Tag Archives: soup

Lentil Soup

Soups are perfect during the freezing winter months. Soups are also warming and very healthy. This lentil soup is delicious and super quick to make.

Ingredients

1/2 white finely chopped white onion

1 garlic clove finely chopped

1 medium sized chopped carrot

1 medium sized chopped celery stick

7 chopped cherry tomatoes

1 cup of red split lentils

3 cups of water

1 heaped teaspoon of cumin

1 heaped teaspoon of organic ground turmeric

1 teaspoon of bouillon powder

Chili flakes

A generous amount of olive oil or coconut oil

Salt and pepper to your liking

Coriander

Start by sauteeing the onion and garlic in olive oil for a few minutes, then add the chopped carrot and celery and sauté for about 7 minutes, Then add the cumin, turmeric, bouillon, chilli  flakes and stir for a minute or two. Add the 1 cup of lentils, 3 cups of water and the cherry tomatoes. Let it cook for about 20 – 25  minutes on low to medium heat. The red split lentils cook fairly fast and there is no need to soak them over night. Season the soup to your liking and garnish with fresh coriander. Enjoy.

 

 

Advertisements

Wild Mushroom Soup

Although it is officially spring, in London it is still rather chilly so my sister and I came up with this very delicious and warming wild mushroom soup. It is seriously delicious. For the full recipe click on the link below:

www.ariannasdaily.com

Sweet Potato and Red Lentil Soup

Recipe this week is a warming delicious sweet potato and red lentil soup. Perfect for winter months. Soups are super quick and easy to prepare and this one is delicious!

Ingredients

1 sweet potato peeled and chopped

3 tablespoons of olive oil

1 small onion finely chopped

1 garlic clove finely chopped

1/2 cup of red lentils drained

1/2 a small chilli finely chopped

500ml of water

1.5 teaspoon of bouillon powder

Coriander

Saute’ the garlic, onion, chilli for one minute then add the sweet potato, lentils, 1/4 cup of water, the bouillon and sauté for 7 minutes. Then add the 500ml of water and simmer for 40 minutes. Once the sweet potatoes are tender and the soup is ready blend it using a hand blender. Serve with coriander and enjoy!

 

Cavolo Nero, Broccoli and Barlotti Bean Soup

Since it is cold in London I thought I would put up a warming soup recipe this week packed full of goodness. The beauty of soups just like smoothies, is that you can really use a variety of ingredients. For this soup I decided to use cavolo nero, tenderstem broccoli and borlotti beans. A simple, healthy and delicious soup.

Ingredients

2-3 Tablespoons of extra virgin olive oil

100g of cavolo Nero

100g of tendertem broccoli

1/2 a can of barlotti beans

1/2 a white onion finely chopped

2 garlic cloves finely chopped

small piece of ginger finely chopped

Some cayenne pepper

1/2  tsp of  turmeric

1 /1/2 teaspoon of bouillon powder

3 cups of water

Start by placing the olive oil. onion, garlic, ginger, turmeric, cayenne pepper in the saucepan and saute’ adding a little water for 2 minutes, then add the chopped tenderstem broccoli, cavolo nero and beans and saute’ for 5 minutes adding a little more water if it has been absorbed. Then add 3 cups of water and bouillon powder and bring to the boil for 15 minutes. Transfer the ingredients from the pan to the blender and blend until smooth. Taste and add salt if necessary. Serve with gluten free bread ( I used one from Biona) and enjoy!

Zucchini soup with Mozzarella and Pine Kernels

I love soups. They are so easy to make and you can really throw in whatever vegetables you like. This is a simple and delicious healthy soup. I do not eat a lot of dairy but will occasionally have some goats cheese.

Ingredients:

Serves 2

3 medium sized courgettes

2-3 garlic cloves ( I love garlic so always use loads)

1/4 teaspoon of spicy cayenne pepper

1/4 teaspoon of bouillon powder

2 tablespoons of extra virgin olive oil

8 balls or small pieces of goat milk mozzarella cheese

2 teaspoons of pine kernels

himalayan salt and pepper to season

Start by chopping the garlic  and slicing the courgettes into thin slices and place in a pan with two big tablespoons of extra virgin olive oil and the cayenne pepper. Sautee’ for 5 minutes adding salt and pepper. Then transfer everything into a saucepan and add some water depending on how you like your soup. I like mine quite thick so I added little. Add the bouillon and let boiil for 15 minutes. Blend using a hand blender and serve putting 4 mozzarella balls in each bowl and sprinkle with pine kernels. Enjoy!