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What about a soup?

Posted by Flora205 
What about a soup?
April 25, 2017 03:33PM
I do not know about soups' status in NZ but in Poland we use to eat a lot of them. Today I would like to show you the "Spring cream of spinach and garlic soup".  The dish looks extremely spring-like and decorative. Maybe it sounds trivial, but you should remember to clean the spinach thoroughly and remove the thick, hard stems. Grinding sand and unblended grains effectively ruin the tasty effect of the soup.


400g of spinach
3 cloves of garlic
half an onion
2 potatoes
1l of vegetable stock
1 tablespoon of butter
100ml of 18% sweet cream
4 eggs

the whole recipe is here

Flora205 Warsaw/Poland
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open | download - DSC_0787a.jpg (129.3 KB)
Re: What about a soup?
April 25, 2017 04:31PM
It's autumn here in NZ right now, and will soon be 'soup season'. I make bulk batches of various soups and freeze them in single serving sizes for quick, nourishing and filling lunches on cold winter days. In fact, soup is the best thing about winter!

I love soups with grains and legumes: buckwheat, barley, black turtle beans, haricot beans, etc, etc. I am not keen on thin broths with no 'body'; they must have lots of chewy bits such as bite-size chunks of meat or carrots, parsnips and celery. However, I also like a smooth, creamy and thick soup made with pumpkin. One of my favourite soups is Kumara, Sweetcorn & Chickpea Soup:

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, crushed
2 large golden kumara, peeled, diced
1 tablespoon Moroccan spice mix
2 x 400g cans creamed sweetcorn
200g chickpeas, soaked overnight
4 cups chicken stock
¼ cup brown rice, rinsed
Salt & pepper

Heat the oil in a medium pan. Add the onion, garlic and kumara and cook for 5 minutes, until the onion has softened.
Add the spice and stir well, cook for 1 minute. Tip it all into a crockpot or slow cooker.
Stir in the sweetcorn, drained chickpeas, rice, stock and seasoning.
Cook on low for 6-7 hours or on high for 2-3 hours.
If you like, at this stage, purée part of the soup, or leave it chunky.
Serve with parsley and grainy bread.
Re: What about a soup?
April 25, 2017 05:58PM
Hi Flora205 & Lorna - they both look yum! Nice that they're both vegetarian, or could be made so. And I'm with you Lorna - soup is def the best thing about winter. I don't like 'broths' you can see through lol.
Re: What about a soup?
April 27, 2017 05:41AM
Hi Heather. Thinking about soups made in Poland I rather see them dense than "lucid" - maybe except some kinds of borsch and bouillons

Flora205 Warsaw/Poland
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Edited 1 time(s). Last edit at 04/27/2017 05:41AM by Flora205.
Re: What about a soup?
April 30, 2017 04:40AM
This is a soup I often make - its cheap, filling and full of flavour - reminds me of my travels sometime back in Eygyt

Dahl Soup

What you need
1 cup red split lentils, rinsed
1 teaspoon ground turmeric (optional)
1 teaspoon vegetable oil
1 onion, chopped
4 cloves garlic, crushed
2 tsp mild curry powder
1 x 400 g can reduced-salt chopped tomatoes
½ cup coriander leaves, to serve
½ cup low-fat natural yoghurt, to serve

How to make
Place the rinsed lentils, and turmeric in a saucepan.
Add enough water to cover the lentils by 3 cm.
Bring to the boil over medium heat and cook for 45 minutes, or until lentils are tender.
Heat the oil in a saucepan over medium heat. Cook the onion and garlic for 5 minutes, or until the onion is soft.
Add the curry powder and cook for 1 minute, until fragrant.
Stir in the tomatoes and ½ cup of water and simmer for 5 minutes.
Add the cooked lentils and a further cup of water to the tomato mixture.
Simmer for 5 minutes, to warm through.
Stir in chopped coriander.
Serve with a dollop of yoghurt.
Re: What about a soup?
May 11, 2017 03:39PM
My latest soup - Cream of cauliflower-cheese soup. The variation with next vegetable.

1 cauliflower
1 small onion
1 clove of garlic
1 tablespoon of butter
vegetable stock
100g of processed cheese
salt and pepper

the whole recipe is here

Flora205 Warsaw/Poland
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Re: What about a soup?
May 15, 2017 03:57AM
That kumara and chickpea soup looks great Lorna. I am going to have to make that this week, now it soup season!
The urchins ask for this soup a lot. It's simple and doesn't take too long to make.
We just call it Choritzo soup.

1-2 Choritzo sausage
1 small onion
about 1 tablespoon oil/butter
1 carrot
1 litre stock or water
1 cup alphabet pasta

Dice the onion finely and cook in pot with a little butter / oil for a few minutes until soft.
Slice the choritzo in half lengthways, and then cut diagonally into 5mm slices.
Add choritzo to the onion, and let cook over low heat for 7-10 minutes, until the chilli oil comes out and it smells wonderful.
Cut the carrot into small bits and stir into the mix, getting some of the chilli oil onto the vegetables.
Add the stock / water, and bring to the boil. Give it a stir occasionally.
Once boiling, add the pasta and cook until al dente.
Add salt / lemon juice / pepper to taste.
Re: What about a soup?
May 19, 2017 08:26AM
I really love Choritzo Ruth I will for sure go for your soup soon smiling smiley

Flora205 Warsaw/Poland
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Re: What about a soup?
June 11, 2017 07:51AM
Cold cucumber soup

Until now I have made cold beet soup with chard as the base ingredient. My husband and my dad both like this kind of cold soup. Today I tried a new version of cold soup. Cold cucumber soup with natural yoghurt with dill and peppermint leaves was excellent. You may serve it with hard boiled eggs or new potatoes..

Ingredients (for 4 people)
800g of natural yoghurt
4 fresh new cucumbers
2 tablespoons of minced peppermint leaves
4 tablespoons of minced dill
2 cloves of garlic
4 eggs
salt and pepper

the recipe you may find here


Flora205 Warsaw/Poland
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