Carrot and pea soup
INGREDIENTS METHOD
Tag: soup
Beetroot Soup with Chili and Sprouts
INGREDIENTS
- 300 g cooked beetroot
- 300 g carrots
- 500 ml boiling water
- 200 ml coconut milk
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- crushed chili flakes
- 1/2 tsp salt
- ground black pepper
- thyme
- a handful of sprouts
METHOD
- In a pot, sauté the chopped onion and garlic in hot oil.
- Add chili flakes, thyme, ground black pepper, chopped beetroot, and finely chopped carrots, and sauté for a minute.
- Pour boiling water over the vegetables and cook for 15-20 minutes until the carrots are tender.
- Then, blend the soup until smooth using an immersion blender.
- Next, add coconut milk and salt to the soup, stir, and bring it to a boil again.
Lentil soup
INGREDIENTS
- Two handfuls of lentils
- either regular or red 2-3 potatoes
- 250 ml cooking cream
- Salt
- seasoning
- 200 ml broth or stock 2 bay leaves
- Lemon or vinegar
- 2 cloves of garlic
- A pinch of black pepper
- Mascarpone or cream cheese
METHOD
- We bring water to a boil in a pot. While the water is heating up, we peel and chop the potatoes into smaller cubes and also peel the garlic. Rinse the lentils through a sieve with water.
- When the water is boiling, we add the potatoes, bay leaves, cloves of garlic, salt, and either broth or stock, and let it cook for about 7-8 minutes. Broth is definitely the better ingredient, but if you happen to have none or don’t feel like making two soups at once.
- If you don’t have an issue with meat, this is the right time to add a piece of sausage, which will add a proper flavor to the lentil soup. If you don’t like it, feel free to skip the sausage and continue with the following steps. Then we add the lentils to the pot and let it simmer for about 5 minutes.
- After cooking these ingredients, we add cooking cream and two heaped teaspoons of mascarpone or cream cheese spread to the pot. Let it simmer for 10 minutes.
- We can further season the soup with salt or seasoning to adjust the flavor intensity to your liking. Then we remove the pot from the heat, let it cool for at least 5 minutes, and we can add a dash of lemon juice or vinegar, mix, and serve!
The best onion soup
INGREDIENTS
- 1 tablespoon of butter or lard
- 1 teaspoon of sugar
- 1 tablespoon of all-purpose flour
- 8 large onions broth
- olive oil
- salt
- black pepper
METHOD
- We slice the onions into rings and place half of them in heated butter or oil. We stir until they break down and fry until golden brown and caramelized. Then we add the remaining half. When softened, we add sugar and let it dissolve.
- Later, we add flour and stir. Once the flour absorbs the fat, we pour in a bit of broth to prevent the onions from burning. Then we add the rest of the broth, season to taste, and let it simmer for about 20 minutes.
- The soup can be served with a baguette and cheese, and optionally flavored with garlic.
Incredible creamy garlic soup
INGREDIENTS
- 10 cloves of garlic
- 5 potatoes
- onion
- butter
- salt
- black pepper
- sweet red paprika
- grated eidam cheese according to taste
- water
METHOD
- We finely chop the onion and sauté it in butter until translucent. We chop the potatoes and prepare the garlic.
- Once the onion is sautéed, we crush and sauté the garlic. We set aside two cloves. Then we add the potatoes, season everything with salt and sprinkle with pepper. We sauté for a while and then add water. The amount depends on whether we want the soup very thick or creamier.
- We cook the potatoes and crush two more cloves of garlic. We cook the potatoes until soft, it doesn’t matter if they fall apart.
- Then we add cheese according to taste and the desired amount.
- We simmer and then blend the soup. If needed, we adjust the seasoning.
- We can serve it with croutons.
