Aug
16
2010
This is a very ligh and fresh cauliflower soup which is extremely easy to make.
Ingredients for 6:
1 cauliflower (500g)
1 small onion
4 carrots
2 tbs chopped fresh parsley
1 vegetable bouillon cube
1 l water
Salt
- Chop the cauliflower, onion and carrot
- Place all ingredients except salt and pepper in a big saucepan
- Cover and simmer until the vegetables are tender (about 20min)
- Separate the vegetables from the liquid without throwing anything away
- Place the vegetables in a food processor and puree
- Place the vegetable puree back into the pot, add the liquid and stir until smooth
- Reheat and add salt and pepper to taste
Some tips: For a nice cauliflower-white soup, use cream-colored carrot instead of the classic orange one. If you don’t mind some extra calories, you can stir in a deciliter of Turkish Yogurt at the last heat-up, for extra creaminess.
M & A
COMMENT(s) HERE! | tags: carrot, cauliflower, veggie | posted in Recipes, Soups
Feb
22
2009
Turkish: Mercimek Corbasi
Although this is a lentil soup, the potato is maybe the most dominant ingredient. Maybe that’s why this is one of my favourite soups, and definitely my favourite Turkish soup. Easy to prepare as well!
Ingredients for 4 persons:
4 dl red lentils
1 onion
2 tbsp butter
1 tbsp Turkish tomato paste
1 tomato
2 carrots
2-3 potatoes
1½ l water
1 cube vegetable bouillon
herbs
chilli
black pepper
salt
Directions:
- Wash the lentils
- Chop onion and fry in butter in a big sauce pan
- Add Turkish tomato paste
- Add chopped tomato to the frying onion
- Chop carrots and the potatoes
- Add water, carrot, potato, bouillon and lentils to the onion mix
- Boil until the lentils start to break
- Mix into a pure
- Boil for some more minutes while adding the herbs (I generally use mint and parsley), chilli, black pepper and if necessary a bit salt
M
COMMENT(s) HERE! | tags: lentil, potato, soup, veggie | posted in Recipes, Soups
Jan
16
2009
Turkish: Sehriye Corbasi
Fast, easy and delicious.. This is one of the Turkish soups I like and used to eat quite much while I was living in Turkey.
Ingredients for 4 persons:
2 dl vermicelli (or noodle)
3 tomatoes
1 tbsp butter
1 lt boiled water
Salt
Dry mint (or fresh)
1 Lemon
Directions:
- Chop the tomatoes into small cubic pieces
- Heat butter in a pot and add tomatoes
- Stir for a while until very soft (smash them)
- Add water and boil it
- Add vermicelli and boil until they’re soft
- Add salt
- Garnish with mint and add a little lemon juice before serve
Recommended with roasted bread.
A.
COMMENT(s) HERE! | tags: noodle, soup, vermicelli | posted in Recipes, Soups
Jan
2
2009
In a more cultivated kitchen this may not be, but in my world it is a soup, actually one of my favorite soups. The first time I prepared it was with Rally at the old school in Boksjo, Tarnaby. The recipe was found in Viktorias cookbook, Veggokokbok. The original name was (freely translated) Pepper, Spinach and Chick Pea Soup, but doesn’t that sound boring. I renamed it. I often also replace the strained tomatoes by crossed ones, since that’s what we generally have at home. That’s the version you see here.
Ingredients for 4 persons:
1 tbsp olive oil
8 spring onions
1 red pepper
1 garlic clove
1 tsp cumin seeds (alt. powdered)
4 dl crossed tomato
6 dl water
2 vegetable bouillon cubes
300 g canned chick peas
2 tsp red wine vinegar
1-2 tsp granulated sugar
100 g spinach
Salt
Pepper
Directions:
- Slice spring onion thinly and fry in covered pot until soft.
- Add smashed garlic, cumin and chopped red pepper. Fry for a minute.
- Add tomato and water. Boil for 10 minutes.
- Add rinsed chick peas. Boil for 5 more minutes.
- Add salt, pepper and spinach. Remove from heat when the spinach is soft.
M
COMMENT(s) HERE! | tags: soup, spinach, veggie | posted in Recipes, Soups
Dec
18
2008
Turkish: Tarhana Corbasi
I think this is one of the most prepared soups of Turkish kitchen. You can eat it any time of the day, including breakfast. Its origin is going back to the Turks who migrated from Middle Asia. They dried all their food and they came up with tarhana to be able to save yogurt for a long time. This is one of the oldest instant soups in the world.
Tarhana is made of yogurt, mint, flour, red and green pepper, tomatoes and onion. In Western Turkey it’s a must to add dill as well. After mixing all the ingredients the dough is covered by a fabric and waits for a week to ferment. This fermentation time will determine the taste of the tarhana. The longer it waits, the more sour it gets. The dough is then broken into small pieces and spread on a fabric to dry. This is done in the shadow during hot summer days. The dry pieces are later powdered by rubbing. Now you know how to prepare tarhana.
If you want to skip this part, I think you need to visit Turkey, since I don’t think you can find the tarhana powder anywhere else. I will soon post information about some interesting places in Turkey, so you will have chance to see them as well.
Here is the recipe for the tarhana soup;
Ingredients for 4 persons:
8 tbsp tarhana
3 lt water
1 dl butter
1 onion
1 tbsp Turkish tomato paste
1 clove of garlic
Salt
Mint
Parsley
Chili
Directions:
- Mix tarhana in cold water in a bowl
- Heat butter in a pot and add chopped onion and garlic, stir for some minutes
- Add Turkish tomato paste and stir a bit more
- Add the tarhana and water mix
- Add salt, chili and the herbs
- Stir non-stop until it boils and let it boil on low heat for a short while (if you don’t stir non-stop it will burn on the bottom of the pot)
- Let it cool down before serve
Tarhana soup is best with roasted bread, pickle, fresh mint, green pepper or radish.
A.
COMMENT(s) HERE! | tags: soup, tarhana, veggie | posted in Recipes, Soups
