ROASTED CARROT SOUP

✦ Ingredients :

• 6 to 8 large carrots (about 1¾ pounds), peeled and cut into
• ½-inch-thick slices
• ¼ cup olive oil
• Salt
• 6 cups vegetable stock, or as needed
• One 1-inch-long piece fresh ginger, peeled
• 1 fresh thyme sprig, plus chopped thyme for garnish
• ½ large sweet onion, chopped
• 2 large garlic cloves, chopped
• Fresly ground black pepper

✦ Preparation Steps :

1. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. On a large rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.

2. Meanwhile, bring the stock to a boil in a medium saucepan. 

Add the ginger and sprig of thyme, turn down the heat, and simmer gently for 15 minutes.

3. Just before the carrots are done put the onion in a large saucepan with the remaining 2 tablespoons olive oil and brown over medium heat, stirring frequently. Add the garlic and cook for a minute, then add the carrots.

4. Remove the ginger and thyme from the stock and add the stock to the onions and carrots. Bring to a boil and simmer for 5 to 10 minutes, until the carrots are very soft.

5. Use an immersion or a standard blender to puree the soup until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste.

6. Serve garnished with chopped thyme.

❤ Read Also :

SPRING COOKBOOK : EGG DECORATION RECIPE

5 TIPS FOR HALTHY EATING - RECIPES IN SPRING

 

GREEN PEPPER SOUP

✔ Fall brings thoughts of a bountiful harvest with gardens and roadside stands overflowing with fresh vegetables…and this hearty soup.

➡ Ingredients :

• 2 lbs. ground beef
• 28-oz. can tomato sauce
• 28-oz. can diced tomatoes
• 2 c. cooked rice
• 2 c. green peppers, chopped
• 2 cubes beef bouillon
• 1/4 c. brown sugar, packed
• 2 t. pepper

➡ Preparation :

▸In a stockpot over medium heat, brown beef; drain. 

▸Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, until peppers are tender. Makes 8 to 10 servings.

CHICKEN NOODLE GUMBO SOUP

➤ This colorful dish makes enough to feed a whole bunch of hungry folks! Look for the “gumbo blend” of frozen vegetables at the market.

➥ Ingredients :

• 2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 16-oz. cans chicken broth
• 15-oz. can diced tomatoes
• 32-oz. pkg. frozen okra, corn, celery and red pepper mixed
• vegetables
• 8-oz. pkg. bowtie pasta, uncooked
• 1/2 t. garlic powder
• salt and pepper to taste 

➥ Preparation :

▸ Place chicken, broth and tomatoes in a large soup pot. Bring to a boil over medium heat. Reduce heat; simmer 10 minutes.

▸ Add frozen vegetables, uncooked pasta and seasonings. Return to a boil.

▸Cover and simmer one hour. Serves 8 to 10. 

SIMMERING SOUPS SPICY SAUSAGE CHOWDER

→ This easy recipe has become a staple in our household during the holidays. Just add all ingredients to the slow cooker and leave it to work its magic !

↪ Ingredients :

• 16-oz. pkg. sweet Italian pork sausage links, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 15-oz. can diced tomatoes
• 4-oz. can chopped green chiles
• 15-1/4 oz. can corn
• 14-1/2 oz. can chicken broth
• 8-oz. jar enchilada sauce
• 1 t. dried oregano
• 1 t. chili powder
• 1 t. salt
• 1 t. pepper
• 2 c. water 

↪ Preparation :

In a skillet over medium heat, cook sausage until golden; drain. In a slow cooker, stir in sausage and remaining ingredients. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Serve with Tortilla Crisps. Serves 4 to 6.

↪ Tortilla Crisps: 4 whole-wheat tortillas olive oil

→ Lightly brush both sides of tortillas with olive oil. Cut into wedges. Bake at 400 degrees on an ungreased baking sheet for 8 to 10 minutes, until crisp.

FRENCH ONION AND BEEF SOUP

Raymond Hom

♥ start to finish : 25 minutes

♥ makes : 4 servings

✔ The addition of beef transforms a traditional French onion soup into a satisfying main dish. Take your pick use leftover roast beef or buy something from the deli. 

➥ Ingredients :

• 3 tablespoons butter
• 1 medium onion, thinly sliced and separated into rings
• 2 10.5-ounce cans condensed French onion soup
• 2 1⁄2 cups water
• 8 ounces cooked roast beef, cubed
• 4 1-inch slices French bread
• 1⁄2 cup shredded Gruyère cheese or Swiss cheese (2 ounces) 

➥ Preparation Steps :

1. In a large skillet heat butter over medium heat until melted.

Add onion; cook for 5 to 7 minutes or until very tender. Stir in French onion soup, the water, and beef. Bring to boiling, stirring mixture occasionally.

2. Meanwhile, preheat broiler. Place bread slices on a baking sheet. Broil about 4 inches from the heat about 1 minute or until toasted on one side. Top the toasted sides of bread slices with cheese. Broil about 1 minute more or until cheese is melted.

3. Top each serving with cheese bread slices.

➥ Nutrition Facts per serving :

• 465 cal
• 21 g total fat (10 g sat. fat)
• 82 mg chol
• 1701 mg sodium 
• 40 g carb
• 3 g dietary fiber
• 28 g protein

SMOKY TOMATO & LENTIL SOUP

✔ Smoked paprika is one of the most magical ingredients. If you can’t find it the soup will be OK without, but I highly recommend tracking some down.

This is great pantry recipe to have in your repetoire for when you need a quick impromptu meal.

➥ Ingredients : For 2 Serving :

• 2 cans lentils (400g / 14oz)
• 1 can tomatoes (400g / 14oz)
• 1 tablespoon smoked paprika
• 1 teaspoon dried chilli
• 1 tablespoon soy sauce

➥ Preparations Steps :

1. Place, lentils and their canning liquid, tomatoes, paprika and chilli in a medium saucepan and bring to a simmer.

2. Crush tomatoes to break them up a little with a spoon.

3. Simmer, covered for 2-3 minutes or until the soup is lovely and hot.

4. Taste and season with soy sauce, a little salt and pepper.

Drizzle with some peppery extra virgin olive oil for some richness. 

Velouté of carrots Soup Recipe

➡ Ingrédients (4 peoples) :

• 500 g of carrots
• 1/2 L chicken or vegetable stock
• 25 cl of cream liquid
• 25 cl of milk
• Oil olive
• salt
• pepper

 ➡ Realisation :

Difficulty : Easy
Preparation : 10 minutes
Cooking : 20 minutes
Time : 30 minutes

Read Also : Vegetable soup Recipe 

Vegetable soup Recipe

 ✔ Ingredients :

1 pumpkin
1/2 onion
Oil, for frying, for example. olive oil
1 vanilla pod
Little of cumin
some curry powder
1 small chilli, dried, not sharp
Nutmeg, freshly grated,
1 liter vegetable stock
1 sprig of rosemary, is smaller, as needed
200 ml cream or soy cream
salt and pepper

 ✔ Preparation :

Working time: 20 min / Cooking / Baking time: approx. 30 minutes / Difficulty: Normal.

▶ Some oil in a saucepan and the pumpkin pieces and the onion diced. Sauté the vegetables slightly and let take some color.

▶ Scrape out the seeds of the vanilla pod and add along with the pod into the pot. Shortly sauté with, but do not be too hot. Then season with cumin, curry, chopped chilli and nutmeg. Once again, stir well, then pour in the stock. The browned bits from the pan bottom dissolve and mix well. simmer about half an hour the soup. If you like, is still a small sprig of fresh rosemary to.

▶ After the end of cooking, take the pan off the heat, remove the rosemary and the vanilla pod, the cream Pour and everything Puree with a hand blender. Finally, season the soup with salt and pepper.