Thai Style Coconut Chicken Noodle Soup

Ingredients:

1/2 pack (150 g) skinless, boneless chicken thighs, cut into stripes

1/2 pack (75 g) oyster mushrooms, cut into stripes

1/2 can unsweetened coconut milk 

1 nest of noodles

3 cups chicken broth (1/2 bouillon cube)

1 tbsp fish sauce 

1 tbsp sugar 

1stalk fresh lemongrass

1/2 chili pepper

Small piece of ginger, peeled 

5 kaffir lime leaves or 1 tbsp lime zest and ¼ cup lime juice 

Bunch of fresh coriander leaves, chopped

salt

*

Cooking this soup was a true senses experience. The beautiful exotic scents of lemongrass and lime, the sweet and spicy taste, the texture and vibrant color palette, all together was a perfection. This became one of her favorite dishes of all times.

 Using the back of a knife or mortar stick, lightly smash lemongrass and ginger; cut lemongrass into 4 pieces. Bring lemongrass, chili, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors melt, 8–10 minutes. Strain broth into clean saucepan; get rid of the solid parts.

Add chicken and return to a boil. Reduce heat, add mushrooms and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft for about 15-20 minutes, add noodles for the last cca 5 minutes. Mix in coconut milk, fish sauce, and sugar. At the end season with salt, throw in chopped coriander and a bit of lime juice.

Divide soup among bowls. Serve with lime wedges.

Bon Appetit!

Recipe altered from BonAppetit.

Chickpea Soup With Chorizo

Ingredients:

200 g canned chickpea

1 small potato, cut into pieces
1/3 medium size courgette, cut into pieces

50 g chorizo salami, cut into pieces

Bunch of fresh spinach leaves

Bunch of fresh coriander leaves
1/4 chicken bouillon cube
Pinch of nutmeg powder
1 teaspoon butter

salt&pepper

*

This is what happens when one opens a 800 gram huge can of chickpea, number of different recipes and variations come to life in order to use the can and one ingredient in the most creative way. After salad with beetroot comes this soup option. Melt the butter in a sauce pen, throw in potato, all chickpea except of about two tablespoons which should be put aside, and the courgette. Roast for a moment. Pour over about 1 liter of water along with the chicken bouillon cube. Let boil for about 15 minutes until the potato is soft. Add spinach leaves and coriander leaves, season with salt and pepper. Mix all with an immerse mixer or in a blender and continue cooking the soup on a low heat for a few more minutes. Meanwhile fry the chorizo on a frying pan. Once the excess fat from the salami appears, add the chickpea and roast with a pinch of nutmeg.
Pour the soup into a bowl and throw in some of the chickpea and chorizo with a tiny bit of the oil from the salami. Serve with some dark whole grain bread.
Bon Appetit!

Mexican Style Kidney Beans Soup With Chicken Sausage

Ingredients:

1 tin of red kidney beans or 1 bowl of kidney beans soaked in water over night and pre-cooked

1 l chicken bouillon

1/2 carrot, diced

1/3 of small red chili pepper, chopped finely

Bunch of fresh coriander leaves, chopped finely

Pinch of nutmeg powder
1 tbsp tomato pure

1 teaspoon butter

1 chicken meat sausage

salt&pepper

*

Simple but hearty soup which can easily serve as a main dish, this soup actually came together because of necessity to use the rest of a tin of red beans. Melt the butter in a pot, throw in finely chopped chili pepper and roast for a bit. Add diced carrot, and the beans including the liquid and stir for a while. Pour over the chicken bouillon, tablespoon of tomato pure, mix together and boil until carrots are soft. Meanwhile roast the chicken sausage in oven or fry it on the saucepan and slice it into rounds. At the end, season the soup with finely chopped fresh coriander leaves, nutmeg powder, salt and pepper; and mash the beans a little bit to make the mixture a bit more compact. Serve with the sausage and bread if you like.
Bon Appetit!

Parsnip Soup With Mushrooms

Ingredients:

2 big parsnips, peeled and cut into cubes

8 mushrooms, cut into quarters

120 g crème fraîche

1 liter vegetable bouillon or bouillon cube

Bunch of fresh dill, chopped finely

1/3 teaspoon of caraway seeds

pinch of white pepper

2 tbsp butter

salt

*

It was more than obvious that she was a huge soup lover. This winter season she also discovered parsnip and was exploring different recipes with this root vegetable that had such a specific sweet and aromatic taste.  and became one of her winter favorites  As most of the other soup recipes, also this one was super easy and fast. Just melt the butter in a saucepan on medium heat, throw in the parsnips cut into cubes, stir and pour over the vegetable bouillon (or water and  the bouillon cube, it can be also chicken bouillon), season with caraway seeds and boil until soft. Let cool off a bit, add the crème fraîche, finely chopped dill, pinch of white pepper, salt and mix with immerse mixer. Heat up the soup again if needed. On a frying pan melt another tablespoon of butter, add the mushrooms cut into quarters and cook until softer. Serve the soup in a bowl and top up with mushrooms, add bread if preferred.

Bon Appetit!

Recipe altered from Albert Heijn Recepten.

Carrot And Coconut Soup With Roasted Almond Flakes

Ingredients:

1/2 can coconut milk (cca 100 ml)

1 big carrot, peeled and chopped

1 tbsp spicy sweet and sour curry sauce

1 teaspoon butter

1/4 cube chicken bouillon

pinch of chili powder

handful almond flakes

salt&pepper

*

And the exotic taste continues. When she saw the soup on Anna's blog, she immediately wanted to try it out.  She made her own intake of the recipe and this is how she came up with an super fast, easy and certainly interesting soup version. Melt the butter in a saucepan, throw in the chopped carrot, roast for a little while, pour about three cups of water over and bring to boil. Add the chicken bouillon and cook until carrots are soft, afterwards pour in coconut milk, the sweet and sour curry sauce, season with salt and pepper and a bit more chili powder if you like it hot. Roast the almond flakes either on separate pan or in the oven. Put soup aside and mix with blender or immersion mixer until soft. Serve soup with the toasted almonds.

Bon Appetit!

Spanish Gazpacho

Ingredients:

1/2 cucumber, peeled and seeded

1/2 red bell pepper, cored and seeded

2 tomatoes, sliced and seeded

1/4 red onion

1 celery stalk

1 cup tomato juice

1/2 cup ice cubes

2 tbsp virgin olive oil

1 tbsp lemon juice or white vinegar

1 teaspoon Tabasco sauce

Bunch of fresh parsley

1/4 chili pepper

salt&pepper

*

The best food in hot hot summer days. Period. She fell in love with this soup while living in South of Spain and truly, there was nothing else she could possibly eat during temperatures as high as 43C. Refreshing, healthy, light, super easy. Just chop roughly all the vegetable ingredients and put them into mixer along with the herbs, seasonings and tomato juice. Mix it well. The ice cubes will chill the soup immediately. The longer gazpacho sits, the more the flavors develop. Serve with bread.

Bon Appetit!

Carrot And Coriander Soup

Ingredients:

5 medium carrots, sliced

1/2 cup fresh orange juice or 1 orange, juiced and pulp included

2 cups water

1 tbsp butter

Pinch of curry powder

Pinch of ginger powder

Pinch of cinnamon

Bunch of fresh coriander leaves

salt&pepper

*

Another of her favorite soup recipes, super fast, super easy and something she called a "super food" - pumped with vitamins and low on calories. Melt the butter in a saucepan and throw the carrots in. Stir around with the butter for a short while, pour over water and orange juice and boil. Season with salt, pepper, curry powder, ginger and cinnamon. Once the carrots are cooked, turn the heat off and add the coriander leaves. Mix with blender or immersion mixer. If you prefer, you can also ad a bit of cream. Serve the soup with bread.

Bon Appetit!

Green Pea Soup With Mint And Prosciutto Strips

Ingredients:

1 pack of fresh greeen peas

Bunch of fresh mint leaves, chopped

4 slices prosciutto ham

3-4 cups water

1/2 scallion, chopped

1/4 chicken bouillon cube

1 teaspoon butter

salt&pepper

*

The combination of pea and mint creates an unusual mix of tastes. This soup is a healthier option to the classical pea soup with ham and the mint gives it a fresh feel so it is a perfect meal for spring. Heat up the butter and add scallion, cook until soft and add the green peas. Pour water over the vegetables, add the chicken bouillon and cook for about 8 minutes. At the end, add the chopped mint leaves and season with salt and pepper. Mix with blender or immersion mixer. Decorate with prosciutto strips that were fried on a pan without any additional fat and hence became dried out.

Bon Appetit!

Beetroot Soup With Feta Cheese

Ingredients:

3 medium beets, pre-boiled and diced

3 cups vegetable broth

1 medium size potato, peeled and diced

1 medium size carrot, diced

1/2 medium size onion, chopped

2 bay leaves

2 celery stalks with leaves, stalk chopped, leaves sliced

Bunch of fresh dill or parsley

1 tbsp olive oil

alternatively 2 scoops of sour cream or white yoghurt

salt&pepper

*

This lighter and less caloric version of the famous borscht soup can be served both warm or cold in the hot summer days. Fry the onion on the olive oil, add chopped celery stalks, diced potato, carrot and beets, pour the vegetable broth over, through the bay leaves in, season with salt and pepper and cook until tender. Let cool off a bit and mix with blender or immersion mixer. Add a few cubes of low fat feta cheese and sprinkle with chopped dill or parsley. Serve with brown bread, alternatively with a scoop of sour cream or white yogurt  cold or warm as per your preference.

Bon Appetit!

Lentil Soup With Fresh Ginger And Coriander

Ingredients:

1 cup brown lentils

1 can diced tomatoes

3 cups water

1 medium carrot, diced

1/2 onion, chopped

1 tbsp ginger, peeled and rasped finely

Bunch of fresh coriander leaves, chopped

1 teaspoon curry powder

1 teaspoon butter

1/4 chicken bouillon cube

salt&pepper
*

This soup is perfect for rainy colder days. It is very fulfilling and thanks to the ginger has a nice spicy kick.

First of all, put the lentils in a bowl with lukewarm water and let them swell up. Brown lentils will need more time so count with a couple of hours. Afterwards, heat up the spoon of butter in a pot, fry the onion until soft along with the rasped ginger. Add the lentils and the carrot and stir for a little while. Then add water, salt, pepper, chicken bouillon and curry powder so that the flavors soak in. Boil for about 20 minutes until soft. Add the can of diced tomatoes and boil for another 5 minutes.

Afterwards, let cool off a little bit, add chopped leaves of coriander, season additionally if needed, and then mix with immersion mixer until the liquid becomes compact. Prior to the mixing, you can take some of the lentils and carrots aside and add them afterwards into the soup for some texture. Serve with bread.

Bon Appetit!

Asian Noodle Soup With Prawns

Ingredients:

1 package tiger prawns, peeled and pre-boiled

1/2 package Asian noodles

1 l chicken broth

1 medium carrot, sliced

1/2 medium leek, sliced

1 tbsp butter

2 sticks lemon grass, whole

20 g fresh ginger, whole

1 chili pepper

Bunch of fresh coriander leaves

salt&pepper

*

For soup lovers that enjoy rich and various flavors, perfect option to the classical chicken broth:

Melt the butter in a sauce pan and add vegetables. Cook for a short while and pour the chicken broth over. When boiling, put the lemon grass, chili pepper and ginger inside along with salt and pepper. Don't forget to pound the lemon grass first so that the aroma gets out more intensely. Once broth cooked sufficiently, take the lemon grass, chili pepper and ginger out. Lower the heat and add noodles and prawns, cook for a bit until noodles are soft. At the end, add finely chopped fresh coriander.

Bon Appetit!

Recipe inspired by Výpečky.

Courgette Soup With Blue Cheese

Ingredients:

3 cups of water

1/2 courgette, diced

1 medium size potato, peeled and diced

Bunch of fresh dill

1 teaspoon butter

100 g blue cheese

1 tbsp pink pepper corns

salt&pepper

*

The simplest and nicest soup that is suitable for those with lactose intolerance, thanks to the potato used instead of the common cream version. Takes only 10 minutes to make:

Melt the butter in a sauce pan, add the diced courgette and potato and pour in the water. Let boil until soft, add salt, pepper and finely chopped dill and mix with immersion mixer until the liquid becomes compact. Let cool off a bit and add pieces of blue cheese along with a few pink pepper corns. Serve with bread if you prefer.
Bon Appetit!