Leek soup

Leek fresh soup

Ingridients

For 2 people:

1 tablespoon of oil

1 lieutenant

1 onion

1 clove of garlic

750 ml of soup base (or 1 vegetable cube and 750 ml of water)

salt and pepper to taste

Preparation

Cut the leek lengthwise and wash it well, as soil likes to hide between the layers, and cut it into thin strips. Chop the onion and fry it with the leek for about 20 minutes at a medium temperature on a spoonful of heated oil in a pan. Add a peeled and crushed clove of garlic. It can be crushed with the palm of your hand or with the broad side of a knife. Stir several times in between, add a little water if necessary or reduce the temperature so that the leeks and onions do not burn. They should be browned a little, as this will make the taste even more pronounced.

Cover the leeks and onions with the soup base. Add salt and pepper as desired, but we must remember that the cube or soup base is already salty. Cook for 10 minutes. Remove the garlic and serve the soup.

With the leek soup, we can offer bread with garlic, cheese or some other spices, which are baked in the oven until crispy.

Tomato soup with vegan sauce

Tomato soup with vegan sauce

For 2 people:

4 large, ripe tomatoes

½  small, brown onion

a clove of garlic or a tablespoon of minced garlic

salt

pepper

2 tablespoons of sunflower oil

5 leaves chopped, fresh or 1 tablespoon dried, crushed basil

1 pot of dry rice or fine pasta without eggs

Preparation

Cook the rice or small pasta according to the instructions (about 15 minutes). Finely chop the onion and garlic. Heat the oil in a pan and quickly fry the garlic and onion. Cover with 3 dcl of water and cook for 3 minutes. In the meantime, cut the tomato and cook it together with the onion and garlic together with salt, pepper and basil. Cook for about 15 minutes, then set aside and mix with an immersion blender. Boil again and add rice or pasta. Set aside and serve.

Tuscan soup

Tuscan soup

Ingridients

For 2 people:

2 tablespoons of olive oil

1 onion, diced

4 cloves of garlic, minced

1 tablespoon Italian seasoning mix

¼ tsp pepper

3 large potatoes

1 L of soup base

3-4 large leaves of kale, torn into pieces

1 can of coconut milk (400 ml)

1 tablespoon of flour

1 can of chickpeas (400 g)

salt, to taste

Preparation

Add olive oil to a large bowl. Fry the onion until translucent. Add garlic and spices and fry. Be careful not to burn the garlic. Pour the diced potatoes and the soup base into the bowl, mix and cook for 15 minutes or until the potatoes are fully cooked. When the potatoes are cooked, add the kale and mix. Cover the dish and let it stand for a few minutes so that the kale shrinks. Then add chickpeas and coconut milk. Take 2-3 tablespoons of milk from the coconut milk and mix it with flour. Stir the mixture into the soup, cook it for another 5 minutes to thicken and combine all the ingredients.

Orange pumpkin soup

Orange pumpkin soup

Ingredients for 4 people:

700 g of orange pumpkin

1 small leek

1 pinch of dried parsley or a few sprigs of fresh parsley

1 teaspoon of nutmeg

salt

3 tablespoons of oil

1 handful of roasted pumpkin seeds

Preparation

Cut the pumpkin into small pieces. Cut the leek into wedges, heat the oil and fry the leek until fragrant. Add pumpkin, parsley, nutmeg, salt and cover with enough water to cover the vegetables. Cook for approx. 15 minutes, then set aside, mix with a hand mixer and cook for another 5 minutes. Serve sprinkled with pumpkin seeds and bread.

Coconut-pea soup

Coconut-pea soup

Ingridients

For 1 person:

1 handful (frozen) peas

2 tablespoons of coconut milk

spices to taste (I only had salt and pepper, cimra worked wonders with some oregano and thyme)

Preparation

Boil the peas in salted water (about 10 minutes). Add 1 tablespoon of coconut milk and mix with a hand mixer. Serve garnished with milk and spices

Cauliflower potato soup

Soup

Ingridients

For 2 people:

1/2 head of cauliflower

1 potato

1 onion

2 cloves of garlic

1/2 liter of vegetable broth

salt and pepper

fresh chopped chives

Preparation

Chop the onion and fry it in vegetable oil until translucent. Add the garlic, mix, and simmer for another minute or two.

Add potatoes cut into pieces, simmer for a short time, and then cover with vegetable soup. Cook for 15 minutes and add the cauliflower flowers, wait another 10 minutes, stirring several times in between, and the soup is cooked.

We put it in a blender, where we mix it until smooth, put the pot back on the fire, heat it up and serve it with fresh chopped chives. Bon Appetit!

leek soup

Ingridients

For 2 people:

1 tablespoon oil

1 por

1 onion

1 clove garlic

750 ml of soup base (or 1 vegetable cube and 750 ml of water)

salt and pepper as desired

Preparation

Cut the leek lengthwise and wash it well, as the soil likes to hide between the layers, and cut it into thin strips. Chop the onion and fry it with the leeks for about 20 minutes at a medium temperature on a tablespoon of heated oil in a pan. Add the peeled and crushed garlic clove. It can be crushed with the palm of the hand or with the wide side of the knife. Stir several times in between, pour a little water if necessary or reduce the temperature so that the leeks and onions do not ignite. But let them brown a little, as this will make the taste even more pronounced.

Pour the soup base over the leeks and onions. If desired, salt and pepper, but we must keep in mind that the salt is already a cube or soup base. Cook for 10 minutes. Remove the garlic and serve the soup.

We can offer bread with garlic, cheese or some other spices to the leek soup, which we bake in the oven until crispy.

Orange pumpkin soup

Ingridients

Ingredients for 4 people:

700 g orange pumpkin

1 small leek

1 pinch of dried parsley or a few sprigs of fresh parsley

1 teaspoon nutmeg

sol

3 tablespoons oil

1 handful of roasted pumpkin seeds

Preparation

Cut the pumpkin into smaller pieces. Cut the leeks into rounds, heat the oil and fry the leeks on it to smell. Add pumpkin, parsley, nutmeg, salt and pour in enough water to cover the vegetables. Cook for about 15 minutes, then set aside, mix with a stick mixer and cook for another 5 minutes. Serve sprinkled with pumpkin seeds and bread.

Asparagus cream soup

Ingridients

For 4 people:

1 tablespoon olive oil

1 small onion

1 garlic clove

4 medium-size potatoes

200 g of asparagus

1 l of water

3 teaspoons Vegeta

1 tablespoon of dried minced parsley (comma or fresh)

3 tablespoons rice cooking cream (or other)

salt and pepper, if desired,

Preparation

The olive oil fry nasesekljano onion translucent. Add nasesekljan clove – so that smell.

Add peeled, washed and cut into small cubes and peeled potatoes, asparagus, which we have been cut off the bottom of a woody part. Best to asparagus suitably each arm at one end, gently bend and we will himself indicated where it wants to break. If a test fails, we cut some centimentrov from the lower end and this part is discarded.

Quickly fry all together, add water, add Vegeta, and parsley, and cook until the potatoes are nicely softened. About 20 minutes – less than a cube will sooner be cooked.

Add rice cream and boil for another 5 minutes. If desired, seasoning with salt and pepper, a first seek broth, as it is already vegetative salt and does not even need a lot of salts.

Remove from the flame, stored some heads of asparagus for decoration, spasiramo soup with a hand blender. Serve soup in the middle and place the asparagus heads.

Scented French onion soup

Ingridients

For 2-3 people:

2 tablespoons vegetable oil or water

2-3 large onions, sliced

1/4 cup unbleached multi-purpose flour

4 cups water

1/4 cup soy sauce or tamarind

4 slices of toasted French bread or toast

Preparation

Heat the oil or water in a large frying pan to a medium temperature.

Add the onion and fry for 2 minutes. Add the flour and stir until the onion slices are well surrounded by the flour. Add water and soy sauce or tamari and mix well. When the mixture boils, reduce the temperature and simmer until the onion is soft. If the soup becomes too thick, add water.

Serve with French bread or toast

Hokkaido pumpkin soup

Ingridients

For 4 people:

1 medium hokkaido pumpkin or 1/2 larger

1 large onion

2 cloves garlic

1 liter of vegetable broth (or water)

salt and pepper

vegetable oil or coconut butter

vegan cooking cream (optional)

fresh parsley, basil or chives; pumpkin seeds (optional)

Preparation

Chop the onion and fry it in vegetable fat until glassy. Then add the chopped garlic and wait a minute or two.

Add sliced ​​hokkaido pumpkin, which was previously washed and removed the seeds (peeling is not necessary). Fry the pumpkin while stirring constantly, and after about 10 minutes, pour in the vegetable broth or water.

Simmer over low heat for about 20 minutes until the pumpkin is soft and begins to crumble. Finally, add pepper and salt and other spices of your choice.

In a blender, whisk the mixture and, if desired, add a tablespoon or two of vegan cream.

If the soup is too thick, dilute it with water, vegetable broth or a little vegetable milk (suggestion: oat milk that has a neutral taste). Sprinkle with fresh chopped herbs or pumpkin seeds and serve.

We prepare this excellent cream soup when Hokkaido pumpkins are in season, ie in autumn.