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Omelet Soup with Smoked Bacon and Lettuce

Omelet Soup With Smoked Bacon and Lettuce

This might look like tripe soup at first glance. But no cow stomach was used here. We prepared a delicious low-carb omelet soup, where the omelet strips deliciously combine with julienned smoked bacon, lettuce, and sour cream.

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Ingredients Needed for Omelet Soup With Smoked Bacon and Lettuce

3 eggs
1 egg white
salt
1 tablespoon vegetable oil
10 ounces of smoked bacon, julienned
1 onion, diced
3 garlic cloves, diced
3 spring onions, chopped
1 lettuce, chopped
8 cups of bone broth (2 liters)
1 egg yolk
7 ounces of sour cream
2 tablespoons of apple cider vinegar

How to Make Omelet Soup With Smoked Bacon and Lettuce

  1. Add the eggs, egg white, and a dash of salt to a smaller bowl. Whisk them.
  2. Heat 1 teaspoon of vegetable oil in a pan over low heat. Add 1/2 of the beaten eggs and fry for 1-2 minutes on each side. Do the same for the remaining quantity.
  3. Place the 2 omelets on the work surface one on top of the other. Cut them in half, then cross-cut them into stripes. Set them aside.
  4. Heat the vegetable oil in a pot over lower heat and add the smoked bacon, onion, and garlic. Cook and stir for up to 1 minute.
  5. Add the spring onion and lettuce. Stir in and pour the bone broth. Season with salt, stir in, then simmer for 20 minutes.
  6. Add the omelet strips and stir them in.
  7. Shortly whisk together the egg yolk, sour cream, and vinegar in a smaller bowl. Add this mixture to the pot and stir it in.
  8. Serve warm.
Leek Soup

Leek Soup

Welcome to a 30-minute cook time vegetarian soup. It’s warming, healthy and oh, so leeky! Yes, the main ingredient is the mighty leek and we pair it with carrot, and celery. We’re going vegetarian here, so we use vegetable stock, then flavor everything with lemon and parsley.

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Ingredients Needed for Leek Soup

1 ounce butter
2 leeks, chopped
1 carrot, sliced
2 celery sticks, chopped
4 cups of vegetable stock
bay leaf
salt
pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped

How to Make Leek Soup

  1. Melt the butter in a pot over low heat.
  2. Add the leek, carrot, and celery. Cook and stir for 3-4 minutes.
  3. Add the vegetable stock and bay leaf, season with salt and pepper. Simmer for 20 minutes. Occasionally stir in the process.
  4. Season with lemon juice and parsley, stir, then remove from heat. Serve warm.
Mussel Soup with White Wine

Mussel Soup With White Wine

Let’s pair mussels with acidic tomatoes and flavor the whole thing with chicken broth. Spiking them with chili flakes sounds good, too. And finally, let’s add a special extra-flavor with a dry white wine, which by the way, is perfect for serving along with our soup.

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Ingredients Needed for Mussel Soup With White Wine

1 tablespoon olive oil
2 garlic cloves, crushed
1 onion, diced
½ teaspoon chili flakes
⅔ cup tomato paste
1 cup canned tomatoes
salt
1 cup chicken broth
1 cup water
2 pounds of mussels
½ cup white wine
½ cup fresh parsley, chopped

How to Make Mussel Soup With White Wine

  1. Add the olive oil, garlic, and onion to a pot over low heat. Cook and stir until tender.
  2. Add the chili flakes, tomato paste, and canned tomatoes. Stir them in and season with salt.
  3. Add the chicken broth and water. Stir and bring to a boil.
  4. Add the mussels and cook them until they are opened (if fresh) or for 3-4 minutes.
  5. Add the wine, stir it in. Add the fresh parsley and remove from heat.
Shimeji Mushroom Soup

Shimeji Mushroom Soup

The umami-rich shimeji mushroom is the star of the show in this soup. But we added other mushrooms, too, for the sake of variety. Also, two carrots found their way into the pot, together with red onion. We flavored with thyme and bay leaves and we liked what we tasted. We hope you will, too.

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Ingredients Needed for Shimeji Mushroom Soup

1 ounce butter
1 tablespoon olive oil
1 red onion, sliced
2 medium carrots, sliced
3 ounces of shimeji mushrooms
bay leaves
5 ounces of canned mushrooms
salt
pepper
fresh thyme
2 ½ cups of water

How to Make Shimeji Mushroom Soup

  1. Melt the butter in a pot over low-medium heat. Add the olive oil, onion, and carrots. Cook and stir until tender.
  2. Add the shimeji mushrooms and stir them in.
  3. Season with 2-3 bay leaves and add the canned mushroom mix. Stir them in and season with salt and pepper in the process.
  4. Add 1-2 tablespoons of fresh thyme, stir it in, then add the water. Boil for 25 minutes.
  5. Serve garnished with more fresh thyme.
Broccoli and Cashew Cream Soup

Broccoli and Cashew Cream Soup

This is vegan stuff, nutritious and warming. You can also serve it cold if you want, so it can also be refreshing and cooling. Cashews will really do their thing, here. Flavor with basil, salt it and pepper it and there you go.

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Ingredients Needed for Broccoli and Cashew Cream Soup

⅔ cup cashew
5 cups of vegetable stock
1 onion, chopped
1 carrot, sliced
2 medium potatoes, cubed
12 ounces of broccoli
salt
cayenne pepper
pepper
1 teaspoon dried basil

How to Make Broccoli and Cashew Cream Soup

  1. Add the cashew nuts and 1 cup of vegetable stock to a blender. Blend until smooth and set aside.
  2. Add the onion, carrot, potatoes and the remaining 4 cups of stock to a pot over low heat. Stir and bring to a boil, then cover with the lid and cook for 10 minutes.
  3. Add the broccoli and season with salt, Cayenne pepper, pepper, and basil. Stir them in.
  4. Add the cashew mixture, stir, then cook for 10 more minutes uncovered.
  5. Transfer to a blender and blend until smooth.
Creamy Carrot Soup

Creamy Carrot Soup

Carrots tend to be quite starchy, but in no way like potatoes or rice. Therefore, they are tolerated by the Dukan diet. Just don’t overeat them. This creamy soup can be one of those times when you’re indulging in beta-carotene-rich carrot.

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Ingredients Needed for Creamy Carrot Soup

⅓ cup water
½ medium onion, diced
2 garlic cloves, minced
2 carrots, thickly sliced
2 medium red bell peppers, chopped
1 ½ cups of vegetable stock
¼ cup fresh parsley, chopped
salt
pepper

How to Make Creamy Carrot Soup

  1. Add the water, onion, and garlic to a medium pot over low heat. Sautee for 4-5 minutes.
  2. Add the carrots, bell peppers, vegetable stock, and parsley. Season with salt and pepper and stir in. Cover with the lid and bring to a boil.
  3. Transfer to a blender and blend until smooth. Serve warm.
Three-Mushroom Soup

Three-Mushroom Soup

Oh, look, another mega-delicious creamy soup! It is packed with vegetable proteins brought in by the Champignon, Pleurotus, and Shimeji mushrooms. Umami-rich, onion-smoky, and soft, this should be enjoyed while warm.

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Ingredients Needed for Three-Mushroom Soup

1 teaspoon olive oil
1 medium onion, diced
2 celery sticks, chopped
2 garlic cloves, crushed
¼ cup fresh parsley, chopped
1 cup champignons, chopped
1 cup Pleurotus, torn up
1 cup shimeji mushrooms, chopped
salt
pepper
3 cups of vegetable stock
½ cup low-fat cream

How to Make Three-Mushroom Soup

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the garlic and parsley and stir them in. Add all the mushrooms and stir them in.
  3. Season with salt and pepper, then add the vegetable stock. Stir in, cover with the lid, bring to boil, and cook for 10-15 minutes.
  4. Add the low-fat cream and stir it in. Mash the mixture using a hand blender.
Potato, Mushroom, and Lentil Soup

Potato, Mushroom, and Lentil Soup

Making soup can be a super-easy task. Take this case, for instance. Here it’s all about tossing the vegetables into a pot, doing some stirring and letting it simmer. Potatoes, brown mushrooms, lentils, and other goodies, all cooked in vegetable stock and flavored with thyme and soy sauce.

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Ingredients Needed for Potato, Mushroom, and Lentil Soup

1 medium onion, minced
2 medium carrots, diced
3 garlic cloves, minced
2 medium potatoes, diced
7 ounces of brown mushrooms, sliced
4 cups of vegetable stock
2 cups of water
2 cups of lentils
1 teaspoon dried thyme
2 teaspoons of soy sauce
2 ounces of kale

How to Make Potato, Mushroom, and Lentil Soup

  1. Add the onion, carrots, garlic, potatoes, mushrooms, vegetable stock, and water to a cooking pot over low heat. Stir in, then bring to a boil.
  2. Add the lentils, thyme, and soy sauce. Stir in, cover with the lid and simmer for 35-40 minutes.
  3. Add the kale, stir it in and remove from heat.
Creamy Mushroom and Quinoa Soup

Creamy Mushroom and Quinoa Soup

Is there truly a time of the year when the creamy soups are out of place? No, it is not. No matter if you serve them warm in bad weather or eat them cooled when it’s hotter, it’s all the same: a soft and nutritious experience. This time let the champignons and brown mushrooms do their thing together with quinoa and coconut milk.

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Ingredients Needed for Creamy Mushroom and Quinoa Soup

1 tablespoon olive oil
1 large onion, minced
2 garlic cloves, crushed
3 ounces of champignons, diced
3 ounces of brown mushrooms, diced
2 tablespoons of quinoa flour
2 cups of coconut milk
3 cups of vegetable stock
salt
pepper
⅓ cup quinoa

How to Make Creamy Mushroom and Quinoa Soup

  1. Heat the olive oil in a saucepan over low heat and add the onion and garlic. Cook and stir until tender.
  2. Add the Champignons and brown mushrooms and stir them in. Add the quinoa flour and do the same.
  3. Add the coconut milk and vegetable stock, season with salt and pepper, stir in and bring to a boil.
  4. Add the quinoa, stir it in, then cook for 15-20 minutes.
Pho (Vietnamese Beef Noodle Soup)

Pho (Vietnamese Beef Noodle Soup)

Try your hand at the herby, aromatic, and warming Pho soup, a Vietnamese specialty. First, you prepare your own beef stock. It’s easy and besides, you can flavor it the way you want. This time try the spicy and tangy goodies in the ingredient list. Keep the remaining flavored beef stock for later use. Follow the serving steps and be amazed.

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Ingredients Needed for Pho (Vietnamese Beef Noodle Soup)

3 beef bones
12 cups of water
1 small white radish, sliced
½ jalapeno, sliced
1 teaspoon coriander seeds
1 teaspoon cardamom
0.5 cinnamon stick
1 tablespoon ginger, sliced
cloves
3 star anise
3 lemongrass stalks, smashed
1 lime, quartered
salt
3 onions, roasted
1 cup cooked rice noodles
⅓ cup canned soy sprouts
1 spring onion, chopped (for serving)
⅔ cup beef tenderloin, thinly sliced
fresh coriander for serving
1 lemon wedged (for serving)

How to Make Pho (Vietnamese Beef Noodle Soup)

  1. Fill a cooking pot with water and heat it. Add the beef bones, cover with the lid and boil for 4 hours over low heat.
  2. Add the white radish, jalapeno, coriander seeds, cardamom, cinnamon stick, ginger, a few cloves, the star anise, lemongrass, and lime wedges.
  3. Season with salt, stir in, add the roasted onion, cover with the lid and boil for 60 minutes.
  4. Remove the beef bones and strain the liquid into a new pot. Set aside.
  5. Serve the soup by adding 1/2 cup of noodles, 1/2 of all the soy sprouts, chopped spring onion, and sliced beef tenderloin to a soup plate.
  6. Pour 3-4 ladles of flavored beef stock over them. Garnish with some fresh coriander and 2 lemon wedges.
  7. Follow the last 2 steps for the remaining ingredients. You will be left with some beef stock, which you should keep for later use.
Onion Soup

Onion Soup

The onion soup, or “soupe a l’oignon” if you prefer, is one of the most nutritious and delicious starters there is. It is a buttery caramel-flavored wonder. Let’s enhance its smoky finger-licking onion flavor with white wine and beef stock. Hit the home run by topping each individual portion with roasted slices of bread and gooey Gruyere and parmesan cheese.

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Ingredients Needed for Onion Soup

2 tablespoons of butter
½ tablespoon brown sugar
3 medium onions, sliced
⅓ cup white wine
8 cups of beef stock
1 tablespoon Worcestershire sauce
pepper
5 fresh thyme sprigs
2 bay leaves
8 roasted bread slices
1 cup Gruyère, grated
¼ cup parmesan, grated

How to Make Onion Soup

  1. Start melting the butter in a saucepan over low heat. Add the brown sugar and stir.
  2. As the sugar caramelizes add the onion. Continuously stir and fry for 10 minutes. Add the white wine and stir it in.
  3. Add the beef stock and Worcestershire sauce, season with pepper and throw in the thyme sprig with the bay leaves. Stir in and bring to a boil.
  4. Cover with the lid and simmer for 15 minutes. Remove from heat and discard the bay and thyme.
  5. Transfer the cooked onion mixture to 4 oven-proof serving bowls.
  6. Top each one with 2 slices of roasted bread, Gruyere cheese, parmesan, and 1 thyme sprig. Bake for 5 minutes at 360⁰F/180⁰C.
Chicken and Sweet Corn Soup

Chicken and Sweet Corn Soup

Have you got 25 minutes and the ingredients on the list? If you do, you can warm yourself with this no-brainer chicken and sweet corn soup. Cubed chicken breast and potatoes mix so well but there is more: you can make it creamier by serving it with avocado and heavy cream.

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Ingredients Needed for Chicken and Sweet Corn Soup

1 spring onion, chopped
10 ounces of chicken breast, cubed
4 small potatoes, sliced
4 cups of water
salt
1 boiled sweet corn, sliced

How to Make Chicken and Sweet Corn Soup

  1. Add the spring onion, chicken breast, potatoes, and water to a pot over low heat.
  2. Season with salt, cover with the lid and simmer for 20 minutes.
  3. Add the pieces of sweet corn, cover again with the lid and simmer for 3 minutes.
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