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

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