Winter has arrived in Australia!
And what better dish to cook than a warming soup, right!
I love Hungarian Goulash Soup.
It reminds me so much at my grannies place in Austria. I used to eat that soup every time we visited Austria.
My granny lifed only 30min drive way from the Hungarian border!
The hungarian paprika spices are just stunning.
Beautiful in colour and flavour. You can't get better paprika spice than from Hungary.
My partner was SO delighted, when I cooked this soup yesterday.
He could not stop eating. Even after the soup was cold, he could not get away from the pot.
Everytime he passed the pot he said ,... "hmmmm, this soup is so good, it even tastes good when cold".
Well, I prefer the hot version, but I am happy with this compliment :-)
This soup is easy to make and will bring your taste buts in a very good mood.
Spicy, tangy and simply delicous.
Nutmeat is the perfect product for this soup. Nutmeat, from Veggie Delights. Available at Coles and Woolies.
For me, that product works perfect in this soup. Nutmeat in general is a great product to use for stews and soups in my opinion. I also love to use it for some German stews like Brussels Sprouts stew and Savoy cabbage stew.
Ok, let's start with my recipe. This is for about 5-6 serves.
You need:
250g Nutmeat (approx. half a tin) - cut into small cubes,
150g small champions - sliced,
15g dry Shiitake mushrooms (soaked in water),
175g red capsicum - cubed,
100g onion - chopped,
20g (3 big cloves) garlic - chopped,
300g potato (leave skin on if you like) - small cubed,
2 small red chillies - cut in three parts,
100ml dry red wine (Yulamba Shiraz or Merlot),
400g (1 tin) organic diced tomatoes,
200ml organic passata tomato,
1l organic veggie stock (I used the Massels stock),
2,5 tbsp sweet paprika powder (if you can get Hungarian paprika, use this one),
1/4 tsp Cayenne pepper (or more if you like it more hot),
1/4 tsp smoked paprika,
5 big sprigs of fresh Thyme,
1 middle sized bay leafe (fresh if you can get),
3/4 tsp of caraway seeds,
1 small dash of Nutmeg,
seasalt and white pepper for seasoning,
1 tbsp Nuttelex,
a splash of sunflower oil for frying.
Prepare all ingredients. Get as many of the products organic, as you can. I also leave the skin on the potato, it gives the soup more nutrients. But remove if you like. Soak the shiitake in a little bit of water. Just as much to cover them.
Keep the water, it will go into the soup as well. Cut the Shiitake into smaller pieces.
Heat a splash of sunflower oil into a big pot and start to fry the nut meat until slightly golden.
Add onion and garlic. Stir to combine on higher heat and fry for about 3min.
Add capsicum. Stir to combine. Add mushrooms - stir to combine.
Add the potatoes - stir to combine and deglace with the red wine.
Add herbs and spices, tomato's, passata and the veggie stock. Turn the heat down to middle heat, shut the lid and cook for about 10minutes. Have a stir in between. Turn heat down to a simmer and simmer for about 30 minutes.
The soup should have a good flavour by now. Just have a taste. Re-season if you like.
Use a potato masher to thicken the soup more. Just mash a couple of times straight into the soup.
The potatos will give the soup a nice consistency. Simmer for 5 more minutes and turn off the heat.
To reach more flavour, give the soup a rest of 15 more minutes.
To reach full flavour, cook one day ahead.
Serve with some baguette bread or some buns.
ENJOY
And what better dish to cook than a warming soup, right!
I love Hungarian Goulash Soup.
It reminds me so much at my grannies place in Austria. I used to eat that soup every time we visited Austria.
My granny lifed only 30min drive way from the Hungarian border!
The hungarian paprika spices are just stunning.
Beautiful in colour and flavour. You can't get better paprika spice than from Hungary.
My partner was SO delighted, when I cooked this soup yesterday.
He could not stop eating. Even after the soup was cold, he could not get away from the pot.
Everytime he passed the pot he said ,... "hmmmm, this soup is so good, it even tastes good when cold".
Well, I prefer the hot version, but I am happy with this compliment :-)
This soup is easy to make and will bring your taste buts in a very good mood.
Spicy, tangy and simply delicous.
Nutmeat is the perfect product for this soup. Nutmeat, from Veggie Delights. Available at Coles and Woolies.
For me, that product works perfect in this soup. Nutmeat in general is a great product to use for stews and soups in my opinion. I also love to use it for some German stews like Brussels Sprouts stew and Savoy cabbage stew.
Ok, let's start with my recipe. This is for about 5-6 serves.
You need:
250g Nutmeat (approx. half a tin) - cut into small cubes,
150g small champions - sliced,
15g dry Shiitake mushrooms (soaked in water),
175g red capsicum - cubed,
100g onion - chopped,
20g (3 big cloves) garlic - chopped,
300g potato (leave skin on if you like) - small cubed,
2 small red chillies - cut in three parts,
100ml dry red wine (Yulamba Shiraz or Merlot),
400g (1 tin) organic diced tomatoes,
200ml organic passata tomato,
1l organic veggie stock (I used the Massels stock),
2,5 tbsp sweet paprika powder (if you can get Hungarian paprika, use this one),
1/4 tsp Cayenne pepper (or more if you like it more hot),
1/4 tsp smoked paprika,
5 big sprigs of fresh Thyme,
1 middle sized bay leafe (fresh if you can get),
3/4 tsp of caraway seeds,
1 small dash of Nutmeg,
seasalt and white pepper for seasoning,
1 tbsp Nuttelex,
a splash of sunflower oil for frying.
Prepare all ingredients. Get as many of the products organic, as you can. I also leave the skin on the potato, it gives the soup more nutrients. But remove if you like. Soak the shiitake in a little bit of water. Just as much to cover them.
Keep the water, it will go into the soup as well. Cut the Shiitake into smaller pieces.
Heat a splash of sunflower oil into a big pot and start to fry the nut meat until slightly golden.
Add onion and garlic. Stir to combine on higher heat and fry for about 3min.
Add capsicum. Stir to combine. Add mushrooms - stir to combine.
Add the potatoes - stir to combine and deglace with the red wine.
Add herbs and spices, tomato's, passata and the veggie stock. Turn the heat down to middle heat, shut the lid and cook for about 10minutes. Have a stir in between. Turn heat down to a simmer and simmer for about 30 minutes.
The soup should have a good flavour by now. Just have a taste. Re-season if you like.
Use a potato masher to thicken the soup more. Just mash a couple of times straight into the soup.
The potatos will give the soup a nice consistency. Simmer for 5 more minutes and turn off the heat.
To reach more flavour, give the soup a rest of 15 more minutes.
To reach full flavour, cook one day ahead.
Serve with some baguette bread or some buns.
ENJOY
I am really impressed with this soup --- I saw a picture of a Corn Stew in one of my cooking books. When I read the recipe I thought, hm, this is nice. Lets give it a go. But as usual, I changed the recipe a lot. The recipe itself sounded pretty boring, so I added everything I felt would work great in this soup. And it does. Very happy :-)
This recipe is for around 6 serves.
Here we go with the ingredients:
25g onion - chopped
15g garlic - chopped
90g carrot - small cubed
300g sweet potato - skinned and small cubed
130g leek - halved, halved the half and sliced
120g mixed capsicum (red and green) - small cubed
700g frozen corn kernels
1,5l veggie stock or water+2-3 tbsp Massels chicken style stock powder
1 can of chick peas (keep the water for some aquafaba!)
330g thick potato soup or mashed potatoes
1 red chili - fine sliced
1/4 cup fresh chopped parsley
1 tsp pink salt
1 tsp Peri Peri season medium
3/4 tsp hot paprika powder
5-6 sprigs of fresh Thyme
4 tbsp plain coconut yoghurt
4 tbsp lemon juice
10 tbsp cooked long grain rice (Uncle Benz)
A splash of sunflower or canola oil for frying.
Prepare all your veggies. Heat some oil into a big pot and add the onion and garlic. Fry until slightly brown and add the sweet potato and carrot. Fry for 3 min and stir regular. Add leek and paprika and give it another 3 min fry on higher heat. Add corn kernels and deglaze with the water or stock and turn down to middle heat. Add the cickpeas and the spices (not the parsley). Give it a simmer for about 25 min. and stir from time to time. Add the yoghurt and lemon juice and give it another simmer on low heat for 10min. Add 3 scoops, around 4 cups of the stew into your food processor and process until smooth. Return to the stew and mix well.
Finish with the Chili and parsley. Turn off the heat and give it a 30min rest.
Done. - Enjoy :-)
It slowly turns cold here in Australia --- I actually don't mind the cold season, I love it.
To warm up, I cooked a autumn/winter warmer Minestrone.
I changed a summer soup to a autumn/winter soup --- I love it.
Instead of pasta I used rice --- long grain rice really works great in soups. My favourite brand is Uncle Bentz rice.
In my opinion, a minestrone is perfect. You can use whatever veggies you have in your pantry and fridge.
I usually use zucchini in this soup, but I haven't had some. Instead I had great veggies which worked just perfect.
I also had a leftover spicy sausage --- cut into cubes and fried --- really a nice add!
For my Minestrone I used:
1 veggie sausage - cubed, 1 small onion - chopped, 1 big clove of garlic - chopped, 1 small sweet potato - cubed, 3 small carrots - cubed, 1 small fennel - cubed, 2 middle sized green capsicums - cubed, 1 cup of frozen corn kernels, 1,5 cups of frozen peas, 1 can of kidney beans, 1 can of diced unsalted tomato, 1/2 bottle of passata tomato mixed with 300ml water, 2-3 cups cooked long grain rice, 2-3 tbsp tomato paste, 1 Massels chicken style stock cube, 1 tbsp smoked paprika, 1 tbsp paprika powder, 1 tbsp dry Oregano, 1 tbsp dry Majoran, approx. 7 big basil leafes - fine sliced, 1 bayleafe (fresh if possible), approx. 500ml filtered water, 1 tsp coconut sugar, pink or seasalt for seasoning (as much as you like!), 3 - how many tbsp of chili sauce you like!, olive oil for frying.
Prepare your veggies.
Cook the rice. I always use one coffee pot of rice (washed) with 1,5 cups water. Brought to a boil and turned down to a minimum heat. Lid closed and left for 25min. Done. And don't open the lid!!!
Heat some olive oil and start to fry the onion, sausage and garlic with the dry herbs. Fry for 5 min, until slightly golden. Add the carrot, sweet potato, fennel and capsicum. Fry for another 5 min and stir regular. Deglaze with the diced tomatoes and passata-water mix. Turn the heat to middle heat. Add the beans, peas, corn and more water. Thicken with some tomato paste. Adjust the soup to a consistency you like most. I like it a bit more thick, while friends like it more soupy. Up to you! Also up to you how much Chili sauce you add --- as more you add, as more warming it will be for you.
Season with the stock cube and spices. Let it simmer for about 20 min. Stir from time to time. Add the rice when done and give the soup another 10 min of simmer. Turn off the heat and give it a 30min rest.
Serve with some Turkish bread or ciabatta --- both works great. And the soup will be even better the next day! ENJOY
I LOVE soups!
And one of my all time favorite soup is the classic Tomato soup. This soup is so great, I often went to an italian restaurant in my street, just to order my favorite soup. There was this one italian restaurant in Berlin (Neukölln). When I first ate their tomato soup, it so WOWed me. I so often went with my friend to the restaurant for this soup - I had to get the recipe. Of course they never gave it to me, haha. So I had to figure it out by myself only with my taste buts. I think I did a fantastic job - my soup almost tastes the same like the soup in that restaurant. I love to make soups for dinner. It's light and tasty --- I love to top my tomato soup with sweet whipped cream. Maybe sounds weird, but is absolutly delicous.
So get a bottle of cream, ok!
Tomato soup is a great source for copper, iron, potassium, vitamin C, A and K.
Tomato soup comes packed with beneficial lycopene -- a red-hued nutrient that gives the soup its color. Lycopene offers powerful antioxidant protection, which means that it seeks out and neutralizes reactive oxygen species, a type of molecule linked to the aging process. A diet rich in lycopene fights chronic diseases, including stroke, according to Harvard Health Publications. As of October 2013, there is no established recommended daily intake for lycopene, but consuming 10 milligrams daily might offer health benefits, notes Harvard. A cup of tomato soup contains an impressive 13.3 milligrams of lycopene.
The copper in tomato soup boosts nervous system health and strengthens your bones and blood vessels. A 1-cup serving of tomato soup provides you with 206 micrograms of copper, or 23 percent of your recommended daily intake.
Vitamin A helps control gene activity. This makes it important for tissue development, because it activates genes newborn cells need to grow into mature tissue. Each serving of tomato soup contains 476 international units of vitamin A, which is 16 percent of the recommended daily intake for men and 20 percent for women.
The vitamin C in tomato soup benefits your nervous system, maintains healthy tendons and ligaments and supports your metabolism. A cup of tomato soup provides 15.6 milligrams of vitamin C -- 21 and17 percent of the recommended daily vitamin C intakes for women and men, respectively.
Ok, here are the ingredients I used:
2 big tomatoes - cubed, 1 big carrot - grated, 1 middle sized onion - chopped, 1 tbsp dry basil, 1,5 tbsp dry oregano, 1 veggie stock cube from Massels, 1 tbsp coconut sugar (or organic raw cane sugar), 1/2 tsp ground tumeric, 1/2 tsp chili powder, juice of half a big orange, half a bottle organic passata tomato, 1-2 tbsp tomato paste, approx 400ml water, a good splash of soy cream, 1 splash olive oil, seasalt and a bit of black pepper for seasoning. Whipped cream and bread of your choice.
If you do not want to use stock cubes and water, just use organic veggie stock.
![Bild](/uploads/1/2/8/8/12880695/2100128.jpg?571)
Chinese Hot & Sour Soup
Here in Australia, Chinese cuisine is very popular. Also in Germany, but in Germany chinese food is different. I never saw this soup here in Australia. In Germany, it is next to spring rolls the most popular starter you have at a restaurant. The soup is original cooked with meat and egg - but of course, I veganiced it! There are 2 ingredients I could not get here --- glass noodles and moral mushrooms. I replaced it with shitake mushrooms and rice noodles.
Unfortunately I haven't exact ingredient amounts for you --- you need to taste and let your taste buts decide when the soup is a good mix of sweet, sour and hot. But I give my best to give you a good guideline with my recipe :-)
Here are my ingredients:
1/2 tin Sanitariums tender pieces in gravy (wash the mock meat pieces and chop), 1 small carrot fine sliced, 1 small stalk of celery - fine cubed, 1 tin of bamboo - fine sliced (keep the water for the soup!!!), half a green capsicum - fine sliced, a good handfull of dried shitake mushrooms - soaked in water and fine chopped (keep the water for the soup!!!), 1 vegan chicken style stock cube from Massels, 1 generous splash of rice vinegar, ketchup (tomato sauce) - approx half a small bottle, juice of half a lemon, 2-3 tbsp raw sugar, as much chilli paste or chayenne pepper as you like (its up to you how hot you like it), dark soy sauce - approx 10 tbsp, approx 1-1.5 l water, a small piece of grated firm tofu (to replace the egg!), 1 small garlic clove - chopped, 1 small piece of fresh ginger - grated, 2 tbsp potato starch- mixed with water.
Here in Australia, Chinese cuisine is very popular. Also in Germany, but in Germany chinese food is different. I never saw this soup here in Australia. In Germany, it is next to spring rolls the most popular starter you have at a restaurant. The soup is original cooked with meat and egg - but of course, I veganiced it! There are 2 ingredients I could not get here --- glass noodles and moral mushrooms. I replaced it with shitake mushrooms and rice noodles.
Unfortunately I haven't exact ingredient amounts for you --- you need to taste and let your taste buts decide when the soup is a good mix of sweet, sour and hot. But I give my best to give you a good guideline with my recipe :-)
Here are my ingredients:
1/2 tin Sanitariums tender pieces in gravy (wash the mock meat pieces and chop), 1 small carrot fine sliced, 1 small stalk of celery - fine cubed, 1 tin of bamboo - fine sliced (keep the water for the soup!!!), half a green capsicum - fine sliced, a good handfull of dried shitake mushrooms - soaked in water and fine chopped (keep the water for the soup!!!), 1 vegan chicken style stock cube from Massels, 1 generous splash of rice vinegar, ketchup (tomato sauce) - approx half a small bottle, juice of half a lemon, 2-3 tbsp raw sugar, as much chilli paste or chayenne pepper as you like (its up to you how hot you like it), dark soy sauce - approx 10 tbsp, approx 1-1.5 l water, a small piece of grated firm tofu (to replace the egg!), 1 small garlic clove - chopped, 1 small piece of fresh ginger - grated, 2 tbsp potato starch- mixed with water.
![Bild](/uploads/1/2/8/8/12880695/7928705.jpg?605)
Asparagus and Mushrooms. I had a delicous asparagus soup in mind and wanted to give the soup a special "cick". I thought at mushrooms and thought "no, that will not work together". But I gave it a try anyway. I cooked the soup, roasted some mushrooms and also made some cruttons. This was such a great dinner!
I used:
2 bunch of green asparagus, 1 veggie stock cube, water, 1 good splash of Soy cream (you also can use soy milk if soy or rice cream is not available), 1 squeeze of a fresh lemon, seasalt, 1,5 slices of bread (I used homebaked one, but you can use whatever bread you like), Nuttelex margarine, a generous splash of olive oil, roasted garlic, 5 mushrooms.
To make the cruttons, cube some bread. Heat some oliveoil mixed with some Nuttelex margarine and start to fry the bread golden brown on each side. Add some roasted garlic and mix well. Put on paper towel when ready.
Slice your mushrooms and roast in a frying pan until golden brown. Don't use to much oil! When ready plate up with the soup and ENJOY
![Bild](/uploads/1/2/8/8/12880695/1390174829.png)
I have a GREAT new soup for you!
I was inspired by a recipe I saw in a book, but as usuall, I changed things and added my own touch :-)
I cooked a big pot with this soup and we ate it on one day! My sweetheart had 3 plates for lunch and a small one for dinner. This soup for sure, will not be cooked in my kitchen for the last time!
Caribbean. When I read that I thought at coconut, mango, chilli, pineapple, bananas, lime. The recipe showed actually a strong Indian direction even it was written as Caribbean!
So I needed to create and here is what I used:
290g splitpeas - soaked in water for a couple of hours and cooked in approx 1,5l water - when the peas are done, DON'T throw away the water. Keep everything in the pot!
Approx 600g pumpkin - cut into cubes, 1 small onion - chopped, 4 small rispen tomatoes - skinned and cubed, 1 small bunch of fresh coriander - chopped, 1 small green chili - fine sliced, 1 very small bunch fresh tarragon or 1.5 tsp dried tarragon, 1 tsp tumeric powder, 1/2 tsp cumin powder, 1 generous tbsp of Nutteles margarine, 3/4 cup of coconut cream, 1 big or 2 small veggie stock cubes, half a big mango - fine cubed, 1 tsp agave syrup or 1/2 a tsp stevia. More water if needed.
![Bild](/uploads/1/2/8/8/12880695/6903780.jpg?413)
French Onion Soup
with oven baked Cheese-Toast
I remember the very first time when I ate Onion Soup in my life. I was around 14/5 years old and I loved it with the first spoon! Since then I love to cook onion soup -- and we had it for dinner yesterday.
I used 3 big onions - halfed and sliced, 2 big cloves of garlic - fine cubed, half a celery stalk (I added it as piece to the soup because I only wanted the celery as falvouring), fresh Thyme from my herb garden - approx 5 big stalks fine chopped, 2 tbsp of vegan margarine ( I used Nuttelex), 1 vegan beef style stock cube - but you also can use a veggie stock cube, a little splash of vegan Chardonnay (but really only a small splash), sea salt and hot water.
2 slices of toast --- topped with grated Vegusto and Notzarella cheese, nutritional yeast flakes ( I always add that to my cheese to add B12 to the dish) and a fine sprinkle of oregano. Baked in the ofen until golden brown and crisp.
The Soup: I heated some sunflower oil and added the sliced onion and garlic to my pot. I fried it until the onions turned slightly brown. You need to stir constantly for that, otherwise the onions burn! I added my Thmye and stock cube ... deglaced with the little splash of wine and added hot water ... brought it for a couple of seconds to the boil and turned the heat down to a very fine simmer. I added the margarine and celery stalk and gave the soup from time to time a stir. The soup really should not cook at all --- it really only should have a slight simmer. This way the soup will stay clear. Just leave it until the onions are softened. This should take approx 45 min. Turn off the heat and give the soup a rest.
While the soup rests, a good start to do the cheese toast/crouton.
When ready just top the toast on top of the soup --- and ENJOY
![Bild](/uploads/1/2/8/8/12880695/335683.jpg?640)
Spicy
Zucchini &Fennel Soup
Let me show you my new creation -- I am more than happy with that recipe!
I was inspired by Björn Moschinskie's Spicy Zucchini Soup, but was not totally happy with the veggies he choose. It's for sure a good recipe, but I wanted more and something special. So I thought about what veggie would go great with Zucchini and I gave Fennel a try! That was a perfect desicion.
This soup really is very nice for dinner.
Light and delicous --- served with a slice of fresh bread --- PERFECT!
Here is what I used:
3 big organic Zucchinis - cubed
1 big carrot - cubed
2 big potatoes - cubed
1 small Fennel - sliced
1 small onion - chopped
approx 500ml Veggie Stock
1/4 tsp Cayenne pepper
Sea Salt & Black Pepper
Tofutti Sour Cream with a splash of fresh lemon juice to serve
![Bild](/uploads/1/2/8/8/12880695/1745059.jpg?312)
Prepare all your veggies and start to heat some Sunflower Oil into a pot. Start to fry the onion, carrot and potato. Fry for approx 2-3 min. Add the Fennel and fry for further 2 min. Stir - don't let it burn.
![Bild](/uploads/1/2/8/8/12880695/2331323.jpg?310)
Now add the Zuccini and fry for further 2 min. Add the Veggie stock and spices and bring to the boil for 10 sec. Turn down the heat to only let it simmer! Let it simmer until the veggies are done. When the veggies are done, turn off the heat and give the soup a rest until cooled down. When ready use your hand food processor and process the soup until you get a smooth and creamy soup. I like to leave a bit of veggie pieces in it. I don't process it until complete creamy --- I actually like to have a couple of pieces in it - and it is nice to see some carrot pieces in it. Slowly heat the soup again and have a taste. You should have a really nice fennel taste, but not overpowering! Also the heat of the Cayenne should be nice --- hot but not to hot that you can't taste the veggies anymore. Serve this soup with fresh dairy free Soy Sour Cream and finish with a couple of fresh Fennel greens. Accompanied with a slice of fresh bread of your choice --- and you have a fantastic warmer for dinner. Perfect for this colder season right now --- ENJOY :-)