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Ingredients 1 medium-sized pumpkin 1 larger carrot 1 clove of garlic 1 liter of water A piece of ginger Salt lyophilized Kampot pepper Cream  Juice from half an orange  Procedure 1) Wash the pumpkin and cut it into pieces. Do the same with the carrot. 2) Put everything on a baking sheet together with the garlic clove, drizzle with olive oil, and roast in the oven until the vegetables are soft. 3) Then transfer it to a pot, pour in 1 liter of water, and cook until completely soft. 4) Towards the end of cooking, add finely grated ginger and let it boil briefly. 5) Pour in the juice from half an orange and blend until smooth. 6) Finally, stir in the cream (or coconut milk) and season with salt and pepper.  

Ingredients 3 medium-sized beets 3 smaller potatoes 2 carrots 1 parsley root 1 onion 2 tablespoons of oil Thyme 1 liter of water Salt Kampot pepper pepper flakes – crushed flakes 1 –2 tablespoons of wine vinegar  For finishing 1 sour cream  1 –2 tablespoons of grated horseradish  1 teaspoon of honey Salt, pepper  Procedure 1. Cut all the vegetables into cubes or larger pieces and sauté them in oil (about 10 minutes). 2. Season with salt and pepper, add a few sprigs of thyme, and pour about 1 liter of water. Cook until soft. Blend and season with salt, pepper, and wine vinegar. Don't forget the vinegar. 3. Finally, mix the sour cream with horseradish, honey, salt, and pepper. Add a few spoons of this mixture into the soup and enjoy.  

Ingredients 1 smaller cauliflower white part of 1 leek 1–1.5 liters of water (depending on how thick you want the soup) salt, marjoram red freeze-dried Kampot pepper about 3/4 of Package cream cheese (about 90–100 g) Procedure 1. Cook the cauliflower with the leek until soft, blend until smooth, season with marjoram, salt, and pepper. Finally, stir in the cream cheese, which will beautifully soften and thicken the soup. 2. On top, roast a halved cauliflower floret, bread croutons, garnish, and add crushed Kampot pepper for finishing.  

Grilling is not just about meat, but also about great vegetables. They also offer the possibility of a proper bite. Today, we will therefore look at the types of vegetables that can even be an adequate substitute for classic meat. These are vegetables that are grilled whole or cut into properly large pieces. Don’t forget that for such grilling, it is necessary to eat slowly and have enough time along with a properly heated grill. Large pieces require high temperatures, thanks to which they are properly cooked even inside. Burnt pepper – a classic that everyone loves The biggest classic is burnt pepper. Place it directly on the heat and wait for burnt blisters to appear on the surface. At that moment, the skin starts to separate from the flesh, so don’t be afraid of some clearly blackened and burnt spots. Turn the pepper so that the skin begins to separate evenly around the entire circumference of the vegetable. Then let the pepper rest in a closed bowl and then completely remove the skins. Season the flesh with olive oil, black pepper, and salt. Grilled beetroot – a delicacy full of vitamins Similar to pepper, grilled beetroot is also excellent. Don’t peel or cut it; just wash it well and wrap it in foil with olive oil and salt. Bake it for at least an hour until it becomes nicely soft. You can complement the characteristic earthy taste of beetroot with a spicier, fresh dressing made from olive oil, lemon, and pepper. How to keep vegetables beautifully juicy throughout grilling? Consult with us in our article. Who wouldn’t love corn? Slightly burnt on the surface, beautifully sweet and juicy inside – that’s what a corn cob can be like when you grill it. Grill the corn on high heat and turn it regularly. Wait until the surface of the corn starts to darken and peel slightly. Grill the corn evenly all around this way. After finishing, pour melted butter over it, but you can also experiment a bit and combine corn with pepper or cheese. You can cut the pepper, beetroot, and corn and skewer them together, for example, with onion. All the great flavors will blend, and you will have a vegetable skewer ready in no time for your guests. You can prepare a great dip for it – in our article, we reveal which sauce to choose for vegetables.