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What a week! Starting with the fact that suddenly there are not 20 students enrolled in my master degree program but over 60, due to a change in admission restrictions. Later we were informed that over half of the students with marketing focus had to take their courses next semester – lucky me was drawn by lot to take them this semester and finally I decided to take both focuses, marketing and finance, in the first semester and choose afterwards with which one I will continue. You see there is a lot more work in front of me and I am really excited about it. On another noteI met so many interesting people this week and I am happy that my new class is so diverse with all ages from 22 to 32, different nationalities and different study/work background. A quite promising first week.

Of course this was not the week to come up with new recipes and be creative in the kitchen. Also the detox plan had to work with some alterations, but I managed to actually take pictures of today’s lunch and I have to say, I was so pleased with the result of my first ever meatball soup that I am proud to share it with you:

Veggie Meatball Soup

  • 10-12 veggie meatballs
  • 1 cup (heaped) spelt pasta
  • 2 cups spinach
  • 4 medium sized tomatoes
  • 1 red onion
  • 1 clove of garlic
  • 1.5 cup vegetable broth
  • 1 tbsp olive oil
  • fresh/dried herbs
  • salt and pepper

First dice the tomaties, cut the onions and garlic finely and chop up the herbs.

Heat a medium sized pot and fry the onion and garlic in the olive oil. Add the diced tomatoes, pasta and the vegetable broth. Let it simmer for 5 minutes before adding the meatballs. Leave on the stove for another 2-3 minutes (or until the pasta is al dente), then add the spinach and the herbs. Stir until the spinach is wilted. Add salt and pepper to taste – salt should not be necessary if you use store bought vegetable broth. Serve with some fresh herbs on top and a blob of (vegan) cream cheese.

By the way – I always read through the ingredients when I buy vegetarian meat alternatives. A lot of them are full of saturated fats and artificial flavours – this increases the calories significantly and makes them pretty unhealthy. The one’s I chose to buy do contain seitan or soy protein, vegetables and natural seasoning. Those you can use without harm and enjoy your meatball soup as a healthy lunch or dinner.

What do you think about vegetarian meat alternatives? And what are your favorite healthyfied comfort foods?

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