Carrots, white beans and ginger soup ( Crema de zanahorias. jengibre y porotos)

Okay. We are closer to Autumn,  and Im really happy of it! 
Here in the day it is still hot but the nights are a delight. You're almost  feel cold..

But I know that those who wait for spring are happy and it's fine. Spring is lovely too.
I made this creamy soup a while ago (I love soups all year round ) but typical of mine I did not find where I had it.
Ordering yesterday I finally found it!
It is  delicious  and healthy (like many soups) and is very good with sliced almonds when served.
And I love ginger too !
With Esperanza my daughter we love soups.
I hope you enjoy it.
Much love!


Source : BBC Good food

Ingredients

1 tablespoon  oil
1 medium onion chopped
2 tablespoon grated ginger
2 garlic cloves sliced
1/2 tsp groun nutmeg
800 ml vegetable stock
400 grams carrots sliced
400 grams can cannellini beans
4 tablespoons almonds cut in slivers or flaked almonds

Method

Heat the oil in a large pan, add the onion, ginger and garlic and fry  for 3 minutes until starting to soften. Stir in the nutmeg and cook for a minute more.

Pour in the stock , add the carrots and beans including the liquid from the tin, then cover and simmer for 20 minutes until the carrots are tender.

Scoop a third of the mixture into a bowl them blitz the remainder with a hand blender or in a food processor until smooth.
Return everything to the pan until bubbling.
Serve topped with the almonds.

Note:
Also you can process all the mixture with a blender and then  heat   and serve with almonds. If you like more creamy.




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en español

Sopa de zanahorias, porotos y jengibre 

Mushroom bisque soup (sopa de champiñones)

Other delicious soup recipe.
 Apparently I move between soups and desserts, but no, we really do everything but when a soup is as rich as this one, it's worth taking pictures and publishing it.

In fact, I have other recipes waiting for post, but as spring will  arrive in the northern hemisphere, I would prefer to share it now.
Here the summer is  almost over and my favorite season is here soon : autumn.
But I have already told you that I eat soups almost all year round.
And I love it....


Adapted from : Victoria Classic (Cherished recipes)

Ingredients

1 tablespoon olive oil
salt
1/2 cup chopped green onions
1 tablespoon minced garlic
1 1/2 cups baby  mushrooms 
2 cups veggie (or chicken) stock
HERE a recipe for veggie stock
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups heavy cream
1/2 cup dry white wine
1 teaspoon fresh thyme or  rosemary

Garnish : thyme, sauteed mushrooms or lemon ribbons


Method

Heat olive oil  in a large stockpot over medium heat.
Add green onions, garlic and mushrooms, cook until mushrooms begin to brown  about 5 minutes.

Add veggie stock,  and thyme or rosemary and  bring to a simmer.
Whisk in lemon zest, lemon juice, cream and wine .
Discard thyme and transfer soup to a blender in small batches and puree in high speed until smooth and thick.
Season with salt, taste and simmer over medium heat about 6 to 8 minutes.
Garnish with sauteed mushrooms or some chopped herbs.



print recipe here

en español

Sopa de champiñones

Courgette,basil & tomato soup (Sopa cremosa de zapallitos y tomates)

I've said it before when I post soups: 

I love soups, especially vegetables soups. This courgette and tomato soup was delicious. and it usually reaches me for two days. 

I eat soups almost all year round.

For two days I keep  in a tupper on fridge  but it can also be frozen.

To this recipe I added basil cause I love it.

Source: Good Food (BBC)

(Mini basil, sweet basil and purple basil in pots)

Ingredients

2 tablespoon butter
2 or 3  green onions chopped
3 medium courgettes or zuchini
2 medium tomatoes chopped
2 tablespoon plain flour
1/2 teaspoon turmeric
1,5 liter vegetable (or chicken) stock from cubes
1 tablespoon basil chopped
Crusty bread to serve (optative)

Method

Melt the butter in a large pan  add the green onions and zucchini in slices and cook for 5 minutes on a medium heat, stirrimg occasionally .

Add the tomatoes and flour with some water. 
Cook by a couple minutes always stirring around to stop the flour from becoming lumpy .
Add the turmeric and veggie stock, cover and simmer for 30 minutes.

Puree  in batches  with a stick blender or food processor. . Then see if you need add some water to the soup (I love thick texture).
Taste for seasoning and adjust if you need some salt.
You can sieve too for more smooth texture but really I didn't.

 Serve if you like with crusty bread and some chopped basil.



print recipe here

Mini basil  in tea  cup

en español
Sopa de zapallitos con albahaca y tomates

Red lentil and carrot cream soup (My magic soup) (Sopa cremosa de lentejas rojas con zanahorias)

In these Christmas times beautiful and crazy, 
(although I do not go out much I'm the one that I get to those who come to the house) a simple and delicious  soup recipe, and then we continue with the Christmas recipes.

I call it my magic soup, because of how rich it is, how fast it is made and how comforting it is. My daugther say  that also has many vitamins and is good. But I do it because  only I love it.
Is vegetarian too, have red lentils, carrots, spices, curry, some basil and zucchini,  :)

Adapted from : All recipes UK

Ingredients

250 grams red lentils (US 1 1/4 cup) (UK 9 oz)
3 medium carrots
2 green onions (roughly chopped)
2 garlic cloves (crushed)
2 tablespoons basil chopped.
2 teaspoon curry powder
2 medium zucchini peeled and in slices
1 teaspoon coriander powder
1.2 vegetable stock
vegetable oil
1/3 cup heavy cream or greek yogurt
salt and pepper




Method


Heat some oil in a large saucepan over a medium heat. Gently fry  green chopped onions and crushed garlic with curry and coriander powders for 5 minutes.

Add carrots and zucchini  peeled and chopped into thin slices. 
Mix well and cook for  about 5 minutes.
If looks dry add some vegetable stock.
Add red lentils and vegetable stock. Seasoned with salt and pepper.
Bring to the boil, then reduce heat and cook covered under medium heat for 20 minutes until carrots and zucchini are cooked.
Add cream  and chopped basil and cook for 5 minutes.
Puree the soup with a blender.
Season to taste.
Serve warm with a dollop of heavy cream or yogurt and some coriander. 


print recipe

en español
Sopa de lentejas rojas  y zanahorias

Hemos tenido unos dias rarísimos acá en Santiago . Algunos dias con calor otros con frio, En fin.
Que tal una sopita? despues viene todo lo que comemos en Navidad que es tan rico.
Esta sopa me encanta. Facil. deliciosa y maravillosa.
Las lentejas rojas tienen la gracia que no se remojan como las otras y se deshacen rapidamente. o sea uno la hace super rapido.
Me gusta en cualquier momento. No me gusta muy caliente ninguna sopa.
Para la noche es ideal.
Vegetariana y saludable.

Ingredientes
250 gramos lentejas rojas
3 zanahoras medianas pelas y en rodajas
2 cebollines picados
2 dientes de ajo picados o aplastados
aceite  vegetal neutro
2 cucharadas de albahaca picadas 
2 cucharaditas polvos curry
2 zapallitos italianos medianos pelados y picados
1 cucharadita de cilantro en polvo o fresco
1, 5 litro de caldo vegetal 
1/3 taza de crema espesa o yogurt griego
sal y pimienta


Preparación


Calentar algo de aceite en una olla mediana a fuego medio/suave.
Suave,mente freir los cebollines ay el ajo picado con el curry y el cilantro. Por unos 5 minutos.Agregar a la olla los zapallitos y las zanahorias pelados y picados en rodajas. Revolver bien y cocinar por unos 5 minutos(si esta seco agregar algo de caldo)
Agregar las lentejas rojas y el caldo vegetal.
Sazonar a gusto con sal y pimienta.
Cocinar a fuego medio hasta que las zanahorias y zapallitos esten cocidos. (unos 20 minutos)
Agregar la crema o yogurt natural y la albahaca.
Cocinar unos 5 minutos. 
Dejar enfriar un poco y moler con un procesador (blender) .
Servir con un poco de crema o yogurt y algo de albahaca o cilantro.
Se puede guadar en el refrigerador hasta dos dias.

Nota: la proxima volvemos a recetas navideñas!
ah las lentejas rojas las he encontrado en el Jumbo y en el Lider. (Oriental products)

Zuchini and basil cream soup (sopa de zapallitos italianos y albahaca)

Basil and zucchini are two of my favorites veggie foods..

This cream zucchini soup is really wonderful and really easy  and you can serve with some baguette slices and tomatoes and you will have a delicious and simple meal.




Adapted from: My recipes

Ingredients

4-5 servings

2 tablespoons of  sunflower oil
1/2 cup yellow onion chopped
1 garlic clove chopped
2 medium zucchini sliced 
and with peel
2 cups reduce sodium  veggie broth
1 cup losely packed basil leaves
washed and stemmed
salt and pepper
3 tablespoons creme  fraiche or sour cream

Method

Heat sunflower oil in a large saucepan over nedium heat.
Add onion and garlic and cook until translucent. About 5 minutes.
Add zucchinis in slices and cook by other 3 minutes.
Then add veggie broth and basil leaves. Reduce heat and cook by 20 minutes.

Puree the soup in batches in a blender.
You can use  an strainer  to push  some solid bites but I dont think is necessary.
 Add the creme fraiche and season with salt  and pepper to taste.

Divide soup among bowls and garnish each  with some creme fraiche and a few basil leaves.

En español


Sopa de zapallitos italianos y albahaca

Easy fig ricotta custards (postre de higos y ricotta) and Cream of asparagus soup (sopa de esparragos)

This time two recipes in a row  :

Easy fig ricotta custards 

Asparagus cream-soup


 I've put them together because sometimes I do not have so much time to do the posts.
Here day by day you never know what coming !

Easy fig ricotta custards  is absolutely delicious and you can use others fruits like strawberries, cherries or grapes .... ...

recipe from : Georgeats

Asparagus cream -soup from my mom's recipes.


Hope you enjoy both :)

Easy fig ricotta custards recipe

Ingredients


200 grams firm ricotta
1/2 cup milk
2 eggs
2 tablespoons  maple syrup  or  corn syrup
1 teaspoon vanilla extract
3 or 4 figs halved (or strawberries or cherries)


Method

Preheat the oven to 180°c (360 F).
In a large bowl whisk  ricotta, milk, eggs, maple or corn syrup and vanilla until they become smooth and creamy.
Ricotta is a bit grainy but is ok . But whisk until the lumps are gone.
Divide the mixture  between four ramekins, resting on a baking tray. Drop some piece of fig or other fruits onto each little custard and pop in the oven.
Cook these custards for about 15 minutes or until they have puffed up and browned nicely. You can keep them in or turn on the grill for a bit of colour. Serve warm or cold.



print recipe here

Asparagus cream-soup

Ingredients

asparagus 400 grams (If you cook asparagus set aside the water of them)
or an asparagus tin
1 cup of asparagus tips (cooked) for  soup.
2 tablespoons of butter 
1 little onion chopped
1 teaspoon of salt
2 tablespoon of cornstarch 
2 cups of milk
3 cups  asparagus water or chicken broth 
3 yolks 

Method

In a medium  sauce pan melt the butter over medium low heat. fry a little the chopped onion, stir in the flour add the milk and salt. Cook stirring constantly for two minutes. Whisk with the chicken broth or asparagus broth and increase the heat to medium. Cook stirring constantly until the mixture boil. 

Strain all the mixture through a strainer add the three yolks to the soup and mix well. Before serving add a few tips or pieces of asparagus.



print recipe here






 Sopa de esparragos

Postre de higos y ricotta

Tomato basil soup (Sopa cremosa de albahaca y tomate)

I had many recipes   but I can't   post them before Easter.
I hope to do now slowly.
For example this creamy tomato basil soup.
It is one of the richest I've ever had.
I love soups  !<3 font="">

  Source :   Jenny Steffens blog

Ingredients

3 cloves garlic minced
2 tablespoons olive oil
2 can crushed tomatoes  (14 oz or 360 grams each one)
or fresh tomatoes
2 cups vegetable stock
1 teaspoon of salt
1/2 tsp sugar
1/2 teaspoon ground black pepper
1/2 cup heavy cream
3 tablespoon fresh basil (chopped)
parmesan cheese (optative)


Method



In a saucepan saute garlic in olive oil on medium heat for 1 minute. (be careful not to burn the garlic). 
Add the crushed or fresh tomatoes. 
Squeezing the tomatoes  into the pan to break them up.

Add vegetable stock, salt, pepper, chopped basil  and sugar.
Cook the soup on medium at a simmer for 10 minutes.
Let chill by a while and with a hand blender or a blender blend the soup to smooth consistency.
Return to the heat and warm through. Add the heavy cream and stir well.
Top with parmesan cheese and basil and serve immediately.


Print recipe here
.

En español

Sopa cremosa  de tomate y albahaca 

Me encantan las sopas.
La tenía hecha de antes de Semana Santa pero como tuve que poner otras recetas recien la puedo postear.
Esta de tomate la hice con tomates frescos (que aun se encuentran) pero tambien se puede hacer con tomates en tarro y queda buenísima.
Ademas aprovechar que aún tenemos albahaca que es tan rica.
He hecho varias sopas de tomate pero esta me encantó.
Son tan ricas las sopas hecha en casa. Y mas sanas por supuesto.

Ingredientes

3 dientes de ajo
2 cucharadas aceite de oliva o de maiz
2 tarros de tomates naturales o tomates frescos (cada 
tarro más o menos de 360 gramos)
2 tazas de caldo vegetal (se puede usar un cubito de verduras)
1 cucharadita de sal
1/2 cucharadita de azucar
1/2 cucharadita de pimienta molida negra o aliño completo
1/2 taza de crema espesa
3 cucharadas de albahaca fresca picada fina
queso parmesano rallado (optativo)

Preparación

En una olla mediana saltar el ajopicado con el aceite, por 1 minuto a fuego bajo.
(cuidado que no se queme el ajo)
Agregar los tomates en tarro o los tomates frescos maduros.
Aplastarlos un poco para que queden mas molidos.
Agregar el caldo vegetal, la pimienta (o aliño completo) la albahaca y la 1/2 cucharadita de azucar.
Cocinar por unos 10 minutos.
Apagar el fuego y dejar enfriar un poco. 
Con un blender manual o en la juguera moler la sopa hasta que tenga una consistencia cremosa y suave.
Volver con la sopa al fuego y calentar a fuego suave.
Agregar la crema espesa y revolver bien.
Servir con queseo rallado (optativo) y albahaca.


Nota.
 Ya les he mencionado que mi papá está enfermo y muchas veces voy a ayudar a mi mamá y no alcanzo a hacer la traducción. 
Vuelvo muy tarde en la noche.
Pero siempre se puede usar el traductor.
Y siempre que pueda haré la traducción.

pumpkin and basil soup (Sopa de zapallo con albahaca)

I love soups every time. I dont know why but I love all them (Made in home soups)
And is curious because the twins love them too :)
Always I ask : Who want a little soup that I made??
Usually they want:)
If you dont have fresh basil you can use dry basil,  just delicious!!

Source:  Good houskeeping

Ingredients

1/4 cup vegetal oil or olive
3 sweet onions sliced
1 tablespoon chopped basil or dry basil
3 cloves garlic chopped
2 teaspoon grated ginger
3 or 4 cups vegetable broth
2 cups fresh  cooked pumpkin (mashed)
or 2 cans pure pumpkin

Method
In a medium or large saucepot
heat oil  and add onions and 1/4 tsp salt.
Cook until are brown stirring occasionally.
Add garlic,basil, and ginger.
Cook 5 minutes or until garlic is golden, 
stirring occasionally. Add vegetable broth and pumpkin.
Heat to simmering  on high , scrapingup browned bits from bottom of pot.
Reduce heat to mantain simmer, cook 20 minutes stirring occasionally.
With inmersion blender or batches in blender, puree soup until smooth. Season with salt and black pepper.
If soup is too thick add water or broth to desired consistency.



Print recipe

En español

Zopa de zapallo y albahaca

Me encantan las sopas.
En esta época no publico muchas porque aca en Chile estamos en verano. Pero hago sopa todo el año.
Ademas lo más bien que en verano comemos porotos granados o pastel de choclo.
Esta sopa cremosa de zapallo es deliciosa y va con albahaca.

Ingredientes 

1/4 taza aceite vegetal u oliva
3 cebollas cortadas pluma
1 cucharada de albahaca fresca o seca
3 dientes de ajo picados
2 cucharaditas de jengibre rallado fresco
o 1 jengibre seco
3 o 4 tazas de caldo de vegetales preparado
2 tazas de zapallo cortado en cuadritos y cocido

Preparación

En una olla grande o mediana colocar el aceite y agregar la cebolla pluma a fuego medio más 1/4 cucharadita de sal,freir hasta que esten doradas.
Entonces agregar el ajo,la albahaca y el jengibre.
Cocinar unos 5 minutos revolviendo ocasionalmente.

tomato and quinoa soup (Sopa cremosa de tomate con quinoa)

I love soups almost in all seasons but need to be homemade and usually from vegetables , and it is amazing the number of combinations that can be made.
This creamy tomato soup with some quinoa es really delicious !

Adapted from : Good housekeeping 

Ingredients

(5 servings)

1 cup white quinoa 
3 tbsp butter
1 tbsp oil
 1 or 2 medium onions chopped
2 cloves garlic chopped
2 cans whole peeled tomatoes
2 cups  vegetable broth
1/4 cup roasted pumpkin seeds
1 tablespoon fresh chives
1/2 teaspoon crushed red pepper
salt if is needed


Method

Cook quinoa as label directs.
Or look this quinoa recipe.
When is cooked  drain and set aside.
In a  medium saucepan , heat butter and oil until butter melts.
Add onions, and garlic.
Cook about 4 to 6 minutes.or until vegetables begin to soften.
stirring occasionally. Add tomatoes and vegetable broth. Heat to simmering on high.  Then cook in medium heat 15 minutes stirring occasionally .

With inmersion or regular blender, puree mixture until smooth. Reheat soup if necessary.
In a bowl combine cooked quinoa, pumpkin seeds, chives and roasted pepper. Seasoning  is needed.
Serve soup  topped with quinoa mixture.

Notes:
If you dont have a blender you can use other gadget  but  a manual blender is really useful.
(I make soups, juices, smoothies, ice cream only with my little blender)
Love this soup I dont have to drain the hard parts. Only blend.
Taste before add salt . Usually canned tomatoes have salt.
And the vegetables broth too.





print recipe here

En español

sopa de tomate y quinoa

Me encantan las sopas casi en todas las estaciones.
Esta sopa cremosa de tomate es absolutamente deliciosa.