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.

Ingredients:

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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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.

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.

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 04/26/2017 12:41PM by Flora205.

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.

My latest soup - Cream of cauliflower-cheese soup. The variation with next vegetable.

Ingredients:
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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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.
Enjoy.

I really love Choritzo Ruth I will for sure go for your soup soon

Flora205 Warsaw/Poland
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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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The best soup for hot weather – cold radish soup

Recently, I prepared another version of my most summery soup. Creamy cold radish soup with a hint of garlic and thyme was refreshing and very tasty and only takes a moment to prepare. It is the best with new potatoes liberally sprinkled with dill. It is an excellent dish for a quick and easy dinner on a hot summer day. And it is only a little bit pink ...

The recipe comes from "Smaki zycia" (Flavour of Life) by Agnieszka Maciag.

Ingredients (for 4 people)
2 bunches of radishes
1l of natural yoghurt
2 cloves of garlic
2 tablespoons of minced thyme
4 tablespoons of minced chives
salt and pepper

the recipe is here
.


Flora205 Warsaw/Poland
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That looks great Flora205 - will be giving that a try once it gets warmer here in Adelaide (South Australia)

Heather F Wrote:
-------------------------------------------------------
> That looks great Flora205 - will be giving that a
> try once it gets warmer here in Adelaide (South
> Australia)

This kind of soups taste much better in Summer - hope you will enjoy it Heather

Flora205 Warsaw/Poland
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We make a super-simple, Asian themed soup which honestly we eat all year round! It can be quite salty, so careful with the seasoning and soy sauce. We like to call it Hot and Sour Mushroom Ramen

Ingredients

Sesame oil
5 cloves garlic
1 chilli
1 large knob of ginger, grated
Soy sauce
500g chestnut mushrooms, sliced
100g exotic/shitake mushrooms, sliced
Beansprouts
Pak choi
Spring onions (to serve)
Coriander (to serve)

Full recipe write up is here!

Writer and owner at foodconcept.co.uk - an amateur food blog!

Goulash soup an excellent and satisfying meal

You can prepare it with your favourite meat. I think that the one of kind of meat I don't use for goulash soup is chicken, but maybe I should think again? Recently I experimented and made this soup with turkey leg. It was excellent and cooked more quickly than with pork or beef.

Ingredients (for 2 people)
500g of meat of turkey leg
1 onion
2 cloves of garlic
2 carrots
1 parsley root
half a red pepper
5 potatoes
5 sprigs of rosemary
2 teaspoons of sweet paprika
1 teaspoon of hot paprika
2 tablespoons of flour
4 bay leaves
4 juniper beans
oil
salt and pepper

the recipe is here

.


Flora205 Warsaw/Poland
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Creamy soup with broad beans

During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty.

Ingredients (for 5 people):
1 kg of broad beans
half an onion
1 clove of garlic
1 tablespoon of butter
4 sprigs of thyme
1 tablespoon of caraway seeds
vegetable stock
5 teaspoons of thick natural yoghurt
2 teaspoons of nigella
2 tablespoons of sunflowers seeds
salt and pepper

the recipe is here



Flora205 Warsaw/Poland
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Plum soup with semolina dumplings

This soup - with a leaf of peppermint it is an excellent alternative to an early summer dinner. Due to the blackcurrant juice, this soup is a bit sour and has a deeper colour.

Ingredients:
soup
1kg of plums
100 ml of blackcurrant juice
300ml of apple juice
120g of brown sugar
half a teaspoon of vanilla sugar
Clean the plums, remove the stones and cut them into smaller pieces. Put them in a saucepan with the rest of the ingredients of the soup and boil for 25 minutes. Sweeten with the sugar if necessary.

dumplings
125ml of milk
2 teaspoons of butter
2 tablespoons of vanilla sugar
2 tablespoons of brown sugar
a hint of salt
50g of ready semolina
1 egg

the complete recipe is here



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Chanterelle soup with millet groats

In my family home mushroom soups were always served with noodles or potatoes. One day I forgot about proper shopping and experimentally I made mushroom soup with barley groats. My children looked at it slightly suspiciously, but the soup was surprisingly tasty.

This time with premeditation I added millet groats to excellent seasonal chanterelle soup . If I have to choose which is better for me: with potatoes, noodles or groats I couldn't decide. They are all great.

Ingredients (4 people)
500g of chanterelles
3 carrots
2 parsley roots
of a small celery root
1 onion
2 cloves of garlic
2 tablespoons of butter
100g of millet groats
3 sprigs of thyme
2 bay leaves
1l vegetable stock
2 tablespoons of cream
salt and pepper

the complete recipe is here



Flora205 Warsaw/Poland
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Pear soup with ginger and chili pepper

Everyone can see what the weather is like outside. I think the summer has forgotten that it should go on until 21st September. For two weeks - almost without pause - it has been raining and windy, and the temperature doesn't really enthuse. Maybe it should be this way to help pupils at the beginning of the school year. It is difficult to learn when it is sunny outside and the bike and ball are more appealing than books.

Today I would like to propose an almost-autumn fiery soup with white vegetables and pears. The chili pepper and ginger give the soup an interesting flavour and warm us up on rainy afternoons.

Ingredients (for 3 people)
¼ small celery root
10 cm piece of leek (white part)
2 parsley roots
2 cm piece of ginger
2 big pears
2 tablespoons of butter
1 onion
2 cloves of garlic
vegetable stock
salt and pepper
half a chili pepper
1 tablespoon of nigella

the complete recipe is here



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EXQUISITE JERUSALEM ARTICHOKE SOUP

Jerusalem artichoke, also called sunchoke or earth apple, has been known in Poland since the first half of the XVIII century. It is a vegetable especially recommended for diabetics because it reduces the amount of blood glucose. Those who would like to lose weight should also reach for it. Jerusalem artichoke contains a lot of potassium so it reduces blood pressure, and inulin which reduces high cholesterol.

I have looked suspiciously at the packaging of Jerusalem artichoke a few times. Only the soup I ate in a Warsaw restaurant convinced me to buy it. I prepared my own version of cream of Jerusalem artichoke. I found the recipe at the Polish page zakochanewzupach. However, I used my own spices. I served this soup with mushroom crisps and parsley olive oil. It was really excellent.

Ingredients (for 4 people):
500g of Jerusalem artichoke
200g of potatoes
1 big onion
2 tablespoons of oil
500ml of vegetable stock
400ml of coconut milk
2 mushrooms
fistful of parsley
2 tablespoons of olive oil
salt and white pepper

For interested the complete recipe is here



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