We love soups! It's goodful & easy. 

Here are some tip & tricks to make your soups more sexy!

  • Let the onions sweat extra long
  • Choose organic veggies: you don't need to peel them except for the sweet potatoes. However, brush your carrots etc. well! 
  • Roast the spices until fragrant by adding them 1 min to the onions. Then add in the water.
  • Invest in good quality bouillon. Choose for fresh bouillon. We highly recommend the bouillon from Brouillon. A new belgian start-up to check-out! Otherwise, I like the following brands. If you are in the mood, make your own bouillon and save it into ice-cubes, thank you the Barn Brussels for this golden trick.
  • Go for a zero-waste soup! Don't throw away the stem of a broccoli. It makes an excellent soup or pesto. The same counts for the carrot tops & cauliflower leaves.

INGREDIENTS (4 people)

For the soup:

  • 1 chestnut cut, spelt & unpeeled if organic (!)
  • 1 sweet potato
  • 8 carrots
  • 3 red onions
  • 5 stalks of fresh rosemary 
  • 1000ml of filtered water 
  • ½ freshly grated nutmeg
  • 1 cube of good quality bouillon cube

For the topping:

  • 75g ricotta
  • Fresh coriander
  • Balsamic vinegar 
  • Chili flakes
  • Black pepper 
  • GR’EAT Glory


    1. Coarsely chop the onions. Sweat the onions for 8 minutes over low heat in olive oil. This will give off a sweet taste (you can even go up to 15 min for a better result, your patience will be rewarded).
    2. Meanwhile, dice the butternut in small cubes. Peel & dice the sweet potato. Peel (optional, otherwise brush) and slice the carrots.
    3. Add the butternut, the sweet potato & the carrots to the pot. Add the nutmeg. Let the veggies sweat together.
    4. Add the water & the rosemary.
    5. Cook for 20 minutes over medium heat.
    6. Remove the rosemary & mix in a powerful blender for a silky texture.
    7. Serve in large bowls. Add a spoonful of ricotta (formed with 2 tablespoons). Season with pepper, add a dash of olive oil and balsamic vinegar. Sprinkle with GR'EAT Granola Glory!  Finish with fresh coriander leaves. Serve immediately.

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