Tag: Soups

Spinach, Coconut & Courgette Soup
It is such a pleasant late summer day. We linger in the garden and enjoy the last warm sunny rays. A book, a blanket and a cup of coffee during the day and a garden fire at night, gazing at the endless starry sky. When is the last time you saw a falling star? Did you make a wish? In September it is such a joy to be one with the garden.

Today, I am making a healthy vegan spinach soup and serving it outside. I remember years ago my husband made a spinach soup for our four-year-old daughter who exclaimed “The soup is delicious, but I do not like the taste.”. Aren’t we all having a similar reaction when we hear about spinach? I assure you, this soup is so amazingly flavoured it will make you think of fine-dining and nothing else!

As a fine porcelain lover, I have collected so many services through the years. There is a beauty in every tender white-floral piece. My collection is constantly growing – English, French, German, Hungarian porcelain… I love them all. Yet, nothing compares to Villeroy & Boch. The “Blue Phenix” patterns seems to fit my cheerful garden party perfectly today. There is something magical in dressing the table and serving a soup in an ornamental French tureen. A simple meal becomes special, an ordinary day – full of joy!

The soup is truly amazing. One spoon is all it takes to forget the beautiful setting and focus solely on the taste. A green good-for-you creamy delight, garnished with Italian dry ham and micro-greens, served with generous slices of fresh baked bread. Can a summer day be more perfect!

Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk, fragrant with lemongrass, cumin and curry.

Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk, fragrant with lemongrass, cumin and curry.
Ingredients

1-2 tbsp vegetable oil

1 tsp mild curry powder

1/2 tsp ground cumin

1/2 tsp ground turmeric

1 large leek topped and tailed, finely diced

1 medium potato, peeled and cubed

1 large courgette, cubed

1 lemongrass stick

250 ml water

1 vegetable stock cube

1 x 400g can coconut milk

100g fresh spinach

salt and pepper to season

½ tsp sugar

To garnish (optional)

Thin slices of Italian dry ham

Micro-greens

Slices of bread

Method

1. Heat the oil in large pot. Add the spices and stir for a minute.

2. Add the leek, potato and courgette and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.

3. Add the hot water, dry vegetable cube, lemongrass and coconut milk and cook for another 10 minutes or until the potato is fork tender.

4. Take out the lemongrass. Add the spinach and stir. Cook for another 2-3 minutes.

5. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.

6. Transfer back to the pot and season with salt, black pepper and a little sugar.

7. Serve the soup with slices of bread and garnish with Italian dry ham and micro-greens.
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September 14, 2021
Cold Cucumber Yogurt Soup
Lighter than light and completely refreshing, this creamy no-cook cucumber soup makes a splendid side dish for summertime meals. The cool, mellow flavor of cucumber puréed with tangy natural yogurt creates a quick soup that pairs perfectly with grilled meats and veggies.

Traditionally, it is called “Tarator”, the yogurt is thick and heavy, the cucumber is cut into small pieces and added to the soup together with garlic, dill and walnuts. Nowadays there are so many modern varieties – have you tried adding mint or basil? The flavour remains delightfully refreshing. A perfect, cool, summer meal!
Ingredients

2 large cucumbers, peeled, halved and seeded

1 1/2 cups plain yogurt

1/4 cup olive oil

1 lemon, zested and juiced

1 clove garlic, finely chopped

1 tablespoon finely chopped fresh dill

1/4 cup loosely packed flat-leaf parsley

1/2 teaspoon salt

Pinch of black pepper

1/2 cup chopped tomatoes

5 arugula salad leaves

Method

1. Peel the cucumbers and cut length-wise on half. Remove the seeds and cut into small pieces.

2. In a blender, puree cucumbers, yogurt, lemon juice and zest, olive oil, garlic, dill, parsley, salt and ground black pepper until smooth. Pour into serving bowls.

3. Cut the tomatoes into small pieces. Top the soup with the tomatoes, arugula leaves and dill. Serve immediately.
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June 18, 2021
Meatballs Yogurt Soup
The soup is made from small balls of minced meat & rice, usually using a mixture of beef and pork, but can be prepared with any type of minced meat. The minced meatballs can be rolled in flour so that they do not fall apart when placed in boiling water, but I usually skip this part. It is an easy trick to know when the minced meat is ready – once the balls come to the surface and change color, they are done. As vegetables are used – onions, carrots, sometimes peppers and potatoes. In a traditional recipe, vegetables are first placed in heated water to soften and give the water its flavor and delicious aroma. The soup’s real marvel is its egg and yogurt dressing that offers its unique colour and taste. To serve, drizzle a couple of droplets of vinegar and simply enjoy it.
Ingredients

300g of veal minced meat

1 onion

1 carrot

1 potato

1 red pepper

1 egg

250g plain yogurt

50g of rice

salt

ground black pepper

1 tbsp. olive oil

1 bunch parsley

2 liters of water

Method

1. Mix together the minced meat and rice. Roll the mixture into balls.

2. Finely chop the onion. Heat a tablespoon of olive oil in a large pot and soften the onion until tender and translucent.

3. Pour hot water (2 liters). Add the finely chopped vegetables – potato, carrot, and red pepper.

4. Once the soup starts to boil, add the minced meatballs. Turn the heat to medium-low and let the soup boil for 20-30 minutes or until the minced meat is cooked.

5. In a separate pot, beat the egg with the yogurt. Gradually add one tablespoon at a time from the soup liquid to the yogurt mixture and combine. Pour the mixture into the soup, stirring constantly, and remove the soup pot from the heat. Season the dish with salt, ground black pepper, and finely chopped fresh parsley. Serve hot.
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March 12, 2021
Sweet Corn Soup
Sinking your teeth into a perfectly ripened sweet corn straight from the stalk is one of the finest pleasures of summer. I long for that moment all winter long. With the chillier spring weather we’ve had here recently, this vegan corn chowder recipe has become a new favourite way to eat this summertime treat. I know, sweet corn soup may sound kind of strange. At least, not something we are familiar with in Eastern or for that matter Western Europe. Yet, the taste is absolutely amazing!

Making the soup is easy. Just gather a few basic ingredients, mix in a soup and let the cooking do its magic. As a vegan friendly soup, all you will need is a can or fresh sweet corn, a can of coconut milk, zest and juice of a lime, coconut oil, an onion and fresh coriander. The flavour is out of this world. It’s sweet, spicy and creamy. The garnishes are definitely a must, so please don’t skimp on them!
Ingredients

2 tablespoons coconut oil

1 medium yellow onion, diced

2 cloves garlic, minced

3 cups fresh corn kernels

1 can full-fat coconut milk

3 cups water

Salt and pepper to taste

1 teaspoon fresh lime zest

2 tablespoons fresh lime juice

fresh coriander
Method

1. Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
2. Stir in coconut milk and water. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
3. Use an immersion blender and puree the soup until smooth.
4. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
5. Serve the soup in individual bowls and garnish with plenty of corn kernels and fresh coriander.

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May 16, 2020
Creamy Broccoli Soup
Are you looking for a healthier alternative to the old fashioned creamy broccoli soup? You came in the right place – we’ve made a rich and delicious healthy broccoli soup, loaded with nutrients and made a few replacements to make it easier to digest and lower in calories!

Making cream soups is no rocket science, but in fact one of the easiest dishes you can make in the kitchen. This healthy cream of broccoli soup makes no exception. Cream soups can easily thicken using starches such as potatoes, arrowroot or cornstarch. We want to stay away from these, because we’re cooking a healthier alternative, so we’re simply relying on a large quantity of vegetables versus liquids. If you are wondering if cream thickens the soup, it actually gives it a velvety texture, rather than thickening it. In this recipe, most of the creaminess comes from the courgette, but for added luxury and flavour I am incorporating a few table spoons of vegan coconut yogurt as well.

Making the soup is easy. First, prep your ingredients – rinse and dice your veggies, and grate the vegan cheese. Add all the veggies except broccoli into a large soup pot, cover with water, bring to boil and simmer until tender. Then, add the broccoli and simmer five minutes more. The classic recipe calls for adding the broccoli right from the start, in my easier to prepare way they remain vibrant green and full with nutrients rather than going soggy brown. At the end, add the vegan cheese and coconut vegan, lactose free yogurt and blend everything until smooth. Serve!
Ingredients

1 broccoli head large, cut into small florets

2 carrots diced

1 yellow onion diced

1 large bunch fresh parsley chopped

1/2 courgette diced

3 tbsp vegan coconut yogurt

1/3 cup vegan cheese grated

2 cubes vegetable bouillon

1 tsp salt

Freshly ground black pepper

a few sunflower and pumpkin seeds

Method

1. Heat a table spoon of olive oil in a medium soup pot and add the chopped onion. Soften gently for a few minutes.
2. Add the carrots and the courgette and cover with boilings water.
2. Add the vegetable bouillon cubes and bring to boil over medium heat, then simmer on low heat for 20 minutes.
3. Add the broccoli and simmer 5 minutes more.
4. Add the cheese and parsley, season with salt and pepper and use a hand mixer to blend everything until very creamy.
5. Add the yogurt and process to incorporate.
6. Divide into serving bowls, decorate with fresh parsley and sunflower and pumpkin seeds and serve warm.
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May 4, 2020
Pumpkin Soup
Pumpkin soup is my favourite winter soup – rich and velvety and smooth, whispering of coziness and comfort. There are plenty of different ways of making a pumpkin soup a real flavour sensation. In this recipe the star ingredients are a roasted red paprika and dusted sweet smoked paprika powder, giving the soup a touch of sweetness and a depth of flavour. Some recipes should be kept simple as nature intended them to be, and in my opinion, pumpkin soup is one of those dishes. This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is the pumpkin soup recipe you will make now and forever! The natural flavour of pumpkin is good enough that you need very little to make a beautiful, creamy, full flavoured soup. And while sometimes it’s nice to have a dolled up version with all the bells and whistles, 99% of the time, this simple recipe is how I make it. Delicious served with croutons or droplets of cream and sunflower and pumpkin seeds.
Ingredients

Serves 4 people

1 small pumpkin

1 red paprika

1 large onion

2 carrots

2 large potatoes

1 tbsp tomato paste

400ml vegetable stock

200ml water

Olive oil

Salt

Pepper

1 tsp Sweet smoked paprika powder

100ml cream

Sunflower seeds

Paprika seeds

Fresh thyme leaves
Method

1. Heat a table spoon of olive oil in a large frying pot.
2. Add the chopped onions and let them soften until translucent for around 5 minutes.
3. Add the paprika, chopped in small pieces.
4. Season with the sweet smoke paprika powder and the tomato paste.
5. Mix well and let the paprika roast for around 5 minutes.
6. Pour in the vegetable stock.
7. Peel and chop the pumpkin into small chunks and add to the soup.
8. Peel and cut the carrots into small pieces and add to the soup.
9. Peel and cut the potatoes into small pieces and add to the soup.
10. Pour in the water and let the soup simmer for 20 minutes until the veggies are soft.
11. Blend the soup until smooth. If too thick add more water.
12. Season well with salt and black pepper.
13. Serve with light droplets of cream, sunflower and pumpkin seeds and fresh thyme leaves.

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February 1, 2020