When it comes to quick and nutritious meal, a bowl of soup alongside fresh roll and baguette are the perfect solution. And with just few ingredients you can create truly delicious quick snack, lunch or evening meal.
Sweet potato and carrot soup
1 large sweet potato, peeled and cubed
2 medium carrots, peeled and cubed
1 large red onion, chopped
1 garlic clove, peeled and sliced
600 ml stock, vegetable or chicken one (plus more water if needed)
2 tbsp olive oil
1/2 tsp dried turmeric
1/2 tsp dried ginger
fresh chive, few springs to decorate
Heat the olive oil in a saucepan, add the onion, garlic, sweet potato and carrots, saute for 6-8 minutes. Pour the stock. Add turmeric, ginger, salt and pepper. Simmer gently until all vegetables are cooked.
In a blender or food processor, blend the soup in batches until smooth.
Ladle the soup into warm soup bowls, decorate with few chive springs and serve with fresh bread rolls or baguette.
Pea & Camembert Soup
200 g frozen peas
60 g camembert cheese, roughly chopped
1 medium onion, finely chopped
500 ml vegetable stock
1 tbsp butter
1 tsp dried mint
1 tsp dried tarragon
pinch cayenne pepper
optional for serving: soured cream
Heat the butter in a medium size saucepan, add the onion and cook gently, stirring, for 5 minutes.
Add peas, herbs, cayenne papper and pour in the vegetable stock. Simmer for 10 minutes, stirring from time to time.
Add camembert cheese and stir until it has completely melted.
Then puree the soup in a food processor or blender.
Pour into soup bowls and garnish with soured cream.
Serve at once with fresh bread rolls, baguette or focaccia bread.
Cold and chilly outside? Try my warming creamy broccoli soup.
Creamy broccoli soup
300 g broccoli, florets
1 large potato, cubed
1/2 large onion, chopped
1 clove garlic, chopped
2-3 tbsp soft, creamy cheese (Philadelphia or mascarpone)
chicken stock cube
200 ml milk
400 ml water
grated nutmeg, pinch
1 tbsp oil
tabasco, few drops (optional)
croutons or fresh rolls to serve
Heat the oil in a saucepan, add the onion, garlic, potato and broccoli, saute for 2 minutes. Pour the water, milk, stock cube and seasoning. Simmer until all vegetables are cooked. In a blender or food processor, blend the soup in batches until smooth. Then transfer to a clean saucepan, add creamy cheese and gently reheat without boiling. Ladle the soup into warm soup bowls and serve with croutons or fresh bread rolls. Bon appetit.
The great cheese renaissance! Hearty and warming pot of celeriac, potato and Stilton soup. Hope you’ll like it!
Celeriac Potato and Stilton Soup
1/2 medium size celeriac, cubed
3 medium potatoes, cubed
1 medium onion
60-70 g Stilton cheese, broke into chunks
600 ml stock or water
300 ml milk
50 ml single cream
grated nutmeg, pinch
1 tbsp unsalted butter
In a heavy-based saucepan heat the butter and add onions. Cook for few minutes till softened. Add stock, potatoes, celeriac and bring to the boil. Then reduce the heat and simmer till potatoes and celeriac are tender. In a blender or food processor, blend the soup in batches until smooth. Transfer to the saucepan and gently reheat adding milk, Stilton cheese and nutmeg. Then stir in the cream. Season to taste with salt and pepper and serve in warm mugs or soup bowls. Garnish with fresh thyme. Bon appetit.