4 healthy soups
It's time for plenty of soup to warm up after a brisk jog on a cold autumn day. Here we give you the recipes for some easy and filling soups with lots of flavour. They are all without meat but with lots of vegetables and exciting spices. However, you can easily add a little chicken to all of them if you feel like it. You can also serve them with a piece of delicious bread. All recipes are for 4 people. Welcome!
Thai soup
3 whole stalks of lemongrass
3 tablespoons fresh ginger
3 cloves of garlic, crushed
2 red chilies
2 tablespoons lime juice
1 tablespoon grated turmeric
1 can of coconut milk
1 l good vegetable broth
3 tablespoons fish sauce
2 tablespoon oyster sauce
4 sliced spring onions
2 carrots
1 bunch coriander
1 tablespoon curry paste, e.g. red
A packet of glass noodles
½ fresh broccoli
Put the lemongrass, ginger, coriander stalks, garlic, chilli, carrots, spring onion and turmeric into a mini chopper. Blend everything and pour the mixture into a pan. Add the coconut milk, stock, fish and oyster sauce and bring the mixture to a boil. Blend with a stick blender. Season with lime and curry paste. Add glass noodles and serve with lots of fresh coriander and small florets of lightly cooked broccoli.
Cauliflower soup
1 whole cauliflower
1 l vegetable broth
1,5 dl whipping cream
Salt and pepper
Fresh sprouts and possibly a little grated
Parmesan for garnish
Cut the cauliflower into smaller pieces, pour them into a pan, add the broth and bring the mixture to a boil. Cook it over even heat and under the lid for approx. 10 minutes or until the cauliflower is very tender. Blend the soup until smooth and add cream and salt. Taste. Bring the soup back to the boil and let it cook at an even heat for approx. 1 min. Divide the soup into 4 bowls. Garnish with parsley pesto, parmesan flakes and fresh sprouts.
Parsley pesto:
3 handfuls of fresh parsley with stem
30 g almonds
50 g parmesan
1 cloves of garlic
3 tbsp olive oil
Pour all the ingredients into a mini chopper, blend well, and add more oil if the pesto becomes too coarse.
Chinese vegetable soup
1 carrot
½ parsley root
1 leek
1 bell pepper
1 onions
1 l vegetable broth
4 tablespoons vermouth
3 tablespoons lemon juice
2 tablespoons soy sauce
Glass noodles
Fresh coriander
3 teaspoons sambal oelek
Cut all the vegetables into fine strips, except the onion, which is finely chopped, and the coriander, which will be used as a topping. Boil the broth together with the onion. Pour the vegetables onto the plate and pour the boiling soup over it, add the noodles and let it all soak for a few minutes.
Broccoli soup with spinach
1 small broccoli
1 red onions
2 cloves of garlic
1 l vegetable broth
1 tablespoon apple cider vinegar
1 teaspoon of sugar
1 dl milk
2 handfuls of fresh spinach
2 handfuls of bean and alfalfa sprouts
Chop the red onion and garlic, and cut the broccoli into smaller pieces. Pour it all into a pan. Add the broth, sugar and apple cider vinegar and let the soup cook for 20 minutes. Blend with a stick blender. Add milk. Add fresh spinach and sprouts just before serving.