LEEK/ASPARAGUS AND POTATO SOUP

Ingredients

1 tbsp oil
1 leek, sliced (white part only) + extra, julienned and deep-fried, to garnish
3 flakes garlic, crushed
6 potatoes, peeled and chopped
½ tsp cumin powder
2 cups  vegetable stock
salt and pepper, to taste
milk, as needed

Method

 Heat oil in a low saucepan. Add the leek and garlic and sauté until golden. Add cumin powder and cook for two minutes.Add potatoes and vegetable stock and cook until potatoes are tender. Cool and purée the mixture in a blender. Return to heat and season with salt and pepper. Stir in milk, if required to adjust the consistency as desired. Serve piping hot, garnished with leek juliennes. .

TIP: USE ASPARAGUS INSTEAD OF LEEK FOR A CHANGE IN FLAVOUR.

BROCCOLI PURÉE SOUP

A smooth, healthy broccoli and milk soup with the fresh peppery flavor of celery and spring onions.

Ingredients

2 cups broccoli florets, boiled
2 spring onions, chopped
1 tbsp walnut infused olive oil (or use regular olive oil)
1 spring celery, chopped
2 cups vegetable stock
2 tsp garlic paste
50 ml milk + extra to drizzle over
20 g walnuts, to garnish

Method

1. Purée the cooked broccoli with the vegetable stock. Set aside.

2. Heat oil in a pan and sauté the celery and onions for a few minutes. Add the garlic paste and sauté further.

3. Add the broccoli and stock mixture and bring the soup to a boil. Simmer and cook for a few minutes and then stir in the milk.

4. Season well and serve hot, garnished with walnuts. . salt and pepper, to taste

WILD MUSHROOM SOUP

A creamy soup loaded with mushrooms and garlic- a yummy treat for a rainy day.

2 tbsp flour
3 tbsp butter + 1 tbsp extra for sautéing
2 tsp chopped celery
2 tsp chopped onion
300 ml water
2 carrots, chopped
50 g shitake mushrooms
2 tsp chopped garlic
60 ml cream
2 tsp fresh oregano
Salt, to taste
2 tsp white pepper powder

Method

1. In a sauce pan melt three tablespoons of butter and add the flour. Cook and combine well and ensure the mix does not get a brown colour.

2. On another pan create a stock with water, celery, onion and carrots by simmering it for some time.

3. Soak the shitake and oyster mushrooms in water for about 30 minutes and slice the button mushrooms.

4. Take a tablespoon of butter on a pan and sauté the  mushrooms with garlic and half the cream. Once done remove and cool. Do remember to keep aside just a small amount of all the variety for garnish.

5. Make a paste of this mushroom mix. Once done add the stock and oregano.

6. Simmer for about 10 minutes, and finish by adding the remaining cream and seasoning.

7. On the serving bowl place the mushrooms which were kept aside and pour the soup on top and serve hot.

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