Courses Archives: Soup

Mushroom and thyme soup

20170528_115325

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Mushroom and thyme soup
A simple and flavoursome soup
Course Soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Finely chop the onion.
  2. Heat the oil and add the chopped onion.
  3. Saute for five minutes.
  4. Finely chop the mushrooms.
  5. Crush with a pinch of salt.
  6. Add the mushrooms, garlic and thyme to the onion.
  7. Continue cooking for five minutes.
  8. Add the stock cube and 500 ml water or to taste.
  9. Bring to the boil and then cook on low heat for 15 minutes.
  10. Ladle and stir in 1 Tbsp of cream in each bowl.
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Spinach and Lentils Soup

20161201_124243

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Spinach and Lentils Soup
Course Soup
Servings
Ingredients
Course Soup
Servings
Ingredients
Instructions
  1. Heat the coconut oil and add the chopped onions and cook for 5 minutes until transparent adding a drop of water if they begin to dry.
  2. Add the chopped potato and stir for a couple more minutes.
  3. Stir in the garlic and continue cooking for 5 more minutes making sure the garlic does not burn.
  4. Add the turmeric, tomato puree and finally the lentils. Stir well to heat and then pour the water .
  5. Bring to the boil and cook on medium heat for 15 minutes or until the potatoes are soft.
  6. Crumble in the stock cube and season to taste.
  7. Stir in the chopped spinach and heat to wilt.
  8. It will look thicker so add more boiling water to dilute to taste.
  9. Serve and sprinkle with the grated cheese.
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Tangy Beetroot Soup

20160927_201340

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Tangy Beetroot Soup
Course Soup
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Soup
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Heat the oil and sauté the beetroot, carrot, ginger and onion for 5-6 minutes.
  2. Stir in the spices and cook for 1-2 minutes to release the aroma.
  3. Add the stock and tomatoes and season with black pepper.
  4. Simmer for 30 minutes or until the beetroot is soft.
  5. Remove from the heat and liquidise
  6. Serve with a dash of creme fraiche and a sprig of rosemary in each bowl.
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Leek and Watercress Soup

20161104_210755

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Leek and Watercress Soup
Course Soup
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Clean and slice the leeks.
  2. Heat the oil and sauté the leeks for 5-6 min.
  3. Peel and chop the potato, stir into the leeks and continue cooking on low heat.
  4. Add the stock cubes.
  5. Pour water to cover
  6. Bring to the boil then simmer for 10 minutes when the leeks should be soft.
  7. Remove the large stalks from the watercress.
  8. Stir-in the watercress and cook for 10 more minutes.
  9. Remove from the heat and liquidise.
  10. Serve with a splash of cream.
Recipe Notes

Can replace the potato with 2Tbsp leftover potato mash

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Potassium Broth

Potassium Broth

Potassium Broth

 

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Potassium Broth
Use all or some of the ingredients listed and /or add other vegetables at hand. This broth is flavoursome and does not need any seasoning.
Course Soup
Prep Time 30 minutes
Cook Time 60-120 minutes
Servings
glasses
Ingredients
Course Soup
Prep Time 30 minutes
Cook Time 60-120 minutes
Servings
glasses
Ingredients
Instructions
  1. Scrub the roots and cut into chunks.
  2. Wash the vegetable stalks and leaves and the peppers. Chop roughly.
  3. Place the roots in a large pot with plenty of water and bring to the boil on low heat. Cook for 30 minutes.
  4. Add leek, greens, stalks, peppers and chilies and cook for a further 30 to 60 minutes.
  5. Strain the broth in a bowl and discard the vegetables.
  6. Refrigerate and drink a glass at a time over the next two days.
  7. If liked use this broth in cooking - it makes an excellent stock.
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