groentesop – My Whisk and I

Lentil Soup (Mercimec Cobrasi)

July 16, 2023June 5, 2023by Karen ClaassenLeave a Comment

This is a traditional Turkish soup that is delicious, easy and quick to make and freezes beautifully!

30ml + 30ml olive oil
1 onion, chopped
2 + 1 cloves of garlic, minced
60ml tomato paste
3 carrots, peeled and chopped
1 potato, peeled and chopped
1,5litres of vegetable stock
5ml + 5ml smoked paprika
250ml lentils, rinsed
5ml ground cumin
2,5ml ground coriander
1 lemon, cut into wedges

Place a large saucepan over medium-high heat and pour in 30ml of the olive oil.
Add the onion and fry until translucent.
Add the 2 cloves of garlic (minced) and tomato paste and stir-fry for one minute.
Now add the carrots and potato and pour in the stock.
Add 5ml smoked paprika, about half a teaspoon of salt and the lentils.
Bring the soup to a boil, turn down the heat to a gentle simmer and cook for 25 minutes.
Take the soup from the heat and blitz with an immersion blender, until smooth.
Pour the remaining 30ml oil, 1 clove of garlic (minced), 5ml smoked paprika, cumin and coriander to a pan and stir-fry over medium heat for 2 minutes.
Taste the soup and season with salt and black pepper.
Spoon the soup into bowls and drizzle over the flavoured oil.
Serve with a lemon wedge.

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Chunky Vegetable Soup

May 21, 2023May 18, 2023by Karen ClaassenLeave a Comment

The garnish for this vegetable soup was made by horizontally slicing a hotdog roll, drizzling it with olive oil and toasting it in the oven. The garnish on the crouton is homemade mayonnaise with cherry tomatoes and fresh soft herbs.

1 onion, chopped
2 cloves of garlic, minced
2 sticks of celery, leaves included, washed and chopped
1 x 400g tin of chopped tomatoes
1 litre chicken or vegetable stock
2 bay leaves
3 carrots, chopped
400g potato, peeled and cubed

Place a large saucepan over medium heat and add some vegetable oil.
Add the onion, garlic and celery and cook for about 10 minutes.
Add the tinned tomato and cook for another 10 minutes.
Pour in the stock, add the bay leave, carrot and potato and bring to the boil.
Turn the heat down to a simmer and cook for 50 minutes, stirring every now and then.
Mash or liquidise half of the soup, cook another 5 minutes and serve with a fresh, crusty bread.

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Meatball Soup / Groentesoep met Balletjes

April 22, 2022April 2, 2022by Karen ClaassenLeave a Comment

The base of this soup is a delicious vegetable broth and therefore it is very important to either make your own stock or buy the best quality you can lay your hands on. In the traditional recipe the meatballs are cooked in the broth. In my version the meatballs are first roasted in the oven to add another layer of flavour before adding it to the broth.
This recipe feeds 6-8 people – you may half the ingredients when preparing the soup or alternatively freeze one half.

Meatballs:
1kg ground beef
20ml salt
1 egg

Soup:
3 litres vegetable stock
4 medium carrots, peeled and sliced into discs
220g vermicelli pasta, broken into small pieces
125ml fresh parsley, chopped
salt and pepper to taste

For the meatballs:
Preheat your oven to 180℃ and lightly spray 2 roasting tins with cooking spray. Set aside.
Combine the ground beef, salt and egg in a mixing bowl and mix through.
Scoop a teaspoonful of the mixture into your hands and shape into mini balls by rolling between your palms. Place the meatballs in the prepared tins.
Bake the mini meatballs in the oven for 10 minutes.

For the broth:
Pour the stock into a large saucepan, add 10ml salt and bring to a simmer.
Add the carrots and vermicelli and simmer until the carrots are fork-tender.
Now add the mini meatballs and simmer for 5 minutes.
Add the parsley to the soup and taste and adjust seasoning.
Serve the soup piping hot with fresh, crusty bread.