Recipes

Creamy Cabbage Vegetable Soup

Creamy Cabbage Vegetable Soup

Couverts6
Preparation 10 minutes
Preparation time:25 minutes
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Equipment

  • heavy saucepan

Ingredients

Instructions

  • In a heavy saucepan, combine the shredded cabbage, thinly sliced onions, carrots, and diced potato.
  • Add a little water to cover the vegetables.
  • Cover the saucepan and cook slowly over low heat until the vegetables are tender, about 15-20 minutes.
  • Once the vegetables are tender, add the skimmed milk, low-fat yogurt, bay leaf, dried dill, and dried rosemary to the saucepan.
  • Continue to cook for a further 15 minutes, stirring occasionally.
  • Season the soup with salt and freshly ground black pepper to taste.
  • Serve the creamy cabbage vegetable soup hot, garnished with fresh parsley or chives if desired.

Notes & Wine Advice

Wine advice:

A light and fruity white wine like a Pinot Grigio or Sauvignon Blanc would complement the flavors of this soup.

Nutrition values

Calories: 150 kcal | koolhydraten: 25 g | Eiwitten: 7 g | Vet: 2 g | Suiker: 10 g
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Course; Main Course / Side Dish / Soup
Diets; Gluten-Free / Vegetarian

Fragrant Egg Flower Soup

Fragrant Egg Flower Soup

njoy the delicate flavors and beautiful presentation of this classic Chinese soup!
Couverts4
Preparation 5 minutes
Preparation time:10 minutes
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Equipment

  • heavy saucepan

Ingredients

Instructions

  • In a heavy saucepan, combine the chicken stock, light soy sauce, dry sherry, and ground ginger.
  • Bring the mixture to a boil over medium heat.
  • Add the frozen peas and diced red pepper to the boiling soup.
  • Simmer for about 5 minutes until the peas are tender.
  • Remove the saucepan from the heat.
  • While stirring the soup gently, slowly pour the beaten egg in a thin stream through the prongs of a fork, creating a “flower” effect as the egg cooks.
  • Allow the soup to stand for about 20 seconds to allow the egg to set.
  • Serve the fragrant egg flower soup immediately.

Notes & Wine Advice

Wine advice:

A light and crisp white wine like a Pinot Grigio or Sauvignon Blanc would complement the delicate flavors of this soup.

Nutrition values

Calories: 50 kcal | koolhydraten: 4 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 1 g
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Course; Appetizer / Eggs / Soup
Cuisine; China
Diets; Gluten-Free

Creamy Sweetcorn Chowder

Creamy Sweetcorn Chowder

Couverts4
Preparation 10 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Equipment

  • heavy saucepan

Ingredients

  • 25 g/1oz low-fat spread
  • 25 g/1oz plain flour
  • 1 bunch of spring onions finely chopped
  • 1 large potato diced
  • 300 ml/10fl oz vegetable stock
  • 300 ml/10fl oz skimmed milk
  • 200 g/7oz canned sweetcorn kernels drained
  • Salt and freshly ground black pepper to taste
  • 50 g/2oz low-fat Cheddar cheese grated
  • Fresh parsley or chives for garnish optional

Instructions

  • In a heavy saucepan, melt the low-fat spread over medium heat.
  • Add the finely chopped spring onions and diced potato.
  • Gently sweat for about 5 minutes until softened.
  • Sprinkle the plain flour over the onions and potatoes, stirring well to combine.
  • Cook for an additional 1 minute, stirring constantly.
  • Remove the saucepan from the heat and gradually blend in the vegetable stock, then add the skimmed milk and drained sweetcorn kernels.
  • Return the saucepan to the heat and bring the mixture to a boil, stirring constantly.
  • Reduce the heat and simmer very gently for about 15 minutes, allowing the flavors to meld together.
  • Season with salt and pepper to taste.
  • Stir in the grated low-fat Cheddar cheese until melted and well incorporated into the soup.
  • Ladle the creamy sweetcorn chowder into individual bowls to serve.
  • Garnish with fresh parsley or chives if desired.
  • Enjoy this comforting and flavorful chowder!

Notes & Wine Advice

Wine advice:

A light and fruity white wine like a Pinot Grigio or Chardonnay would complement the flavors of this soup.

Nutrition values

Calories: 200 kcal | koolhydraten: 25 g | Eiwitten: 8 g | Vet: 7 g | Suiker: 5 g
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Course; Appetizer / Soup
Cuisine; American
Diets; Vegetarian

Velvety Jerusalem Artichoke Soup

Velvety Jerusalem Artichoke Soup

Couverts6
Preparation 15 minutes
Preparation time:40 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Place the sliced Jerusalem artichokes in a bowl with the lemon slices and cover with water to prevent browning.
  • In a large saucepan, melt the butter over low heat.
  • Add the chopped onions and crushed garlic, sweating gently for 3–4 minutes until soft and translucent.
  • Drain the artichokes, discarding the lemon slices, and add them to the saucepan.
  • Mix well and sweat gently for 2–3 minutes without allowing them to color.
  • Pour in the vegetable stock and add the bay leaves, ground nutmeg, and freshly squeezed lemon juice.
  • Season with salt and pepper.
  • Bring the soup slowly to a boil, then cover and simmer gently for about 30 minutes until the artichokes are tender.
  • Remove and discard the bay leaves.
  • Allow the soup to cool slightly, then purée it in a blender or food processor until smooth.
  • Pour the puréed soup into a clean saucepan and bring it to a boil.
  • Reduce the heat, stir in the single cream, and cook gently without boiling for 2 minutes.
  • Serve the velvety Jerusalem artichoke soup immediately, garnished with fresh parsley or chives if desired.
  • Enjoy this creamy and flavorful soup as a delightful appetizer or light meal!

Notes & Wine Advice

Wine advice:

A light and crisp Chardonnay or a dry Riesling would pair well with the earthy flavors of this soup.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 15 g | Suiker: 5 g
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Course; Appetizer / Soup
Diets; Gluten-Free / Vegetarian

Fragrant Prawn Wonton Soup

Fragrant Prawn Wonton Soup

Couverts4
Preparation 20 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Ingredients

For the wontons:

For the soup:

Instructions

  • To make the wonton filling, finely chop the cooked prawns and transfer them to a glass or ceramic bowl.
  • Stir in the crushed garlic, finely chopped spring onion, light soy sauce, Thai fish sauce, chopped coriander leaves, and egg yolk until well combined.
  • Lay the wonton wrappers on a clean work surface in a single layer.
  • Place about 1 tablespoon of the filling mixture in the center of each wrapper.
  • Brush the edges with egg white.
  • Fold each wonton wrapper into a triangle, pressing lightly to seal.
  • Bring the two bottom corners of the triangle around to meet in the center, securing with a little egg white to hold in place.
  • Cover the filled wontons with a damp tea towel or cloth until needed.
  • To make the soup, in a large heavy saucepan, combine the beef stock, Thai fish sauce, light soy sauce, and Chinese rice wine.
  • Bring to a boil over medium heat.
  • Add the sliced red chillies and spring onions to the boiling soup.
  • Carefully drop the wontons into the simmering soup and cook for 4–5 minutes, until thoroughly heated and the wontons are cooked through.
  • Serve the fragrant prawn wonton soup immediately, garnished with additional sliced spring onions or chopped cilantro if desired.
  • Enjoy this comforting and flavorful Asian-inspired soup!

Notes & Wine Advice

Wine advice:

A crisp and dry white wine like a Pinot Grigio or Sauvignon Blanc would complement the flavors of this soup.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 15 g | Vet: 7 g | Suiker: 2 g
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Course; Appetizer / Soup
Cuisine; Asia

Luxurious Kidney and Port Soup

Luxurious Kidney and Port Soup

Couverts4
Preparation 10 minutes
Preparation time:40 minutes
Deel op Facebook Print Recipe

Equipment

  • heavy saucepan

Ingredients

  • 25 g/1oz low-fat spread
  • 225 g/8oz lamb’s kidneys finely chopped
  • 1 small onion finely chopped
  • 25 g/1oz plain flour
  • 750 ml/11/4pt lamb stock
  • 1 small bay leaf
  • 2 tablespoons port wine
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or chives for garnish optional

Instructions

  • In a heavy saucepan, melt the low-fat spread over a gentle heat.
  • Add the chopped lamb’s kidneys and onion.
  • Sauté gently for about 1 minute, stirring continuously to prevent the kidneys from toughening.
  • Sprinkle the flour over the kidney and onion mixture, stirring well to combine.
  • Cook for another minute to cook off the raw taste of the flour.
  • Remove the saucepan from the heat and gradually blend in the lamb stock, stirring constantly to prevent lumps from forming.
  • Add the bay leaf and season with salt and pepper.
  • Return the saucepan to the heat and bring the soup to a boil, stirring continuously until it thickens.
  • Reduce the heat, partially cover the saucepan, and let the soup simmer gently for about 30 minutes.
  • Remove and discard the bay leaf.
  • Using a blender or food processor, purée the soup until smooth.
  • Return the puréed soup to the clean pan.
  • Stir in the port wine and heat through gently.
  • Serve the luxurious kidney and port soup hot, garnished with fresh parsley or chives if desired.
  • Enjoy the rich flavors of this hearty dish!

Notes & Wine Advice

Wine advice:

A robust red wine such as a Merlot or Shiraz would complement the richness of this soup.

Nutrition values

Calories: 250 kcal | koolhydraten: 15 g | Eiwitten: 20 g | Vet: 10 g | Suiker: 2 g
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Course; Appetizer / Soup
Cuisine; England / European

Fragrant Lemongrass Beef Noodle Soup

Fragrant Lemongrass Beef Noodle Soup

Couverts6
Preparation 5 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1.8 liters 3 pints beef stock
  • 1 teaspoon finely chopped lemongrass
  • 2 teaspoons light soy sauce
  • 175 g 6oz vermicelli noodles, broken into small pieces

Instructions

  • In a large pot, bring the beef stock to a boil.
  • Add the finely chopped lemongrass and light soy sauce to the boiling stock.
  • Add the broken vermicelli noodles to the pot and simmer for about 6 minutes, or until the noodles are just tender.
  • Once the noodles are cooked, ladle the fragrant lemongrass beef noodle soup into serving bowls.
  • Serve hot and enjoy the comforting flavors of this aromatic Oriental-inspired soup!

Notes & Wine Advice

Wine Advice:

Pair with a light-bodied red wine like Beaujolais or a crisp white wine such as Riesling.

Nutrition values

Calories: 150 kcal | koolhydraten: 25 g | Eiwitten: 6 g | Vet: 2 g | Suiker: 1 g
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Course; Main Course / Soup
Diets; Gluten-Free

Herb-Crusted Mediterranean Vegetable Tart

Herb-Crusted Mediterranean Vegetable Tart

Couverts6
Preparation 20 minutes
Preparation time:40 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • reheat your oven to 400°F (200°C).
  • Roll out the puff pastry sheet on a baking tray lined with parchment paper.
  • In a bowl, toss together the sliced eggplant, zucchini, bell pepper, red onion, olive oil, minced garlic, dried oregano, dried basil, salt, and pepper until well coated.
  • Arrange the seasoned vegetables on top of the puff pastry, leaving a border around the edges.
  • Sprinkle the grated Parmesan cheese over the vegetables.
  • Fold the edges of the puff pastry over the filling, creating a rustic tart shape.
  • Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the vegetables are tender.
  • Once cooked, remove from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh basil leaves before serving.
  • Enjoy your Herb-Crusted Mediterranean Vegetable Tart!

Notes & Wine Advice

Wine Advice:
A light-bodied white wine such as Sauvignon Blanc or Pinot Grigio would complement the flavors of this dish nicely.

Nutrition values

Calories: 300 kcal | koolhydraten: 30 g | Eiwitten: 8 g | Vet: 18 g | Suiker: 8 g
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Course; Main Course / Quiche
Cuisine; Mediterranean
Diets; Vegetarian

Fresh Green Vegetable Medley Soup

Fresh Green Vegetable Medley Soup

Couverts4
Preparation 10 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat olive oil in a large saucepan over medium heat.
  • Sweat the chopped onion and garlic for 3–4 minutes until softened.
  • Add the cubed potatoes to the saucepan and cook for a further 2–3 minutes, stirring occasionally.
  • Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
  • Add the chunks of cucumber to the saucepan and cook for an additional 3 minutes or until the potatoes are tender.
  • Toss in the watercress and allow it to wilt into the mixture.
  • Carefully transfer the cooked vegetable mixture to a blender or food processor and blend until smooth and creamy.
  • Meanwhile, in a separate small saucepan, bring water to a boil.
  • Cook the trimmed green beans for 3–4 minutes until tender.
  • Drain the beans and set them aside.
  • Once the soup is smooth, return it to the saucepan.
  • Add the cooked green beans to the soup and warm through.
  • Season the soup with salt and freshly ground black pepper according to taste.
  • Serve the fresh green vegetable medley soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

Notes & Wine Advice

Wine Advice:

Pair this vibrant green soup with a crisp and acidic Sauvignon Blanc or a light-bodied Pinot Grigio for a refreshing contrast.

Nutrition values

Calories: 140 kcal | koolhydraten: 22 g | Eiwitten: 4 g | Vet: 5 g | Suiker: 5 g
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Course; Soup / Starters
Diets; Gluten-Free / Vegetarian

Spiced Carrot and Apple Fusion Soup

Spiced Carrot and Apple Fusion Soup

Couverts4
Preparation 10 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 teaspoons sunflower oil
  • 1 large onion chopped
  • 1 tablespoon mild korma curry powder
  • 1 cooking apple chopped
  • 900 ml/11/2pt chicken stock or vegetable stock for vegetarian option
  • 500 g/1lb 2oz carrots chopped
  • Salt and ground black pepper to taste

Instructions

  • Heat the sunflower oil in a saucepan over low heat.
  • Add the mild korma curry powder and gently fry for 2–3 minutes until fragrant.
  • Stir in the chopped carrots, onion, and apple, ensuring they are well coated with the curry-infused oil.
  • Cover the pan and cook over very low heat for about 15 minutes, shaking the pan occasionally, until the vegetables are softened.
  • Transfer the cooked vegetable mixture to a blender or food processor.
  • Add half of the chicken stock and blend until smooth.
  • Return the blended mixture to the saucepan and pour in the remaining chicken stock.
  • Bring the soup to a gentle boil.
  • Season the soup with salt and ground black pepper according to taste.
  • Serve the spiced carrot and apple fusion soup hot, garnished with a sprinkle of fresh herbs if desired.

Notes & Wine Advice

Wine Advice:

Pair this flavorful soup with a slightly sweet white wine such as Riesling or Gewürztraminer to complement the subtle spiciness and fruity notes.

Nutrition values

Calories: 150 kcal | koolhydraten: 27 g | Eiwitten: 4 g | Vet: 4 g | Suiker: 15 g
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Course; Soup / Starters
Diets; Gluten-Free / Vegetarian