Simple and Healthy Soup with Broccoli and Meatballs !

Courage is found in unlikely places.

J.R.R. Tolkien
Soup with broccoli and meatballs

Vegetables etc. ingredients (4-6 servings):
– 12 small (8 medium) potatoes
– 10 carrots
– 1 broccoli head
– 1 tsp salt
– chopped parsley for serving

Meatballs ingredients:
– 400g minced beef
– 2 eggs
– 1/2 tsp salt
– 4-6 tbsp millet powder
– 2 tbsp floor for dipping meatballs

Method:
1 Peel and cut vegetables and put aside
2 Mix meatballs ingredients and form meatballs with hands, dip each meatball in flour and put on the plate
3 Boil 1.5-2l water, add 1 tsp salt and meatballs: cook for 20min, medium heat
4 Add vegetables to the soup and cook for another 20min, medium heat
5 Serve with chopped parsley !

Quick and healthy Salmon and Vegetables soup!

I cannot fix on the hour, or the spot, or the look or the words, which laid the foundation. It is too long ago. I was in the middle before I knew that I had begun.

Jane Austen

Ingredients (4-6 servings):
– 320g salmon
– 1 head broccoli
– 6 medium carrots
– 8 medium potatoes
– chopped dill for serving
– salt to taste

Method:

1 Peel and cut/chop vegetables
2 Cut salmon in pieces
3 Put chopped vegetables and salmon in the saucepan, add water to cover the vegetables and salmon pieces, add salt to taste
4 Cook for 20-25 minutes after boiling, serve with fresh chopped dill!

Salmon-Kohlrabi soup: simple and healthy

When I am not reading Kafka I am thinking about Kafka. When I am not thinking about Kafka I miss thinking about him. Having missed thinking about him for a while, I take him out and read him again. That’s how it works.

László Krasznahorkai
Salmon-Kohlrabi soup

Ingredients:
– 200g salmon
– 1 Kohlrabi
– 4 medium potatoes
– 4 medium carrots
– 1 red onion
– dill for serving
– 1 tsp salt

Method:

1 Pill vegetables, chop vegetables and salmon into 1-2 cm cubes
2 Put vegetables and salmon in a pan, add water to cover + 1cm more, add salt: cook at medium heat 18 minutes after boiling
3 Serve with chopped dill !

Simple and healthy sweet potato and cauliflower soup with beef !

Have you also learned that secret from the river; that there is no such thing as time? That the river is everywhere at the same time, at the source and at the mouth, at the waterfall, at the ferry, at the current, in the ocean and in the mountains, everywhere and that the present only exists for it, not the shadow of the past nor the shadow of the future.

Hermann Hesse
Sweet potato and cauliflower soup with beef

Ingredients:
– 400g minced beef
– 3-4 large sweet potatoes
– half a head cauliflower
– 1 tsp salt
– pumpkin seeds for serving

Method:

1 Boil minced beef for 25 minutes in 2-2.5l salted water
2 Wash and peel sweet potatoes and cauliflower
3 Add finely chopped sweet potatoes and cauliflower to the broth with beef and boil another 15 minutes
4 Mash the soup with a blender until smooth
5 Serve the soup with toasted pumpkin seeds and enjoy !

Warm soup in the pot with red bell peppers, carrots, beef and pearl barley !

花より団子

Japanese saying

Ingredients (6 pots):
– 400g minced beef
– 3 red bell peppers
– 5-6 carrots
– one large red onion
– 1 glass (250ml) pearl barley
– 2 tsp salt
– 5-6tbsp tomato puree (pure tomatoes, not salted)
– 300-350ml water in each pot

Method:
1 Grate carrots; chop bell peppers & onion
2 Combine vegetables, 1 glass not boiled pearl barley, tomato puree, salt: mix well
3 Preheat the oven to 190C
4 Distribute minced beef equally in the pots
5 Distribute vegetables & pearl barley mixture in the pots equally, over the minced beef
6 Add 300-350ml water in each pot
7 Cover the pots with lids and put in the oven for 60 minutes at 190C
8 Enjoy delicious soup!

Quick and Simple Fresh Corn-Potato Soup !

It’s no use going back to yesterday, because I was a different person then.

Lewis Carroll

Ingredients (2 servings):
– 3 fresh corn cobs
– 9 middle (~6cm length) potatoes
– 1 tsp salt
– 400-500 ml water
– bunch of green onions for serving

Method:

1 Wash corn cobs and wash & peel potatoes
2 Cut corn kernels off cobs with a knife
3 Cut potatoes in 2-3cm pieces
4 Cook potatoes & corn kernels for 15-20 minutes in salted water
5 Evacuate 3-4 tbsp corn kernels for serving on a separate plate
6 Mash the rest of soup with an immersive blender
7 Serve the soup with chopped green onions and boiled corn kernels!

Healthy Cold Summer Soup with Bell Peppers, Cucumbers, Garlic and Feta !

Многоточие – это следы на цыпочках ушедших слов

Vladimir Nabokov
Cold Summer Soup with Bell Peppers, Cucumbers, Garlic and Feta

Ingredients (3-4 portions):
– 3 cucumbers (270g)
– 1 small red bell pepper (200g)
– 1 small yellow bell pepper (120g)
– 700ml tomato juice unsalted
– 2 garlic cloves (10g)
– 100g wholegrain rye bread pulp
– 20ml virgin olive oil
– 1/2 tsp salt
– 100g Feta for serving

Method:

1 Wash and chop cucumbers and bell peppers
2 Peel, wash and grate garlic
3 Mash with a blender 2/3 chopped cucumbers and bell peppers+bread pulp+olive oil+tomato juice+grated garlic cloves+salt until smooth
4 Serve the soup with the remaining chopped cucumbers & bell peppers and with crushed Feta cheese
5 Enjoy – it’s a perfect soup for a hot summer day !

Simple Broccoli Cream Soup with Beef Meatballs !

Wheresoever you go, go with all your heart.

Confucius
Broccoli Cream Soup with Beef Meatballs

Soup ingredients:
– 1 head broccoli (400g)
– 200g carrots
– 250g new potatoes
– 400ml broth from the meatballs
– 1/2 tsp salt
– 50ml 33% cream

Meatballs ingredients:

– 200-300g minced beef
– 1 bunch dill
– 1 tsp salt
– 1/3 tsp black pepper

Method:
1 Meatballs
1.1 Mix minced beef with chopped dill, salt & black pepper
1.2 Form with hands meatballs and boil them in 400 ml water for 40 minutes
1.3 Transfer the meatballs on the plate (cover with a lid to keep them warm) and keep the broth for the soup
2 Soup

2.1 Wash and peel carrots and potatoes
2.2 Wash broccoli; cut 1cm off the bottom of the broccoli stalk and peel the broccoli stalk
2.3 Cut carrots and potatoes into 1cm cubes
2.4 Cut broccoli into small pieces (both stalk and florets!)
2.5 Boil the vegetables in 400ml beef broth (add 1/2 tsp salt) for 12 minutes
2.6 Mash the soup with an immersive blender until smooth
2.7 Add 33% cream to the soup and mix well
3 Serve the soup with meatballs, sprinkle with chopped dill and enjoy ! 🙂

Broccoli-Carrot-Potato Cream Soup: perfect with Cheddar !

Not knowing when the dawn will come
I open every door.

Emily Dickinson
Broccoli Cream Soup: perfect with Cheddar Recipe

Ingredients:
– 1 head broccoli (400g)
– 200g carrots
– 250g new potatoes
– 400ml water
– 1tsp salt
– 50ml 33% cream

Serving ingredients:
– 100g grated Cheddar

Method:

1 Wash and peel carrots and potatoes
2 Wash broccoli; cut about an inch off the bottom of the broccoli stalk and peel the broccoli stalk
3 Cut carrots and potatoes into 1cm cubes
4 Cut broccoli into small pieces (both stalk and florets!)
5 Boil the vegetables in 400ml salted (1tsp) water for 12 minutes
6 Mash the soup with an immersive blender until smooth
7 Add 33% cream to the soup and mix well
8 Serve the soup with grated cheddar and have a great day ! 🙂

Parsnip-Potato Cream Soup with baked vegetable chips: quick and healthy lunch !

Night is always darker before the dawn and life is the same, the hard times will pass, every thing will get better and sun will shine brighter then ever.

Ernest Hemingway
Parsnip Potato Cream Soup with vegetable chips recipe

Soup ingredients (2 servings):
– 350g parsnip (weight unpeeled)
– 350g baby potato (weight unpeeled)
– 100ml 33% cream
– 400ml chicken broth or water
– 1 tsp salt

Baked vegetables ingredients:
– 3 small carrots
– 1 parsnip (~100g)
– 1/2 tsp salt
– 1/3 tsp black pepper
– 1 tbsp olive oil

Method:

1 Soup
1.1 Wash and peel potatoes and parsnip
1.2 Chop potatoes and parsnip into 0.5-1cm cubes
1.3 Boil the vegetables in 400ml chicken broth or water for 15 minutes
1.4 Add 33% cream + salt: mash with an immersive blender
2 Vegetable chips
2.1 Pre-heat the oven to 200C
2.2 Wash and peel carrots and parsnip
2.3 Cut vegetables into thin strips
2.4 Put the vegetables stripes on the baking paper, sprinkle with olive oil & salt
2.5 Bake for 20 minutes
3 Serve and enjoy delicious and healthy lunch !

Notes:
1 If you chop the vegetables in advance in the morning, you can have a really quick lunch in the midday 🙂
2 Everything is going to be fine, I have asked Father Christmas and he is quite confident about it !

Broccoli Soup with Cream Cheese Tartines: quick and healthy lunch !

The robb’d that smiles, steals something from the thief;
He robs himself that spends a bootless grief.

William Shakespeare
Broccoli Cream Soup

Soup ingredients (2 servings):
– 1 medium or 2 small broccoli heads
– 4-6 baby potatoes
– 1 small onion
– 400ml vegetable or chicken broth
– 1/2 tsp salt

Tartines ingredients:
– 6-8 pieces of Ciabatta
– 100g cream cheese (e.g. Almette)
– 1/2 bunch chopped chives
– 1/4 tsp black pepper
– 4-8 cherry tomatoes for decoration

Method:
1 Soup:
1.1 Cut the washed broccoli with stalks & the peeled potatoes into 1-2cm cubes
1.2 Chop the onion as well. Yes, I often do this in sunglasses 😉
1.3 Put the vegetables into the boiling broth and cook for 15 minutes at medium heat
1.4 Add salt and blend the soup until smooth
2 Tartines:
2.1 Combine cream cheese with chopped chives and black pepper: mix well
2.2 [Optional] Bake slightly brushed with olive oil Ciabatta slices at 200C for 5-7 minutes. Let them cool down.
2.3 Butter the cheese mixture on the Ciabatta slices
2.4 Decorate with the cherry tomatoes halves
3 Serve and enjoy!

Spanish Soup Salmorejo: perfect for hot days !

With a few flowers in my garden, half a dozen pictures and some books, I live without envy.

Lope de Vega
Spanish Soup Salmorejo

Salmorejo ingredients (2 servings):
– 🍅🍅🍅 500g fresh tomatoes 🍅🍅🍅
– 50g-100g ciabatta or baguette crumb (soft part)
– 2 garlic cloves
– 1 tsp salt
– 1/2 tablespoon white wine vinegar
– 50ml olive oil Extra Virgin

Serving ingredients:
– 100g chopped ham
– a few basil leaves

Directions:

1 Wash tomatoes and remove the green middle part
2 Combine in a bowl tomatoes + ciabatta crumb (add 100g crumb for a thick soup and 50g for a light one) + garlic cloves + salt + vinegar + olive oil: mash everything with a food processor or blender until smooth
3 Serve the soup with chopped ham and fresh basil leaves ! Enjoy !

Notes:
1 This soup will not leave you indifferent 😉
2 Tomatoes, olive oil & garlic quality are essential for the taste!
3 Put the soup in the fridge for 1 hour before serving if you prefer to have it cold 🙂

Cold Soup Okroshka with Kefir !

‘Tis dark by now. He gets into a sleigh.
The cry “Way, way!” resounds.
With frostdust silvers
his beaver collar.

Eugene Onegin, Nabokov’s translation
Okroshka

Okroshka Ingredients (2 servings):
– 400ml Kefir
– 200ml water
– 100g chicken breast meat
– 4 baby potatoes
– 2 small eggs
– 150-200g cucumbers
– 150-200g radish
– 1/2 bunch dill
– 1 teaspoon salt
– 1 tablespoon sugar

Directions:
1 Boil chicken breast meat; let it cool down; dice the meat into 1cm cubes
2 Peel baby potatoes; cut into 1cm cubes; boil until ready; drain well and let them cool down
3 Boil 2 eggs, let them cool down, peel and dice into 0.5cm cubes
3 Chop dill
4 Cut radish and cucumber into strips
5 Mix in a large bowl cold (from the fridge) Kefir with water, salt, sugar, chopped dill
6 Add to the bowl eggs, radish, cucumbers, potatoes, chicken and carefully mix
7 Serve immediately !

Notes: traditionally Okroshka is served with Kvass, but it is tasty with Kefir as well 

Red Bell Pepper Soup with Pistachio !

As for the ball, it is quite a settled thing; and as soon as Nicholls has made white soup enough, I shall send round my cards.

Jane Austen, Pride & Prejudice
Red Bell Pepper Soup Recipe

Ingredients (2 servings):
– 2 large red bell peppers
– 6 baby potatoes
– 1 small onion
– optional: 60ml 33% cream
– 400ml water or chicken broth
– 0.5 tsp salt
– 25g green unsalted raw pistachios
– green onions for serving

Method:
1 Roughly chop peeled potato, de-seeded bell peppers & onion
2 Finely grate pistachios
3 Boil potato in a broth for 5 minutes
4 Add bell peppers & onion, simmer for another 10 minutes
5 Add (optional!) 33% cream to the soup-to-be, transfer to the blender, puree until smooth
6 Garnish with chopped green onions & grated pistachios

Creamy sweet potato soup: simple and healthy lunch !

It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.

― Charles Dickens, Great Expectations
Sweet potato soup

Ingredients (for 2 servings):
– 2 large sweet potatoes
– 1 onion
– 400ml water or chicken broth
– 60ml cream 33%
– 10 leaves fresh baby spinach for serving
– 30g almond petals for serving
– 1/2 tsp salt
– 1/2 tsp pepper

Method:
1 Cut sweet potatoes into ~2x2x2cm pieces
2 Cut onion into ~0.5×0.5×0.5cm pieces
3 Boil sweet potatoes in chicken broth for 10 minutes (add as much chicken broth as required to cover the sweet potatoes pieces)
4 Add onion to the broth and boil for another 5 minutes, then remove the saucepan from the oven
5 Blender the soup, add salt and pepper
6 Stir in cream and serve with fresh baby spinach, almond petals and black pepper !

Creamy parsnip soup with beetroot chips !

“La parole humaine est comme un chaudron fêlé où nous battons des mélodies à faire danser les ours, quand on voudrait attendrir les étoiles”
– Gustav Flaubert

Parsnip Soup Recipe

Soup ingredients (for 2 large servings):
– 600g parsnips
– 250g potatoes
– 1 small onion
– 200ml milk or 33% cream
– 1 tsp salt
Beetroot chips ingredients:
– 1 large beetroot

Method:
1 Let’s first make beetroot chips:
1.1 Preheat the oven to 160C
1.2 Peel one beet root and cut 1mm width slices of it
1.3 Put beet root slices on a baking paper and bake them 30 minutes at 180C
2 Peel vegetables for soup, cut them at ~2cm cubes and boil 15 minutes in salty water
3 Leave 100-200ml vegetable broth with vegetables, add milk/cream and puree vegetables with milk/cream in a blender
4 Garnish the soup with root beet chips and black pepper
5 Enjoy !

Vareniki avec Bortsch: comme a la table du Bon Roi Stanislas

Patsuk opened his mouth, stared at the vareniki, and opened his mouth wider still. At that moment, a varenik jumped out of the bowl, splashed into the cream, flipped over and leapt straight up into his mouth. Patsuk opened his mouth again, and another varenik went through the same performance. The only trouble he took was to munch it up and swallow it.

Nikolai Gogol, Christmas Eve

Vareniki dough ingredients:
– 260g wheat flour
– 130ml water
– 30ml olive oil
– 1/2 tsp salt

Vareniki filling ingredients:
– 250g potato
– 1 large onion
– 1/2 tsp salt

“Bortsch” ingredients:
– 3 large beet roots
– 1 tsp vinegar

Method:
1 Add olive oil in the middle of flour heap and mix
2 Stir in boiled water into the oily flour
3 Let the dough rest for 15 minutes
4 Peel potatoes, cut into ~2x2x2cm pieces, boil for 20 minutes, and make a potatoes puree with one teaspoon salt
5 Fry chopped onion till gold and add to potatoes-puree
6 Boil whole peeled beet roots in 1l salted water for 20 minutes, remove the beet roots from the broth
7 Roll out the dough to ~2mm and make round circles out of it with a cup or a glass
7.1 repeat 7 with the rest dough until no dough is left 🙂
8 Put 1 teaspoon of potatoes-puree with onion in the middle of each circle
9 Fold the circles half in half and lock the ends of circles tightly with finger tips (I usually do it twice through the whole length)
10 Carefully put Vareniki into boiling salted water, boil for 4-5 minutes
11 Serve Vareniki in the beetroot broth with a vinegar (1 teaspoon vinegar per serving)
12 Enjoy Vareniki avec Bortsch comme a la table du Bon Roi Stanislas !

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