Cream of broccoli soup and muffins with pumpkin and feta

Muffins with pumpkin and feta
• 250 grams of pumpkin;
• 100 g Feta;
• 50g cheddar;
• 1 tbsp. l. Dijon mustard;
• 2 eggs;
• 200 grams of whole wheat flour;
• 100 g flour;
• 200 ml of milk;
• 10 g baking powder;
• salt, pepper and thyme to taste.

1. Pumpkin cut into cubes, sprinkle with oil, spread on a baking sheet and bake for about 25 minutes. at 180 degrees. Allow to cool.
2. Mix 2/3 of the pumpkin with cheddar, feta 2/3, mustard.
Separately, beat the eggs with the milk and then mix well with pumpkin and cheese. Add the sifted flour with baking powder, spices. Thoroughly mix the mass.
3. Prepare the muffin tins. Fill 2/3 of the mass, top with a few slices of pumpkin and feta. Bake for about 20 minutes. until golden brown.

Broccoli Cream Soup


  • 1 medium broccoli;
  • 2 medium potatoes;
  • 1 medium carrot;
  • 2 l vegetable stock or water;
  • 50 ml coconut milk (or cream);
  • Oil for frying;
  • salt, pepper to taste.

Slice carrots, cut broccoli into florets, peel potatoes and cube it. Heat few tablespoons of oil in a big pan and fry carrots for a couple of minutes. Add the veggies, pour the stock (just to cover), bring to simmer and cook till ready for about 20 min. Add coconut milk, season with spice and bring to simmer once more. Puree in blender. Serve with pumpkin feta muffins.

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