Spinach & Ricotta Tortellini Soup
This soup is the perfect for the spring, with all the fresh green vegetables, but also somehow heart-warming for when it’s a bit cold out. Perfect for a Belgian summer!
It is largely based on Nigella’s recipe, but with some tweaks.
Basic rules of thumb:
- High quality Parmesan required
- A drizzle of olive oil never goes amiss.
Spinach & Ricotta Tortellini Soup2016-06-24 14:35:03 Serves 4Prep Time10 minCook Time25 minIngredients- 3 glugs of olive oil
- 3 cloves garlic, peeled and chopped
- Leaves from a few fresh thyme sprigs or 1 tsp. dried thyme
- 1 large handful of frozen peas
- 2 leeks, washed well, halved lengthwise and thinly sliced
- 1 potato, peeled and finely diced
- 1 celery stalk, finely diced
- 1 zucchini, half-peeled and finely diced
- 1 handful green beans, trimmed and cut into short lengths
- 2 litres cold water
- 1 can cannellini or white beans, drained and rinsed
- 250g fresh spinach-and-ricotta tortelloni
- Leaves from 1 small bunch fresh basil (about 1 cup, packed)
- A handful of grated Parmigiano-Reggiano cheese
Instructions- Warm the oil in a large, heavy saucepan, stirring in the thyme.
- Add the peas and garlic, and stir around in the oil, then add the leeks, potato, celery, zucchini and green beans and stir in the pan.
- Pour in the water, add the salt, put the lid on the pan and let come to a boil, then remove the lid and let everything bubble until the vegetables—check the potato particularly—are tender, 10 to 15 minutes.
- Remove 3 ladlefuls of the soup mixture, trying to scoop up more vegetables and less liquid, and place in a large bowl. Add in the basil and the Parmesan cheese, and blend with a hand blender. It doesn’t have to be smooth, but well blended enough to bring a new texture to the soup.
- Add the beans to the pan and bring back to a boil, then add the tortellini and bring to a boil again. Turn off the heat.
- Scrape the basil, Parmesan and pureed vegetable mixture back into the pan, stirring it into the soup. Let it stand for 10 to 15 minutes before eating.
Adapted from NigelissimaAdapted from NigelissimaVictoria's Kitchen http://kitchenbyvictoria.com/
Most importantly, it’s served in the most adorable bowl which was a recent gift from Paris from a very close friend. Arguably the soup is out of focus because I was so concentrated on the cute bowl.
Borscht
- 4 Beets, peeled and sliced thinly
- 2 Potatoes, peeled and sliced thinly
- Bouillon
- 1-2 spoonfuls ground caraway seed
- Salt & Pepper
- Fresh chopped dill
- Sour cream
- Slice the beets and potatoes as thinly as you can. If you have a mandolin, use it. The thinner the better, I’m talking potato chip thin…
- Put the slices into a pot on the stove and cover with water. Bring to the boil and simmer until tender. If you’ve sliced them with a mandolin this shouldn’t be long at all. If you failed and they are thicker it could be up to 10 minutes.
- Once tender, pull off the heat and puree with a hand blender until it’s as smooth as possible. Add bouillon, caraway seed, salt and pepper.
- Return to the flame, turn it down to low, and continue to play with the spices until it feels right.
- Serve with a dollop of sour cream & some chopped fresh dill (not pictured here sadly). I should rename this blog 'The Forgetful Cook'.
This is my version of borscht, it’s not like the Russians do it but it’s still very beautiful magenta.
These beets will stain your clothes. Do yourself a favor and wear some clothes you hate while you are cooking.
Mexican Broth
It is universally recognized that broth heals all. If you are not yet convinced of this, please read Nourishing Traditions by Sally Fallon. You will start drinking broth all day every day.
If you can, make this soup with homemade chicken broth. If not, just make it with some organic bouillon. The problem with the cheap bouillon cubes is that everything you make tastes the same. You’re better than that.
- 20 small cherry tomatoes
- Extra virgin olive oil
- Sea salt
- 3 cloves of garlic, chopped
- 1 large white onion, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp cayenne
- 1 dried ancho chile
- 1 tbsp oregano
- 1 can crushed tomatoes
- 6 cups vegetable broth
- 1/2 cup sour cream
- 1/2 cup coriander, washed and chopped
- Chop the tomatoes in half and douse in olive oil and sea salt. Pop them in the oven (on a baking tray covered in aluminum foil) for 40 minutes at 350f/175c.
- In a pan on the stovetop, sauté the onions and garlic. When softened, stir in the spices. Stir around for a minute or two until fragrant and add the can of tomatoes.
- Let it bubble away for a bit (5 minutes or so), before adding the broth. Add salt and pepper to taste.
- Simmer until the tomatoes are done.
- When done, serve topped with chopped coriander, the oven roasted tomatoes, and a dollop of sour cream.
Spinach and Leek Soup with Sausage
This soup will change your life. It takes 15 minutes to prepare, and is made with only a few ingredients. Use the highest quality ingredients you can find, subtle tastes matter for simple dishes.
You could also add small pasta or rice to this tor white beans if you are in the mood.
- Olive oil
- 200 grams spinach
- 2 medium leeks
- 1.5 liters broth
- 6 small Italian sausages
- 1 tsp thyme
- Pinch of cayenne
- Black and white pepper & salt
- 1/2 cup grated parmesan
- Wash and chop the leeks (soak in cold water if you need to get the excess dirt off). Sautée in olive oil and salt for 5 minutes or so on a medium heat. Don't let them brown just allow them to get sweet and let off some liquid.
- While the leeks are cooking, wash and chop the spinach, and put the 6 sausages in a frying pan on high heat, until they are brown all over.
- Once the leeks are ready, add a teaspoon of dried thyme and a pinch of cayenne. Stir around to coat, then pour in the broth and add the spinach. Turn down the heat and allow the soup to simmer on a very low heat. Add black and white pepper and salt to taste.
- Once the sausages are brown, remove them from the heat and slice. If they are not fully cooked in the middle just throw them back in the pan so they brown evenly.
- When you are ready to serve, but some grated parmesan in the bottom of your bowl, top with soup, and top with some sausage slices.
Coconut Cauliflower and Leek Soup
This recipe is largely based on a recipe called leek soup from Heidi Swanson’s ‘Near & Far: Recipes inspired by home and travel’. The mix of lemon zest and coconut oil is a treat, and the final result is a creamy and hearty soup that’s filling as a main course. It’s only flaw its the fact that it’s very monotone so don’t skimp on the dill when arranging your toppings!
- 1/4 cup coconut oil
- 3 leeks, washed and chopped
- Zest of two lemons
- 2 litres water
- 1.5 cups cooked brown rice (3/4 cup dry)
- 1 can white beans
- 100-150ml coconut milk
- Half a head of cauliflower
- 150g fresh egg noodles
- dill, fresh lemon juice, and lemon infused olive oil to serve
- If you aren't using leftover brown rice, get the rice on the stove as soon as possible. Cook according to package instructions.
- 10 minutes before the rice is done, heat the oil in a large soup pot.
- When hot, stir in the leeks. Salute, stirring regularly until the leeks are soft.
- Add in the zest of both lemons, stir around for a minute or two, and pour in the water and salt.
- Bring to a simmer and stir in the beans, coconut milk and rice (which you've drained and rinsed after boiling separately).
- Once it's back up to a simmer again, add the cauliflower and pasta.
- Cook for a few minutes, and then serve topped with fresh dill, a squeeze of lemon and a drizzle of lemon infused olive oil.
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