Ingredients :
1 baguette (or any type of whole meal bread)
1 head garlic (6-7 cloves)
1 tsp sweet paprika
Olive oil
1 Bay leaf
2 eggs (optional)
Salt and ground black pepper
Method :
Cut the bread into about an inch wide slices and cut each slice into to 5-6 even cubes. Slice the garlic. Heat the olive oil in a pan and add the sliced garlic. Saute for a minute or two on medium heat. Add the bread cubes and mix it all together so all the olive oil is soaked up by the bread pieces. Add the sweet paprika. Mix well but don't let it burn. Season with salt and pepper. Pour about a litre of vegetable stock, add a bay leaf and let it come to a boil. Then turn the heat to low and cook for about 10-minutes. Add the eggs separately and cook for another 5 to 10 minutes. (you can prepare the soup without adding any eggs, it’s your choice) Bon appetite.
Ingredients :
4 potatoes
1/2 red bell pepper (diced)
1 can of sweet corn
1 onion (diced)
3 cloves of garlic (finely minced)
4-5 cups of vegetable broth (about 1 l )
Salt
Pepper
Paprika
Olive oil
Method :
Add some olive oil into a stockpot and turn the heat to medium. Add the diced onion and the red bell pepper and saute for about 3 minutes. Then add the finely minced garlic and saute for another minute. Then add the diced potatoes and corn to the mix. Season it with a teaspoon of paprika, some sea salt and pepper. Mix evenly together and add some vegetable broth (about 5 cups). Simmer the soup for about 20 minutes and then you're ready to serve.
Ingredients :
1 onion
4- 5 cloves of garlic
Two small or one big carrot
One or two potatoes
One can of chickpeas
Some fresh parsley
Salt and pepper
Some rosemary or/ and thyme
Some olive oil
Method :
Into a medium sized stock pot heat some olive oil then one by one add all the ingredients : First, the chopped onions then the finely cut or chopped garlic, the diced carrots, the diced potatoes and finally the rinsed chickpeas. Stir them well together. Add the seasoning and the finely chopped parsley leaves. Then pour about a litre of water or vegetable stock (prepared) and cook for about 20 to 25 minutes.
Ingredients :
1 tbsp olive oil
1 - 2 tbsp flour (any kind)
1 L homemade tomato juice
Salt
Pepper
Sugar
Method :
Heat the oil in an appropriate saucepan, then add the flour and stir for a minute or two until you get a smooth brown blend (just be careful it doesn’t get burned). Then pour the tomato juice in and bring it to a boil. Season the soup to your liking with salt, pepper and sugar and you can also add some fresh parsley leaves. (If your soup is too think, you can add some water as well) Let it all simmer for a few minutes then take it off the stove and serve it with some croutons.
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