Delicious Soup recipes

Soups are an excellent choice when it comes to simple dishes full of nutrients and flavors. They are practical and inevitable in many cuisines. Most major cuisines of the world have a feature recipe for this type of preparation.
There are many excellent variations to complement our meals: There are some with meat, vegetables as well as milk and cream. Serve any of these recipes at your table for a full and especially varied diet.

Ingredients

• 1/2 cup of Walnuts
• 2 Beetroots
• 1 tbsp Butter
• 1/2 an Onion
• 1 clove garlic
• 2½ cups of Chicken or vegetable stock
• 1 cup of Cream
• Salt and Pepper

Preparation

1. Chop the waluts coarsely and toast lightly until they start to give off a scent.
2. Peel the beets and chop into medium pieces so they will be easy to cook.
3. Boil the beets in salted water until soft and drain them.
4. Blend with ¼ cup of walnuts, onion and 1 garlic clove with a little stock until you have a thick consistency similar to a puree.
5. Melt the butter in a saucepan and add the mashed beets with the walnuts.
6. Add the remaining chicken or vegetable stock.
7. Mix the preparation and incorporate the cream until it is smooth.
8. Season with salt and pepper if necessary.
9. Serve with peanuts sprinkled on top as an optional extra flavour.

Ingredients

• 4 tbsp. butter
• 1 tsp. vegetable oil
• 3 Potatoes
• 1/2 an Onion
• 1 clove of Garlic
• 1 litre of Chicken stock
• 1/4 cup of Cream
• 1 cup of Peas
• 2 Tomatoes
• Salt and Pepper (sufficient amount)

Preparation

1. Peel and chop the potatoes into sticks or medium cubes, reserve with a little water to prevent oxidisation.
2. Chop the tomatoes finely, together with the onion and garlic.
3. Melt the butter in a saucepan and saute the onion and garlic.
4. Add potatoes and cook until the potatoes begin to soften.
5. Add the chopped tomatoes.
6. Next, add the chicken stock and cook until the potatoes are cooked through. You can check if the potatoes are cooked by inserting the tip of a knife: If the knife easily pierces through the potatoes, they are ready.
7. Add the peas and cook for a few minutes until cooked.
8. Season with salt and pepper.
9. Serve with a little cream.

Ingredients

• 1 Baguette
• 1/2 an Onion (chopped)
• 2 cloves of Garlic
• 4 Tomatoes
• 2 Peppers
• 1 Cucumber
• 2 cups of Tomato juice
• 2 Lemons
• 2 tbsp. Olive oil
• Salt and Pepper
• 1 cup of Water

Preparation

1. Slice the bread and soak in water to soften.
2. Blend, along with the garlic and onion, to make a thick puree.
3. Coarsely chop the tomato, pepper and cucumber.
4. Blend all ingredients with tomato juice.
5. Combine tomato puree with the liquid in the pan, adding the lemon juice, olive oil and season with salt and pepper.
6. Refrigerate the soup and serve with some olives, pepper and sliced bread.