Posts Tagged With: Soups & Stews

Green soup (recipe)

Another one of my very own recipes. Very simple veggie soup that I made as a pre-dinner snack as I wanted something comforting, healthy and easy to fill me up before my husband got home, and I had some courgette that just needed to be used.

Enjoy!

Green soup

Green soup

Servings: 2 large, 3 average

Ingredients:

  • Onion, 1/2 medium diced
  • Garlic, 1 clove chopped
  • Vegetable oil, 1 tablespoon
  • Salt, 1 teaspoon
  • Pepper, 2 teaspoons
  • Courgette (zucchini), 1 large diced
  • Swede (rutabaga), 1 cup diced
  • Spinach, 1 cup frozen
  • Carrot, 1 large diced
  • Chicken broth, 4 cups

Steps:

  1. Saute the onions and garlic with the vegetable oil, until the onion is transparent.
  2. Add the salt and pepper.
  3. Add the all the vegetables and chicken broth. Let boil covered until vegetables are soft.
  4. Serve as is for a chunky soup, or blend it for a creamy soup
Advertisements
Categories: Vegetables | Tags: , , , , , , , , , , , , , | 2 Comments

Lentils and parsnips (recipe)

On a whim I decided to be creative and prepare soup from scratch. I didn’t feel like following a recipe today and the baby didn’t feel like giving me mor than 10 minutes to prepare lunch.

Being Spanish, I went for the ultimate Spanish comfort food: lentils. And added paprika and garlic as an extra nod to the country. The parsnips came into play as I have a lot of them and I wanted something a bit more interesting than potatoes.

Very earthy and filling, and great for a cold winter day.

Lentils and parsnips soup

Lentils and parsnips soup

Servings: 2 large, 3 average

Ingredients:

  • Onion, 1/2 medium diced
  • Parsnips, 2 diced
  • Vegetable oil, 1 tablespoon
  • Salt, 1 teaspoon
  • Garlic powder, 1 teaspoon
  • Paprika, 1 teaspoon
  • Cumin, 1/2 teaspoon
  • Green lentils, 1 cup
  • Vegetable broth, 4 cups

Steps:

  1. Saute the onions and parsnips with the vegetable oil, until the onion is transparent.
  2. Add the salt, garlic powder, paprika and cumin. Heat for 1 minute.
  3. Add the green lentils and vegetable broth. Let boil covered until lentils are cooked.

Lentils and parsnips soup

Categories: Beans and lentils | Tags: , , , , , , , , , | Leave a comment

North African Fish Soup

I’m all about cheap, and the other day I bought cheap white fish fillets from the frozen section of the supermarket.

Frozen white fish is not the tastiest, but it’s fish, and that makes it healthy. So I had to find a recipe that would bring out the fish taste and would make my husband happy as he would be having lunch with me.

He is African and I’m European. So we try to find an in-between situation when it comes to food. Sometimes we have my food, sometimes his and most often than not we have a mix.

This North African Fish Soup Recipe falls into that category.

North African fish soup bubbling away

Let’s just say that I only have the in-progress photo of this soup as I wasn’t fast enough to take a pretty served photo before my husband took the plates to eat and there was none left after lunch. A complete success!

Very recommendable, we will be having this one again without any changes to the original recipe.

Categories: Fish and seafood | Tags: , , , , , , , , , | Leave a comment

Cream of carrot and basil

Have you ever had the feeling that you are doing something very wrong but you just don’t care because it’s feels so good? And no, I’m not talking about anything related to sex (I’m a married lady, so you better be respectful there!). I’m talking food.

As I wrote before I went experimenting with making cream soups.

The recipe I followed is pretty much nail on when it comes to creating a creamy decadent soup.

Cream of carrot and basil

I decided to go for carrot as I had lots at home, and there’s only so much carrot one can bake/mash/microwave/hide in pasta sauce.

Carrots are usually paired with coriander in soup. I’m not a big fan of coriander, and I didn’t have any in any case. I did have basil (I have a plant in my kitchen window sill actually), so carrot and basil cream soup on the menu today.

I followed the recipe pretty accurately. I ended up using about 3 tablespoons of flour, 3 cups of vegetable broth, a (biggish) twig of basil as an aromatic, vegetable oil (not butter), and 1/2 cup of cream.

The soup was amazing. If anything I’ll use 1/4 cup of cream next time I use this recipe. Decadent food is nice, but there’s something as too decadent.

Cream of carrot and basil

Categories: Vegetables | Tags: , , , , , , , , , | Leave a comment

Blog at WordPress.com.

%d bloggers like this: