Tag: Soup

Cabbage and Beans Soup

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Hearty soup that is perfect for when you need a boost of healthy food.

Ingredients

  • 1 Savoy Cabbage
  • 2 Potatoes
  • 1 Turnip
  • 2 Carrots
  • 1 Onion
  • 1 tin of Pinto Beans
  • 2 tbsp of Extra Virgin Olive Oil
  • 1 /2 a cup of Penne pasta
  • 1 lt of Water
  • 1 pinch of Salt

Peel and chop the onion finely. Peel the potatoes, carrots and turnip and cut into cubes. In a pot heat the olive oil and add the onion. When the onion becomes translucent add the carrots, potatoes and turnip. Let it cook for a few minutes. Add the bean including the water from the tin. Stir and let it start boiling. Season with salt. Add the remaining water and let it cook until the potato’s are soft. Add the pasta and cook for 10 minutes. Cut the cabbage into chunks and add to the pot. Cook for another 5 to 10 minutes.

Category: Soups, Vegetarian Tags: , , , ,

Carrot and tomato soup

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Carrot and tomato soup

This soup has the most amazing colour. It is smooth, tasty and full of nutrional goodness.

Ingredients

  • 3 Carrots
  • 4 Tomatoes
  • 1 small Beetroot
  • 1 Onion
  • 2 tbsp of Extra Virgin Olive Oil
  • 1 pinch of Salt
  • 1/2 tsp Cumin powder
  • 1 tbsp of Poppy seeds
  • 1.8 lt Water

Peel the vegetables and cut into chunks. Warm up the water in a pan. Add the vegetables, cumin and salt. Add the olive oil and bring to boil. Cook for 20 minutes. Blend until creamy and smooth. Serve and sprinkle with the poppy seeds.

Category: Favourites, Soups, Vegetarian Tags: , , , , , ,

Watercress Soup

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Watercress Soup

Delicious and light, this soup is ready in no time. Perfect as a starter or as a light meal on the end of a busy day.

Ingredients

  • 1 Carrot
  • 1 Onion
  • 1 Leek
  • 1 Potato
  • 2 Garlic cloves
  • 3 tbsp of Extra Virgin Olive Oil
  • 1,5 lt Water
  • 50 of Watercress
  • 1 pinch of Salt
  • Pepper

Peel and cut into chunks all the vegetables except the watercress. Fill a pan with the water, add some salt and bring to boil. Add the vegetable chunks and olive oil. Cook for 20 minutes. Remove from the heat. Blend until smooth. Add the watercress and simmer for 5 minutes. Serve and drizzle with some olive oil.

Category: Gluten Free, Highlights, Soups, Vegetarian Tags: , , , , , , , , ,

Carrot Soup

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Smooth creamy soup, nice hot or cold straight out of the fridge. A low calorie option, perfect as a starter for dinner with friends or as a light meal in the end of a busy day.

Ingredients

  • 4 Carrots
  • 1/2 Leek
  • 1 Onion
  • 1 Potato
  • 1/2 Courgette
  • 3 tbsp of Extra Virgin Olive Oil
  • 1 pinch of Salt

Peel the vegetables and cut into cubes. Boil a pot of water seasoned with coarse salt. Add the vegetables and the olive oil. Cook for 25 minutes and blend until smooth. Serve and decorate to taste with dried onions, parsley and a drizzle of olive oil.

Category: Soups, Vegetarian Tags: , , , , , ,

Asian Cockles Soup

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Asian Cockles Soup

Asian style clear soup with Udon noodles, cockles and coriander.

Ingredients

  • 100 gr of cockles (de-shelled)
  • 500 ml vegetable stock
  • 2 Spring Onions
  • 1 Coriander Bunch
  • 50 gr bean sprouts
  • 1 pinch of Salt
  • Pepper
  • Udon Noodles (pre-cooked)

Bring the fish stock to boil and add chopped coriander. Boil for a few minutes and add a pinch of salt, pepper and the cockles. Boil for 5 minutes until the cockles are cooked. Add the bean sprout and the noodles. Simmer for 2 minutes. Remove from the heat and add the chopped spring onions and coriander.

Category: Seafood, Soups Tags: , , , , , , ,

Nordic Fish Soup

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Inspired by tradicional Nordic fish soups. A few twists make this soup as delicious as the original but more nutrionally balanced.

Ingredients for the Fish stock

  • 100 gr of white Fish
  • 500 ml Water
  • 2 Garlic cloves
  • 1 Bay Leaf
  • 1 Celery stalk
  • 1 pinch of Salt
  • 1 tbsp Pepper corns

Ingredients for the Soup

  • 1 Red Onion
  • 1/2 Fennel bulb
  • 2 Celery stalks
  • 1 Bay Leaf
  • 2 tbsp of Extra Virgin Olive Oil
  • 200 gr baby Potatoes
  • 2 Carrots
  • 4 Tomatoes
  • 200 ml Fish stock
  • 1 Parsley bunch
  • 50 ml Crème Fraiche
  • Dill

Start by preparing the fish stock. Pour 500 ml of water in a pan. Add a bay leaf, the garlic, one celery stalk, one carrot, a handful of peppercorns, a pinch of coarse sea salt and bring to boil. When the water is boiling add the fish and cook for 10 minutes. Remove the fish, strain the stock liquid and reserve. Peel the onion, carrots, potatoes and tomatoes. Cut the onion, celery and fennel in big chunks. Heat up the olive oil. Add the onion, fennel and bay leaf. Fry until the onions turn golden. Add the potatoes and carrots cut into small cubes. Stir fry for a few minutes. Add the chopped tomatoes and carry on stiring for another 5 minutes. Add the wine an the fish stock and let it cook until the potatoes are ready. Remove from the heat. Add the creme fraiche and sprinkle with chopped parsley. Stir well and add the spinach leafs. Plate the fish and pour the soup over it. Top with a dill stalk.

Category: Fish, Soups Tags: , , , ,