Cabbage and Carrot Soup

Hearty Cabbage and Carrot Soup with Warm Spices

Ingredients:

4 cups green cabbage, shredded

3 large carrots, peeled and sliced

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh parsley or cilantro for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant and translucent, about 5 minutes.

Stir in ground cumin and smoked paprika, cooking for another minute to release the spices’ aroma.

Add shredded cabbage and sliced carrots to the pot, stirring to combine.

Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes, until the vegetables are tender.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley or cilantro.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 120 kcal per serving | Servings: 4 servings

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Cozy up with this warming Cabbage and Carrot Soup — perfectly spiced and packed with nutrients!

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Norwegian Fiskekaker – Pan-Fried Fish Cakes

A beloved Norwegian comfort food, Fiskekaker are mild, fluffy fish cakes made with white fish and potatoes, often served with brown sauce, boiled potatoes, and vegetables.

Ingredients (Serves 4):

* 500g white fish (haddock, cod), boneless
* 1 small potato, boiled and mashed
* 1 egg
* 150ml milk or cream
* 2 tbsp flour
* ½ tsp ground white pepper
* Salt, butter or oil for frying

Instructions:

1. Blend fish with mashed potato, egg, flour, milk, salt, and pepper until smooth.
2. Shape into patties with wet hands.
3. Fry in butter/oil over medium heat until golden brown on both sides.
4. Serve with potatoes, carrots, and optional gravy.

Norwegian Tip:
Traditionally served with creamy brown gravy (brun saus) and lingonberry jam.

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Recent studies have uncovered a striking shift in ocean visibility: more than 20% of Earth's oceans have become noticeably darker over the past two decades.

This process, termed "ocean darkening," refers to a measurable reduction in the photic zone—the sunlit upper layer of the ocean where photosynthesis occurs.

In several areas, this zone has become as much as 100 meters shallower, greatly limiting sunlight penetration.

This decline in light affects phytoplankton, microscopic organisms that form the base of the marine food chain and generate a large portion of Earth's oxygen.

With less light reaching them, phytoplankton populations are at risk, potentially triggering ecosystem imbalances, reducing biodiversity, and weakening the ocean’s role in carbon absorption and climate regulation.

The causes of ocean darkening are multifaceted. Coastal waters are especially affected by human activity, including agricultural runoff, industrial waste, and sedimentation, which increase the amount of organic matter and particles in the water.

In open ocean regions, the main drivers appear to be climate change-induced shifts in ocean currents and rising sea temperatures, which alter water mixing and light diffusion.

The implications are profound: darker oceans may lead to reduced marine productivity, altered fish populations, and disrupted climate feedback mechanisms.

Scientists are now racing to better understand this trend, as it poses both environmental and economic threats.