Eastern Carrot Coconut Soup with Grilled Chicken/ Восточный Морковно-Кокосовый Суп с Курицей

Delicious and so easy to make soup! My family loves soups, but to tell the truth, I often don't want to make them just because they go down so fast and everyone is hungry soon again:) Yeah, I know, it's bad. But if I do make a soup it at least would not take a lot of time to prepare.

This eastern carrot coconut soup is in that category. Takes less than half an hour and it is filling as well. It has mild taste, little spicy and not dull at all. Try it and you'll like it!:)

Serves 4 (adapted from Dutch cooking magazine)

750ml water
400ml coconut milk
500g carrots, peeled and chopped
2 tablets of chicken stock
2 chicken breasts, cuts lengthwise into stripes
olive oil
salt, black pepper
some chili pepper to taste (for chicken and soup)
2t.s. cumin powder (one for chicken one for soup)
1t.s. dried mint
flat bread to serve

Into a large pan place carrots, coconut milk and water. Add crushed chicken stock tablets and bring to boil. Cook on medium low for 10 minutes. Add salt, pepper to taste. Blend with hand blender and return to fire to cook for 10 more minutes.
In the meantime, grill or fry chicken seasoned with pepper, salt and cumin powder.
Pour soup into plates, sprinkle some dry mint on top and add chicken. Enjoy !

Turkish Yoghurt Soup/ Турецкий Йогуртовый Суп

Very easy to prepare refreshing, creamy, spicy and a little tart Turkish yoghurt soup (Yoğurt çorbası ).

1l beef stock
0,5 cup rice or noodles
1 egg
1,5tb.s. flour
1 cup (200ml) thick yoghurt
salt to taste
1 tb.s. dry mint
0,5tb.s. chilly pepper flakes
olive oil

Bring broth to boil and add rice or noodles. Cook around 15 minutes until rice/noodles is almost ready. Mix in a small bowl egg with flour and yoghurt, add mint and pepper. Cook, whisking occasionally for about 5-10 minutes longer. Serve with some olive oil and extra herbs, if desired.
It's very tasty!:)

Turkish Aubergine Cream Soup/Турецкий Крем-Суп из Баклажана

And yet another cream soup here....if I ever eat/make a soup that would be usually cream soup. Apart from being more delicious...to my taste...it's also more satisfying...and it's kind of important for me...to spend some time in the kitchen and serve a nice and light dish to my family...to have them asking for more food in an hour...that's just too much!:) So cream soup will keep them full for longer:)

This aubergine and paprika soup is really pleasant, creamy but still quite low calorie.

600g aubergines, cut into small pieces
250g red paprika
1 large onion, chopped
2 garlic cloves
2tb.s. flour
olive oil (about 50ml)
500ml chicken broth
500ml milk
small bunch of oregano (or 1t.s. of dry)
basil
basil pesto for serving
salt to taste, black pepper

Place onion and garlic into large frying pan, covered with olive oil. Steam for a couple of minutes, add aubergine and paprika. Cover with lid and cook on low for about 10 minutes, until soft. Add pepper and oregano.
Transfer vegetables into another large soup pan, add 500ml chicken broth and cook on low for 8 minutes or so. Add basil. Pour milk, mixed with flour and wait until the soup starts boiling. Switch the gas of. Blend.
Serve with some basil pesto or extra olive oil on top. Enjoy!

You might also be interested in these:
Broccoli cream soup
Leek and bacon cream soup
Carrot cream soup
Cauliflower cream soup

Red Lentil Soup/Суп из Красной Чечевицы

Healthy, simple and luscious vegetable soup.

1,5l chicken or vegetable stock
1 cup red lentils
1 small zucchini
2 carots (chopped)
1 onion
3 garlic cloves
1 large tomato
1 red bell pepper
0,5 t.s. cumin powder
1t..s paprika flakes
black pepper
some olive oil

In a large pan heat olive oil, add onions, garlic and stir, then add cumin and paprika, carrots, zucchini, pepper and lentils. Stir, pour the stock over, simmer for 10-15 minutes, add tomato. Cook until lentils are soft, about 10 minutes more. Serve with fresh parsley and some olive oil, if desired. Or spoonful of Greek yogurt- delish!

Root Vegetables Soup/Зимний Овощной Крем-Суп

This is such a nice winter vegetable soup! It's easy to make, it's definitely healthy, it's tasty and filling...what else is needed for a cold day? What is also pleasant, it's not expensive at all :)

3 carrots
1 celery root (app.1 kg unpeeled)
3 gloves garlic
200-300g peas
app.800ml chicken or vegetable stock
app.450ml milk
black pepper
1tb.s. thyme

In a large pan with some olive oil cook garlic for 1 minute, add thyme, carrots and celery, cook 3-4 minutes. Pour stock and milk and bring to the boil. Simmer until vegetables are soft, about 15 minutes. With a hand blender whizz the soup, but not entirely, you want some chunks to be left. Bring back to fire, add peas. Cook for several minutes more and serve.

Cauliflower soup with Swiss Cheese/Суп из Цветной Капусты со Швейцарским Сыром

The recipe found and adapted from gourmettraveller.
Those who like different types of cabbage like I do, will enjoy this creamy and cosy soup.

1 onion                                                              
4 garlic cloves
1 large potato
1 kg cauliflower, trimmed
white pepper
1,5l chicken stock
200ml milk
app.80g shredded Swiss cheese/gruyere
olive oil and butter

In a large and heavy pan/dutch oven cook garlic, sliced onion and potato, use mixture of olive oil and butter.
After app.8 minutes add cauliflower flowers and stock. Cook for 25 minutes, until vegetables are soft. Add pepper. Using blender puree the soup until creamy, add cheese and milk, stir.
Serve with toasted bread and extra cheese.

Tomato soup with chicken

Just one nice light summer soup. Good for children too (maybe just without pepper)

3 large potatoes
3 large tomatoes
1 carrot
chicken stock 1,5 l + reserved chicken meat
0,5 t.s. curry
0,5 t.s.red pepper
some salt
2 bay leaves
thyme

Cook carrot, potato and bay leave until ready, add spices and herbs. Blend until smooth and put pieces of chicken back to the soup.

Carrot soup with dukkah

Interesting combination of tastes, in general a very nice soup!
Adapted from gourmet traveller.

800g carrots, grated
900 ml chicken stock
small onion, chopped
2 garlic cloves
salt, black and red pepper
pinch of ground coriander
1/4 cup honey
small bunch of parsley

greek yogurt to serve

handful hazelnuts
olive oil
salt
black pepper
1 ts cumin powder
1 ts sesame seeds
1 ts coriander

Heat in heavy pan oil, add garlic, onion and coriander, cook for a couple of minutes, add carrot, honey and stock, cover and let it boil, cook until carrot is tender, app.10 minutes. Add parsley.
For dukkah (egyptian spicy blend) process all ingredients until smooth, adding oil gradually.
Blend soup with stick blender until creamy. Serve with yogurt and toasts with dukkah.

Stracciatella soup

That's just something for the hot afternoons, when short on time and hungry, though still would like something healthy.

1 l chicken stock
small bunch of basil
2 eggs
app.70g grated parmesan
app.100-200g spinnach
black pepper
some curry for the colour

Bring stock to a boil, whisk eggs, cheese, basilicum and pepper and pour, whisking into the pan, stirr, add spinnach and cook for 2-3 minutes.
You can add some calories with nicely browned wholewheat bread with grated pamesan (or maybe goats cheese) on top.

Leek and bacon cream soup

Finaly soup! Maybe it does not look so colorful:) but it's really good!

app.400g leeks
70-100g bacon or smoked sausage
2 medium potatoes
1 medium onion
1,4l vegetable or beef stock
black pepper
100ml cream

In a large pan fry on butter or olive oil fry onion and bacon, add leeks and potato and cook for 5 minutes, stirring now and then. Now pour the stock in, cover, season and cook for about 15 minutes, until all vegetables are ready. Let it cool just a little, blend until creamy and stir cream in. Serve!

Broccoli Creamy Soup/Крем-суп с Брокколи

I do like veggies, just often I don't have time to cook them in a special way, as the rest of the family is waiting for meat mostly and I am not really looking forward to standing in the kitchen for hours:)
I truly recommend this soup, it came out delicious!

Broccoli apr.500g
1 big carrot
leeks apr.250g
garlic cloves 2
chicken stock (3 cups)
milk (2 cups)
parsley
butter apr. 35gr
black pepper
flour 3 large table spoons

First bring to a boil broccoli and carrot with some salt and drain.
In a large heavy pan cook leeks and garlic on butter for a couple of mins, add flour and broth and stir well. Add broccoli and carrot and pour milk.
Cook on small fire for apr.15 minutes. Serve with parsley and season with black pepper.

Winter minestrone

It's not winter yet, but the recipe is so nice, with a lot of everything - which gives this minestrone rich taste and flavour. We all enjoyed it very much! Unfortunately all the pictures of this soup I deleted too soon, so I had to use the only one from my russian version of recipes. So, here is only one photo, but you get the picture:)

tomatoes 500g

1 onion

2 garlic cloves

carrot apr. 200g

1,5l vegetable stock or water

white beans 350g

tomato sauce 75gr

100g spagetti or other

spinach 200g

bell pepper

250g flour

italian herbs

carbonate

salt

4tb.s. olive oil

100ml water

In a big pan on olive oil put onion and garlic, then carrot pieces, herbs, then water/stock and tomatoes (cut into pieces, even better without skin). Cook for 30 minutes.

Now it's time to make bread sticks. Make a dough out of last 6 ingredients, devide it into 12 parts, roll each apr. 15cm long . Oven 200C, place them on baking paper and bake for about 15 minutes.

Now add beans into the soup , then pepper, sauce and pasta (spagetti or other). In 10 minutes add spinach and wait for a couple more minutes.

Serve in a plate with some grated cheese, if desired.