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Roasted Carrot Soup with Coconut Milk

This is the BEST way to eat carrots!! A humble carrot makes an amazing creamy carrot soup. In this case a carrot soup with coconut milk. One that is also made from roasted vegetables, mostly carrots of course, but also a couple others veggies for depth of flavour. Depth of flavour, which by the way, also comes from the delicious caramelization that takes place in the oven. Together with a pinch of chili flakes, cumin and cinnamon – such amazing flavour. All together resulting in a creamy, savoury and sweet, carrot soup.

pot with roasted vegetables

This carrot soup recipe does have a wee bit more in it than just the usual suspects; carrots, onion and garlic. There are also winter staples like parsnip and potatoes. All roasted in the oven (with a sprinkle of cumin and chili flakes) give these vegetables an amazing caramelized flavour! Which on its own is the winning way to make a soup taste great. But there is also a couple secret ingredients that take it to the next level. One being coconut milk, the other cinnamon. Yes! Cinnamon. Carrots and cinnamon are a DREAM together! Trust me. It really takes the humble carrot soup to another level.

Roasted Carrot Soup with Coconut Milk
Keys to Flavourful Roasted Carrot Soup with Coconut Milk

This creamy roasted carrot soup is unassuming, yet has an outstanding amount of flavour! And while it is incredibly easy to prepare, its flavour is anything but basic. The trick to its rich, deep flavour is the roasted vegetables. Once the vegetables are roasted, you cook with the broth and coconut milk, plus a little cinnamon to let the flavours further deepen. Then you puree everything until you have a creamy delicious soup. That’s it. Simple. And did I mention it’s vegan? Yes. Perfect for vegan, vegetarian, gluten-free and low-carb diets…basically for everyone!

Roasted Carrot Soup with Coconut Milk
How to serve this carrot soup

This carrot soup makes a lovely lunch on its own. You can add any number of toppings. Whether roasted chickpeas, leftover roasted veggies (yum!), roasted chickpeas, homemade croutons, hemp seeds, fresh herbs…whatever you like! I think it would be double-delicious served alongside a grilled cheese sandwich. Yes, that’s the Canadian in me. Growing up, we always ate grilled cheese sandwiches with soup. But more often than not, a tomato soup. Getting some ideas now? Then try my orange and tomato soup. It’s delish.

Recommended Tools to Make this Roasted Carrot Soup Recipe

  • I have a high-powered blender which can be pretty pricey. But it transforms soups and smoothies to something silky-smooth. So creamy!
  • You can also blend the soup directly in the pot by using an immersion blender. I usually do this as it’s so easy. Also for clean-up.
  • Is a food processor more your style? I have this one, as it’s affordable and serves all my purposes.
5 from 1 vote
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Roasted Carrot Soup with Coconut Milk

A simple and easy carrot soup recipe that is full of deep flavours, thanks to roasted vegetables and spices like cumin, chili flakes and cinnamon. Coconut adds a creamy flavour without the dairy. A terrific choice for vegans. It’s perfectly filling as a main meal soup for 4, or serve it with some crusty bread for 6.
Course Soup
Category vegan
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 380 kcal
Autor Elle

Ingredients

  • 500 g organic carrots, scrubbed, halved lengthwise and cut into 2-3 pieces
  • 1 medium parsnip, peeled (ca 200 g)
  • 4 small potatoes, peeled (ca 220 g)
  • 3 small yellow onions, peeled and cut in half (150 g)
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin seeds
  • generous pinch chili flakes (1/8 teaspoon) or more depending on taste
  • sea salt, to taste
  • 5 cloves garlic, peeled
  • 1/2 teaspoon cinnamon (Ceylon)
  • 750 ml water or vegetable broth, plus up 250 ml more (depending on desired consistency)
  • 1 x 200 ml can organic coconut milk

Method

  1. Preheat oven to 425°F / 220°C degrees and line two baking sheets with parchment paper.
  2. Cut the parsnip and potatoes in pieces that are roughly the same size as the carrots. Divide the carrots, parsnip, potato and onion among the two baking sheets. Toss each tray of vegetables with 2 tablespoons olive oil. Sprinkle each with 1/2 teaspoon cumin seeds and a pinch of chili flakes. Season with salt.
  3. Transfer the trays to the oven and roast for 20 minutes, then switch positions of the trays, adding the garlic to the bottom tray. Roast for 15 minutes more, or until the vegetables are tender and lightly browned.
  4. Transfer the roasted vegetables to a large pot; add cinnamon, broth/water and coconut milk. Bring to a boil, over high heat. Reduce heat to low and simmer for 10 minutes. Turn off heat and let stand for 10 minutes, then using an immersion blender puree until smooth. Adding more broth or water until reaches desired consistency.
  5. Alternatively, use a blender, and blend in batches, opening lid to let any steam escape. Reheat soup gently if needed.
  6. Serve garnished with fresh herbs, sprouts, or croutons. (I like a sprinkle of hemp seeds). Serve and enjoy!

Notes

  • For roasting the vegetables, I use my go-to olive oil from Farchioni which although it is extra-virgin is it very heat resistant so does not burn like some more delicate oils. It helps the vegetables cook up with the perfect crispiness, and also imparts its own unique flavour. Alternatively, ghee is another favourite of mine for roasting. Or try avocado oil.
  • Also, I like to use half broth, half water when I make homemade soups, unless I am using a homemade broth. For thinning out the soup, I always use water. Chicken broth can also be used for this carrot soup recipe.

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Quinoa Salad with Orange, Mint, Parsley & Almonds

This is a pretty salad featuring quinoa, naturally sweetened dried berries, juicy oranges, fresh mint and parsley in an orange garlic vinaigrette, topped with deliciously toasted crunchy almonds. All of which perk up a simple quinoa salad. It makes for a great side dish, main course salad or perfect to bring to a party or picnic.

Quinoa Salad with Orange, Mint, Parsley & Almonds

Quinoa Salad with Orange, Mint, Parsley & Almonds

Quinoa Salad with Orange, Mint, Parsley & Almonds
5 from 1 vote
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Quinoa Salad with Orange, Mint, Parsley & Almonds

Healthy, light salad or side dish featuring quinoa, mint and parsley, orange and almonds.
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 406 kcal
Autor Elle

Ingredients

For the salad:

  • 1 cup uncooked quinoa (200 g)
  • 1 small to medium red onion, thinly sliced
  • 1 teaspoon finely grated orange zest (from an organic orange)
  • 1 Navel orange, peeled, segmented and diced
  • handful radicchio, chopped
  • 2 tablespoons finely chopped fresh mint leaves
  • 3-4 tablespoons finely chopped fresh flat-leaf parsley
  • 1/4 cup organic dried cranberries (25 g)
  • 1/4 cup flaked or slivered almonds, lightly toasted (25 g)
  • 4 handfuls mixed salad greens

For the dressing:

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • sea salt and freshly ground pepper, to taste

Method

  1. Rinse the uncooked quinoa in a fine mesh strainer. Drain well. Place in a medium saucepan and cook according to package instructions, in double the amount of water for about 20 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl to further cool.
  2. In a small bowl, whisk together the olive oil, orange juice, vinegar and garlic. Season with salt and pepper, to taste.
  3. Add the dressing to the quinoa along with the red onion, zest, orange, radicchio, mint, parsley, cranberries and salad greens; gently combine.
  4. Garnish with the toasted almonds and enjoy!

Notes

This recipe is also tasty made with couscous. For an extra healthy couscous salad, look for whole grain spelt couscous at your local organic food market.

Did you try this recipe?

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How did you like it?

Please let me know how this Quinoa Salad with Orange, Mint, Parsley & Almonds recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

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Potato Pie with Leeks & Gruyere

Leek and potato pie, the perfect winter comfort food dish for the whole family. All golden and flaky on the outside and layered with deliciousness on the inside! Simple, flavorful ingredients are the star of this pie. A pillow of puff pastry is filled with thinly sliced potatoes, leek and onion which are baked in the oven with fresh thyme until soft and slightly caramelized. And then, together with crème fraîche, they make the filling which is topped with grated gruyere cheese before being covered with another layer of puff pastry to make the pie complete. It’s so simple and simply delicious.

This potato pie with leeks and gruyere is the exact kind of meal that brings back memories of my first trips of trips to London and some of those traditional British pub meals I have enjoyed over the years. Things like Cornish pasties (a handheld pie) or meat and ale pies. This, however, is a little different. It’s like a giant pasty — enough for four people and unlike the traditional versions, it also vegetarian. Even if it’s not traditional, one things for sure, it’s comforting and hearty, and something the whole family loves!

Potato Leek Filling ready for the oven

Steps for making the Potato Pie with Leeks & Gruyere

How to assemble this potato pie:

  • It’s really simple actually. I use a store-bought roll of fresh puff pastry instead of making a shortcrust dough. First of all for flavor, as I love the flakiness and taste. And second, because it really is a time saver. There really isn’t much work involved in this recipe, other than peeling the potatoes. But of course, you could give them a good scrub and leave the skin on. As for slicing them, a mandoline vegetable slicer is your best friend here. It slices them paper thin in no time at all.
  • To get started, the potatoes, leeks and onions are baked in the oven before assembling the pie. This is key to getting the right consistency as it’s important that the potato gets cooked just enough so that you don’t have any undercooked slices when the pie is done.
  • The warm mixture is then mixed together with crème fraîche (but cream or even a non-dairy equivalent would be fine here — I personally love it for its tangy flavor). Then half the puff pastry is topped with the mixture, plus a layer of cheese and then sealed with the remaining pastry. The egg wash helps give it its golden color and extra flakiness. This is something I started to do when baking homemade pies and gives great results. Definitely recommended.
  • Bake until golden brown and then serve it straight from the oven as a main course with a simple green salad on the side (I recommend trying my simple French dressing — it’s my favorite go-to salad dressing). Dig in and enjoy!

Potato Pie with Leeks & Gruyere

Potato Pie with Leeks & Gruyere (Puff Pastry Pie Recipe)
Looking for other puff pastry pie recipes?

Try my Vegetable Pot Pie with Sweet Potato & Lentils — it’s not quite as pretty, but super delicious. Or try Free-Form Spinach Pie.

Kartoffel-Pastete mit Lauch und Gruyere-Käse
5 from 2 votes
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Potato Pie with Leeks & Gruyere

A simple and tasty puff pastry potato pie recipe. Easy to make and a sure winner for the whole family.
Course Main Course
Category Vegetarian
Prep Time 15 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 713 kcal
Autor Elle

Ingredients

For the puff pastry pie:

  • 1 roll fresh puff pastry, cut in half into two equal sized pieces (275 g - 320 g package)
  • 1 egg, for the egg wash

For the potato-leek filling:

  • 600 g potatoes, peeled and thinly sliced with mandoline
  • 1 large leek, white and light green parts, sliced in half lengthwise, then thinly sliced
  • 1 small yellow onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chopped fresh thyme leaves
  • a good grind of freshly ground black pepper
  • 1 teaspoon sea salt
  • 4 tablespoons crème fraîche
  • 100 g freshly grated gruyere cheese

Method

  1. Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
  2. Place the sliced potatoes, leeks, and diced onion on baking sheet and toss with the olive oil, thyme, freshly ground black pepper, and salt. Spread into an even layer and roast in the middle of the oven for 20 to 25 minutes, gently flipping the mixture halfway through, until the potatoes, leeks, and onions are lightly caramelised and the potatoes are mostly cooked through.
  3. Remove from the oven and transfer the potato-leek mixture to a large mixing bowl. Stir in the the crème fraîche until well combined. Season with a little more salt and pepper, to taste.
  4. Line a second sheet pan with parchment paper. (Or rinse the same baking sheet to cool it back down to room temperature).
  5. Increase the oven temperature to 400°F /200°C. In a small bowl, lightly beat the egg and set aside.
  6. Cut the puff pastry roll in half, to create two equal sized rectangular pieces.
  7. Set one half the puff pastry on the parchment lined sheet pan. Spread the potato-leek mixture evenly into a thick, even layer leaving a 1-1,5 cm border on all sides.
  8. Sprinkle the grated cheese evenly over potato-leek filling.
  9. Place the other pastry half on top of the filling, lining up the edges. Use a fork to seal and crimp the borders.
  10. Brush the entire surface with egg wash and cut a couple slits in the top to release steam. Sprinkle lightly with salt and black pepper.
  11. Transfer to the oven and bake at 400°F /200°C, rotating the pan halfway through, until it becomes a deep golden brown color, about 25 to 30 minutes. Let cool for 2-3 minutes before slicing into pieces for serving. Enjoy!

Notes

  • Leftovers keep well stored in refrigerate for up to 2-3 days.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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How did you like it?

Please let me know how this Potato Pie with Leeks & Gruyere recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

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Sweet Potato Peanut Stew with Coconut & Spinach

This sweet potato peanut stew is a wonderful combination of nourishing vegetables in a delicious coconut sauce spiced with turmeric and cumin, then topped with more toasted peanuts of crunch. You could even say this is a curry of sorts. It’s creamy, has a satisfying texture, awesome flavor and it’s super nutritious.

This sweet potato peanut stew has:

spices: turmeric, cumin & cayenne
garlic / onions
vine-ripened tomatoes
sweet potatoes
all-natural chunky peanut butter
squeeze of lime juice
splash of soy sauce
baby spinach

All of which give it the power to reduce inflammation, boost antioxidants, promote youthful health, and loads of vital nutrients.

Vegan Sweet Potato Peanut Stew with Coconut & Spinach

A healthy recipe that’s easy to adapt!

The bonus is, it’s easy to prepare and you can get it on the table within an hour, making it totally doable for any night of the week. Plus leftovers are just as tasty! In winter, spinach can be swapped out for kale (my favorite being Tuscan kale). You can trade out a little sweet potato for cooked chickpeas, or regular potatoes, or even add some cauliflower to the mix. Yes, these are my favorite kinds of recipes – ones that just kind of let you do whatever you want to do and make it your very own.

Vegan Sweet Potato Peanut Stew with Coconut & Spinach

How to serve Sweet Potato Peanut Stew

It’s perfect served with brown rice, quinoa, Grünkern or your own favorite whole grain choice. I like this best with steamed brown rice, but you could also enjoy it as is and serve it with fresh-baked flatbread to sop up the sauce.

Vegan Sweet Potato Peanut Stew with Coconut & Spinach
5 from 1 vote
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Sweet Potato Peanut Stew with Coconut & Spinach

Simple and delicious! This sweet potato peanut stew recipe is tasty, nutritious, comfort food in a bowl. Plus it's naturally suitable for vegan and gluten-free diets.
Course Main Course
Category Curry
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 436 kcal
Autor Elle

Ingredients

  • 1 tbsp coconut oil or olive oil
  • 4 shallots, chopped
  • 4 cloves garlic, thinly sliced
  • 1 tsp cumin seeds, toasted and crushed
  • 1 tsp ground turmeric
  • 1/4 teaspoon cayenne
  • 6 vine-ripened tomatoes, chopped (800-900 g)
  • 1 x 400ml can organic coconut milk
  • 1 cup water
  • 2 medium sweet potato peeled and cubed (600 g)
  • 1 tsp sea salt
  • 3 tbsp crunchy peanut butter (natural, unsweetened)
  • Juice 1/2 lime
  • 1 tsp soy sauce (or tamari)
  • 100 g baby spinach

To garnish:

  • roasted unsalted peanuts
  • fresh coriander

Method

  1. In a large non-stick skillet (or wok) and heat the oil over medium heat, add the shallots and sauté for 8-10 minutes until soft and starting to brown.
  2. Add in the garlic, cumin, turmeric and cayenne. Stir for a 30 seconds or so.
  3. Add the chopped tomatoes, increase heat to medium-high and cook for 5 minutes, then add the coconut milk, water and sweet potatoes; bring to a light boil.
  4. Reduce heat to medium and simmer, covered, for 20-25 minutes, until the sweet potatoes are tender.
  5. Stir in the peanut butter, lime juice, soy sauce, salt and pepper. Then add the spinach and simmer for a couple more minutes, until spinach is wilted.
  6. Serve into bowls and top with some peanuts and fresh coriander. Enjoy!

Notes

Easily adaptable, try this recipe with a mix of sweet potatoes and chickpeas, sweet potatoes and cauliflower, or a mix of sweet potatoes, regular potatoes and spinach.

Did you try this recipe?

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How did you like it?

Please let me know how this Sweet Potato Peanut Stew with Coconut & Spinach recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Lacinato Kale Pesto – quick, easy, delicious!

Lacinato Kale Pesto is a spin on the traditional Genoese pesto. Take some green leaves, extra virgin olive oil, some pine nuts, a little garlic, add some Italian aged cheese and you have yourself a green sauce that will elevate any dish and will give you those healthy fats and polyphenols you need on a daily basis. The green leaves of cavolo nero (also known as Tuscan or Lacinato kale) replaces basil and it does not disappoint. Simply DELICIOUS!

The kale, which has a sweet and nutty quality, is quickly blanched in boiling water to amp up the flavours and soften the crisp leaves. Pulsed in a food processor with garlic and olive oil, the pesto tastes amazing with small pasta, like farfalle, volanti or penne. This dish is a great comfort food and is easily whipped up on a weeknight when you’d rather spend your time binge-watching Modern Love.

Lacinto Tuscan kale

Lacinato Kale Pesto

I hope you will LOVE this pesto as much as I do. It’s:

  • Fresh & big on flavor
  • Versatile
  • Packed with greens — yes, super healthy!
  • Cheesy
  • Garlicky
  • & most of all super delicious

Lacinato Kale Pesto with Pasta

Uses for Lacinto Kale Pesto

  • This kale pesto recipe is a delicious way to pack in some greens this winter. You can use pesto for so much more than just pasta. Here are just a few ideas:
  • Toss it with spaghetti squash or warm pasta and top with diced tomatoes for added fresh flavours
  • Use it as pizza sauce or spread it on any sandwich
  • Mash it with avocado and spread it on toast
  • Serve it with roasted potatoes or mushroom caps
  • Toss it with white beans
5 from 1 vote
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Lacinato Kale Pesto - quick, easy, delicious!

Lacinato Kale Pesto is an absolutely delicious way to eat your greens. Use it like regular basil pesto—on pasta, over roasted vegetables and more!
Course Sauce
Category Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 208 kcal
Autor Elle

Ingredients

  • 12 Lacinato kale leaves, ribs removed
  • 3 cloves garlic
  • 3 tbsp pine nuts (lightly roasted, if desired)
  • 1/2 teaspoon finely grated lemon zest
  • 2/3 cup grated parmesan (65 g)
  • 1/4 cup extra-virgin olive oil, or more as needed (4-5 tablespoons)
  • sea salt & freshly ground pepper, to taste
  • pinch chili flakes (optional)

Method

  1. Bring a pot of water to a boil and blanch the kale for 2 minutes.
  2. Strain and plunge kale into an bowl of ice cold water. Drain kale and squeeze excess water from it.
  3. In a food processor, combine garlic and pine nuts, lemon zest, chili (if using) and grind to a coarse paste.
  4. Add Parmesan and kale and blend until smooth.
  5. With motor still running, slowly drizzle in olive oil and season with salt and pepper.
  6. Eat immediately or store in a glass jar in the fridge for about 4 days. Store pesto airtight in the refrigerator with a thin layer of olive oil over top to avoid oxidation and preserve that vibrant green color.

Notes

Tips for serving with pasta: Before you drain your pasta, reserve some of the cooking liquid. That pasta cooking water contains starches that help attach the sauce to the pasta. Toss pasta and pesto with small splashes of the cooking water until you’re satisfied with the consistency.

Make it vegan: Omit the parmesan. Substitute 2 to 3 tablespoons nutritional yeast, to taste, or use vegan parmesan.

Recommended equipment: I like this Philips food processor (affiliate link). It’s affordable and does the job.

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How did you like it?

Please let me know how this Tuscan Lacinato Kale Pesto recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

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Savoy Cabbage Soup with Grünkern

Savoy Cabbage Soup with Grünkern. Okay, this soup is not going to sell itself. But let me say this… if any cabbage soup is going to satisfy your hopes for a tasty cabbage soup, this could be the one. Although it’s undeniably healthy, this soup is not to be confused with the famous cabbage soup diet. There’s nothing sacrificial about this soup. It has rich, deep flavors and some smokiness thanks to Grünkern – a pleasant surprise for a vegetarian cabbage soup. Hearty, nourishing, and warming, this is something to be enjoyed during the winter months – simple, tasty, warming comfort food.

Zutaten für Wirsing-Suppe mit Grünkern

Savoy Cabbage Soup with Grünkern
Cabbage is one of those vegetables that has gotten a bit of a bad rap over the years. It’s a super-healthy, budget-friendly and at sometimes can be considered…. BORING. But it doesn’t have to be! There are so many terrific ways to enjoy it raw or cooked. My favorite way of course is shredded in a salad. Perhaps this is the North American influence of coleslaw as a typical BBQ side dish. My absolute favorite is a cabbage salad with tahini-lemon dressing. And although I usually enjoy it raw, I was pleasantly surprised to enjoy it warm in a slow-cooked soup. My favorite Schwabe loved this, as it’s reminiscent of German cabbage soup (but without the bacon).

Savoy Cabbage Soup with Grünkern

Toasted Grünkern adds richness to this savoy cabbage soup

Because the Grünkern is toasted, it brings out even more of its smoky flavor. In turn, it tastes as if the broth was made with a little smoked bacon, since it creates such a rich flavor. I won’t claim brilliance for this, as this recipe is an adaptation from Deb’s Cozy Cabbage and Farro Soup from the smitten kitchen, and her version adapted from the original in the cookbook Six Seasons: A New Way with Vegetables. The fact that it inspired me at all to make a cabbage soup (which I never thought I would ever do!) and bring me out of my own cooking comfort zone is why I thought I had to share. So if you are fan or cabbage, or simply willing to give cabbage a chance, here’s just the soup to do so.

Savoy Cabbage Soup with Grünkern
5 from 1 vote
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Savoy Cabbage Soup with Grünkern

Cabbage soup. With it's smokey, rich flavors you'll never believe it is vegetarian. Healthy, easy and delicious.
Course Soup
Category German
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 274 kcal
Autor Elle

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 500 g shredded savoy cabbage (ca. 700 g head)
  • sea salt and freshly ground black pepper, to taste
  • 3 garlic cloves, minced
  • 2 sprigs of thyme
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup uncooked Grünkern (175 g)
  • 5 cups chicken or vegetable broth (1,25 L)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • Grated parmesan, as garnish

Method

  1. Trim the end and remove any wilted outer leaves from the cabbage. Place the cabbage on a chopping board and cut directly down through the middle of the head, then quarter the cabbage. Cut away the hard core and finely chop it (it will be cooked with the onions). Cut the leaves into fine shreds or thin ribbons. Wash well to remove any grits of soil.
  2. Heat the butter in a large non-stick pot over medium to medium-high heat. Add the onion and chopped cabbage core, a pinch of salt and pepper, and cook, stirring frequently, until the onion starts to soften but is not browned, about 5 to 7 minutes. Add the garlic and cook another 3 to 5 minutes.
  3. Add the shredded cabbage leaves and thyme sprigs. Reduce the heat to medium-low and cover the pot and let it steam for 10 minutes, then toss the cabbage to combine with other ingredients. Continue to cook, covered, until the cabbage is tender, about 15 to 20 minutes longer. Stir occasionally.
  4. Meanwhile, in a large skillet, heat the olive oil over medium and add the dry Grünkern. Toast it, stirring, for 2-3 minutes. Careful not to let it burn.

  5. As soon as the cabbage is tender, stir in the vinegar, and add the toasted Grünkern and the broth. Increase heat, and bring the mixture to a light simmer and cook for 30 to 35 minutes, until the Grünkern is tender. If needed, add another 1/2 cup (125 ml) broth or water to the soup. Remove the thyme sprig. Stir in lemon juice. Taste and season with more salt and pepper, to taste. Feel free to add a splash more red vinegar, if desired.

  6. Ladle into bowls and garnish each with grated parmesan.
  7. Enjoy!

Notes

  • I used butter for a little extra richness, but olive oil can be used if desired.
  • Grünkern is produced in Southern Germany, the closest thing to it elsewhere would be the middle eastern grain freekeh (or frikeh).

Did you try this recipe?

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How did you like it?

Please let me know how this Savoy Cabbage Soup with Grünkern recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing

My favorite ever winter pasta salad is loaded up with vegetables, roasted to perfection. First there is roasted Tuscan kale — yes roasted! With slightly crispy edges and tender leaves. And then there are roasted sweet potato, good ole spuds, and parsnip — PLUS oven roasted chickpeas! All of which are tossed with spiral noodles and a to-die-for herb-buttermilk dressing. Yeeees!

Why pasta salads can be considered healthy

If your pasta salad is packed with nutrition ingredients, then there are more than one reason why you might want to enjoy this type of salad more often. Once cooked and cooled, the structure of the pasta (and potatoes), turns into something that is called “resistant starch”. Meaning it resists being broken down by enzymes and being fully absorbed. So it makes you feel full AND at the same time, it’s providing lots of prebiotics which nourish the good bacteria in your gut. Good news for the waistline.

Zutaten für Nudelsalat

Im Ofen Geröstete Schwarzkohl

And at the same time this winter pasta salad includes probiotics in the dressing from natural Greek yoghurt and buttermilk. So we are really looking after our intestinal flora. Not to mention all the other fabulous nutrients we are getting from the roasted vegetables, leafy greens and fresh herbs.

Winter Nudelsalat mit geröstetem Gemüse und Buttermilch-Dressing

Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing

How to make this Winter Pasta Salad

Like other pasta salads, this winter version is pretty easy to make! The kale is roasted first — which is really quick — then the the rest of the vegetables are roasted on one tray, while the chickpeas are roasted on the other. Basically it is a 3-step process. Kale: 8 minutes, mixed vegetables for 10 minutes, before adding the chickpeas, then another 10 minutes and finally a quick switching of place till everything is nice and golden brown. Simple!

While the vegetables roast, you can start to prepare the other ingredients. Bringing pasta water to a boil, cooking it until al dente and preparing the buttermilk dressing.

Once the veggies are roasted (tender and lightly browned), remove them from the oven. Add all of the ingredients to a large bowl, drizzle over the dressing and give everything a gentle toss until evenly coated. That’s it!

Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing

How to adapt this pasta salad recipe

I like to use Tuscan kale for this salad, but regular curly kale would also work fine. Just give it a good toss with with a dash of olive oil and rub the leaves together so that they are all coated with the oil.

I particularly love root vegetables like sweet potatoes and parsnip in this salad, but you could also swap out them out with hokkaido or butternut squash.

A mix of fresh herbs adds an extra layer and depth of flavour. Any mix of soft herbs will do, try basil, chives, or your favourite combination. If you don’t have fresh herbs on hand, then use arugula leaves.

Winter Nudelsalat mit geröstetem Gemüse und Buttermilch-Dressing

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5 from 1 vote
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Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing

A winter pasta salad make for a delicious way to enjoy winter kale and roasted vegetables together with pasta and flavorful buttermilk fresh herb dressing.

Course Salad
Category Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 517 kcal
Autor Elle

Ingredients

For the pasta salad:

  • 150 g dry pasta of choice (e.g. farfalle, penne, fusilli)
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 bunch of Tuscan kale, stemmed and coarsely chopped (or curly kale)
  • 2 small sweet potatoes, peeled and diced (375 g)
  • 1 medium parsnip, peeled and diced
  • 2-3 potatoes, peeled and diced (250 g)
  • Coarse sea salt and freshly ground pepper, to taste

For the chickpeas:

  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon ground cilantro
  • 1/4 teaspoon cayenne
  • Freshly ground black pepper

For the dressing:

  • 1/3 cup organic buttermilk (80 ml)
  • 3 tablespoons greek yoghurt
  • 2 teaspoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons freshly chopped herbs (e.g. dill, parsley, mint and coriander — see tips)

Method

  1. Preheat the oven to 450°F / 230°C and line a baking sheet with parchment paper. Place the kale leaves on the tray and drizzle with about 1/2 tablespoon (or more) olive oil. Use your hands to toss until evenly coated. Season with salt and pepper. Roast the kale leaves for 8-10 minutes. Remove from oven and set aside to cool.
  2. Reduce the oven heat to 425°F / 220°C and line two baking sheets with parchment paper.
  3. Place the vegetables on one of the baking sheets, drizzle with 1 tablespoon oil and season with salt and pepper. Spread in an even layer, careful not to crowd, and roast in the middle of the oven for 10 minutes.
  4. Meanwhile, in a medium bowl, toss the chickpeas with oil and spices and season with salt and pepper. Transfer to the second baking sheet and spread in an even layer.
  5. After vegetables have been in oven for 10 minutes, move them to the top third rack, and place the tray with the chickpeas on the bottom third rack. Roast for 20-25 minutes, switching the tray positions and tossing halfway through, until vegetables are tender and golden brown.
  6. While vegetables and chickpeas are cooking, prepare the pasta and dressing. Cook the pasta in boiling salted water until al dente. When done, drain and rinse the pasta.
  7. In a small bowl, mix together the dressing ingredients until well combined.
  8. To assemble the salad, add the kale leaves, pasta, roasted vegetables and chickpeas to a large serving bowl. Drizzle over the dressing and toss gently until well coated. Serve and enjoy!

Notes

  • A mix of herbs is best for the dressing as it adds another layer of flavour. Soft herbs like dill, parsley, mint, coriander, basil and chives are good choices. Otherwise, try using arugula leaves in their place.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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Simple Chicken Potato Soup

I simply adore this chicken potato soup. It’s one of those really simple all-rounder comfort food recipes that easy to make and tastes great. So simple, that all you really need to do is throw everything into a big pot and let it simmer away while you retreat back to your cozy sofa to watch your favorite Netflix series. Or of course, for the less addicted, that would mean curling up on the sofa with a good book. In my case, suffering from a cold weather cough, it meant crawling under the duvet with an episode of Black Mirror.

If you haven’t seen it yet, it’s a Netflix series which I would describe as a Twilight Zone meets modern, future and virtual world of technology. Just like Twilight Zone, each episode has its own story line and cast, and the story can range from dark and twisted, to blackly comic to a simple parable of modern life for the Facebook generation. Perfectly entertaining for one of those pajama-wearing, cold-recovery nights spent under the covers with a cozy, comforting bowl of soup. And TIS THE SEASON. Thank goodness for chicken soup!

Hühnersuppe mit Kartoffeln Rezept. Dazu geräucherter Speck, Sellerie und Möhren.

Simple Chicken Potato Soup with smoked bacon, carrots and thyme

What I love about this chicken potato soup recipe

Yes, let’s talk soup. This soup is dairy-free, gluten-free, low-fat and kid-friendly. The potatoes help thicken up the broth and makes it deliciously filling. Plus it comes together in about an hour and requires just 1 pot. My favorite thing about this recipe, other than it being fuss-free and super tasty, is that it’s a quintessential comfort food. It has that warm, comforting feeling that comes with a bowl of homemade chicken soup. For me, something that brings me back that feeling that can only be described as: HOME. Served alongside a salad and have a satisfying and healthy dinner.

Simple Chicken Potato Soup with carrots and thyme

Simple Chicken Potato Soup with carrots and thyme
4.24 from 67 votes
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Simple Chicken Potato Soup

A simple, healthy and nourishing recipe for chicken potato soup. Dairy-free, gluten-free, low-fat and hearty enough for a weeknight meal. Homemade goodness in a bowl! Serves 4-6.

Course Soup
Category Classic
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 420 kcal
Autor Elle

Ingredients

  • 1/2 tablespoon extra-virgin olive oil
  • 30 g smoked bacon, chopped
  • 2 small yellow onions, finely chopped
  • 2 large cloves of garlic, minced
  • 2 boneless skinless chicken breast halves (preferably free range or organically raised)
  • 600 g starchy potatoes, peeled and sliced thinly (about 2 large potatoes)
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 6 cups chicken broth (1.5 litres)
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 handful fresh chopped parsley

Method

  1. Heat the oil in a large pot over medium heat. Add the smoked bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes, until softened.
  2. Place the whole chicken breast halves on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper. Simmer on medium until the potatoes become very soft and thicken the broth, about 40 minutes.
  3. Remove the chicken breast from the pot. Use two forks to pull the meat apart so that it is shredded (or chop into cubes). Add the chicken back to the pot along with the fresh parsley. Stir to combine.
  4. Serve and enjoy!

Notes

If you only have waxy potatoes on hand that is fine too. You can break them up a little with the back of a wooden spoon once they are fully cooked.

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Coconut Curry Salmon with Green Beans & Potatoes

Perfect coconut curry salmon + summer green beans + new potatoes. Absolutely delicious. Yep, if you are looking for a new and delicious way to enjoy salmon, you will love this one! The flavor is so delicious. In this recipe, you’ll find fresh red chili and ginger, juicy summer tomatoes, and four spices to give it its tasty flavor: cumin, coriander, turmeric and paprika. The salmon is moist, somewhat buttery and flakey, the sauce simple; creamy and rich while being light at the same time. And there is a mild touch of heat with a nice bright finish thanks to a squeeze of lemon and a sprinkling of fresh cilantro.

Here’s why it’s perfect:
tastes sensational
nutritious
quick
easy
COMFORT FOOD PURE

Coconut Curry Salmon with Green Beans & Potatoes

A curry inspired by a simple family classic

I am a big fan of curries, curries of all kinds. Thai, Indian, African, Carribean…you name it. And I have been wanting to make a fish curry for a while now. This one was inspired by something a simple meal I grew up on. Oven roasted salmon, boiled new potatoes and steamed green beans — or a pan-sheet version of all three roasted in the oven. It doesn’t get simpler than that. I’m pretty sure this was a Canadian family classic. And since the combination of those three things just seem to work perfectly together, I decided to make a curry using them as the base. I’ve experimented a number of times, and this is my favorite version. This is a basic uncomplicated curry that I would consider mild. If you want a little more spice I would suggest adding a little cayenne pepper to the mix.

Lachs-Curry, Lachsfilet in Kokos-Curry mit grünen Bohnen und Kartoffeln Rezept

A quick and easy no-fuss coconut curry salmon recipe

What I love about this dish, besides it tasting so damn good is, that it’s one of the those recipes that I would call a “no-fuss meal”. It’s a big-flavored one-bowl meal that comes together in a little more than half an hour, making it ideal for a weeknight dinner. You can enjoy this dish “as is”, but I recommend serving the creamy coconut broth over rice or even over some rice noodles for a well-balanced, filling meal. If you don’t like fish, you could also fry up some cubed, skinless, chicken breast filet and add it to the curry instead. Or if you prefer a vegan or vegetarian version, then try adding some cauliflower — either roast it in the oven to bring out some caramelised flavors, or steam it and add it to the curry before serving.

Coconut Curry Salmon with Green Beans & Potatoes
5 from 1 vote
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Coconut Curry Salmon with Green Beans & Potatoes

A satisfying Coconut Curry Salmon with Green Beans & Potatoes recipe that is still summery enough to keep dinner light when enjoying warm summer days.
Course Main Course
Category Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 496 kcal
Autor Elle

Ingredients

  • 250-300 g baby new potatoes, scrubbed clean and cut in half or quarters, depending on size
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 2 small yellow onions, diced
  • 1 tablespoon freshly minced ginger
  • 2 fresh red chilies, seeded and deveined
  • 3 roma or 2 large vine-ripened tomatoes, diced
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground paprika (sweet)
  • generous grind of black pepper
  • 1 teaspoon sea salt
  • 1 x 400 ml can organic coconut milk
  • 1/4 cup vegetable broth (60 ml)
  • 500 g skinless salmon filet cut into 2 cm cubes
  • handful green beans trimmed and halved (100-150 g)
  • 1 tablespoon freshly squeezed lemon juice
  • fresh coriander leaves or parsley, to garnish

To serve:

  • whole grain basmati rice or jasmine rice

Method

  1. Cook the potato in salted, boiling water for 8-10 minutes, until almost tender. Drain and set aside.
  2. Meanwhile, in a large saucepan or wok, over medium heat, heat the oil. Add onions, ginger and garlic and cook until onions starting to soften but not brown, about 8 minutes.
  3. Add fresh chili, tomatoes, cumin, coriander, turmeric, paprika, black pepper, and sea salt and cook for about 2 minutes, until fragrant.
  4. Add the coconut milk and broth, increase the heat to medium high, once reaches a light boil, then reduce heat to medium again and let simmer for 5 minutes, stirring occasionally.
  5. Add the salmon, potatoes and green beans and bring to a light simmer. Cook for about 5 minutes or until the salmon is cooked through. Note: I like my beans al dente, so if you prefer them more cooked, add them a couple minutes earlier than the fish.
  6. Stir in the lemon juice. Serve over rice, topped with cilantro or parsley leaves. Enjoy!
  7. If cooking for two, leftovers can be enjoyed reheated the next day.

Notes

I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork.

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Cranberry Orange Apple Crisp (Vegan + GF)

Cranberry Orange Apple Crisp. So much awesomeness in one place. It’s the perfect cozy, wholesome treat in a bowl. Full of warming flavors like cinnamon, bourbon vanilla and ginger, here’s a crisp made with wholesome ingredients (oats, walnuts, maple syrup, caramel-toned mascabado sugar, coconut oil, and a winning combination of cranberries, apples, and oranges). Love Love Love Love Love.

Cranberry Apfel Crisp (Crumble mit Haferflocken) mit Orange (Vegan + Glutenfrei)

Cranberry orange apple crisp for dessert or breakfast

This cranberry orange apple crisp even made it to my go-to dish for breakfast three days in a row. It’s delicious served warm right out of the oven as a dessert, but it’s also fantastic served cold, packed in a handy little zweck glass for a delicious breakfast on-the-go. Serve it with yogurt or all by its tasty self!

Crisps are something I grew up on in Canada. It was one of my mother’s go-to family desserts. That and apple turnovers. In this case, it was of course, the classic, an “All-Canadian” apple crisp served with vanilla ice cream. I think she made them so often since they were a great way to put apples to use. Plus crisps are quick and easy to make. They take minutes to pull together and then all you have to do is wait for them to bake their way into pure deliciousness. And best yet, they seem to get tastier as leftovers. Every hour that passes makes them more amazing!

 

Cranberry Apfel Crisp (Crumble mit Haferflocken) mit Orange (Vegan + Glutenfrei)

Cranberry Apfel Crisp (Crumble mit Haferflocken) mit Orange (Vegan + Glutenfrei)

Cranberry Apfel Crisp (Crumble mit Haferflocken) mit Orange (Vegan + Glutenfrei)

Cranberry Apfel Crisp (Crumble mit Haferflocken) mit Orange (Vegan + Glutenfrei)

I’m a big fan of oatmeal, actually flaky “oats” of all kinds. My favorite choice for my morning oatmeal isn’t oatmeal at all, it’s flaked barley, which I am willing to bet would be an amazing second choice for a crisp topping. Albeit not gluten-free. Sorry gluten-free friends. And not to rub it in your face, but it’s darn tasty. But that’s besides the point, we are using oats here. Also healthy, healthy. And since this cranberry orange apple crisp sweetened without refined sugar (♡ just a little Canadian maple syrup and organic Mascabado sugar! ♡) you can enjoy this dessert any time of the day knowing that you’re taking in plenty of antioxidants, many vitamins and minerals as well as fibre and healthy fats. And guess what? Cranberries are in season right now! So you’ve still got time to enjoy this cranberry orange apple crisp.

Cranberry Orange Apple Crisp (Vegan + GF)
5 from 1 vote
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Cranberry Orange Apple Crisp (Vegan + GF)

This cranberry orange apple crisp has a fantastic array of fall flavors, natural sweetness and warming spices that make it a delicious and healthy dessert or breakfast that is naturally vegan, gluten-free and refined sugar-free.
Course Breakfast, Dessert
Category Baking
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Autor Elle

Ingredients

For the base:

  • 200 g fresh cranberries
  • 1 teaspoon finely grated orange zest (from an organic orange)
  • 2 medium oranges, peeled and chopped
  • 2 apples, peeled, cored and diced (I like Elstar or Braeburn)
  • 2 tablespoons arrowroot powder (or other plant-based starch)
  • 1/4 soft brown sugar (I recommend GEPA organic mascabado sugar) (35 g)
  • 4 tablespoon pure maple syrup
  • 1/4 teaspoon sea salt

For the topping:

  • 1 cup old-fashioned oats (100 g) (choose certified gluten-free, if needed)
  • 1/3 cup coconut oil, melted (80 ml)
  • 1/4 soft brown sugar (I recommend GEPA organic mascabado sugar) (35 g)
  • 1 teaspoon pure vanilla powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • pinch of nutmeg
  • 1/4 teaspoon sea salt
  • 1/2 cup walnuts, coarsely chopped

Method

  1. Preheat the oven to 350°F / 160°C. Lightly oil a baking dish (I use a rectangular 22cm x 28cm baking dish, but a 22 cm x 22 cm square dish also works fine).
  2. In a large bowl, mix together the base ingredients and distribute evenly in the prepared baking dish (for less clean-up, you can also mix everything together right in the baking dish!).
  3. In a medium mixing bowl, mix together the topping ingredients. Sprinkle the topping evening over the cranberry-orange-apple mixture.
  4. Bake for 45 to 50 minutes, until the fruit mixture bubbles and cranberries begin to pop. Remove from oven and allow to cool slightly. Serve and enjoy!

Notes

I used Spanish Valencia oranges as they don’t have seeds or a lot of pith. They are deliciously sweet, making them perfect for this dish. Cara Cara Navels are also a nice choice.

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How did you like it?

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Did you make any changes to this recipe?

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