Whether you’re a gingersnap fan or not, the combination of spices in this recipe will for sure make you become a gingersnap lover. No store bought ginger cookie will ever satisfy you again once you have tried these spicy goodnesses.

After making these cookies last night I had to share them with you in an instant. They came out so tasty, crunchy and spicy and I am so happy that I found this great recipe by Jennifer Lindner McGlinn.
As I was in search for a very spicy gingersnap recipe I was brave enough to add a bit of cardamom, which the original recipe lacks.
I remember reading somewhere that adding cardamom to gingersnap recipe take gingersnaps to a whole new level, so I added a 1/4 teaspoon to a batch. Cardamom is somewhat peppery, and after trying I agree that it is a perfect addition to any gingerbread/snap/cookie recipe.

So here is the recipe by Jennifer Lindner McGlinn, slightly adopted by me:

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
¾ teaspoon ground cloves
1/4 teaspoon cardamom
¾ cup (11/2 sticks) unsalted butter, melted and cooled
1 cup sugar plus more for rolling
¼ cup molasses
1 large egg

Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.

Combine the butter, sugar, and molasses in a large bowl and stir until combined. Drop in the egg, mixing until incorporated. Gradually stir in the flour mixture, mixing to form a soft dough. Cover with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.

Position a rack in the middle of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.

Shape the dough into walnut-size balls, roll in sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough balls become soft, set them in the refrigerator until chilled and fairly firm.) Bake for 10 to 12 minutes, or until the cookies have spread, are light golden brown, and the cracks still appear moist. Cool the cookies on the baking sheets set on wire racks for about 1 minute before removing them to the racks to cool completely.
Store the cookies in an airtight container or in a zip-top bag for up to 4 days.
Makes about 30 cookies.

Happy Holiday Baking




Raffaello, originally produced by an Italian company called Ferrero, is a coconut cream candy, wrapped in a wafer shell and coated in coconut flakes and meringue with a roasted almond inside.
To say that they taste delicious is understatement. I could eat a whole box without making a pause between each candy. I love them that much that I make them at home very often, so I am constantly in search for a recipe that would get close to the taste of the original Ferrero Raffaello.
The recipe that I am using lately calls for condensed milk. Previously, I had recipes that called for powder milk as a main ingredient.
Even though the ones made with the powder milk come out nice and tasty, I did not like the powder milk aroma, so when I tried the recipe calling for condensed milk I was sure that I would be sticking to this one for a while.

Homemade Raffaellos are softer though and they melt easily, so the best is to keep them refrigerated before serving.

So here is the recipe:


260 ml sweetened condensed milk
75 g skim milk powder (⅓ cup)
30 g unsalted butter, at room temperature
35 whole, blanched almonds
220 g + 130 g unsweetened coconut flakes


Mix the condensed milk, milk powder and butter until all ingredients are combined.
Add 220 g coconut flakes and mix well.
Chill for about 30 minutes, until firm enough to handle.
If the coconut mixture is too sticky and you cannot easily form balls just add more coconut flakes.
Take one teaspoon of the coconut mixture, place one almond in the middle and shape into small balls .
Roll each ball into coconut flakes.
Store them in a fridge and keep them refrigerated .
They take less than 15 minutes to make and they will look pretty cool on your desert table during the Holiday Season.

They will make a perfect hostess or Christmas gift, or a dessert for any occasion.


260 ml qumesht i kondenzuar i embel(nje kanaqe)
75 gr qumesht pluhur
30 gr gjalpe
35 gr bajame te zbardhura
220 gr fluska kokosi
130 gr fluska kokosi per mbeshtjellje

Qumeshti i kondenzuar, qumeshti pluhur dhe gjalpa perzihen mire. Mases i shtohen fluskat e kokosit, perzihen mire dhe masa futet ne frigorifer dhe lihet te qendroj aty perafersisht 30 min. Nxjeret nga frigoriferi dhe fillohet perpunimi duke formesuar toptha te vegjel ne madhesi te ares se vogel. Nese masa ngjitet ne duar i shtoni kokos deri sa te behet mase e lehte per perpunim. Ne mes te topthit i fusni nje bajame, dhe e rumbullaksoni topthin perseri duke e kaluar pastaje topthin ne fluska kokosi. I vendosni ne frigorifer dhe i leni te qendrojne aty deri para se ti servoni.
Pergaditen brenda 15 minutave dhe dot e duken shume bukur ne tavolinen e deserteve per festat e fundvitit.

Great thanks to the following blogsite for featuring this post:Romance on a Dime
Thank you for reading.

Mom’s Apple Squares

Growing up apples squares made by my mom were my fall favorite. I was not an apple fan back then, but if apples were part of any cake or pie I could eat them with pleasure. However, the apple cake or pie had to have a lot of cinnamon for me to enjoy it fully, so my mom used to add an extra “shot” of cinnamon to suit my taste.
So if you are an apple and cinnamon fan then this is a recipe for you.
It is easy to make, does not require a lot of ingredients and it only takes 20 minutes to make and about 50 minutes to bake.
The time spent to make and bake this recipe is totally worth it, as you will end up with a delicious desert that fills your home with a wonderful aroma.

It can be served as a warm desert topped with vanilla ice cream, or cold served with tea or coffee.


500 gram sifted all-purpose flour
1 teaspoon baking powder
250 gram butter or margarine, melted
1 cup granulated sugar
3 eggs, beaten
1 cup milk
1 teaspoon vanilla extract 

Apple Filling:
6-7 skin on grated tart apples
4 tablespoons brown sugar 
1 tablespoon ground cinnamon
1/2 tsp nutmeg

Powdered sugar for serving.

Preheat oven to 350 degrees F (175 degrees C). Line a 9×9 inch pan. with parchment paper. Sift together flour, baking powder, and set aside.
In a small bowl mix together grated apples, sugar and cinnamon, and set aside.
In a large bowl, mix together melted butter and sugar with a wooden spoon until smooth. Stir in eggs and vanilla. Add milk. Blend in the flour mixture until combined. Spread half of the mixture evenly into the prepared pan. Spread the apple filling over the batter mixture. Spoon over the remaining batter mixture over the apple filling. I
Bake for 50 minutes in preheated oven. Cool in the pan, and cut into squares, and sprinkle with powdered sugar.

Enjoy as much as I do.

Sharing with Common Ground; Cedar Hill Farmhouse
Thank you for reading.


Pumpkin Cake With Homemade Caramel Sauce

pumpkin cake

Fall has arrived and has brought us the yummy pumpkins along. For me, nothing defines this season more then pumpkin and the spices such as cinnamon, nutmeg, ginger, clove and allspice. I love to incorporate any of these spices in recipes that do not call for pumpkin, but but when these spices are combined with the lovely pumpkin, it just tastes heaaavenly good.

The other day I bought a huge pumpkin and as soon as I got home I chopped it into big chunks, discarded the seeds, cleaned it thoroughly, and baked it in the oven with its skin on. After two hours in a 400 F the pumpkin was as soft as butter so i could easily spoon out the flesh from its skin. I ended up with a huge batch of pumpkin pure, and I thought there is going to be a lot of soup, pies, and cakes for the weeks to come.

I started with my favorite Pumpkin Cake and topped it with Homemade Caramel Sauce. I was glad to find the recipe for this decadent homemade caramel sauce created by Jamie from My Baking Addiction Blog. Previously, I have used other caramel sauce recipes, and honestly, they can not compare with this one.

So here is the recipe for this supper yummy cake, which can be enjoyed by anyone during this lovely season.

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1 cup pureed pumpkin ( or canned)
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3 Tablespoons sour cream
• 1/2 cup walnuts

Cream butter. Gradually add 1 1/2 cups sugar, beating well at medium speed. Add eggs one at a time, beating after each addition. Add pumpkin and mix well. Sift together flour, baking powder, baking soda, spices, and salt. Add to creamed mixture, mixing just until blended. Gently fold in vanilla, sour cream and nuts.
Pour the mixture into a pan layered with parchment paper. Bake at 350 for 50-55 minutes or until a wooden toothpick comes out clean. Cool in pan 10 minutes; remove from pan and cool completely for about one hour.

Homemade Caramel Sauce

As I mentioned above this caramel sauce was developed by Jamie from the My Baking Addiction Blog .

1 cup sugar 1 tablespoon corn syrup 1/4 liquid cup water 1/2 liquid cup heavy cream, heated until warm 2 tablespoons unsalted butter ½ teaspoon fine grain sea salt 1 teaspoon vanilla extract


1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (see notes below). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but will become uniform after cooling slightly and stirring.
Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

Let it cool at room temperature and spoon sauce over cooled cake. If you make a double batch of caramel sauce, you may additionally spoon it over each slice of cake. I know it will become a calorie bomb, but for the sake of the full enjoyment of this cake you should have an extra sauce over, at least, every second slice you have. PUMPKIN 5

What is your fall favorite cake or desert? If you happen to try this recipe please let me know how your cake turned out.pumpkin cake

Thank You for reading.


Watermelon Mojito

It is a long summer and I am enjoying it at my country seaside vacation home where there are no restaurants and bars around. Some may find this as an inconvenience, but for me it is an ideal way of enjoying the summer. This is a chance to disconnect from busy city life and some of the hassles it brings along. However, the lack of bars and restaurants near my vacations place does not mean that I have to deprive myself from the cool refreshing drinks while I am soaking in the summer sun.

This summer I found a perfect summer drink recipe that I am enjoying with my sisters while sunbathing at the beach.
This Watermelon Mojito screams “let’s cool off” with its bright colors and sweet fruit flavors. In addition to the mint, the watermelon gives this drink a perfect refreshing flavor, exactly what you need on a hot summer day.

What is your favorite drink this summer?

Thank you for reading.


Tres Leches Cake


As I mentioned in my last post my old house is undergoing some “serious” renovation, and according to our contractor it will be ready in few days. Well better be it ready as I am half way to finish my packing for this big move, and have already confirmed the schedule with the moving company, so “few days” should really mean few days.

I will be out of my condo and leaving the beautiful Vancouver, believe or not, in these “few days”. I have grown pretty close to this city and all things it has to offer: great outdoors, plenty of diverse restaurants, entertainment, shopping and list goes on and on, so I will be needing some time to adjust to the new, very quiet and not so vibrant city I am moving in. Well, I think that I am pretty good at adapting so I am sure I will handle this one good too.

However, let me be clear, one thing that I will not be missing for sure is Vancouver’s RAIN, RAIN, RAIN. Yes, I repeated it three times because it rains in Vancouver more than one could ever take so, being a light and sun lover like myself, I found the clouds and RAIN in this city to be quite bothersome at times.

While being in the midst of packing, there is no time for cooking and baking so I am showing you the last cake that I prepared two weeks ago in my kitchen.

It’s a Tres Leche Cake which simply translates to three milk cake.

This cake is considered to be a traditional Mexican dessert and it is very popular throughout Latin America. It is a sponge cake soaked in three types of milk – condensed milk, evaporated milk and, depending on the recipe, half and half, whole milk or heavy cream.
Lately, this recipe has become extremely popular in my home country, so if you are a Tres Leches fun you will find the “TRE LEQE” cake everywhere over there: in restaurants as a desert; in coffee shops; bakeries; supermarkets, and even in grocery stores. If you happen to be invited as a guest or if you are paying a simple short visit to someone over there, be prepared that most likely you will be served with the “tre leqe”, because this cake has currently reached its popularity peak and has become the “cake to be served” kind of cake.
Even though it is very tasty, fluffy, creamy and rich cake I do not fancy it that much, but my husband loves it so I have made this cake quite often lately. I used different recipes, and have also tried a family recipe from a friend in Spain, but I have come up with this easy and light version of this cake.

So here is my version of this cake.

 1 cup All-purpose Flour
 1-1/2 teaspoon Baking Powder
 1/4 teaspoon Salt
 5 whole Eggs
 1 cup Sugar, Divided
 1 teaspoon Vanilla
 1/3 cup Milk
 1 can Evaporated Milk
 1 can Sweetened, Condensed Milk
 1/4 cup Heavy Cream
 ½ cup Condensed Milk Caramel Flavor

 2 packages instant desert toping

Preparation Instructions
Preheat oven to 350 degrees ‘F. Grease a 9 x 13 inch pan until coated and dust it with flour.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a ire rack and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher or another dish with a spout. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, prepare 2 packages of the instant desert topping according to the package instruction.
Spread over the surface of the cake or decorate it by piping the topping. I have used an open star Willson tip to decorate the cake. Pour caramel flavor Dolche de Leches over the icing. It will give an extra layer of flavor to the cake, and will taste delicious. Cut into squares and serve. The cake is best if served a day after as to allow for the flavors to incorporate and for the sponge to absorb the milk.
If you try this recipe I would love to hear from you on how your cake turned out.
Thank you for reading.

Meringue Berry Cake

photo 4

With the delayed spring this year we ended up having more winter than we needed or expected. Luckily, here at the west coast, there is no snowfall at least so we are spared from shoveling our driveways; however, the rain and the grim whether is just unbearable and keeps you feel kind of depressed sometime.

I love spring. As the matter of fact I love it to the extent that I would not mind if spring lasts forever. No wonder that I am getting so angry and frustrated because the winter has made itself so comfortable this year and is hesitating to leave.

The fragile spring, on the other hand, is trying hard to put its foot in so it helped the bulbs to sprout everywhere and blossom to bloom in most trees, but the old grumpy winter just does not want to give in. With the snow in some parts of the country, and the rain and grim whether elsewhere you cannot help it but hear the winter say: “ I got lazy this year so I will be sticking around for few more…”. Let’s hope that the winter wants to say “few more days”, so we will finally start enjoying the beautiful spring and all those plenty colors it brings along.
photo 2
Wishing the spring a warm welcome, yesterday I made this Meringue Berry Cake. It reminds me on my childhood and beautiful, sunny and colorful springs I experienced with my siblings and the meringue cookies that my mother used to make for us at spring time. She did not have a hand mixer (and the standing ones were not even around at that time), or fancy kitchen gadgets, but with her jumbo whisk and few other modest utensils she made her cookies and cakes stand out and “be the talk of the neighborhood”. phot 7

Meringues are pretty easy to make and have very few ingredients, but the key to succeed with the meringue mixture is to have the egg whites at room temperature, and to make sure that the bowl and whisk are completely dry and free of any grease.
ready for ovenfour layersedited
photo 6

So if you ever get into a mood to make this cake you will need:

1. 8 egg whites
2. 4 1/2 cups confectioners’ sugar
3. 1 tablespoon lemon extract
4. 1 pound of mixed berries
5. 2 packages of desert whip


1. Preheat the oven to 200 degrees F (95 degrees C). Flour three separate baking sheets.
2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. Add lemon extract. When the mixture becomes stiff and shiny like satin, stop mixing, and divide the mixture in three separate bowls and color the mixture to your preference. Transfer the mixture to a large pastry bags. Pipe three large meringues out onto the prepared baking sheets using a large round star tip.
3. Place the meringue sheets in the oven (both racks) and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan.
4. Allow cookies to cool completely before assembling the cake. Prepare the dessert whip according to the package directions. Top each meringue sheet with a layer of dessert whip and berries and finish with a meringue sheet.

Hope that spring will feel more welcomed now, so we will soon start experiencing warmer weather and more sunshine.
welcome spring 1
Thank you for reading.

Asparagus & Tomato Salsa Bake


Are you searching for healthy, pretty looking and most importantly quick and easy diner ideas? Well you just found one. This asparagus side dish is all of the above.

I love asparagus and since I tried many ways to prepare this lovely vegetable, I also started creating my own recipes.

One of my original asparagus recipes that I am featuring in this post is crunchy baked asparagus topped with fresh tomato and mint salsa. It is a very simple, quick and easy recipe and this is why I love, so I wanted to share it with you. You will find that all of the ingredients needed to execute this recipe you may already have in your fridge or pantry, and if you decide to have this side dish with fish, your dinner will be ready in less than 30 minutes.


Bunch of asparagus
1 large tomato
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
5-7 leaves of fresh mint
2 cloves of minced garlic
1 cup of grated mozzarella cheese
Dash of dried basil


Cut tomato into small pieces. Add oil, sugar, salt, garlic, mint and set aside. Let the mixture stand for few minutes for flavors to incorporate. In the mean time turn you oven to 400 F, rinse asparagus, line a baking pan with baking paper and spread asparagus in the pan. Top the asparagus with tomato salsa reserving the juice of the salsa. Sprinkle the asparagus tops with the salsa juice for flavor. Sprinkle over the grated mozzarella and basil.

Bake for 15 minutes and then broil for 5 minutes. At this point in the higher rack of your oven you can broil few slices of bread which after taking them out of the oven you can top them with salsa from the baked asparagus. This way you will have some bruschettas aside.

While your asparagus releases the yummy aromas from the oven you can cook fish of your choice and make your favorite salad.


10If you decide to try this recipe I would love to hear from you and see how you rate it.

Thank you for reading.


Banana & Kiwi Fruit Cake

ake 1

This used to be a very popular cake in my hometown back home during 70’s. My sister and I used to make this cake for almost every occasion.

At that time in Kosova bananas and kiwi fruit were not available all year around, and if there was a supply of these fruits you could not have them as often as they were quite pricy. The economy was run by the state government (Former Republic of Yugoslavia) and Kosova was the most neglected province by this government. The neglect was so severe to the point that amounted to discrimination. So, as one would expect, the likelihood of Kosovans being regularly supplied with exotic fruit was not in the government’s priority list. Therefore, whenever bananas hit the grocery stores there was a reason for us to make up an occasion and serve this cake.
cake 1

Interestingly, few years before the war erupted in Former Yugoslavia, the government policy on economics changed a bit so there were plenty of private trade companies which emerged almost overnight, and guess what, bananas were everywhere, and the prices dropped so low so people were buying boxes of bananas to get over that craving they were missing for years.
Cake 3

With the influx of bananas and other exotic fruit in the market, this cake ceased to be as popular as it used to, but my sister and I still used to make it occasionally. However, I have not made this cake for over 10 years and have almost forgotten this recipe. The other day I was searching through my old recipe book for a corn bread recipe and came across to “once famous Banana & Kiwi Fruit Cake” recipe, and struck by nostalgia I made this cake few days ago. So here is the recipe below.
Cake 4

Cake 5

Prep Time: 2 hrs
Cook Time: 30-45 minutes
Difficulty: Medium
Serving: 12
Cake 6

The Sponge:

9 tablespoons all purpose flour
9 tablespoons grated walnuts
1 teaspoon baking powder
250 gram sugar
5 eggs at room temperature
9 tablespoons milk
1 tablespoon vanilla

The Filling:

1 liter milk
8 tablespoons corn starch mixed with 8 tablespoons milk
250 gram butter
300 gram powdered sugar
2 tablespoons vanilla extract
2 big or 4 small bananas
5 kiwi fruit

To make the sponge:

Preheat oven to 350 degrees F. Line a 15 X 12 inch pan with parchment paper.

Combine flour, grated walnuts, baking powder in a large bowl. Separate eggs.

In e separate bowl beat egg yolks and sugar on high speed and vanilla. Pour the egg yolk mixture over the flour and grated walnuts and mix with spatula.

Beat egg whites on high speed until soft peaks form.

Fold the egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn sponge onto flat surface lined with a dish towel, remove the parchment paper and allow cooling.

Cut the sponge into two pieces with the following dimensions: 6 x 12 and 9×12 inches.

To make the filling:

Bring the milk to a boil. Remove the pot from the heat and add the mixture of corn starch and milk stirring vigorously to avoid clumping. Reduce the heat to a medium or low and continue to cook for about 5-10 minutes stirring continuously. Allow the mixture to completely cool at a room temperature, stirring it occasionally.

In e separate bowl whip the butter and powdered sugar until light and fluffy. Add and stir the corn starch mixture (cooled to a room temperature) into the butter, one spoon at a time, and continue whipping. Add vanilla.

Layering the cake:

Spread an inch thick layer of filling onto a small sponge rectangle. Place lengthwise a row of bananas. Spread another inch of filling over bananas. Place lengthwise a row of peeled kiwi fruits in the centre. Spread another one inch thick layer of filling over kiwi fruits. Cover the cake with the remaining piece of sponge cake, and decorate with the remaining filling and chocolate or white chocolate mousse.

If you happen to try this recipe I would love to hear from you.

Thank you for reading.


Sweet Potato & Celery Cream Soup


This winter I was very much into a soup mood, so I tried various recipes and created some of my own too.

Even though it is already spring I continue to cook a pot of soup whenever it is rainy or grim day like today. Sweet potato and celery cream soup is one of my own recipes and I would like to share it with you as this soup recipe turned out to be very tasty. I just made a pot of this soup today and can’t wait to have a bowl or two.

When I made this soup for the first time I only had one big sweet potato, two carrots and 6 stalks of celery in my fridge, so this is how this recipe was born. I also used a small onion and two cloves of garlic and spices such a dash of white pepper, freshly ground black pepper, nutmeg and most importantly 2 teaspoon turmeric.

Since I have learned about the health benefits of turmeric I use every opportunity to incorporate this spice into my recipes.

Few years back I have never used turmeric in my cooking, but after learning how healthy this spice is I became a real turmeric fan.

Some may find turmeric powder bitter or otherwise off-putting, but when a teaspoon or two is added to a pot of soup or stew, the flavor disperses and adds a subtle depth and complexity that most people may find appealing.

Turmeric is an orange-colored spice imported from India and is part of the ginger family. It has been a staple in Middle Eastern and Southeast Asian cooking for thousands of years.

Recent research reveals that this herb is a powerful healer due to its anti-inflammatory and anti-oxidant properties and it has proved to be beneficial in the treatment of many different health conditions from cancer to Alzheimer’s disease.
For more about turmeric health benefits you may visit and/or

Now back to the soup recipe.


1 big sweet potato peeled and chopped in big chunks
6-8 celery stalks – chopped coarsely
2 medium carrots – chopped in big chunks
1 small onion – diced
2 cloves of garlic- diced
1 tablespoon olive oil
Salt to taste
5 cups of vegetable broth (or 5 cups of water and 1 cube of veggie bullion)
2 teaspoon turmeric
Dash of white pepper, freshly ground black pepper and nutmeg
1 tablespoon butter
1/2 cup cream
1/2 cup grated cheese of your choice (I used cheddar)


In a medium sized sauce pan cook onion and garlic in olive until golden brown. Add chopped vegetables, salt and broth and cook for 30 minutes or until potato is softened.
Remove the pot from the stove and puree the vegetables using the stick blender. After the pureeing is done add spices, salt, butter, milk and cheese. Return the pot to the stove and cook for few more minutes.
Note: After pureeing more water or milk may be added to dilute the soup to the desired thickness.

If you try this recipe I would love to know how you would rate it in a scale of 1 to 5.

Thank you for reading.