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Mushroom soup

2 Nov

At first, I want to tell you how much I missed cooking these last 2 days!
On Wednesday, we had a party at the office, which was really nice. It included a wine tasting with accompanying food. Yum, wine!
And yesterday I went to Holland with my mom and sister in law. It was sooo much fun! We shopped ‘til we dropped. I bought all sorts of nice ingredients and cooking stuff, which you will see appear on ‘Julienne’ in the coming days 😉

It’s really nice to be back, so let’s start off with a heart warming fall soup…

Mushroom soup

Ingredients (for 1l soup)

  • 1/2 Tbsp margarine
  • 1 large onion, peeled and chopped
  • 1 medium potatoe, peeled and diced (1cmx1cm)
  • 500g mushrooms, brushed clean and chopped into quarters
  • 1 bouillon cube (I used vegetable)
  • 1l water (I always preheat it in the water boiler)
  • salt
  • pepper
  • some basil leaves and cream (I used soy) for garnishing

Directions

  • Preheat the margarine in a medium pot
  • Sauté the onion for 5 minutes
  • Add the diced potato and chopped mushrooms
  • Crumble the bouillon cube over the pot and last but not least: pour in the boiling water.
  • Let the soup simmer for about 10 minutes (you can check if it’s done by putting a knive in one of the potato cubes)
  • Blend the soup with an immersion blender
  • Season to taste with salt and pepper
  • Garnish each bowl with some cream and basil leaves

Green Bell Pepper Soup

30 Okt

This is actually one of my mom’s success recipes, so it’s kind of an inheritance, haha. The taste of the bell peppers is so nice and strong that you almost need no seasoning. I just used a bouillon cube and that’s it.

It’s such an easy but at the same time elegant recipe, and my mom and I always get great comments about it… So go ahead and startle everyone with this amazing soup!

Green Bell Pepper Soup

Ingredients (for 1 pot)

  • 1 Tbsp margarine
  • 4 medium green bell peppers, diced (1cmx1cm)
  • 1 large onion, chopped
  • 1 bouillon cube (I used vegetable)
  • 1l water (I always preheat it in the water boiler)

Directions

  • Preheat the margarine in a medium pot
  • Sauté the onion for 5 minutes
  • Add the diced bell peppers
  • Crumble the bouillon cube over the pot and last but not least: pour in the boiling water
  • Let the soup simmer for about 10 minutes
  • Blend the soup with an immersion blender
  • Pour the soup through a sieve, otherwise you’ll have annoying little pieces in your cup of soup

Source: adapted from my wonderful mom!

Tomato Soup

27 Okt

Since it’s such a cold day here in Belgium, I decided to make some heartwarming soup. I only had tomatoes  in the house, so the decision was made rather quickly.

The secret ingredient to add colour and taste to tomato soup is… ketchup! It may sound weird to add ketchup to soup, but I tell you: it’s worth the risk!

Tomato Soup

Ingredients (for 1 medium pot)

  • 1/2 Tbsp margarine
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 4 large tomatoes, chopped
  • 1 medium potato, diced (1cmx1cm)
  • 3 Tbsp ketchup
  • 1 bouillon cube (I used vegetable)
  • 500ml water (I always preheat it in the water boiler)

Directions

  • Preheat the margarine in a medium pot
  • Sauté the onion and the garlic cloves for 5 minutes
  • Add the chopped tomatoes, diced potato and ketchup
  • Crumble the bouillon cube over the pot and last but not least: pour in the boiling water.
  • Let the soup simmer for about 10 minutes (you can check if it’s done by putting a knive in one of the potato cubes)
  • Blend the soup with an immersion blender.