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Cream of Knob Celery Root and Tomato Soup

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This is a beautiful, surprising dish: it uses both cooked and raw ingredients, and it is very easy to prepare. Have I mentioned it is 100% a Garden Super Hero Tales idea?

 

Please follow the recipe to enjoy the taste of the Fall:

Cream of Celeriac (Knob Celery) and Tomato Soup
 
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Authentic author recipe, creamy, spicy and delicious, perfect to woo any guest! Try this, and you will love celeriac roots!
Author:
Recipe type: Soup
Cuisine: vegan/ vegetarian
Serves: 4-6
Ingredients
  • 1 large knob celery root - peeled and cubed
  • Salt to taste
  • 1 large tomato, cubed
  • 1 garlic clove, peeled
  • 1 tablespoon olive oil
  • water to boil the knob celery
  • 1 teaspoon Sambal Oelek
  • fresh parsley, chopped
Instructions
  1. I a large soup pot, bring knob celery in salted water to a boil, and cook until fork tender, about 25 minutes.
  2. With tongs or a strainer spoon, transfer the celeriac to a food processor. Add garlic, olive oil, tomato and Sambal Oelek, plus some of the cooking liquid (make sure all the ingredients are covered evenly) and puree till very smooth. If necessary, to achieve a beautiful soup consistency (I like cream soups very thick), ladle in more liquid.
  3. Scoop in the fresh parsley, and serve, decorated as you please.
Notes
Make sure you do NOT cook the tomato and garlic. These go in RAW, when you puree the soup.

 

Autumn/ Winter Onions and Savoy Cabbage Soup Recipe

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Easy and fast, this soup is a family favorite in the colder seasons. It helps you keep slim, it is full of lovely flavors, and it literally perfumes the kitchen when you cook it. The ingredients are affordable too, and can be found at any farmers’ market. Buy organic produce, to enjoy the best flavors of the Fall. Strictly vegan!

 

Autumn/ Winter Onions and Cabbage Soup Recipe
 
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A lovely seasonal dish, designed to keep you warm in cold Autumn days. Forget the rain outside: this soup tastes heavenly, and it is perfect for a weight-loss diet too!
Author:
Recipe type: Soup
Cuisine: Vegan, Vegetarian
Serves: 4-6
Ingredients
  • 5 large onions, sliced in rings
  • 1 leek, white part, sliced in rings
  • 200 ml dry white wine
  • ½ savoy cabbage, cut julienne
  • 2 carrots, cut into julienne strips
  • ½ cup fresh celery leaves, cut julienne
  • salt and pepper to taste
  • ½ tsp black cumin seeds
  • ½ tsp fennel seeds
  • 2 tbs extra virgin olive oil
  • juice from ½ lemon
  • 1½ liter water, boiling hot
Instructions
  1. Preheat oil in a deep skillet, over medium heat. Add onions, leeks, cumin and fennel, and cook till translucent, stirring occasionally - about 7-8 minutes.
  2. Pour the white wine, reduce heat to minimum, and let simmer for a couple of minutes, till the alcohol has evaporated.
  3. Add the savoy cabbage, celery leaves and carrots, cover with hot water, and let simmer for 7-9 minutes.
  4. Season with salt and pepper, add the lemon juice, and remove from heat.
Notes
If you don't have savoy cabbage, you can also use Nappa cabbage.

 

Curry Veggie Soup, with Boiled Potatoes

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Vegetable cream soups, especially in their vegan version, have the tendency to be a bit bland, but not if you use some simple tricks, that will make any soup taste as exciting and adventurous as a chef-made dish.

First of all, in a deep cooking pot, cover 6 to 8 whole potatoes (unpeeled) with an inch or two of cold water, add a teaspoon of salt, then place the pot over medium heat and bring the water to a boil. Once boiling, reduce the water to a simmer, then let cook. Most potatoes will be ready in 20 minutes.

 

For the veggie soup, anything you have in your home will do, plus some “secret” ingredients. For example, I add a tablespoon of mild curry powder when my soup is mainly carrot based, or a mix of herbs de Provence, when the soup is based on a wider choice of vegetables.

You can plate this soup over boiled potatoes, or as you consider fit. Since my boys tend to ask for “potato soup,” this is my way of bringing something healthier to the table, while still giving them what they want.

The soup in the image above was cooked as follows:

 

Curry Veggie Soup, with Boiled Potatoes
 
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This vegetable soup is made mainly with roots, but you can use your imagination to make it better.
Author:
Recipe type: Soup
Cuisine: vegan, vegetarian
Serves: 4
Ingredients
  • 2-3 large orange carrots, grated
  • 1 yellow carrot, grated
  • 1 parsley rood, grated
  • 1 parsnip, grated
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon mild curry spices, or paste
  • 1 glass dry white wine
  • 1,5 liters water, to boil
  • salt and pepper to taste
  • fresh rosemary, to decorate
  • chili flakes, to decorate
Instructions
  1. To begin, heat a tablespoon of olive oil in a deep skillet over medium heat, then add the onion and fry until golden - 4-5 minutes.
  2. Tip in the garlic, and continue cooking, for about 2 minutes, stirring constantly, before you pour the wine.
  3. Add all the grated vegetables, and let simmer in the wine, till the liquid has evaporated. Now add the curry (powder or paste) and stir everything evenly.
  4. Add five ladles of boiling water, or more, and let everything simmer for about 15 minutes. Do not worry if you have too much water - leftover liquid can be used as vegetable stock for other dishes.
  5. When the veggies are nice and tender, drain them through a strainer, without discarding the water. Put all the vegetables in a food processor, then cover them with some of the water they cooked in (about 2 inches) before you blend till creamy smooth.
  6. Return to the skillet, and bring to a boil, before you season with salt, pepper, and lemon juice.
  7. Plate as suggested (with boiled potatoes) or as you see fit.

 

Cream of Cauliflower Soup, Served with Paprika Sauce and Shrimp

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This is a very easy to prepare dish, which can be served according to this combo suggestion, or according to your own preference, either with or without paprika sauce, with or without shrimp, etc. The cream of cauliflower soup is ready in less than ten minutes. The paprika sauce takes a bit longer, and the shrimp will be ready in circa 6 minutes. If you are experienced in the kitchen, you can prepare the whole meal in less than 25 minutes.

 

Cream of Cauliflower Soup
 
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Author:
Recipe type: soup
Cuisine: vegan, vegetarian
Serves: 2
Ingredients
  • 1 liter water
  • 1 head fresh cauliflower, cut into florets
  • 2 garlic cloves, peeled
  • 1 tsp sea salt
Instructions
  1. Into a large soup pot, bring water to a boil.
  2. Season with half of the salt, add cauliflower florets, then season with the rest of the salt.
  3. Cover with a lid, and cook for 5-7 minutes, until the cauliflower punctures with ease.
  4. Remove from heat, and use a sieve to strain the florets from the water. Do NOT discard the water, as it will act as cauliflower stock.
  5. Transfer the cauliflower florets into a food processor, add garlic cloves, then add cauliflower water until it is about half way up the cauliflower florets in the blender.
  6. Puree till very smooth, and serve it hot.

 

While your soup simmers, prepare a paprika (bell pepper) sauce, and pan fry your shrimp in herbs butter, about 5 minutes, tossing repeatedly to ensure even cooking. Plate as suggested in the featured picture.

 

 

No Cook Cucumber Soup with Pan Fried Shrimp

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Summer is one of the best season for raw cuisine, and, although the following recipe does contain a cooked part, you can always choose to eliminate it, enjoying only the no cook cucumber soup, served chilled, in a bowl, or in a cup, as you please.

 

A low calorie and high water content food, cucumbers are an excellent source of vitamin B, especially when consumed raw. In fact, they are rarely boiled or baked, although these two techniques are not excluded. Usually found in salads, cucumbers are more versatile than you think. Health smoothies, gazpachos, tonics, and many other dishes can be prepared with this humble vegetable, which ranks among the most cultivated in the world. Oh, and who can forget the pickle, such a beloved addition to sandwiches of all kinds?

For the following recipe, consider the cucumber as the main star of the dish. This “soup” is perfect in the summer, and because it is fresh and light, it will surprise with its smooth consistency, and beautiful mint and fennel flavors. With a spicy shrimp dish by its side, the cucumber soup turns into a true gourmet treat. It’s a perfect marriage of flavors and textures, fit for a luxury restaurant.

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No Cook Cucumber Soup with Pan Fried Shrimp
 
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The perfect flavors of the summer, a fresh dish that will woo your guest, and enchant children too. Ready in less than 10 minutes.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 large cucumber, washed and cubed
  • 5-6 fresh mint leaves, chopped coarsely
  • 1 small bunch fennel fronds
  • 1 cup kefir (or yogurt)
  • 250 grams shrimp
  • 2 garlic cloves, finely diced
  • sea salt and pepper to taste
  • pinch of chili flakes
  • 2 tbs olive oil
Instructions
  1. Place cucumber, mint and fennel into a food processor. Pour over kefir, season with salt and pepper, then puree till foamy and very smooth. Set in the refrigerator to cool off.
  2. In a bowl, mix well olive oil, garlic, and chili flakes. Add shrimp and season with coarse salt and ground pepper.
    Heat a large nonstick skillet over medium-high heat, then add the shrimp and cook for 3 minutes, tossing repeatedly, to ensure even cooking.
  3. Plate the shrimp as a side for the soup - see image for reference.

 

The Easiest Broccoli Soup Recipe You’ll Ever Need

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No other veggie is as exciting as the humble broccoli when it comes to the perfect cream soup. In fact, to make the perfect cream of broccoli soup, you only need three ingredients: broccoli, water and salt. You also need a pot to boil the soup, and a good food processor to cream it. Oh, and cups to serve it.

When I make it at home, my boys would rather drink it from a cup, than eat it with the spoon from a soup bowl. It is so creamy smooth, tasty, and beautifully bright green, that no one can resist it. Of course, fancy plating is recommended if you want to woo your guests. If that’s the case, just do what Gordon Ramsay does in this video, that explains the process in detail.

As you see, there’s virtually no other soup as easy to master. You don’t need special skills, you don’t need to be a chef. What you do need is a good quality broccoli head, and 10 minutes of your day.

Broccoli is one of the healthiest vegetables you can grow in your home garden, and one of the most versatile to use in your kitchen. If offers superb cholesterol-lowering benefits when you just steam it. Phytonutrients like glucoraphanin, gluconasturtiian, and glucobrassicin ensure that you also get excellent detox benefits when you eat broccoli (and this broccoli soup recipe is perfect, as it offers you the vegetable almost in its pure form). Another important health benefit is broccoli’s impact on vitamin D deficiency issues, as it offers 101.6 μg of vitamin K per 100 g (3.5 oz) of raw vegetable.

In other words, although it is usually not described as a superfood, and it is many times loathed by kids and adults alike, when you cook it right, broccoli is an amazing, even gourmet, addition to your table. If you are too busy to watch Gordon Ramsay at work in the video posted above, here’s the recipe to print and use as you please.

The Easiest Broccoli Soup Recipe You'll Ever Need
 
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This easy broccoli soup recipe will help busy moms cope with time management while wooing their families and guests.
Author:
Recipe type: Soup
Cuisine: Vegan, Vegetarian
Serves: 2
Ingredients
  • 1 liter water
  • 1 head fresh broccoli, cut into florets
  • 1 tsp sea salt
Instructions
  1. Into a large soup pot, bring water to a boil.
  2. Season with half of the salt, add broccoli florets, then season with the rest of the salt.
  3. Cover with a lid, and cook for 5-7 minutes, until the broccoli punctures with ease.
  4. Remove from heat, and use a sieve to strain the florets from the water. Do NOT discard the water, as it will act as broccoli stock.
  5. Transfer the broccoli florets into a food processor, then add broccoli water until it is about half way up the broccoli in the blender.
  6. Puree till very smooth, and serve it hot.
Notes
This soup serves 2. Double the quantities if you need to serve 4.