Soup Recipes

Veggie Soup

Ingredients:

3 ltr water
1.6 kg veggies such as: leek, carrots, celery, parsley
4 onions
14 crushed garlic cloves
3 bundles of fresh herbs, such as coriander, thyme, oregano
4 bay leaves
4 slices of fresh ginger
5 tsp salt
2 tsp dried coriander
2 tbsp olive oil

Instructions:

Wash the herbs and veggies carefully to remove dirt or sand. They do not need to be peeled!

Pour 3 litres of water into a big pot and bring it to a boil. In the meantime, roughly

cut up the veggies and fresh herbs and put all the ingredients into the water.

Once the soup is boiling, reduce the heat and let it cook for at least 45 minutes. Turn of the stove, let the broth sit on the stove for another 15 minutes.

The soup can now either be serves immediately with rice, potatoes, pasta or bread, but it can also be poured into glass containers through a kitchen sieve once it is cool enough. The broth will stay fresh in the fridge for about 1 week, but it can also be portioned in food bags and put into the freezer. Enjoy!

Cream of Broccoli Soup

Ingredients:

2 x broccoli or 500 g
1 onion
1 large carrot
3 potatoes
1 cup of crème fraîche
1.3 to 1.5 l vegetable broth
Olive oil for frying
1 tsp sweet paprika
salt and pepper

Instructions:

Cut the broccoli into large florets. Slice the carrots and potato and chop the onion. Pour olive oil into the pot and sauté the onion until translucent. Then add all the chopped vegetables and sauté a little. Deglaze with the vegetable broth, would first take 1.3 l and then see what consistency you like and then add water if necessary after the soup has been pureed. Boil for 30 minutes and puree with a hand blender. Add the spices and crème fraîche, taste and add water if you like it a little more liquid.

Vegan "Borsch" or Beetroot Soup

Ingredients:

5 large fresh beetroots
5 large potatoes
1/2 white cabbage
4 onions
4 cloves of garlic
2 carrots
Olive oil for frying
2.5 to 3 l vegetable broth
Sour cream or vegan creme fraiche on top
Dill on top (if you like it)
Spices: Salt, pepper, 4 bay leaves, 4 fresh allspice corns

Instructions:

Peel and then grate the beetroot and also grate the white cabbage and carrots, of course the easiest way is in a food processor. Cut the onions and garlic into small pieces, heat the olive oil in a large pot and fry the onion and garlic there and then deglaze with the water or vegetable broth. Add the beets, carrots and cabbage. The spices in. I always put the allspice and the bay leaves in a tea filter bag and tie a knot in it and then put it in the soup. The whole thing should then simmer for 1.5 hours. possibly Add water if too much has boiled away. Dice the potatoes and after the 1.5 hours add them and simmer for another 30 minutes.

Chicken Soup

Ingredients:

1 (organic) chicken
1 celery
4 parsley root
8 carrots
4 onions
6 potatoes
6 peppercorns
6 bay leaves
2 tbsp apple cider vinegar
Salt
Parsley
3 to 4 L water (depending on the pot, it can be more or less)

Instructions:

Wash the chicken and remove any innards and excess fat. Peel 4 onions and cut in half Put the pot on the hot stove without oil. When the pot is hot, add the chicken and sauté on each side without oil, including the onions. Then, depending on the pot size, add water up to the top. Roughly chop 4 carrots and half the celery and add them in, as well as the peppercorns and the bay leaves. Add 2 tablespoons of apple cider vinegar and then turn off the stove and let it stand for 1 hour. After 1 hour, turn on the stove and simmer for 10 hours. Of course you don't have to simmer the whole thing for 10 hours, but we always do it this way because the longer the chicken cooks, the more nutrients come out of the bones. After the cooking time, put the soup through a sieve into a saucepan so that only the broth is inside. If the soup has a lot of fat, I would set some aside. Dice the remaining carrots, celeriac, potatoes and parsley root and add to the broth. I add about 3 to 4 teaspoons of salt, but that's a matter of taste or depending on how big the pot is. Just taste and see how much salt is missing. Cook until everything is done. Remove the meat from the sieve and tear into bite-sized pieces. I always serve the meat separately. And fresh parsley to garnish. Tastes great and is super healthy!

Farmer's Pot

Ingredients:

500 g ground beef
2 onions
500 g potatoes (weight without skin)
2 carrots
2-3 peppers
3 cloves of garlic
2 tbsp tomato paste
1 can chopped tomatoes (400g)
700 ml vegetable stock
sour cream (ideal)
Olive oil for frying
Spices: salt, pepper and chili flakes to taste, 2 tsp Italian herbs, 2 tsp oregano

Instructions:

Cut the carrots, peppers and potatoes into bite-size pieces, you can also use the green peppers for the farmer's pot, which you often don't have much use for otherwise. Cut the onion and garlic into small pieces. Heat oil in a large pot and fry in it. Add the minced meat and tomato paste and add the Italian herbs and oregano, some pepper and salt, possibly chili, stir everything well. Deglaze with the chopped tomatoes and the vegetable broth and bring to the boil. Add the chopped vegetables and simmer for about 40 minutes.

Did you know that the vegetables in a tomato-based sauce take much longer to cook, hence the long cooking time. Taste again. Garnish with sour cream and enjoy. The perfect meal for cold days!

Lentil Stew

Ingredients:

300 g lentils
1 celeriac
2 parsley root
2 carrots
2 onions
3 large potatoes
3 cloves of garlic
2 teaspoons hot mustard
1 tsp vegetable broth dissolved in a little water
1.8 liters of water
Olive oil for frying
Spices: 1 tsp. Thyme, 2 tsp salt, 1 level tsp paprika rose-spicy and sweet, pepper

Instructions:

Finely chop the onion and garlic and sauté in olive oil. Slice the carrots and add to that. Add the washed lentils and the mustard. Mix everything well and deglaze with the water and vegetable broth. Add all the spices and simmer for 30 minutes. Then dice the potato, the parsley root and the celeriac and add them after the 30 minutes. Bring to the boil and simmer for another 20 minutes. If you like, you can fry a sliced chorizo sausage and then add it. My version is vegan.

Ulrike's Carrot Soup

Ingredients:

100 g butter
40 g freshly grated ginger
1 tbsp curry powder
1 kg carrots
1-1.2 ltr vegetable broth
300 ml coconut milk
salt, pepper

Instructions:

Put the butter into a pot and melt it on low heat. Grate the ginger into the pot, turn the heat up to medium, add the curry powder and let the butter start to simmer. Add the carrots and combine everything. turning the heat up more. Add the vegetable broth and the coconut milk and bring everything to a boil.

Reduce the heat, place the lid on the pot and let the soup cook for about 20-25 minutes.

Remove the soup from the stove and puree it with a hand blender. Add salt and pepper to taste. If you like it a little more acidic, add some lemon, or orange juice.

Enjoy with homemade bread or potatoes!