All posts tagged: soup

Leeks & Potatoes Soup

Published by Monica

The first time I had this soup was on a freezing December late afternoon while I was visiting London for the first time. I was exhausted and as I was walking back to my friends home I stopped at this cute little restaurant and had the best soup…you know when you eat something and your whole system screams ‘yessss!!! this is exactly what I needed’? that’s exactly what happened to me! Creamy and delicate this soup is a hug to the soul…hope you try it!! Recipe is for 4-6 people Ingredients: 3 medium leeks, green parts discarded, white parts chopped 2 garlic cloves, smashed 4 medium size potatoes, peeled and chopped 1 1/2 liter vegetables stock (you might not use it all) 2 laurel leaves Few fresh thyme sprigs 100ml cooking cream Salt and pepper to taste A pinch of nutmeg Olive oil Butter Method: In a pot add a bit of olive oil and a knob of butter. Once butter has melted add the leeks and garlic and cook till wilted and fragrant. Now …

Broccoli, Spinach & Avocado Soup

Published by Monica

This broccoli soup is packed with nutrients and is completely vegan. Super easy to make and comes together in 30 minutes. if using fresh broccoli I use the whole thing, even the stem, chopped finely will cook in no time, so nothing goes to waste but if you have on hand frozen ones of course it works as well. Leave me a comment if you try it! Ingredients: 350 gr broccoli, washed 100 gr baby or regular spinach 1 ripe avocado 2 garlic cloves, sliced 1 celery stick, optional 1 liter vegetable stock Olive oil Salt and pepper to taste Method: To a pan add olive oil and garlic and cook till garlic is fragrant (it shouldn’t brown). Add celery and gently cook for 2 minutes. Add broccoli and spinach and stir. Add the stock and bring it to a boil, lower the heat & let simmer till broccoli are tender. Check and adjust seasoning. Once the broccoli are tender transfer everything to a mixer add the avocado and only half the liquid and blitz …

Minestrone

Published by Monica

This super classic Italian soup is a must in all homes. There is no single recipe for minestrone as it is cooked differently in all regions of Italy. Feel free to add or remove any vegetable you like as produce vary depending on which part of the world you are in.  I like to use dried kidney beans and not canned ones. I parboil them and add them as they also thicken the soup while cooking. Ingredients 2 large carrots, diced 2 celery stalks, chopped 1 medium onion, chopped 1 tablespoon olive oil 1 tablespoon butter 1 garlic clove, minced 4 cups chicken or vegetable broth 2 cups diced tomatoes 2 tablespoons of tomato paste 1 ½ cup of parboiled kidney beans or 1 can rinsed and drained 2 cups fresh spinach, chard or any greens in season 1 tablespoon dried basil 1-1/2 teaspoons dried parsley flakes 1 teaspoon dried oregano Salt and pepper to taste 1 cup uncooked risoni or any dried small pasta (Risoni is a type of pasta that looks like rice. …

Creamy Mushroom Soup

Published by Monica

Wintery and satisfying, this soup reminds me of cold weather and cozy evenings spent curled up on a sofa with a really good movie and a glass of red wine.  Using different types of mushrooms (Portobello, Shiitake, button, etc.) will elevate the flavors, however you can opt to use a single type of mushrooms available. Ingredients 600 gr mixed mushrooms, cleaned and diced 1 onion, finely diced 1 stick of celery, finely chopped Few sprigs of fresh thyme leaves, picked 1.5 liters chicken or vegetable stock ½ cup cooking cream at room temperature 6 slices of favorite bread (baguette, ciabatta etc…) Extra virgin olive oil as needed This post is part of a collaboration with Solea Maison, a unique home accessories boutique in Beirut that curates selectively edited tableware from around the globe including this nature inspired deep dish. The decorative rose foliage on this ceramic plate from Bitossi Home adds warmth and happiness to this heartwarming recipe. Method Heat some  olive oil in a large heavy bottom saucepan over a medium heat, add the onion, …

Asparagus Soup

Published by Monica

Most vegetables are nowadays available all year round including asparagus. Whether fresh or frozen, asparagus is a delicate vegetable that is jam-packed with nutrients and earthy mild undertones. Extremely versatile, asparagus can be the star of many different recipes including omelets, risottos, grills, and soups. Here is my recipe for this luscious soup. Ingredients 1 kg green asparagus, roughly chopped 1 large onion, roughly chopped 3 tablespoons butter 5 to 6 cups chicken or vegetable broth ½ cup cooking cream, at room temperature Salt and pepper to taste Method Cut the tips from the asparagus and save for garnish, about 12. Cook onion in butter over medium heat until softened. Add asparagus and season. Cook for about 5 mins. Add 5 cups of broth and simmer, covered until asparagus is very tender, about 20 mins. Purée soup in batches in a blender until smooth and return to pan. Stir in the cream. Heat the soup through adding more broth to adjust desired consistency.