Mixed beans soup

A warming bowl of this hearty, healthy soup is filling enough for a dinner.

Serves 4:
Potatoes (300g - peeled)
Carrots (200g - peeled)
Mixed pre-cooked beans (250g - cannellini, red, white, borloti)
Garlic (1 clove)
Onion (small - half)
Water (700 ml)
Olive oil
Salt
Black pepper

1) Place all the ingredients, except the beans, in a saucepan and cook until the potato is soft.
2) Grind and add the beans. Bring to boil.
3) Season with salt, pepper, olive oil.

Red Lentil Cream Soup

Serves 2 to 4:
Potatoes (200g - peeled)
Butternut Squash (200g - peeled)
Red Lentils (100g)
Garlic (1 clove)
Water (700 ml)
Corianders (2 tbps - fresh, chopped)
Olive oil
Salt
Pepper

1) Place all the ingredients in a saucepan and cook until the potato is soft.
2) Grind and season with salt, pepper, olive oil and sprinkle with corianders.

Quinoa and Red Beans Soup

Serves 2 to 4:
Potatoes (150g)
Pumpkin (100g + 50g)
Water (600 ml)
Quinoa (25g)
Red Beans (250g - cooked)
Salt
Pepper
Olive oil


1) Place the pumpkin, potatoes and water in a saucepan and cook until the potato is soft.
2) Grind and add the quinoa and cubed pumpkin (50g). Cook for 15 minutes.
3) Add the beans and cook for 5 more minutes. Add more water if necessary.
4) Season to taste and enjoy.

Lentil Cream Soup

Serves 2 to 4:
Potatoes (250g)
Yellow Lentils (100g)
Tomato (1 or 100 ml tomato purée)
Onion (1 - small)
Garlic (1 clove)
Water (700 ml)
Cinnamon (1/2 stick)
Cardamom (3 pods)
Turmeric (1 tsp - opcional)
Bay leaf (1)
Olive oil
Salt
Pepper

1) Place all the ingredients in a saucepan and cook until the potato is soft.
2) Grind and season with salt, pepper and a dash of olive oil.

White Beans and Mint Cream Soup

Serves 2:
Potatoes (125g)
Carrots (125g)
White Beans (300g - cooked)
Garlic (1 clove)
Water (600ml)
Mint (2 leaves)
Olive oil
Salt

1) Place the potatoes, beans, carrots, garlic, mint and water in a saucepan and cook until the potato is soft.
2) Remove the mint leaves.
3) Grind and season with salt and olive oil.

Pumpkin & Sweet Potato Cream Soup

Serves 2 to 4:
Pumpkin (400g)
Sweet Potatoes (300g)
Garlic (1 clove)
Water (500 ml)
Corianders (fresh)
Olive oil
Salt

1) Place the pumpkin, sweet potato, garlic and water in a saucepan and cook until the sweet potato is soft.
2) Grind and season with salt, olive oil and fresh coriander.

Pumpkin and Ginger Cream Soup

Serves 2 to 4:
Pumpkin (500g)
Potatoes (100g)
Ginger (5g - fresh, peeled)
Garlic (1 clove)
Water (500 ml)
Olive oil
Salt

1) Place the pumpkin, potatoes, ginger, garlic and water in a saucepan and cook until the potato is soft.
2) Grind and season with salt and olive oil.

Sweet Potato & Red Beans Cream Soup

Serves 2:
Sweet Potatoes (300g)
Red Beans (300g)
Onion (1 - small)
Celery (5 g)
Garlic (1 clove)
Water (600ml)
Olive oil
Salt

1) Place the sweet potatoes, beans, onion, celery, garlic and water in a saucepan and cook until the potato is soft.
2) Grind and season with salt and olive oil.

Fava Bean Soup

Serves 4:
Fava Beans (300g -shelled)
Canola oil (15 ml)
Onion (1 - chopped)
Garlic (2 cloves - minced)
Water (750 ml)
Barley (100g - cooked)
Marjoram
Salt
Pepper

1) In a large saucepan sauté onion and garlic in canola oil 3 to 4 minutes. Add water and boil.
2) Add the beans, salt, pepper and marjoram. Simmer until the beans are tender.
3) Add barley and cook for 5 minutes.

Bouneschlupp

Serves 6:
Olive oil (1 tbsp)
Onion (1 - chopped)
Green beans (700g)
Potatoes (3 medium - cubed)
Water (1 l)
Salt, pepper and dill to taste

1) Heat oil in pot.
2) Add in onion and sauté until translucent.
3) Add potatoes and green beans. Cook for 3-5 minutes.
4) Add water. Bring to a boil and let simmer until potatoes are tender.
5) Add salt, pepper, and dill to taste.

Potato and Basil Cream Soup

Serves 2:
Potatoes (300g)
Onion (1 - small)
Celery (5 g)
Ginger (1 tsp)
Garlic (1 clove)
Water (500ml)
Basil (15g - fresh)
Olive oil
Salt

1) Place the potatoes, onion, celery, ginger, garlic and water in a saucepan and cook until the potato is soft.
2) Add the fresh basil.
3) Grind and season with salt and olive oil.

Carrot and Coriander Soup

Serves 2:
Onion (1- sliced)
Carrots (4 - sliced)
Coriander (large bunch fresh)
Olive oil
Salt
Black pepper (freshly ground)

1) Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2) Add the water and bring to the boil. Simmer until the vegetables are tender.
3) Add the corianders and blend until smooth.
4) Season with salt and pepper.

Vegetable Broth

Seves 2 to 4:
Carrot (150g - peeled and cut into slices)
Water (800 ml)
Bay leaves (2)
Cardamom (2)
Spinach (60g - chopped)
Green Peas (100g)
Salt and pepper
Olive oil

1) In a saucepan, add the carrots, the bay leaves, the cardamom and the water and cook for 5 minutes.
2) Add the spinach and the green peas and simmer gently for 10 minutes, until the vegetables are just tender.
3) Season with salt, olive oil and black pepper to taste.

Pumpkin & Chestnut Cream Soup

Serves 3:
Pumpkin (100g)
Potatoes (250g)
Chestnuts (100g - cooked and peeled)
Water (500 ml)
Coriander (fresh)
Olive oil
Salt

1) Place the pumpkin, potatoes, chestnuts and water in a saucepan and cook until the potato is soft.
2) Add the fresh corianders.
3) Grind and season with salt and olive oil.

Autumn Cream Soup

Serves 4:
Olive oil (1 tbsp)
Garlic (2 cloves chopped)
Ginger (2 inches peeled and chopped)
Onions (1 chopped)
Pumpkin (250 g - peeled and cut into small pieces)
Sweet Potato (250 g - peeled and cubed)
Carrots (4)
Salt q.b.
Pepper q.b.

1) Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes, pumpkin and carrots and cook for a further 3 minutes.
2) Cover with water and boil until vegetables are tender.
3) Blend the soup.
4) Season with salt and pepper.
Optional: Serve with a dash of soy cream or a spoon of plain soya yofu.

Leek & Ginger Soup

Serves 4 to 6:
Carrot (300g)
Leeks (300g)
Ginger (5g)
Water (900 ml)
Coriander (chopped - 2 tbsp)
Olive oil
Salt

1) Peel and slice the carrot and ginger, slice the leeks.
2) Place the water, leek, carrot and ginger in a saucepan. Cook until the carrot is tender.
3) Pour the soup into a blender and blend until smooth.
4) Season with coriander, salt and olive oil.

Pumpkin Cream Soup

Serves 2 to 4:
Pumpkin (400g)
Potatoes (150g)
Garlic (1 clove)
Water (500 ml)
Olive oil
Salt

1) Place the pumpkin, potatoes, garlic and water in a saucepan and cook until the potato is soft.
2) Grind and season with salt and olive oil.

Potato & Beetroot Soup

Serves 2:
Potatoes (200g)
Beetroot (200g)
Onion (1 small)
Water (500 ml)
Olive oil
Salt

1) Place the potatoes, beetroot, onion and water in a saucepan and cook until the beetroot is tender.
2) Grind and season with salt and olive oil.

Melon Soup

Serves 2:
Galia Melon (1)
Mint (fresh - 2 tbsp)
Ice cubs (2)

1) Remove the seeds from the melon.
2) Remove the flesh from the melon, leaving the shell intact. The shell will become the soup bowl.
3) In a blender, add the melon flesh, mint and ice and blend for two minutes.

Chickpea and pumpkin duet

Serves 4:
Pumpkin (500g - peeled, chopped)
Chickpeas (250g - cooked, drained)
Water (500 ml)
Parsley
Salt
Olive oil

1) Put the pumpkin in a large pan with the chickpeas and the parsley.
2) Pour in 500ml of water, bring to the boil and cook until the pumpkin is tender.
3) Grind and season with a bit of salt and a sprinkle of olive oil.