Broccoli and Brie Soup


Broccoli and Brie Soup

I know i said this month will be all about pumpkin but when i saw in supermarket this broccoli offer, i thought that i should do something with it. So i decided to do this creamy – cheesy soup with some almonds in it. So if you don’t hate broccoli from the bottom of your heart, give it a try!

 

Easy-cheesy!

You’ll need:

  • Onion – 1/2 chopped
  • Broccoli – 300g chopped
  • Courgette – 1/2 chopped
  • Potato – 1 chopped
  • Butter – 25 g
  • Sunflower Oil – 25ml
  • Vegetable stock – 1l
  • Blue Brie – 50 g cubed
  • Salt
  • Pepper
  • Almonds – to garnish

So, i placed all the vegetables in a large pot: onion + broccoli + courgette + potato. I mixed all the vegetables with the oil and butter and about 50ml stock or water. Let them cook for 15 minutes, stirring ocasionally, until you have soft vegetables. After that add the rest of the stock and let it simmer for 20 minutes.
Strain the vegetables and put the liquid aside. Blend them until all smooth and nice and then mix’em with the remaining liquid. Boil for a few minutes more, and add the cheese stirring it until in melts. As a garnish add the almonds.

Broccoli and Blue Brie Soup

Supa crema broccoli-8846

 

Foto: Ionela Stoica




Pumpkin soup with garlic


pumpkin soup

This story begins with one year old pumpkin, that my grandma gave it to me – last year. It was a very big and heavy pumpkin, and until these days i didn’t know what to do with it. All i could think was a pumpkin pie, but i’m kinda sick and tired of the same pumpkin pie… so this year i have a plan! I think i’ll give it a try and bake a Banana Bread but with pumpkin, some Pumpkin cookies… and who knows what else. We’ll see!

pumpkin soup

Serves: 4 pers.
You’ll need:

  • Pumpkin – 1 kg – cut into small cubes, de-seeded
  • Garlic – 5 cloves, but the more the merrier 
  • Dried Rosemary – 1 tsp.
  • Vegetable stock – 500 – 700 ml – depends on how thick you want it to be
  • Olive Oil
  • Salt
  • Pepper

First of all, i had to fight pumpkin king, it was a terrible fight – needless to say i won! From that huge pumpkin i reserved 1 kg for my soup, since i’m the only one that likes pumpkin – more for me! The rest went into the refrigerator… will be continued!

I lined perchament paper on a tray and pre-heated the oven at 180C. I mixed the pumpkin with olive oil, garlic, salt, pepper and dried rosemary. Bake it for 45 minutes, or until cooked (it’s done when it’s all soft). Set aside and let it cool a bit. 

In a blender put the soup and the pumpkin and blend it until all smooth and creamy. Season with more salt if needed. 

When served you can garnish the soup with a swirl of cream and a handful of toasted pumpkin seeds.

pumpkin soup

Photo: Ionela Stoica




Carrot - Ginger Soup with chickpea croutons


Carrots, Ginger, Chickpeas – Carrot Power! *insert dramatic voice*Supa Morcovi ghimbir-4155s2

What is this all about? Well, isn’t it obvious?  It’s all about Fastest Carrot in the World (ta-na-na-na), a team that will take part in Red Bull Soapbox 2014 with a crazy Carrot car. 

In their honour i cooked a Carrot-Ginger-Soup-Fuel with chickpea croutons.

Gooo Carrot!

Serves: 2
You will need:

  • Carrots – 8 medium size, peeled and sliced
  • Potatoes – 1 pc. chopped
  • Onion – 1 pc. peeled and chopped
  • Garlic – 2-3 cloves chopped
  • Paprika – 1/2 teaspoon 
  • Olive oil – 1 tbsp 
  • Thyme – 1 teaspoon 
  • Ginger powder – 1/2 teaspoon (if you feel bold, you can add more, but it’s better to wait until the end and then add some more) 
  • Salt – a pinch
  • Water or vegetable stock – 1 liter (I used water)
  • Sunflower oil – 2 tbsp.

Chickpea croutons:

  • Chickpeas – 50g 
  • Salt 
  • Pepper 
  • Paprika 
  • Dried basil 
  • Olive oil – 1 tbsp 

Method:

Put a medium size pan over medium heat, add the oil and cook the onion – 5 minutes, until the onion is soft. After that add the garlic and mix for 1 minute. Add broth or water, carrots, potatoes, ginger, paprika, thyme and salt. Cover and bring to a boil. Reduce heat and simmer until carrots and potatoes are tender when pierced – ready in 20 – 30 minutes.
Remove the pan and let it cool for 10 minutes. Transfer the soup in a blender and blend it until smooth. Add more salt to taste if needed.

Chickpea croutons:

I soaked the chickpeas in cold water for 8 hours at room temperature. It’s important to soak them to cut out the amount of time they need to be cooked and because this process breaks down many of the gas-inducing sugars in the beans, thereby making them easier to digest. After that move the chickpeas in a large pan filled with enough water to cover the beans. I added baking soda – a teaspoon (the molecules in baking soda attach themselves to gas-inducing sugars in the chickpeas known as oligosaccharides. By binding to these sugars, baking soda can break them down and partially remove that gut felt odorous, gas producer from the structure of the chickpea.)
Then i boiled them for almost 2 hours. I drained the chickpeas under running water for 30 seconds to remove the aftertaste left by baking soda. Remove any loose skins. 

Because i didn’t had so much time, instead of roasting them in the oven i fried them in a pan with olive oil, salt, basil, paprika and pepper – for about 10 minutes. 

And this is it! You have your carrot-ginger soup! 

Supa Morcovi ghimbir-4155_2Foto: Ionela Stoica

 

 




Cold Cucumber Soup or Tarator


These days I’m all about super fast foods, done in just 10-15 minutes.Supa rece castraveti

This particular recipe brings back childhood memories because my father would always do this one in the summertime. Living in a small town close to the Bulgarian border the local food has a great Balkan influence and this recipe is no different.

Tarator is a cold soup served in the summertime, popular in countries like Macedonia, Albany, southeastern Serbia and even Turkey although the Turkish version has tahini instead of yogurt.

 You’ll need:

  • Fabio cucumber 1
  • Garlic cloves 2
  • Dill 1 cup
  • Yogurt 2 cups
  • Buttermilk 1 cup
  • Olive oil 2-3 tbsp
  • Salt
  • Walnuts ½ cups

Method

If you refrigerate all the ingredients necessary for this recipe you’ll have a wonderful cold soup in less than 10 minutes. Also you’ll need a medium size glass bowl for preparing and serving this dish.

Let’s get this started!

Cucumber should be peeled (or not – as you wish), seeds remove and chopped finely. Garlic crushed and made into a paste, add to the bowl. Chop your dill and divide it in two, half for the cucumber and garlic mixture and half for decorating.

I know you can hardly believe it but we’re almost done.

Pour over the yogurt and add buttermilk just enough to reach the consistency you’re pleased with. Add olive oil, pinch of salt and you have a nice and cold cucumber soup ready to be served.

You can also add some walnuts just before you serve it or you can through them into the mixture with the oil and salt (or you can just forget about them like I did).

Enjoy! 

Supa rece castraveti-3637

Supa rece castraveti-3639

 Text: Simona Stinga
Cook: Simona Stinga 
Foto: Ionela Stoica




Pea soup with garlic and mint


Peas soup-3203

For this „Meatless Monday” (for me long as a day of fasting – that’s because even my cat loves vegetables more then I do)  I’ve made a cream soup of pea, garlic, mint, cardamom and ginger.
Done in just 10 minutes (15 with prep time) is very savory and can be served cold. 

You’ll need:

  • 2 tbsp olive oil
  • 3 spring onions
  • 5 cloves of garlic
  • 400g of peas
  • Cardamom
  • Ginger
  • Vegetable soup or water
  • Mint – 2 springs
  • Cream (optional)
  • Salt and pepper

Method:

This soup is so easy you’ll find french fries hard to make.

Finely chop the onions and garlic and saute in olive oil with a bit of salt (quick trick: when sauteing onions add a pinch of salt to prevent it from browning – salt helps release all the wonderfull juices in the onion making it glossy and sweet).   

When the onions are done through in the peas, add lots of pepper, a pinch of cardamom and ginger (I’ve used powder, but you can use fresh as well) and let them defrost until they have that beautiful glossy green color.  Then add the soup (hot), about 600 ml, simmer on low heat for another 5 minutes and add choped mint when done. At this point you ca either transfer it to a stand blender or you can take the shortcut and use the hand blender.

To keep in check the consistency of your soup is advisable to use the stand blender. Strain the soup and place the solid part in the blender adding liquid gradually until you’ve reached the consisdency you are pleased with.

If you like some cream in your soup transfer it to the pot on low heat and add cream as much as you please, let it boil for 30 seconds then set aside and let it rest.

You can serve this soup warm with some olive oil, garlic and parsley croutons or cold with extra mint for extra freshness (pam, pam!).

Enjoy!

Pea soup

Text: Simona Stinga
Cook: Simona Stinga & Irina Mihart
Foto: Ionela Stoica




Creamy Tomato Soup with Cheese


Supa de rosii_2

I do not know how others see this matter, but i don’t like throwing  food. Plain and simple. I sometimes have the bad habbit of buying too much of everything… and so my tomatoes start to soften and loose their looks and taste.
But no more of that sad feeling with this super-easy-to-do tomato soup garnished with fresh basil and cheese!

 

Ingredients:

  • 2 small onions
  • 10 whole peeled tomatoes – deseeded
  • 1 carrot choped
  • 1 red bell-pepper
  • 2-4 garlic gloves
  • 1-2 cups with water
  • 2 tablespoons oil
  • 1-2 tablespoon brown sugar
  • chopped fresh basil leaves
  • cheese
  • salt
  • pepper
  • basil leaves for garnish

To peel the tomatoes easier, pour boiling water over and then let them like that in a large pan – just for a few minutes. Remove the peel and the seeds and chop them roughly. Chop the garlic, onion and bell-pepper, add them in a pan stirring, until lightly caramelized, about 2-3 minutes. After that add the tomatoes and cook for a few more minutes. Add water, chopped basil leaves, sugar and bring to boil, reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 20 minutes. Remove from the heat, blend the soup and season with salt and pepper.  When served, sprinkle with cheese and fresh basil leaves.


Supa de rosii_3

 

Supa de rosii_4

Text & Photo: Ionela Stoica