Instructions:

Simmer chopped onion and carrot with some olive oil over moderate heat untill carrot is brownish. Add pumpkin cut in cunks, potato, ginger, garlic and some pepper. Simmer all together for a while then cover with water and cook about 20-30 minutes till vegetable is tender.

Pour into blender and mix then turn into the pot and season to taste. Serve with cream and ground hot paprika.

Ingredients: 4 servings

• 1 smaller hokkaido pumpkin (about 1 kg),
• 2 carrots,
• 1 small red onions,
• 2 cloves garlic,
• 1 potato,
• 2-3 cm of fresh ginger,
• sea salt, pepper,
• 1 litre vegetable stock or water,
• olive oil,
• fresh cream,
• ground hot paprika.

Instructions:

Put meat in a pot, cover with water and bring slowly to boil. Put in whole clean carrots and celery, onion cut in half, pepper seeds. Simmer over moderate heat until vegetables and meet are tender.

Take out the meat let it cool and chop it. Take out carrots and celery and dice them. Put those in another pan and cover with strained broth, add cauliflower flowers, defrost peas and garlic and cook for 15-20 minutes add salt to taste.

Add a mixture of melted butter and flour then cook for other 5 minutes. Serve with fresh parsley and a slice of lemon.

Ingredients: 4 servings

• 2 chicken legs,
• 3 carrots,
• half celery root,
• 1 onion,
• 1 cup frozen peas,
• half of small cauliflower,
• few seeds mix peper,
• 2 cloves garlic,
• 70 g butter,
• 2 spoons flour,
• sea salt and pepper to taste,
• fresh parsley,
• lemon

Instructions:

Simmer chopped green onion with some olive oil, add chopped carrots and celery and simmer till brownish. Add diced courgettes and finely chopped garlic, season with salt and pepper, simmer for a little while then pour in the stock and cook. When vegetable is tender add tortellini which you separately cooked in plenty of salted water 15-18 minutes (cooking instructions on the packing).

For desired density add water, put in chopped parsley and cherry tomatoes cut in four, cover and let to rest for 10 minutes. Serve in deep plates with tablespoon of pesto, sprinkle with Parmesan and olive oil.

Ingredients: 4 servings

• 2 bunches of green onion,
• 2 larger carrots,
• 300 g of celery root,
• 2 larger courgettes,
• 1 litre vegetable stock or water,
• 250 g tortellini with cheese,
• 2 cloves garlic,
• 4-5 cherry tomatoes,
• 1 bunch of fresh parsley,
• few tablespoons of pesto sauce,
• Parmesan,
• olive oil,
• sea salt, pepper

Instructions:

In a small pan simmer sliced onion with olive oil, add garlic and courgette cut in medium size chunks. After simmering for 5 minutes, add water, season with salt and cook till vegetables are tender. Pour all into blender and mix well.

Simmer in a pan chickpea flour with some olive oil till colour starts to change slightly. Pour in the blended soup and cook for about 10 minutes mixing from time to time. Add water to obtain desired density, season with salt and pepper. In a frying pan fry chopped leak with olive oil, add finely sliced garlic and diced courgette, continue frying for 5 minutes. Add cooked chickpea and simmer for 5 minutes, finally season with salt and pepper and sprinkle with parsley. Serve in bowls, first pour the soup and then fried courgette with chickpea, season with olive oil.

Ingredients: 4 servings

• 1 onion,
• 1 larger courgette,
• 2 cloves garlic,
• 1 teaspoon sea salt,
• 50 ml olive oil,
• 2 tablespoons chickpea flour,
• 3 leaks white part,
• 2 cloves garlic,
• 1 courgette,
• 200 g cooked chickpea,
• olive oil,
• dry parsley,
• sea salt, pepper.