Soups are perfect for cold and dark fall nights. I make a lot of vegetable puree soups and I love to eat them with a side of freshly baked bread and some nice cheese.  I made this soup for the first time last weekend and I thought it would be the perfect recipe to share with you, since it’s o easy, fast and healthy.

I hope you like it :)!

 

4 portions

1 can light coconut milk

2 dl creme fraiche

2 cubes vegetable stock

1 package saffron

1/2 teaspoon salt

1 and 1/2 teaspoon graded ginger

2 dl water

500 g vegetables ( I used cauliflower, broccoli, sugar snaps, spring onion and carrots)

400 g chicken

peel of 1 lime

fresh coriander

1. Pour coconut milk and creme fraiche in a pot. Add stock, saffron, salt and ginger. Let boil for a while. Add water and vegetables.
2. Boil for six minutes. Cut the chicken in cubes.
3. Add lime and chicken. Remove the pot from heat and let sit for five minutes.
4. Pour into bowls and garnish with coriander.

What I am going to tell you now might come as a shock.  I don’t only eat chocolate as a snack ;D! Even though I can’t survive without a piece or two a day I actually snack on other things as well.
I don’t necessarily buy organic but I always try to think of what’s in season. We have the most beautiful apple trees at the cottage and every fall I stuff myself, my family, my freezer and every single food I make with apples in different shapes and forms.
While I was pregnant my biggest cravings were apples and salmon soup and I ate about 6 apples a day for months.
I prefer to eat my apples sliced and raw. I am happy I can eat these unpeeled since they’re from our own yard.
A good way to make apples more fun is to add a table spoon of peanut, cashew or almond butter as a dip. It tastes delicious and adds both healthy fats and protein to make this snack complete. I usually slice up two or three apples every night before I go to bed and I still can’t get enough!

Take advantage of what this season has to offer and remember that one apple  a day keep the doctor away ;).