Archive | Soup Recipes RSS feed for this section

Lentil Soup

22 Jan

Serves 6-8 people

This gorgeous soup can be traced all the way back to the Old Testament. In Genesis 25:29-34 you can read how Jacob’s brother, Esau, sold his birthright as oldest son to his younger brother, merely for a bowl of Lentil Soup! So yes, this soup is truly delicious and comforting. Whether you should sell your birthright for it? Well, I will let you decide on that.

My mom and I love to make this soup with brown lentils, as they are stronger flavored and hold their shape after being cooked.  You can blend the soup after it’s done, but for us it’s all about the texture. We use beef stock but feel free to use vegetarian or chicken stock instead.  Extra yummy, if you serve the soup with homemade croutons and some fried curry onion rings as garnish.


For the soup:

2 tbsp. of olive oil

1 onion, finely chopped

2 sticks of celery, finely chopped

1 large carrot, finely diced

1 leek, white part only, cleaned and finely chopped

350g (1½ cup) brown lentils, washed and drained

2L Beef/Chicken/Vegetable stock

1 lime

1 tsp. ground cumin

1 tsp.  salt

¼ tsp. black pepper

For garnish:

1 tbsp. of olive oil

2 onions, sliced in rings

½ tsp. mild curry powder

6 slices of old bread

olive oil to drizzle over the croutons

garlic/garlic salt


For the soup heat the olive oil on medium heat. Add the finely chopped onions and gently fry without coloring for 10 minutes or until softened.

Then add the carrot, celery and leek, again gently fry without coloring. Add the lentils, mix all ingredients gently and pour in your stock. Bring to boil and once boiling reduce the heat, simmer covered for at least 2 hours, stirring occasionally.

When lentils are soft, stir in the cumin, lime, salt and pepper.

While the soup is simmering, preheat the oven to 175 degrees C. or 350  degrees F. Slice each bread slice into cubes and sprinkle with olive oil and if you like, garlic or garlic salt. Place on a baking sheet and bake for approximately 15 minutes or until cubes are dried. Keep an eye on them while bake to make sure they don’t burn.

When you are about to serve the soup, fry the onions in olive oil and season with curry powder. Pour the ready soup into the serving dish, add the fried onions, croutons and enjoy!

Bon Appetite 😉

Cauliflower Soup

16 Jan

Cauliflower Soup

Serves 6

Yes, you can! Maria’s favorite recipe is very easy to prepare and can be made within 30 minutes. The soup is very tasty: creamy without any dairy and very healthy. The only downside is the smell while cooking, but the cauliflower sure makes up in nutrients. Make sure you don’t overcook, to keep most of the vegetable’s vitamins. Go for an organic cauliflower with white heads, and crisp green leaves. The whiter, the fresher.


1 large cauliflower

1,5L chicken or beef or vegetable stock



truffle oil



Cut off the individual florets from the central stem of the cauliflower and cut again if necessary. The florets should be of the same size, so they all cook evenly.  Steam or cook the cauliflower in 5-10 minutes. During cooking or steaming you can test with the tip of a knife to make sure they don’t overcook.

Purée the cauliflower in a food processor or with a blender. Slowly pour in the stock and bring to a boil. Season with salt and pepper, and return to a simmer.

Pretty it up with a swirl of truffle oil and scatter the croutons on top. Serve the soup immediately.

Bon Appetite 😉

Italian Wedding Soup

11 Jan

Italian Wedding Soup

Serves 8 people

A brilliant name, for a brilliant soup. My kids are absolutely crazy about this soup and, therefore, are always quite willing to help make the meatballs 😉

The Italian name for this soup is ‘Minestra Maritata’ which literally means ‘Married Soup’. Historically, it has nothing to do with weddings, but refers to the harmonious marriage of flavors of the meat and the vegetables. Nevertheless, the name makes me smile and somehow keeps me daydreaming while preparing…. 🙂


For the meatballs:

500g good-quality minced meat of your choice (veal/chicken/turkey/beef)

50g fresh white bread crumbs

50g grated Parmesan cheese

3 tbs. chopped fresh flat leaf parsley

1 egg

1 tbs. milk

salt and freshly ground black pepper

For the soup:

2 tbsp. of olive oil

1 onion, finely chopped

2 sticks of celery, peeled and cut into ½cm (¼inch) pieces

3 carrots, peeled and cut into ½cm (¼inch) pieces

340g spinach, washed and roughly chopped

2 handfuls small pasta such as orzo, stars, tubetti

2.5L chicken stock


Preheat the oven to 175 degrees C. or 350  degrees F.

For the meatballs, place the minced meat, bread crumbs, parsley, Parmesan, milk and egg in a bowl and combine gently with a fork. Season with salt and pepper. Roll into little meatballs (about 3 cm or 1¼ inch).  They don’t have to be perfectly round.

Place the meatballs on a baking sheet and bake for 15 minutes, and then turn. Bake for an additional 15 minutes until meatballs are cooked through and lightly browned. If you’re not sure, cut one in half to check. Set aside when done.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed stock pot. Add the onion, carrots and celery and gently fry without coloring for about 10 minutes or until softened.

Add the chicken stock and bring to a boil. Add the meatballs and simmer for 10 minutes. Then add the pasta and simmer for another 10 minutes or until pasta is tender. Taste if it needs more seasoning with salt and pepper. Stir in the fresh spinach and cook for 2 minutes, until the spinach is just wilted.

Serve the Italian Wedding Soup in big bowls with grated Parmesan cheese

Bon Appetite 😉

P.S. pasta keeps soaking up the liquid after cooking. If you are not going to eat it immediately you could cook the pasta separately and add as much as you like when serving.

My Grandmother’s Chicken Soup

2 Dec

My Grandmother’s Chicken Soup

Serves 6 people

Now that the outside temperatures are starting to drop and more and more people are starting to get a cold or a flu, it is time for me to share my Grandmother’s Chicken Soup recipe with you. My darling Grandmother, Josephine, is 93 years old and alive and kicking. I can’t help but think the weekly doses of chicken soup has something to do with it 😉



4 big chicken legs (approx. 850 gr)

1.5 L of water

1 clove of garlic

1 white onion cut into four pieces

1 big carrot, peeled and coarsely chopped

2 celery stalks with leaves, coarsely chopped

2 sprigs of parsley

1 sprig of thyme

1/2 tsp.  salt

1/4 tsp. white pepper

¼ tsp. of mild curry powder

75 gr fine egg noodles

2 or 3 chicken stock cubes


Put the chicken legs in your stockpot and add 1.5 L of water. Add the garlic, carrot, celery, parsley, thyme, salt, pepper and curry powder.

Bring to a boil and, once boiling, reduce the heat.  Allow to simmer for approximately 2 hours or until the water is yellow and the meat is tender. The meat should almost be falling off the bones.

Turn off the heat and let the soup cool down. Drain the vegetables and chicken from the soup. Now it is time to refrigerate the stock preferable for one night. A layer of fat will rise and harden at the top of the stock. Now you can easily skim the fat of with a spoon.

If you don’t have the time to leave the soup for the night you could pour it into containers and leave them in the freezer for an hour to hasten this process.

Boil the soup again, once skimmed, and add the chicken stock cubes. Once the cubes have dissolved add the pieces of deboned chicken and fine egg noodles. Before serving you can garnish your soup with some chopped parsley leaves.

Bon Appetite 😉