Sweet potato and carrot soup

Sweet potato and carrot soup 750

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

serves 3-4

Ingredients:

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
salt
pepper
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.

Bon appetit.

Pea & Camembert Soup

Peas Soup

Pea & Camembert Soup
serves 2-3

Ingredients:

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.

Bon appetit.

Creamy broccoli soup

Creamy broccoli soup

 

Cold and chilly outside? Try my warming creamy broccoli soup.

 

Creamy broccoli soup

Ingredients:
300 g broccoli, florets
1 large potato, cubed
1/2 large onion, chopped
1 clove garlic, chopped
2-3 tbsp soft, creamy cheese (Philadelphia orĀ mascarpone)
chicken stock cube
200 ml milk
400 ml water
grated nutmeg, pinch
black pepper
salt
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.

Celeriac, Potato and Stilton Soup

Celeriac Potato and Stilton Soup

The great cheeseĀ renaissance! Hearty and warming pot of celeriac, potato and Stilton soup. Hope you’ll like it!

Celeriac Potato and Stilton Soup

Ingredients:

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
salt, pepper
1 tbsp unsalted butter
fresh thyme

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.