Vegetable Soup Recipe

Ingredients:

  • 2 large onions, chopped
  • 2 carrots, sliced
  • 1 parsnip, chopped
  • 1 celery root, chopped
  • 2 ripe tomatoes, diced
  • 1 large potato, diced
  • 1 cup whole kernel corn
  • 1 cup cabbage, chopped
  • 1 cup kidney beans
  • 1 red bell pepper, chopped
  • 2 tablespoons fresh parsley, chopped
  • salt, pepper

Directions:
Put the onions, celery, carrots, parsnip, beans and potatoes in a soup pot, half filled with water. Bring it to a boil, then reduce the heat and simmer for 20 minutes. Add salt, tomatoes, cabbage, corn and bell pepper. Simmer until all vegetables are tender (which is probably 10-15 minutes). Add parsley. Simmer for 2-3 minutes. Serve hot, with fresh ground black pepper sprinkled on top.

Recipe variant: for more flavor, you can saute the onions in extra virgin olive oil before adding them to the soup.

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Leek And Potato Soup

Leek and potato soup is one of the cheapest and easiest homemade soups. Besides, it’s so tasty that even fussy eater children will love it. Here’s a basic recipe which you can tweak by adding your favorite spices.

Ingredients:

  • 2 leeks
  • 2 potatoes
  • 2 garlic cloves
  • 2 tablespoons butter
  • 2 vegetable stock cubes
  • 4 cups water
  • salt and pepper

Directions:
Clean the leek, trim the top and bottom and remove the outer layer. Section the leek longitudinally in quarters, then chop them. Rinse the chopped leek thoroughly in running water. Peel and dice the potatoes.

In a deep skillet, melt the butter, then add the leek, garlic and potatoes and cook over low heat for about 10 minutes. Stir for a few times. Add water, vegetable stock cubes and a little salt (if stock cubes are already salty, you may not want to add more salt at all). Cook for 15-20 minutes, stirring occasionally, until the potatoes are done. You can check them with a fork after the first 15 minutes of cooking to see if they are soft.

If you prefer your leek and potato soup to have a chunky texture, you’re done. Ladle it into bowls, sprinkle some chopped fresh parsley and some ground pepper on top and serve it hot.

If you’d rather have your potato leek soup creamy, just let it cool for several minutes, then blend it with a handheld food processor. You’ll need to reheat it a little before serving.

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Chicken Noodle Soup Recipe

I don’t know why, but cooking chicken noodle soup reminds me of childhood. InĀ  fact I know where this memory comes from: mum would cook this kind of soup for us whenever we were sick, or in those freezing cold winter days. It was so much of a comforting sensation, to eat a cup of that warm, hearty soup, after hours of playing in the snow!

Chicken noodle soup - Yummy!

Chicken noodle soup - Yummy!

Ingredients:

  • 1 chicken, cut in 4-6 pieces
  • 4 cups chicken broth or chicken stock
  • 1 parsnip, diced
  • 2-3 carrots, diced or sliced
  • 1-2 onions, cut in wedges or chopped
  • 2 stalks celery, diced
  • 2 cups noodles (homemade are the best, but you can find some good ones in shops as well)
  • 5-6 sprigs fresh parsley, chopped
  • salt and pepper to taste

Directions:
Put the stock in a pot, add the chicken, salt, onions, parsnip, carrots and half of the parsley. If the stock is not enough to cover the chicken, add water. Bring it to a boil, then reduce the heat and simmer for about 1 hour or until the chicken is tender. Skim the soup from time to time, whenever needed. Take the chicken out of the broth and put it in a large bowl. Discard all vegetables and strain the broth through a sieve.

Remove skin and bones from the chicken and cut the meat into bite-sized pieces. Add the strained broth, salt and pepper. Bring it to a boil, then set the heat to low and add the noodles and the rest of the parsley. Simmer for 10 minutes or until the noodles are done. Serve hot.

Chicken noodles soup and an unexpected guest

Chicken noodles soup and an unexpected guest

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