Prepare the vegetables as directed
Put them into a large pot and pour the coconut milk and cream on top of them
Take 1 dl/half a cup of water and rinse the can and tetra the coconut milk was in and pour the water into the pot
Mix the cream, milk, and water into the vegetables
It will look like there is not enough liquid, but the coconut cream and milk will liquidy as they heat up, it should be plenty of liquid for that amount of veggies. 
Let the vegetables cook in the liquid until done and tender, for about 20 minutes, depending on the size you cut them into, mixing the soup every now and then.
Flavor the soup with salt and white pepper, to your taste. 
Enjoy with a slice of good artisan bread. 

• 300 g / 10 oz Salmon, skinned and boned, cut into small pieces
• Juice and zest of one mandarin
• 1 yellow Bell pepper, cut in small
• 2 Spring onions, chopped small
• 2 Kale leaves, chopped small
• 1 Chinese garlic bulb, peeled and chopped fine
• Salt
• Pepper
• Cinnamon
• Ground ginger
• Turmeric
• Curry
• Olive oil to the pan

Rice, couscous, or another such carb to serve with

• 200 g / 7 oz Salmon, cleaned up and thinly sliced
• Olive oil, turmeric, paprika, black pepper, green pepper, salt
• 1 Red Onion, chopped small
• 1 Green Bell Pepper, chopped small
• 1 cup Cherry Tomatoes, quartered 
• 1,5 - 2 cups cream

Served over rice with a salad

Homemade Chicken soup with Root Vegetables with oriental spices​
Click here for the recipe for the Oat Rolls​

​One of my favorite comfort food casseroles that I used to make a lot while I was a student because it is relatively inexpensive, it comes together fast, and it is even better when heated up in a pan for the next time. Enjoy.

1. Cut the bacon and start frying it in a large soup kettle
2. Prepare all the vegetables as directed
3. Add the chopped onions, celery, and leeks into the kettle with fried bacon bits
4. Add minced garlic and mix well
5. Add chopped carrots, paprika, and the frozen peas mixing well 
6. Add the vegetable stock and let it come to simmer, cooking until the carrots are nearly done
7. Add the chopped kale leaves, and let it simmer until done (about 5 - 7 minutes)
8. Check the flavor, and adjust with salt and pepper as needed

Serve with freshly baked rolls or artisan bread

* To make a more hearty soup, you can add small chopped potatoes or dry lentils into the mix of vegetables. 
** You can leave the bacon out and use olive oil instead, but the flavor needs to be adjusted as well.

1. Heat the oven on 180 C/ 350 F
2. Wash the squash and sweet potato
3. Cut them in lengthwise
4. Scrape the seeds off from the squash with a spoons
5. Rub the cut sides with olive oil, sprinkle with salt and pepper
6. Set the vegetables on a cookie sheet with the cut sides down and put into the oven
7. Roast them for an hour or until done
8. Chop the onion and garlic and saute in a stainless steel kettle
   
9. Scrape the roasted vegetable 'meat' into a kettle
10. Add the rest of the ingredients except the spices
11. Mix with a stick mixer until smooth
12. Add the spices to taste and mix well 
13. Serve with artisan bread 

~ FOUR SERVINGS
​
*the cream can be substituted with coconut milk, the flavor will be different yet still delicious