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.
Soak the beans in a bowl filled with cold water for a minimum of 6 hours. Rinse the beans and add them to a pressure cooker with enough water to cover them by 3cm. Cook for 45 minutes. (If you are cooking them in a saucepan – simmer gently for 1 – 2 hours until soft when pressed between your fingers). DO NOT ADD SALT OR ANY OTHER FLAVOURANTS AT THIS STAGE! Place another large saucepan on a medium heat and add a splash of vegetable oil. Add the onion, garlic, carrots and leeks and gently cook until the onion is soft and translucent. Add the beef, season well with salt and pepper and stir-fry for 5 minutes. Pour in the beef stock and Worcestershire sauce and bring to the boil. Turn the heat down to a simmer and cook for 1 hour. Drain the beans, mash them roughly and add to the beef mixture. Simmer the soup for 30 minutes while keeping a hawk’s eye on it as it will burn easily at this stage. Stir often and regulate the temperature. Taste the soup and adjust the seasoning. Serve steaming hot with a fresh crusty bread.
If you need to speed things up in the kitchen you may make this soup with store-bought stock and rotisserie chicken.
45ml olive oil 1 onion, finely chopped a small bunch of salad onion, chopped 1 clove of garlic, minced 1l chicken stock 2 eggs 60ml fresh lemon juice 375ml cooked rice 500ml cooked chicken breast, shredded
Place a saucepan on medium-high heat and add the oil, onion and salad onion. Cook until the onion is soft and translucent. Add the garlic and stir-fry for 1 minute. Pour in the chicken stock and season with salt and pepper. Bring the mixture to the boil, turn down the heat and leave to simmer. Add the eggs, lemon juice and 60ml of the rice to a blender. Blend until smooth. Keep the blender running and slowly pour in 250ml of the hot stock. Now pour this mixture into the stock mixture in the saucepan while stirring. Add the rest of the rice and the shredded chicken. Simmer the soup for 10 minutes, on a low heat (do not let it boil) until thick. Spoon into bowls and serve immediately.
1,5litre vegetable stock 750g frozen peas 250g broccoli 300g baby spinach 60g almond meal grated zest and juice of 1 lemon a small handful of mint leaves plain yoghurt, to serve
Pour the stock into a large saucepan and bring to a boil. Add the peas and broccoli and simmer until the broccoli is tender – about 5 minutes. Add the spinach leaves, almond meal, lemon zest and juice and mint and simmer for another 2 minutes. Season the soup with salt and pepper. Taste the soup and adjust seasoning if necessary. Blend the mixture with a stick blender until smooth. Simmer the soup for another 2 minutes, spoon into serving bowls and serve with a dollop of yoghurt.
3 litres chicken stock 1,5kg chicken breasts, skin removed 5ml black peppercorns 5ml salt 2,5ml smoked paprika 3 x 400g tins chopped tomato 2 large onions, chopped 3 cloves garlic, minced 3 x 400g jars sweet jalapeño, drained 30ml + 30ml vegetable oil 120g spaghetti fresh coriander lime wedges
Add the stock to a saucepan and bring to a simmer. Cut the chicken breasts into chunks and add it to the stock. Add the black peppercorns, salt and smoked paprika and simmer together for 30 minutes. Set aside. Add the tomato, onion, garlic and jalapeño to the bowl of a blender and process until smooth. Add 30ml oil to a large saucepan set over medium-high heat and add the tomato mixture to it. Bring to a low simmer and cook half-covered for 10 minutes. Remove the cooked chicken pieces from the stock and finely shred the meat. Pour the stock into the tomato mixture. Simmer the mixture for 20 minutes. Now add the shredded chicken and cook for another 10 minutes. Taste the soup and adjust the seasoning – salt, black pepper, smoked paprika. Place a frying pan over medium-high heat, add 30ml vegetable oil and add the spaghetti to the pan. Stir continuously while frying the spaghetti until it is a golden brown colour – about 3 minutes. Drain the pasta on paper towel and then add it to the soup. Simmer the soup for about 8 minutes, until the pasta is cooked. Serve the soup immediately with fresh coriander and lime wedges.
45ml butter 15ml vegetable oil 2 large leeks, sliced 2 onions, chopped 2 cloves of garlic, minced 600g potato, peeled and diced 2litres chicken stock 5ml salt black pepper 200g mature cheddar cheese, grated 80g cheese and onion potato chips
Add the butter and oil to a large saucepan set over medium-high heat. Add the leeks and onion and cook while stirring until completely wilted and soft. Add the garlic and cook for another minute. Add the diced potato, stock, salt and pepper and bring the mixture to a simmer. Lower the heat to a slow simmer, cover the saucepan with a lid and cook for about 30 minutes. Check on the soup every now and then and adjust the heat as you go. The potato must be very soft. Decant the soup into a blender and blitz together until smooth and silky. Pour the soup back into the saucepan and place over a low heat. Add the grated cheese and stir the soup until the cheese has melted. Spoon the soup into individual bowls. Crush the potato chips in the packet and sprinkle a generous amount onto each bowl of soup. Serve immediately.
Traditional Amsterdammers will insist that this soup be made with Groninger mustard but any good quality granulated mustard is perfect for this delicious soup. Serve it with fresh bread and extra fried bacon. Serves 4.
2 leeks, rinsed and sliced 1 onion, chopped 2 large potatoes, cut into small chunks 1 clove garlic, minced 50g flour 1 litre vegetable/chicken stock 62ml cream 30ml Groninger/granulated mustard salt and pepper
Pour enough oil into a saucepan to cover the bottom and place on medium-high heat. Add the leeks, onion and potato and cook until the leeks are soft. Stir often. Add the garlic and fry for another minute. Sprinkle the flour over the vegetables and stir-fry for another minute. Pour in the stock and bring the soup to a boil. Turn the heat down and simmer until the potatoes are very, very soft. Blitz the mixture with a stick blender/liquidiser until completely smooth. Add the cream and mustard and stir through. Simmer the soup on a low heat for 15 minutes, stirring every now and then. Add the bacon to a non-stick frying pan and cook until slightly crispy. Drain on kitchen paper. Season the soup with salt and pepper. Serve the soup piping hot with extra bacon scattered on top.
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.
400g bacon, sliced/diced into 0,5cm pieces 1 onion, chopped 1 carrot, finely chopped 6 cloves of garlic, sliced 500g split peas 3 bay leaves 2,5l chicken stock a small handful of thyme, leaves stripped
Put a saucepan on medium-low heat and add the bacon pieces. Cook until the fat is rendered. Add the onion, carrot and garlic and cook until the onion is soft and translucent. Add the split peas and stir to coat in the bacon fat. Add the bay leaves and 2,5l chicken stock. Bring the mixture to a boil and then reduce the heat to a simmer. Skim off the foam that rises to the top. Stir the soup every now and then. Add the thyme leaves and simmer the soup for at least an hour. Add more stock if you prefer a thinner soup. Remove the saucepan from the heat and season with salt and pepper. Purée with a stick blender. Reheat the soup and check the seasoning. Serve piping hot with fresh bread.
This is a nutritious soup with lots of flavour and crowd appeal and is really easy to make. This recipe feeds 6 – 8 people.
45ml butter 2 large leeks, sliced 2 onions, chopped 2 cloves of garlic, minced 800g potato, diced (about 4 -5 large potatoes) 2 stock cubes (I use chicken but if you want to go vegetarian use vegetable cubes) 5ml salt 1,2ml black pepper 1,2 litre water 250ml cream
Preparing the leeks: Cut off the root ends and thick green parts. Cut the leeks in half lengthwise and rinse under cold running water. Pull the layers apart and check that there is no dirt left.
Melt the butter in a large saucepan over medium heat and add the sliced leeks, onion and garlic. Cook and stir until the leeks and onion are soft and completely wilted. This should take about 10 minutes. Add the potato, stock cubes, salt, pepper and water and bring the mixture to the boil. Lower the heat, cover with a lid and cook gently for 25 minutes until the potato is very soft. Purée the mixture with a stick blender until completely smooth. Now add the cream and stir on a low heat for about 5 minutes. Serve the soup piping hot, sprinkled with croutons.
Making croutons: Preheat your oven to 180℃. Cut 4 slices from a day-old bread and slice off the crusts on all four sides. Cube the bread and spread it out on a baking tray. Drizzle the cubes with olive oil and give the bread cubes a mix with your hands. Bake for 5 minutes, shaking the baking sheet halfway through the cooking time, to spread and turn the cubes. Take the croutons from the oven and lightly sprinkle with salt.