Category: Soups

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Gazpacho

Gazpacho is a drink that is very low in calories and very nutritious at the same time. In addition to making you feel full easily, it is rich in fibre and helps you improve intestinal transit and eliminate toxins. It also has fresh ingredients that are good for your health.

Gazpacho
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Gazpacho

Recipe by ESDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

1

hour 

10

minutes

Ingredients

  • 1/2 kilo of ripe tomato

  • 1/2 green bell pepper

  • 1 clove garlic

  • 1/2 cucumber

  • 1 dl of olive oil

  • 4 tablespoons of wine vinegar

  • 1 slice of white bread

  • fine salt

  • cucumber

  • onion

  • egg

Directions

  • Blanch and peel the tomatoes and place in the blender jar.
  • Add the peeled and chopped cucumber, the pepper, the garlic, and the bread soaked in water.
  • Blend for a few seconds and add the salt, vinegar, and oil (testing to rectify if necessary.)
  • Pass through a strainer into a tureen and let cool for an hour.
  • Serve the gazpacho in individual cups.
  • Garnish with diced bread, cucumber, onion, tomato, and hard-boiled egg (to preference).
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Erbsensuppe – Pea soup

Erbsensuppe - Pea soup
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Erbsensuppe – Pea soup

Recipe by DECourse: Soups
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

40

minutes

Ingredients

  • 300 g green split peas

  • 1 onion

  • 1 bunch of soup vegetables

  • 100 g ham cubes

  • 2 tablespoons oil

  • 1 l vegetable broth

  • 300 g potatoes

  • 4  Vienna sausages

  • 1 pinch of salt

  • 1 pinch of pepper

  • 0.5 bunch of flat-leaf parsley

Directions

  • Bring the peas to the boil in 1.3 l water, simmer openly for circa 45 minutes.
  • Then pour the peas into a sieve, collect circa 500 ml of the cooking water.
  • Peel the onion and dice finely.
  • Clean the soup vegetables and dice finely.
  • Sautée the onion and ham cubes in oil, add the soup vegetables and stew for circa 3 minutes.
  • Pour in the cooking water, vegetable broth and add the peas, cook everything for circa 20 minutes with the lid on.
  • In the meantime, peel the potatoes, cut into circa 1 cm cubes, add to the soup, simmer for another 20 minutes.
  • Wash parsley, shake dry, chop finely.
  • Season the pea soup with salt and pepper to taste, add the sausages and heat up briefly.
  • Then distribute the soup on deep plates and serve sprinkled with parsley.
  • Enjoy!
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Erwtensoep / Snert / Pea soup

Erwtensoep / Snert / Pea soup
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Erwtensoep / Snert / Pea soup

Recipe by NLCourse: Soups
Servings

3

servings
Prep time

10

minutes
Cooking time

1

hour 

20

minutes

Ingredients

  • 250 gr split peas

  • 0.5 leeks

  • 1 liter of water

  • 1 beef stock cubes

  • 125 gr celeriac

  • 0.5 carrots

  • 0.5 potato (250 gr)

  • 0.5 smoked sausage (275 gr)

  • 150 gr shoulder pork chop

  • 0.5 onion

Directions

  • Bring 2 liters of water to the boil with the stock cubes and split peas. Add the pork shoulder in its entirety. Let it simmer for about 1 hour, stirring occasionally.
  • Meanwhile, peel the carrot, potato and celeriac and cut into cubes of about 1 cm. Cut the leek into rings and wash them well. Peel the onion and cut it into small pieces.
  • After about 1 hour of cooking you will notice that the split peas begin to fall apart and a green mass is formed. Some split peas will break sooner or later than others. Stir well a few times to speed this up.
  • Remove the shoulder chops from the pan, cut into pieces and add to the soup along with the chopped vegetables and potato. Let the soup simmer for about another hour and a half until the vegetables and potato are cooked and have shrunk a bit. Cut the smoked sausage into slices and stir it into the pea soup during the last few minutes and heat through. Season the pea soup with a little extra salt and pepper, if desired.
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Linsensuppe – Lentil Soup

Lentils are used all around the world. They may be used in all kinds of dishes, for example salads, stews or as a side dish. They can also be used to replace meat, for example by substituting it in a Bolognese Sauce or by creating a loaf. Here’s a quick and easy version of a lentil soup from Germany.

Lentils are known to be quite healthy: They are low in calories but high in fiber, minerals and proteins. Another plus is that they are relatively low cost.

For this recipe, you may use any type of lentils – depending on the version you use, you might have to adapt cooking times slightly: Brown lentils tend to need longer cooking times, red lentils are soft more quickly.

Linsensuppe - Lentil Soup
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Linsensuppe – Lentil Soup

Course: SoupsCuisine: Germany, InternationalDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 500g lentils

  • 1 can of Vienna sausages or vegetarian sausages

  • 3 carrots

  • 2 onions

  • 1 leek

  • 1/2 teaspoon salt

  • 1/2 teaspoon oil

  • Spices to taste (e.g. nutmeg, turmeric, garlic powder, bay leave)

Directions

  • Pour 1.5 liters of water into a saucepan, add half a teaspoon of salt and bring to the boil.
  • After 10 minutes of cooking, sautée the leeks, carrots and onions in oil for 10 minutes and then add to the lentils.
  • Then add the lentils with bay leaves and cook on medium heat.
  • Add 1 teaspoon of nutmeg, turmeric and garlic powder and salt by feel. At the end, add the cut sausages.
  • Enjoy!