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Potato cream soup with broccoli chunks

Potato Cream Soup With Broccoli Chunks

This one is as creamy as a soup can get! It has buttery and smokey potatoes cooked in milk and vegetable stock, it has broccoli and gooey Cheddar. Make it creamier and you get … mashed potatoes.

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Ingredients Needed for Potato Cream Soup With Broccoli Chunks

2 ounces butter
1 onion, minced
salt
3-4 potatoes, cubed
3-4 cups vegetable stock
1 cup milk
6 ounces broccoli florets
pepper
2 ounces Cheddar, grated
1-2 teaspoons flour

How to Make Potato Cream Soup With Broccoli Chunks

  1. Melt the butter in a pot over low heat.
  2. Add the onion and cook it until tender, then season with salt.
  3. Add the potatoes, cover with stock, and boil for 25 minutes.
  4. Mash them using a hand blender.
  5. Stir in the milk.
  6. Add the broccoli, season with pepper, and boil for 6-8 more minutes.
  7. Add the Cheddar and flour to a bowl and mix them.
  8. Add this mixture to the simmering pot and mix until the cheese melts (2-3 minutes).
Broccoli and Cauliflower Cream Soup

Broccoli and Cauliflower Cream Soup

Or smoothness in a soup bowl, if you want. And on top of the broccoli and cauliflower, we brought into the mixture one potato and some celery boiled everything in vegetable stock and didn’t forget to spice the whole thing. It’s vegan, it’s smooth, and it’s for you.

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Ingredients Needed for Broccoli and Cauliflower Cream Soup

2 tablespoons vegetable oil
2 shallots, quartered
3-4 garlic cloves, smashed
1 teaspoon ginger, grated
2 jalapenos, minced
1 broccoli head, broken into florets
1/2 cauliflower, broken into florets
2 celery stalks, chopped
4-6 cups vegetable stock
1 teaspoon lime zest
1 large potato, cubed
4 ounces baby spinach
salt
1/2 cup heavy cream
almonds, crushed (for serving)
chili flakes (for serving)
lime zest (for serving)

How to Make Broccoli and Cauliflower Cream Soup

  1. Heat the oil in a pot over low-medium heat and add the shallots and the garlic cloves. Cook and stir until tender.
  2. Stir in the ginger and 1 jalapeno.
  3. Add the broccoli, cauliflower, and celery. Stir them in and pour the stock over them. You want all the veggies to be submerged. Also, now you can add the remaining minced jalapeno.
  4. Finally, add the lime zest and potato, cover with the lid and boil for 20 minutes.
  5. Add the baby spinach and cook for 1 more minute.
  6. Mash everything using a vertical blender.
  7. Season with salt, pour the whipping cream, and stir in.
Spinach Cream Soup

Spinach Cream Soup

This smooth spinach cream soup may be the entree for your next lunch. Make it really creamy by adding heavy cream and butter into the mixture. It’s vegetarian, it’s nutritious, and it’s ready in just about 20-25 minutes.

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Ingredients Needed for Spinach Cream Soup

8 ounces frozen spinach
1 cup vegetable stock
1 cup heavy cream
1 ounce of butter
salt
pepper

How to Make Spinach Cream Soup

  1. Fill a medium pot halfway with water and bring to a boil.
  2. Add the frozen spinach and boil for 10 minutes.
  3. Transfer the boiled spinach to another pot over low heat. Pour the stock and heavy cream and stir in.
  4. Add the butter. Cook and stir until it melts and season with salt and pepper.
  5. Transfer the mixture to the blender and puree it. Serve warm.
Cranberry Chocolate Soup

Cranberry Chocolate Soup

Prepare to meet the crème de la crème of the chocolate-based sweets. It’s a soup but made of chocolate. What’s more, in the kitchen you can upgrade everything, even the perfect chocolate. Here we uber-flavored it with mint and honey and served it with a cream made from mascarpone and cranberry syrup.

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Ingredients Needed for Cranberry Chocolate Soup

¼ cup water
5 tablespoons of sugar
¼ cup fresh mint
1 tablespoon honey
1-2 teaspoons cocoa powder
3 ounces chocolate (1 bar)
½ cup heavy cream
7 ounces mascarpone
½ cup cranberries

How to Make Cranberry Chocolate Soup

  1. Add the water and 1 tablespoon of sugar to a pot over low heat. Cook and stir until the sugar melts.
  2. Add the mint and stir. You can add 1 or 2 more tablespoons of water if you need to.
  3. Add the honey. Cook and stir for 1 minute.
  4. Remove the mint leaves and add the cocoa powder. Cook and stir until smooth and bubbly. Set aside.
  5. Bain-marie: Fill a medium-sized pot halfway with water and heat it over low-medium heat. Add the chocolate to a bowl and place it on top of the pot. Continuously stir until it melts.
  6. Pour the mint-flavored cocoa mixture over the melted chocolate. Mix.
  7. Add the heavy cream and mix some more. Set aside.
  8. Add the mascarpone and 3 tablespoons of sugar to a bowl. Mix until even and set aside.
  9. Add the cranberries and the remaining tablespoon of sugar to a smaller pot over low heat. Crush the cranberries, cook, and stir until you have an even syrup.
  10. Strain the syrup into the sweetened mascarpone bowl. Mix until even.
  11. Serve the chocolate soup with a tablespoon or two of cranberry-mascarpone cream.
Roasted Beet Soup

Roasted Beet Soup

Let’s use the mighty beetroot once more to prepare a nourishing and healthy creamy soup. A soup where carrot and potato also find their rightful place. Parmesan is optional. Just remember that if you want this soup the stay vegetarian you better skip the ‘parmigiano’.

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Ingredients Needed for Roasted Beet Soup

10 ounces beetroot, cubed
1 tablespoon olive oil
salt
pepper
1 tablespoon vegetable oil
1 onion, minced
2 carrots, sliced
2 potatoes, cubed
1 teaspoon ginger, minced
2 garlic cloves, minced
4 cups of water
parmesan (optional, for serving)
dill (optional, for serving)

How to Make Roasted Beet Soup

  1. Add the cubed beetroot to a baking dish, drizzle with olive oil and season with salt and pepper.
  2. Bake for 30 minutes at 400ºF/190ºC.
  3. Heat the vegetable oil in a pot over low-medium heat.
  4. Add the onion, carrots, potatoes, ginger, and garlic cloves. Stir.
  5. Pour the water, season with salt and pepper, and boil for 25-30 minutes.
  6. Add the cooked beet and stir it in.
  7. Transfer the veggies to a blender and puree them.
  8. You can serve the soup garnished with grated parmesan and/or finely chopped dill.
Rhubarb Lentil Soup

Rhubarb Lentil Soup

Say hello to the mighty rhubarb, again! This time in a delicious vegetable soup where it is costarred by lentil. Vegetable but not vegetarian, because we flavored it with chicken stock. For a creamier experience, better serve this soup with a tablespoon or two of heavy cream.

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Ingredients Needed for Rhubarb Lentil Soup

⅔ cup red lentils
hot water
1 onion, diced
2 carrots, diced
3 rhubarb stalks, chopped
salt
3 cups of chicken stock
2 tablespoons of heavy cream
dill for garnishing

How to Make Rhubarb Lentil Soup

  1. Add the lentils to a bowl and cover them with hot water. Let them soak for 15 minutes.
  2. Heat 2 teaspoons of vegetable oil in a pot over low heat. Add the onion and carrots. Stir in for 30 seconds.
  3. Add the rhubarb. Cook and stir for 2-3 minutes, then add the soaked lentils.
  4. Season with salt, add the chicken stock, stir, cover with the lid and boil for 25 minutes.
  5. Transfer about 1/2 of the cooked veggies to a blender and blend them. Transfer the blend back into the pot, mix and serve with heavy cream and dill.
Hamburger Soup

Hamburger Soup

We made our Hamburger soup with ground beef and, of course, with tomatoes (cubed and paste). Sweet corn and carrots also found their way into our soup. We ended up with a thick hearty and nourishing dish which can very well be regarded as the main course, too.

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Ingredients Needed for Hamburger Soup

2 tablespoons vegetable oil
12 ounces ground beef
2 tablespoons tomato paste
salt
1 onion, quartered
2 carrots, sliced
5 ounces sweet corn
4 cups of water
2 tomatoes, cubed
dill (for garnishing)

How to Make Hamburger Soup

  1. Heat 1 tablespoon of oil in a pan over medium-high heat, then add the ground beef and break it into smaller pieces.
  2. Cook and occasionally stir for 10-12 minutes or until browned.
  3. Add 1 tablespoon of tomato paste, season with salt, stir in and remove from heat.
  4. Heat the remaining oil in a pot over medium heat and add the onion.
  5. Cook and stir until tender. Stir in the carrots and sweet corn.
  6. Stir in the remaining tomato paste, pour the water, cover with the lid and cook for 10 minutes.
  7. Add the tomatoes and the cooked meat, season with pepper, cover with the lid and cook for 10 minutes more.
  8. Serve garnished with dill.
Baby Octopus Soup

Baby Octopus Soup

Baby octopus cooked in fish stock and red wine then boiled some more together with canned tomatoes. Don’t you feel the sea breeze already? Erm … whether you do, or you don’t, it’s not important. Just try this.

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Ingredients Needed for Baby Octopus Soup

1 tablespoon olive oil
2 onions, diced
1 pound baby octopus
2 garlic cloves, crushed
2 chilis, thinly sliced
2 tablespoons of red wine
salt
pepper
4 cups of fish stock
10 ounces of canned tomatoes
fresh parsley, chopped (for garnishing)

How to Make Baby Octopus Soup

  1. Heat the olive oil in a pot over low heat and add the onion. Cook and stir for 10 minutes.
  2. Turn the heat to medium and add the baby octopus. Cook and stir for 1 minute.
  3. Add the garlic and stir it in. Add the chili mix and red wine and do the same. Season with salt and pepper.
  4. Add the fish stock, stir in, cover with the lid, then boil for 10 minutes.
  5. Add the tomatoes and stir in. Cover with the lid and boil for 10 minutes more.
  6. Serve garnished with fresh parsley.
Chicken Alphabet Soup

Chicken Alphabet Soup

This is for your kids AND for you. All those carrots, and celery, and onion, the tender cubed chicken breast. They are meant for the whole family. Enjoy this soup together and serve it warm! Also, serve it seasoned with chopped parsley. It’s a must!

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Ingredients Needed for Chicken Alphabet Soup

1 tablespoon olive oil
1 onion, minced
1 celery stalk, chopped
2 carrots, diced
4 cups vegetable stock
3 garlic cloves, minced
salt
pepper
8 ounces chicken breast, cubed
3 ounces alphabet pasta

How to Make Chicken Alphabet Soup

  1. Heat the olive oil in a pot over medium heat.
  2. Add the onion, celery, carrots, and a little vegetable stock. Stir in.
  3. Add the garlic, season with salt and pepper. Stir some more.
  4. If the stock has evaporated pour a little more (2-3 tablespoons). Stir.
  5. Add the chicken meat. Cook and stir until it turns white.
  6. Pour the remaining stock into the pot, cover with the lid and simmer for 20-25 minutes.
  7. Add the pasta and stir in. Cook for 6-8 minutes more.
  8. Serve warm garnished with chopped parsley.
Dumpling Soup

Dumpling Soup

Can you smell the steamy dumpling soup, already? We went for the vegetarian version of it, so no chicken meat this time. We’ve just used an egg for the dumplings. Do you want some?

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Ingredients Needed for Dumpling Soup

1 onion, quartered
2 carrots
1 parsnip
½ celery root, halved
salt
1 egg
1 tablespoon water
1 tablespoon vegetable oil
⅔ cup semolina
1 carrot, sliced

How to Make Dumpling Soup

  1. Fill a medium-sized pot 2/3 with water and heat it.
  2. Add the onion, carrots, parsnip, and celery root. Season with salt and boil for 40 minutes, then discard the cooked veggies. Let the stock simmer at a slow simmer.
  3. Add the egg to a smaller bowl and whisk it. Stir in the water and oil and season with salt.
  4. Keep whisking while gradually adding the semolina flour.
  5. Portion the semolina mixture into small lumps and add them into the simmering vegetable stock using a teaspoon.
  6. Cover with a lid and cook for 7 minutes.
  7. Add the sliced carrot and cook for 15 minutes more.
  8. Garnish with chopped parsley and serve warm.
Spinach Cream Soup with Bacon

Spinach Cream Soup With Bacon

Spinach soup with bacon, anyone? The creamy kind of soup served with oven-baked bacon strips, that is. We’ll show you a trick on how to make the bacon strips retain their form after being in the hot oven. Will you eat your soup now?

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Ingredients Needed for Spinach Cream Soup With Bacon

6 strips of bacon
1 tablespoon butter
1 teaspoon garlic powder
1 tablespoon olive oil
10 ounces spinach
3 tablespoons heavy cream
½ cup milk
cinnamon
pepper
salt

How to Make Spinach Cream Soup With Bacon

  1. Line the bottom of a baking dish with parchment paper and lay the strips of bacon on it. Cover them with another sheet of parchment paper, then place another smaller dish on top.
  2. Bake for 20 minutes at 400⁰F/200⁰C.
  3. Start melting the butter in a medium cooking pot and stir in the garlic powder.
  4. Add the olive oil and spinach. Stir in.
  5. Stir in the heavy cream and milk. Season with cinnamon, pepper, and salt.
  6. Cook for 10 minutes while occasionally stirring.
  7. Puree everything using a hand blender.
  8. Serve the soup with bacon strips on the side.
Bread and Tomato Soup with Croutons

Bread and Tomato Soup With Croutons

Meet the mother of all tomato soups in all its red tartness. We’ve used a lot of bread and we ended up with this creamy and hearty warming soup, which you MUST serve with croutons. Yes, even more bread.

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Ingredients Needed for Bread and Tomato Soup With Croutons

6 slices of bread, diced
1 tablespoon vegetable oil
2 teaspoons thyme
1 tablespoon olive oil
1 onion, minced
5 garlic cloves, minced
2 tomatoes, diced
1.5 cups tomato sauce
pepper
salt
8 cups vegetable stock (2 liters)
2 tablespoons parsley, chopped

How to Make Bread and Tomato Soup With Croutons

  1. Line a baking tray with parchment paper and evenly spread the diced bread on it.
  2. Drizzle with vegetable oil, season with thyme, then bake for 10 minutes at 360⁰F/180⁰C.
  3. Heat the olive oil in a pot over low heat, then add the onion and garlic.
  4. Cook and stir until tender.
  5. Add the diced tomatoes and stir them in.
  6. Add the tomato sauce. Cook and stir for 1-2 minutes. Season with salt and pepper.
  7. Add 2/3 of your croutons and the vegetable stock. Stir.
  8. Cover with the lid and cook for 15 minutes.
  9. Stir in the parsley, then serve with croutons.
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