TotalFlex recipes - N°3 Soups
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N°3.1 Cauliflower soup with mustard
Ingredients: for 4 people
- 1 cauliflower
- 20 g butter
- 1 leek (only the white part)
- 2 onions
- 1 tablespoon Ras el hanout
- 2 tablespoons of soft mustard
- 2 L vegetable stock
- 200 ml cream
GARNISH
- 200 g cauliflower florets
- 1 tablespoon of butter
- 1 teaspoon Ras el hanout
PREPARATIONS
- Clean all the vegetables and chop them roughly
- Put the marmite on the fire and let the butter melt in it
- Stew the vegetables well
- Add the Ras el hanout and the mustard and continue to colour for 1 minute
- Now pour in the stock and cook for 45 minutes
- Mix the soup until it is nice and smooth
- Add the cream at the end (do not let it boil anymore)
- Finish with salt and pepper
GARNISH
- Melt the butter in a pan
- Add the cauliflower and Ras el hanout and let it colour nicely
- Finish with coarse salt
(You can also use the butter from the pan to finish the soup)
N°3.2 Tomato soup with roasted cherry tomatoes
Ingredients: for 4 people
- 1 kg of tomatoes
- 2 tablespoons of tomato concentrate
- 20 g butter
- 1 clove of garlic
- 2 onions
- 1 leek
- 5 stalks of white celery
- 1 L of vegetable stock
- 2 branches of thyme
- 1 pinch of smoked paprika
GARNISH
- 200 gr cherry tomatoes
- 1 tablespoon of oil
- 1 teaspoon of balsamic vinegar
- A few parsley leaves
PREPARATIONS
- Clean all the vegetables and chop them roughly
- Put the marmite on the fire and let the butter melt in it
- First colour the onion and garlic
- Now also add the rest of the vegetables and stew well
- Add the tomato paste and thyme and let it colour for another 2 minutes
- Now pour in the stock and cook for 45 minutes
- Mix the soup until it is nice and smooth
- Finish with salt and pepper
GARNISH
- Place the cherry tomatoes and oil in a pan and put on a high heat
- When these pop open, add the balsamic vinegar
- Turn off the heat and let it rest for 2 minutes
- Finish with the parsley leaves
N°3.3 Pumpkin soup with roasted peanut
Ingredients: for 4 people
- 1 butternut squash
- 3 carrots
- 20 g of butter
- 2 onions
- 1 leek
- 20 g ginger
- 200 ml vegetable stock
- 2 branches of thyme
- 1 bay leaf
GARNISH
- 100 g peanuts
- 1 tablespoon of oil
- 100 g cubes of pumpkin
- 1 tablespoon of garam masala
PREPARATIONS
- Clean all the vegetables and chop them roughly
- Put the marmite on the fire and let the butter melt in it
- Add the vegetables and stew well
- Now add the stock, thyme, bay leaf and ginger and cook for 45 minutes
- Remove the thyme and bay leaf from the soup
- Mix the soup until it is nice and smooth
- Finish with salt and pepper
GARNISH
- Heat the pan with the oil in it
- Add the pumpkin and peanut and simmer
- Stir in the garam masala and turn off the heat
N°3.4 Pea soup with cucumber and chili pepper
Ingredients: for 4 people
- 800 g peas
- 2 cucumbers
- 20 g butter
- 1 clove of garlic
- 2 onions
- 1 L vegetable stock
- 200 ml cream
GARNISH
- Strips of cucumber
- 1 chilli pepper
- 3 tablespoons of oil
PREPARATIONS
- Clean all the vegetables and chop them roughly
- Pay attention! The cucumber is also used for garnish
- Put the marmite on the fire and let the butter melt in it
- Stew the vegetables well
- Now pour in the stock and cook for 45 minutes
- Mix the soup until it is nice and smooth
- Add the cream at the end (do not let it boil anymore)
- Finish with salt and pepper
GARNISH
- Let the oil heat up in a pan
- Add the finely chopped chilli pepper (without seeds) and simmer for 2 minutes on a low heat
- Finish with coarse salt
- Peel the cucumber with a peeler until you reach the seeds
- Use the strings to finish
- (Use the oil from the pan)
N°3.5 Broccoli soup with wasabi
Ingredients: for 4 people
- 2 broccoli
- 20 g butter
- 150 g chickpeas
- 2 onions
- 1 leek
- 3 stalks of green celery
- 1.5 L vegetable stock
- 2 teaspoons of wasabi
GARNISH
- Broccoli florets
- 2 tablespoons of sesame oil
- 50 g chickpeas
- 1 teaspoon of white sesame
- 1 teaspoon of black sesame
PREPARATIONS
- Clean all the vegetables and chop them roughly
- Put the marmite on the fire and let the butter melt in it
- Stew the vegetables well
- Stir in the wasabi
- Now pour in the stock and cook for 45 minutes
- Mix the soup until it is nice and smooth
- Finish with salt and pepper
GARNISH
- Let the sesame oil heat up in a pan
- Add the broccoli florets, chickpeas and sesame seeds
- Finish with coarse salt
- Let this bake on a low fire for two minutes
- (Use the oil from the pan)
N°3.6 Beetroot soup with feta
Ingredients: for 4 people
- 1 kg of beetroot
- 20 g butter
- 2 onions
- 1 leek
- 3 white celery
- 1.5 L vegetable stock
- 2 sprigs of thyme
- 2 sprigs of sage
- 2 sprigs of bay leaf
- 200 ml cream
GARNISH
- 1 boiled beetroot
- 100 g feta
- 3 spring onion
PREPARATIONS
- Pay attention! Leave 1 beetroot whole
- Put the marmite on the fire and let the butter melt in it
- Stew the vegetables well
- Add the thyme, sage and bay leaf (you can tie these together with a string)
- Now pour in the stock and cook for 45 minutes
- Remove the herbs and the whole beetroot
- Mix the soup until it is smooth
- Add the cream at the end (do not let it boil anymore)
- Finish with salt and pepper
GARNISH
- Cut the cooked beetroot into cubes
- Crumble the feta
- Cut the spring onion into narrow, long strips
- Grate the lemon zest over the soup