Carrot Zucchini Soup

Serves 4

INGREDIENTS 

2 medium zucchinis 

4 carrots

2 red bell peppers

2 cups vegetable stock

1 cup coconut milk

1 tsp fresh ginger, peeled and grated

1 tsp paprika

1/2 tsp turmeric

Salt and pepper to taste 

Fresh parsley for garnish

METHOD

Wash all the vegetables.

Chop the zucchinis, carrots, and bell peppers into small pieces.

Heat olive oil in a pot over medium heat, add the chopped vegetables. Cook them for a few minutes, making sure they do not brown.

Add the vegetable stock, coconut milk, paprika, ginger, and turmeric and stir.

Let the soup simmer over low heat for about 20 minutes, until the vegetables are soft. 

Using a blender, blend the mixture until it becomes a smooth and creamy soup. Season with salt and pepper to your taste. 

Divide the soup over 4 bowls. For garnish, top each portion with fresh parsley and drizzle with a little bit of fresh coconut milk before serving. 

Can be served hot or chilled. 

Bon appétit! Served on my “Impromptu” soup and pasta plate.

Zucchini Mint Soup

Serves 2

INGREDIENTS

50g unsalted butter

1 leek (white part only), thinly sliced

1 large potato, peeled and cut into 3 cm pieces 

3 garlic cloves, crushed

1.5 L chicken broth

800 g zucchini, chopped

1 cup firmly packed baby spinach

A bunch of mint leaves

METHOD

Melt the butter in a saucepan with a lid over medium-high heat. Add the leek, potato, and garlic. Cover and cook for 5 minutes, stirring occasionally until leek has softened.

Increase heat to high and add the stock, then cover the pan and bring it to a boil. Let it boil covered for 5 minutes or until the potatoes are almost done. 

Turn down the heat to medium and add the zucchini and cook for another 3 minutes until the zucchini is soft. Add the spinach and mint to the pan and stir until the spinach wilts. 

Use a hand blender to blend the ingredients until smooth.

Divide the soup amongst 2 bowls and garnish with extra mint leaves.

Serve with sliced baguettes and blue cheese or goat cheese. 

Bon appétit! Served on my “La Bohème” soup and pasta plate.

Protein Gazpacho Soup

Serves 4

INGREDIENTS

4-5 large tomatoes, skinned 

1 clove of garlic, peeled

2 small shallots, peeled 

1 cucumber 

1 red bell pepper, deseeded and halved

1 green bell pepper, deseeded and halved 

1 medium jalapeño, deseeded 

1 can of butter beans, drained

2 tbsp chia seeds

3 tbsp olive oil

3 tbsp red wine vinegar 

Sea salt to taste

METHOD

Blend all the ingredients together in a blender or food processor until the consistency is smooth.

Chill for at least 4 hours, then serve.

Top with parsley, garlic croutons, and finely chopped cucumber.

Bon appétit! Served on my “La Bohème” and “Piano” soup and pasta plates.

Sultan’s Cream of Tomato Soup

Serves 2

INGREDIENTS

1 tbsp butter

1 tbsp shallots, chopped

1 tsp garlic, chopped

2 tbsp tomato concasse

1 small tin of tomato purée

1 oz Gin

4 tbsp chicken stock

4 tbsp fresh cream

Salt and pepper to taste

METHOD

Heat a large pan over medium heat and add the butter to the hot pan.

Add the shallots and garlic to the pan and sauté until the colour becomes light brown.

Add the tomato concasse and mix together with the garlic and shallots.

Stir in the tomato purée and flambé with the gin.

Add the chicken stock and fresh cream and make sure all the ingredients are mixed together well.

Season with salt and pepper, and serve immediately.

Bon appétit! Served on my “Impromptu” soup and pasta plate. 

Cauliflower and Leek Potage

Serves 4-6

INGREDIENTS 

1 cauliflower head, cut in small florets

1-2 leeks, chopped

2 tbsp olive oil

1 L vegetable stock

Topping:

Extra virgin olive oil 

1/2 cup pine nuts, roasted 

Freshly ground black pepper

Parsley finely chopped for garnish

1/2 lemon, freshly squeezed (optional)

METHOD

Heat the oil in a large pot over medium heat. 

Soften the chopped leeks for about 10 minutes, until tender. Do not brown the leeks. 

Add the cauliflower florets and heat through for 5 minutes before adding the vegetable stock. 

Boil the mixture on medium-low heat for 8-10 minutes until the cauliflower is cooked. Depending on the floret sizes, cooking time will vary. 

Turn off the heat and use a hand blender to blend the mixture until creamy. 

Pour in 4-6 soup bowls and drizzle with olive oil and lemon juice. Sprinkle with roasted pine nuts and freshly ground black pepper. Garnish with parsley and serve. 

Bon appétit! Served on my “Piano” pasta and soup plate as a delicious lunch or starter.