Pumpkin Broccoli Cream Soup

One of the most satisfying and healthy soups you can make at home very quickly. How did I save time? I had batches of frozen pumpkin and I bought frozen broccoli florets. This turned out to be one the most delicious creams I ever made. One bowl of this puree and you are full. 

Ingredients-

1. 500g Frozen Pumpkin (cut into cubes)
2. 500g Frozen Broccoli
3. 1 Carrot
4. 1 Onion
5. 1/4 tsp. Ginger Powder
6. 1/4 tsp. Cumin Powder
7. 1/4 tsp. Chili Powder
8. Salt (add to taste)
9. Black Pepper (add to taste)
10. 0,5L Chicken Stock (or vegetable stock)
11. 1 tbsp. Vegetable Oil
12. Thick Sour Cream 18%
13. Fresh Parsley
14. Bread (pick a favorite, I used Graham)

Instructions-

1. Prepare vegetables. Cut and dice one onion. Peel and dice one carrot.
2. Heat soup pot with one tablespoon of vegetable oil.
3. Add sliced onions and cook until translucent. Sprinkle lightly with salt.
4. Add sliced carrots and stir. Cook for a few minutes.
5. Add frozen pumpkin and cook, covered, for about 5-10 mins, stirring occasionally.
6. Add 0,5L of chicken/vegetable stock.
7. Bring contents to a boil and add frozen broccoli.
8. Cook on medium-low heat for about 30 mins. Add salt and pepper to taste.
9. Add cumin, chili, and ginger powder. Cook for another 10 minutes.
10. When vegetables are soft, remove from heat and allow soup to cool slightly.
11. Blend soup on high to make a puree. The soup should be thick.
12. Add about one tablespoon of sour cream and mix.
13. Cut bread slices into cubes and toast until brown.
14. Serve soup when hot with toasted croutons and 1/2 tablespoon of sour cream.
15. Garnish with fresh parsley.

Enjoy!

Cauliflower Vegetable Soup

Cauliflower Vegetable Soup with Potatoes 

Pork Bone Soup Base

Fresh vegetables and delicious cauliflower combined in a delicious soup,

 thickened with some potatoes and light sour cream.

Flavored with fresh dill and mild herbs.

Ingredients-

1. 1/2 kg Pork with Bones (optional, use more vegetables if you decide not to use pork stock)

2. 3 Carrots

3. 2 Parsley Roots

4. 3 Celery Stalks 

5. 1 Onion

6. 4 Potatoes

7. 1/2 Cauliflower Head

8. 1 tbsp. Fresh Dill

9. 1/2 tbsp. Salt

10. 1 tsp. Black Pepper

11. 1/2 tsp. Marjoram

12. 1/2 tsp. Oregano

13. 2 tbsp. Sour Cream

Instructions-

1. Rinse pork and place in large soup pot. Fill with water (~2-2.5L).

2. Boil, and in the meantime, grate carrots and parsley roots. 

3. Peel onion and cut celery into small slices. 

4. When the water starts to boil, remove foam. Then add grated vegetables, sliced celery, and whole onion.

5. Cook on high heat for about 10 minutes, then set to low and simmer soup for 45 minutes.

6. In the meantime, peel and cut potatoes into small cubes. Add potatoes after about 25 minutes.

7. Cut 1/2 head of cauliflower and wash. Cut into florets. 

8. After 45 minutes, add cauliflower and cook soup until all vegetables are soft or until desired tenderness. 

9. Add some flavor to the soup by adding marjoram, oregano, salt, and pepper to taste. Add fresh dill.

10. Remove soup from heat and wait a few minutes. Whisk 2 tbsp. of sour cream with some water.

11. Add sour cream mixture to soup and stir in quickly. 

12. Mix and serve soup when hot! Leftover soup (next day) tastes even more delicious when reheated.

ENJOY :)

Sausage Bean Soup

Pork Sausage Red Bean Soup

Today, I would like to share with everyone a soup that is usually 

prepared during the cold winter months, 

however, it tastes just as great all year round.

This is one of my favorite soups, ever since I was little.

A great tip for this soup, like for most others,is to cook it

one day before serving. When the soup settles in the fridge ovrenight,

 the flavors unite and the reheated soup is even more delicious.

 

Ingredients-

1. 1 Large Pork Sausage 

2. 3 Medium-Small Carrots

3. 1 Medium-Large Parsley Root

4. 1 Large Onion

5. 1 Red Bell Pepper

6. 1 Can of Red Kidney Beans

7. 5 Teaspoons of Tomato Paste

8. 2 Teaspoons of Marjoram

9. Salt

10. Pepper

11. ~1.5-2L Water

12. Slice of Bread (optional) 

13. Grated Yellow Cheese (optional)

 

Instructions-

1. Prepare vegetables, rinse and clean. Peel carrots, parsley root, and onion.

2. Finely dice onion and red pepper, cut carrots and parsley root into half-moons.

3. Slice sausage, follow above photos, into half-moons.

4. Preheat large soup pot, do NOT add oil. 

5. Add sliced sausage. Cook until it releases oil and starts to brown.

6. When oil has formed, add onions and cook until they are translucent. 

7. Add chopped carrots, parsley root, and red bell pepper. Mix well.

8. Sprinkle vegetables and sausage with salt. Mix frequently to prevent burning.

9. Cook for about five minutes, and then add water to fill soup pot. Less than 2liters should suffice.

10. Add tomato paste and cook uncovered for about thirty minutes on medium heat.

11. Check flavor, add more salt and pepper if necessary and add one can of kidney beans. 

12. Lower heat, add two teaspoons of marjoram, mix, and cook for thirty more minutes.

13. Serve when hot with a slice of rye bread and grated cheese.

Enjoy :)

Creamy Green Soup

Broccoli Cream Soup 

with Sliced Almonds

This tasty soup is quick and simple to make.

It will take less than 45minutes if you have vegetable stock ready.

The broccoli and almond combination is simply irresistible.

It's healthy, without meat, and delicious...

Try it out!

Ingredients-   Prep Time ~45mins

1. 500g Broccoli (1 Head should suffice)

2. 0.5L of Vegetable Stock

3. 4-5 Cloves of Garlic

4. ~150ml 12% Sour Cream

5. 1 Tablespoon of Vegetable Oil

6. Handful of Peeled and Sliced Almonds

7. Salt

8. Pepper

Instructions-

1. Prepare broccoli by cutting into florets. Rinse and clean broccoli under running water.

2. Fill a semi-large soup pot halfway with water. Place broccoli inside and boil.

3. Cook on high heat for the first five minutes. Lower the heat, and boil for another ten minutes.

4. Check to see if the stems are soft. Continue to cook until very soft.

5. Mince 4-5 garlic cloves. 

6. Preheat separate pot with one tablespoon of vegetable oil. 

7. Sautee the minced garlic, and add vegetable stock. 

8. Add salt and pepper and simmer on medium-low heat.

9. When broccoli has cooked, drain but not into the sink! Save the green water!

10. Add some of the broccoli stock to the simmering vegetable stock. Mix well and taste for flavor.

11. With the help of a blender, blend cooked broccoli florets with sour cream.

12. When a thick paste has been created, transfer the contents into the larger soup pot.

13. Add stock to broccoli puree. Mix well, add more sour cream if needed.

14. Adjust taste if needed, add more salt or pepper if necessary. 

15. Bring soup to an almost boiling temperature and then remove from heat. Mix.

16. Serve in bowl with 1 spoon of sour cream and sprinkle with peeled and thinly sliced almonds.

 

ENJOY :)