once in a while, but only if it's a life or death situation

I feel like growing up, most soups I ate where canned/jarred. Which I don't mind. I like using cream of mushroom soup for simple cooking, like over chicken or pork chops either cooked in the oven, or my favorite, slow cooker. (I love my slow cooker) then either served with mashed potatoes or rice and whatever veggie I feel like at the time.

I think they make great wth am I going to eat for supper tonight? I got some soup here, let's eat that (mostly in the fall/winter)