French, Soup

Broccoli soup with blue cheese toast

This is a creamy soup with the taste of broccoli which goes very well together with fried bread with blue cheese and roasted nuts. (The recipe is inspired by a recipe from the magazine Mersmak, from 2011.)

Serves 4

Broccoli Soup

700 g broccoli, the heads split into smaller florets and the stalks sliced
1 onion, coarsely chopped
3 dl cream
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground nutmeg
Sunflower sprouts as topping
Oil for frying

Heat the oil in a pan. Fry the sliced broccoli stems for a couple of minutes. Add the onion and broccoli florets and fry for another couple of minutes. Add the cream and spices and let simmer for approximately 5 minutes. Remove the pot from the heat and blend to a smooth soup with a hand blender. Serve it topped with sunflower sprouts and together with blue cheese toast (recipe below).

Blue Cheese Toast

8 slices of bread
150 g blue cheese, sliced
60 grams of walnuts
Olive oil for frying

Heat the oil in a frying pan. Fry the walnuts for a few minutes until they become darker brown. Put them aside. Fry the bread in oil until it gets browned on both sides. Add blue cheese slices and roasted walnuts on the bread.

Italian, Soup

Italian lentil soup

There are many good recipes on Kung Markatta’s homepage! Here is my version of their Italian lenticchie soup. It’s a very rich soup with delicious flavors of root vegetables, mushrooms and herbs!

Serves 6

3 dl dried green lentils
1 carrot, sliced
1 parsnips, sliced
2 celery stalks, sliced
250 g champignons, sliced
1 onion, coarsely chopped
1 leek, sliced
2 garlic cloves, crushed
500 g crushed tomatoes
7 dl water
2 tbsp thyme
2 tsp herb salt
1.5 tsp ground black pepper
1 handful bunch of parsley
Oil for frying
Grated Parmesan cheese and olive oil for serving

Heat oil in a pan and fry all the vegetables and onions for 5 minutes. But include the garlic only the last minute. Add lentils, chopped tomatoes and water and boil for about 25-30 minutes. Add parsley and blend the soup with a hand blender. Serve it with grated Parmesan cheese and olive oil curled over.

Fusion, Soup, South American, Thai

Coconut lentil soup with green curry and quinoa

This soup has delicious flavors of coconut, lime and green curry. It has a mild spiciness and a nice chewiness of the quinoa. The recipe is inspired by a recipe from Kung Markatta’s website.

Serves 4

1.5 dl quinoa
2.5 dl dried red lentils
6 dl water
4 dl coconut milk
1 zucchini
2 garlic cloves, crushed
2 tbsp grated ginger
2 tsp green curry paste
2 tsp herb salt
0.5 tsp black pepper
2 tbsp lime juice
Oil for frying

Cook the quinoa according to the instructions on the package. Heat oil in a pan and fry the garlic for half a minute. Add the red lentils, water, coconut milk, ginger, curry paste, salt and pepper and boil for about 10 minutes. Include the zucchini the last 2 minutes. Blend the soup with a hand blender. Stir in the lime juice and quinoa and serve!

Soup, Spanish

Chickpea gazpacho

I found a recipe for chickpea gazpacho on Kung Markatta’s website (http://www.kungmarkatta.se/recept/visa-recept/kikartsgaspacho-746/) and thought it sounded very exotic! It was lucky that my love for adventure overcame my doubts that it would be tasty, because this was really a taste experience! Since all the ingredients are raw each ingredient in the soup contributes with a lot of flavor, so it becomes a very tasteful mix of many strong and good tastes! Do not be tempted to heat it because it will take away many of the flavors. Also, I should mention that it is extremely easy to prepare! Here is my version of the recipe:

Serves 4

400 g cooked chickpeas (drained weight)
1 onion, coarsely chopped
200 g white bread without edges, roughly chopped
1 garlic clove, crushed
1 dl olive oil
5 dl water
2 tbsp red wine vinegar
1 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin

Blend all ingredients in a food processor or a blender into a smooth soup. Serve it cold with a good bread!

Indian, Soup

Corn and curry soup

This is a very easily prepared dish (it is cooked in less than 15 minutes!), and it is also very tasty! I like the combination of crisp onions, creamy crème fraiche, mild heat, curry flavor and sweet corns!

Serves 4

1 onion, chopped
1 garlic clove, crushed
460 g chickpeas (drained weight)
5 dl corn
2 dl crème fraiche
2 dl water
1 tsp herb salt
0.5 tbsp curry powder
1 tsp chilli flakes
Oil for frying

Heat the oil in a pan and fry the onion for one minute. Add the garlic and fry for another half a minute. Add the remaining ingredients and simmer for a few minutes. Serve the soup together with a good bread!

Indian, Soup

Chickpea curry with coconut milk, potato and cauliflower

This is a very tasty and creamy curry with Indian flavors. Its spiciness is nicely rounded off with a tangy dollop of yoghurt.

Serves 4-5

1 onion, chopped
500 g potatoes, diced into 1 cm cubes (preferably with skin on)
1 small cauliflower head, divided into smaller florets
460 g cooked chickpeas (drained weight)
2 garlic cloves, crushed
8 dl coconut milk
1 tsp herb salt
0.5 tsp ground black pepper
2 tsp ground coriander
2 tsp turmeric
1.5 tsp ground chilli pepper
Oil for frying
Yoghurt for serving

Heat the oil in a pan and fry the onions, potatoes and cauliflower for a couple of minutes. Include the garlic the last half-minute. Pour in the coconut milk and add all the spices. Simmer for about 15 minutes, or until the potatoes have become soft. Stir in the chickpeas and serve the curry with a dollop of yogurt.

Mediterranean, Soup

Tomato soup with egg sandwiches with homemade lemon mayonnaise

This tomato soup is very hearty and tasty. Together with egg sandwiches with homemade lemon mayonnaise, which is so good, it becomes very fulfilling.

Serves 5

Tomato soup

1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 garlic clove, mashed
1.5 kg crushed tomatoes
2 dl water
2 tsp ground paprika
2 tsp thyme
1 tsp herb salt
0.5 tsp ground black pepper
20 g chives, coarsely chopped
4-5 basil stalks, coarsely chopped
Oil for frying
Olive oil for serving

Heat oil in a pan and fry the onion, carrots, celery and garlic for a couple of minutes. Add the crushed tomatoes, water and the dry spices and boil for about 25 minutes, until the vegetables have become soft. Add basil and chives and blend it into a smooth soup with a hand blender. Serve the soup with olive oil curled over and together with egg sandwiches with homemade lemon mayonnaise (recipe below).

Lemon Mayonnaise

1 egg yolk
1.5 dl sunflower oil
1 pinch of herb salt
1 tbsp lemon juice

Bring all ingredients to room temperate. Whisk together the egg yolk, salt and lemon juice. Add the oil dropwise with constant whipping until all the oil has been incorporated. Add it very slowly in the beginning so it doesn’t curdle.

Fusion, Soup

Beet and lentil soup with almond and pea chutney

This is a dish with exciting flavor combinations. The soup is very hearty, which gives an exciting contrast to the tart ginger-flavored pea and almond chutney. (The recipe is inspired by a recipe in the magazine Buffé from 2013.)

Serves 5-6

Beet and lentil soup

1 onion, chopped
1 kg beets, peeled and cut into 1 cm cubes
3 carrots, cut into 1 cm cubes
3 dl dried red lentils
1 garlic clove, crushed
1 tsp herb salt
0.5 tsp ground black pepper
1 liter of water
Oil for frying
Sea salt for serving

Almond and pea chutney

200 g almonds
300 g green peas
5×5 cm ginger
2 tbsp freshly squeezed lemon juice
1 dl water

Heat the oil in a pan. Fry the almonds until they are dark brown. Put them aside. Fry the onion, garlic, beets and carrots for a couple of minutes. Add water, lentils, salt and pepper and boil for 30 minutes, or until the beets and carrots are soft. Blend the ingredients for the almond and pea chutney in a food processor into a mash. Serve the soup with a large dollop of chutney and sprinkle with sea salt.

Soup, Thai

Red curry soup with black beans and peppers

Recently I ate a really good soup at Naked Juice, with black beans, bell peppers, coconut milk and red curry. Here is my regeneration of the recipe for that soup. It does not look like much but it is very tasty! In addition, it is very easy to prepare.

Serves 5

700 g cooked black beans (drained weight)
2 red bell peppers, roughly chopped
1 onion, roughly chopped
8 dl coconut milk
1.5 tbsp red curry paste
Oil for frying

Heat the oil in a pan and fry the onion for a couple of minutes. Add bell peppers, coconut milk and red curry paste. Blend the soup smooth with a hand blender. Serve it with good bread!

Mediterranean, Soup

White bean soup with Mediterranean flavors

The soup may not look like much, but it is full of tasty Mediterranean flavors! (The recipe is inspired by a recipe in the magazine Buffé from 2009.)

Serves 4-5

4 dl dried large white beans
2 red onions, roughly chopped
2 red bell peppers, roughly chopped
3 celery stalks, roughly chopped
2 garlic cloves, crushed
8 dl broth from boiling the beans
20 g parsley
20 g dill
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Cook the beans according to the instructions on the package. Save 8 dl of broth from boiling the beans. Heat oil in a pan and fry onion, bell pepper, celery and garlic for a couple of minutes. Add the bean broth, half of the beans, salt and pepper and let simmer for a few minutes. Add the parsley and dill and blend the soup smooth with a hand blender. Add the rest of the beans and serve it with good bread.