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Cucumber Cream Soup

Cucumber Cream Soup

Vegetarian and creamy with yogurt, mashed avocado, and cucumber. With just a tad of tartness added to it and flavored with red onion and lemon juice. How could you not like this?! It’s impossible!

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Ingredients Needed for Cucumber Cream Soup

1 pound cucumber, peeled and lengthwise quartered
2 teaspoons lemon juice
1 avocado
salt
1 cup yogurt
½ cucumber, peeled and diced (for garnishing)
2 cherry tomatoes, diced (for garnishing)
½ red onion, diced (for garnishing)
basil leaves (for garnishing)
olive oil

How to Make Cucumber Cream Soup

  1. Add the cucumber and lemon juice to the blender. Blend until smooth.
  2. Add the avocado and season with salt. Blend more.
  3. Add the yogurt and do the same.
  4. Garnish with diced cucumber, cherry tomatoes, and basil leaves. Serve drizzled with olive oil.
Alphabet Soup

Alphabet Soup

Did you know that alphabet pasta has a history of over 100 years old? It’s been more than a century since people (especially kids) started eating those funny bits of pasta. We’re doing it, too with this vegetarian soup.

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Ingredients Needed for Alphabet Soup

water
2 onions, minced
2 carrots, diced
1 celery root, diced
1 red bell pepper, diced
2 garlic cloves, crushed
salt
peppercorns
2 teaspoons olive oil

How to Make Alphabet Soup

  1. Add 8-10 cups of water to a pot and heat it.
  2. Add the onions, one carrot, the celery root, bell pepper, and crushed garlic. Season with salt and peppercorns, then add the olive oil.
  3. Cover with the lid and cook for 40 minutes.
  4. Strain the cooked vegetables and discard them.
  5. Transfer the soup to another bowl and add the remaining carrot.
  6. Bring to a boil over low heat and cook for 15 minutes.
Carrot and Parsnip Cream Soup

Carrot and Parsnip Cream Soup

A velvety and nutritious cream soup will surely beat the winter chill or any chill for that matter. Just cook together and mash carrots, parsnip, and shallots, flavor them generously and you’re bound for a warming experience.

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Ingredients Needed for Carrot and Parsnip Cream Soup

1 tablespoon olive oil
3 garlic cloves, minced
2 shallots, sliced
4 carrots, sliced
1 parsnip, sliced
1 tablespoon ginger, shredded
water
1 teaspoon nutmeg
1 teaspoon curry
1 teaspoon paprika
sour cream for serving

How to Make Carrot and Parsnip Cream Soup

  1. Heat the olive oil in a pot over low-medium heat.
  2. Add the garlic and shallot. Cook and stir until tender.
  3. Add the carrots, parsnip, and ginger. Stir in and add approximately 3 cups of water.
  4. Cook for 20-25 minutes or until 2/3 of the water evaporated. Mash the cooked veggies with a hand blender.
  5. Season with the nutmeg, curry, and paprika. Mix some more.
  6. Serve the soup with sour cream to taste and garnished with chopped parsley.
Potato and Beetroot Cream Soup

Potato and Beetroot Cream Soup

There are times when a warming vegetable creamy soup can turn out to be a mood changer. Especially when cold and windy outside. And when beetroot, potatoes, and sour cream are involved it’s guaranteed comfort. By the way, it seems that we’ve outdone ourselves with garnishing this dish. Don’t mind us…

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Ingredients Needed for Potato and Beetroot Cream Soup

1 onion, diced
1 parsley root, finely sliced
2 potatoes, cubed
water
14 ounces canned beetroot
1 tablespoon olive oil
½ cup sour cream

How to Make Potato and Beetroot Cream Soup

  1. Add the onion, parsley root, and potatoes to a pot over low heat.
  2. Cover them with water and boil for about 15 minutes or until the potatoes are tender.
  3. Add the canned beet and olive oil. Cook and stir for 1-2 minutes more.
  4. Mash everything using a hand blender.
  5. Add the sour cream and stir it in.
  6. You can serve it garnished with slices of beet and parsley root.
Creamy Butternut Squash Soup with Toast

Creamy Butternut Squash Soup With Toast

Let’s substitute croutons with star-shaped toasted bread for this super-creamy and warming butternut squash and other goodies soup. It’s dairy-free and nutty, like in ‘coconutty’. And you are just one step from making it vegetarian if you so desire. Replace the Cheddar with a rennet-free version and there you have it.

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Ingredients Needed for Creamy Butternut Squash Soup With Toast

1 tablespoon coconut oil
1 onion, diced
3 garlic cloves, crushed or minced
1 teaspoon ginger, shredded
salt
7 ounces butternut squash, cubed
2 carrots, sliced
5 ounces sweet potato, cubed
4 ounces zucchini, cubed
4 cups of water
lemon zest
2 cups of coconut milk
1 tablespoon lime juice
5 slices of bread
Cheddar cheese, grated
chia seeds

How to Make Creamy Butternut Squash Soup With Toast

  1. Add the coconut oil to a pot over low heat. Cook and stir until it melts.
  2. Add the onion, garlic, and ginger. Cook and stir until tender.
  3. Season with salt. Add the butternut squash, carrots, sweet potato, and zucchini. Pour the water over them and stir in.
  4. Simmer for 30 minutes, while occasionally stirring in.
  5. Season with lemon zest, add the coconut milk and lime juice.
  6. Mash all using a vertical blender. Remove from heat.
  7. Cut star-shaped forms from the crumb of each bread slice using different-sized cookie cutters.
  8. Line a baking tray with parchment paper and transfer the crumb stars on it. Top with grated Cheddar and garnish with chia seeds.
  9. Cook for 5-7 minutes at 360⁰F/180⁰C.
  10. Serve the soup with toast stars and garnished with more chia seeds.
Duck and Potato Soup

Duck and Potato Soup

Hmm, what to do with the duck carcass left from your previous cooking adventure? An incredibly scrumptious soup, of course. The duck carcass and the duck fat will flavor the whole thing altogether. And the ‘thing’ is a potato broth enhanced with vegetable goodies, ginger, and Cajun spices.

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Ingredients Needed for Duck and Potato Soup

1 pound duck carcass
4 tablespoons duck fat
salt
2 onions, chopped
2 carrots, sliced
1 red bell pepper, diced
1 celery, chopped
1 teaspoon ginger, shredded
2 garlic cloves, thinly sliced
1 teaspoon Cajun spice mix
1-ounce celery leaves, chopped
2 potatoes, cubed
8 cups water (2 liters)

How to Make Duck and Potato Soup

  1. Add the carcass and 1-2 tablespoons of duck fat to a pot over medium heat. Season with salt.
  2. Cook until the meat changes color, then transfer to a bowl.
  3. Add the remaining duck fat to the pot and mix in the onions.
  4. Add the carrots, red bell pepper, and celery. Stir in.
  5. Add the ginger, garlic, Cajun spice mix, the cooked carcass, celery leaves, potatoes, and water.
  6. Cook for 35 minutes, while occasionally stirring.
  7. Serve garnished with dill.
Apple and Red Cabbage Chicken Soup

Apple and Red Cabbage Chicken Soup

Is this warming chicken soup for four full of all the goodies? Let’s see. We tossed into the pot potatoes, celery root, red cabbage, carrots, and the ever-healthy garlic and onion. It even has apples in it! We flavored it with cumin, coriander, and dill. So, the answer is ‘yes!’

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Ingredients Needed for Apple and Red Cabbage Chicken Soup

1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons olive oil
1 onion, sliced
2 carrots, chopped
½ medium celery root, diced
2 garlic cloves, crushed
6 cups vegetable stock
2 large potatoes, cubed
10 ounces chicken breast, chopped
⅓ red cabbage, shredded
salt
pepper
2 apples, diced
1 tablespoon dill, thinly chopped

How to Make Apple and Red Cabbage Chicken Soup

  1. Heat the pan over low heat and add the cumin and coriander seeds. Sautee them for 1 minute or so.
  2. Transfer to a grinding mortar and crush them. Set aside.
  3. Heat the olive oil in a pot over low heat. Add the onion and carrots and stir them in. Cook and stir for a minute or so.
  4. Add the celery root and stir it in.
  5. Add the garlic and the cumin mixture. Cook and stir for 8 minutes.
  6. Add the vegetable stock, potatoes, chicken breast, and red cabbage. Stir in and boil for up to 15 minutes.
  7. Season with salt and pepper, add the apples and dill. Stir in and remove from heat.
Oyster Mushroom and Cashew Soup

Oyster Mushroom and Cashew Soup

Check out this vegan soup. It’s a healthy broth made with blended cashews and oyster mushrooms. It’s flavored with lemon juice and a lot of dill. It’s actually a 15-minute job. The rest of the four hours are necessary for thoroughly soaking the cashews.

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Ingredients Needed for Oyster Mushroom and Cashew Soup

3 ounces of cashew
water
1 tablespoon olive oil
1 pound oyster mushrooms, chopped
2 garlic cloves, crushed
salt
pepper
1 tablespoon lemon juice
1 tablespoon fresh dill

How to Make Oyster Mushroom and Cashew Soup

  1. Add the cashews to a bowl and cover them with water. Let them soak for 4 hours.
  2. Transfer them to a blender. Add 1.5 liters of water and blend until smooth. Set aside.
  3. Heat the olive oil in a pan over low heat, then add the mushrooms. Cook and stir for 7 minutes.
  4. Add the garlic, season with salt and pepper. Stir them in.
  5. Transfer the cooked mushrooms to a pot or a bowl, add the lemon juice and the cashew blend. Add the dill, stir in, then serve warm and garnished with lemon.
Sweet Potato and Leek Cream Soup

Sweet Potato and Leek Cream Soup

Creamy and warming as only a cream soup can be. This is what you’ll get if you boil leek and sweet potatoes together, mash them, then cook them in butter and heavy cream. It’s vegetarian, it’s healthy, and do not miss it.

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Ingredients Needed for Sweet Potato and Leek Cream Soup

2 sweet potatoes, cubed
2 leeks
water
salt
pepper
1 tablespoon butter
⅓ cup heavy cream

How to Make Sweet Potato and Leek Cream Soup

  1. Add the sweet potatoes and leek to a pot over low heat. Cover them with water and boil for 18-20 minutes.
  2. Season with salt and pepper. Stir in.
  3. Transfer to a blender and mash.
  4. Melt the butter in a pot over low heat. Add the vegetable mash, stir and season with pepper.
  5. Stir in the heavy cream. Serve warm.
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