Simple Garlic Lentil Soup

Home Made Cooking | Soups

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you.

I came home last week, it was the day before our grocery run day, and the fridge was almost empty. I wanted soup but didn’t have too many veggies on hand so I look at my cupboard and this jar of red lentils is winking at me, saying “hey, pssst, we’re here, were quick, we’re delicious, bring it sista”. So I did. Bring it.

I made lentil soup with one of our favorite ingredients added – garlic. My daughter, who is not a fan of soups (aka “mommy, can I have a chicken nugget instead?”) had 2 whole bowls! OMG! I guess this means the soup passed the highest bar. It was so good, we finished the whole pot and wanted more.

On a different note, we are home today, going through yet another winter storm – can I get spring please? and a bowl of this delicious, healthy, creamy, hot soup? Thanks!

Garlic Lentil Soup

Garlic Lentil Soup

Garlic Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Soups, Entree, Lentils
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
 
This is an easy, quick, delicious and creamy soup. The garlic gives it a nice kick and not spicy at all. If you need something impressive to serve this might be it.
Ingredients
  • 1¾ Cup Red Lentils
  • 1 Onion - Diced
  • 2 Tbsp Olive Oil
  • 1 Celery Stick - Diced
  • 4 Cups Vegetable Broth
  • 2½ Cups Hot Water
  • 5 Fresh Parsley Sprigs - Finely Chopped
  • 1 Bay Leaf
  • 4 Tbsp Tomato Paste
  • 5 Garlic Cloves - Minced
  • 1 tsp Paprika (If you have smoked paprika even better)
  • 1-2 tsp Salt
Instructions
  1. Place the lentils in a colander and wash under running water and set aside.
  2. In a medium-large pot, pour in the olive oil, diced celery and diced onion and saute over medium heat while stirring until onion is translucent.
  3. Add in the lentils and stir all together and then add in the vegetable broth and water and bring to boil.
  4. Add in the chopped parsley and bay leaf and partially cover the pot and cook over low-medium heat for 15-20 minutes until the lentils soften,
  5. Remove the bay leaf and discard.
  6. Add in the tomato paste, minced garlic, paprika and salt, Stir well and cook for additional 20 minutes in a partially covered pot.
  7. Can be served with Creme Fresh or Sour Cream,

Garlic Lentil Soup

Garlic Lentil Soup

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you. I came […]

Read More

Smooth Butternut Squash Soup

Soups

So what do you do when it’s cold and dreary outside and when you don’t really feel like standing in the kitchen for too long? Yup, soup.

Pumpkin/ Squash season is coming to its end but I thought I’d give it one last kick at the can. I just found out that I had this recipe for almost a year now and surprisingly enough I forgot to share it with everyone, nice right?

So I’m trying to do the right thing here by sharing this with you today, hopefully you’ll still kinda like me after this slip 🙂

I’m going to step out of my shell here and say it out loud: I don’t like squash, or pumpkin, or cooked carrots. There, I said it. My kids (luckily enough) do! So you know how sometimes the kids don’t like something and they just plunk it into your plate and you end up having a leftover dinner? Well, it’s sometimes quite the opposite in our house. I would make soup, with chunks of carrots in it and if they’re too big I’ll just plunk it in my son’s plate. He’s very accepting this boy of mine. My daughter on the other hand, will probably give me the face and make the plunking process longer so my boy is my go-to kid when I need to avoid my carrots 🙂

So now that I have this out in the open, you’re probably wondering why I made this soup. Well, when it’s all blended together, I don’t mind the carrots and the squash; on the contrary, I enjoy the flavor. I’m weird. But this soup is not. In fact, it’s awesome and warms you up right through.

The great thing about this soup is not only that it’s healthy because it only has veggies and natural ingredients in it; it’s also really tasty and light on the stomach. Even though there’s potato in it, which traditionally would make it a bit “heavier” there’s also garlic and LEMON in it and that totally upgrades the whole dish and adds the freshness to it.

 

Smooth Butternut Squash Soup with croutons

 

Smooth Butternut Squash Soup
Author: 
Recipe type: Soup
Cuisine: Vegetarian, Diet
 
Butternut Squash Soup with a hint of lemon in it. Tastes fresh, warms you right up and does not leave you with that heavy feeling you get after having potatoes. It's worth it!
Ingredients
  • 4 medium potatoes
  • 2 carrots
  • ½ Onion
  • ½ Butternut Squash
  • 2 Garlic Cloves
  • ¼ Lemon (peeled)
  • ¼ tsp celery seeds
  • 1 tsp Garlic Powder
  • 2 Tbsp Vegetable Oil
  • 1 Liter Vegetable Broth
  • 4 Cups Hot Water
Instructions
For the Croutons:
  1. Cut bread into cubes (about 1X1 inch) and bake in 400F (200C) for about 15 minutes.
To prepare the soup:
  1. Dice the onion, garlic cloves and carrots.
  2. Cut the potatoes and squash into cubes (the smaller they are the faster they’ll cook). Cut the ¼ lemon into 4 pieces.
  3. Preheat 2 tbsp oil and stir in the diced onion, carrots and celery seeds until onion is golden and sautéed. Add in the rest of the veggies and top up with the vegetable broth and water.
  4. Cook over medium-high heat and bring to boil. Add in the garlic powder, the lemon and of course salt and pepper to taste and stir.
  5. And now you let it cook over medium heat for about 30 minutes or until the vegetables soften.
  6. When it’s all ready and soft, use a blender stick and blend everything until it is smooth.
  7. You can drizzle with some cream to make it look fancy; Serve with croutons and enjoy.

 

Smooth Butternut Squash Soup Vegetables

Smooth Butternut Squash Soup with croutons

So what do you do when it’s cold and dreary outside and when you don’t really feel like standing in the kitchen for too long? Yup, soup. Pumpkin/ Squash season is coming to its end but I thought I’d give it one last kick at the can. I just found out that I had this […]

Read More

Creamy Garlic Potato Soup

Soups

Well, whether we like it or not winter is coming, and although I’m not a big fan, in fact I’m not a fan at all (I’m a sunshine girl), this cold weather brings something nice with it and that’s the opportunity to make a super easy and versatile dish – soup.
What’s easier than cooking some veggies, spicing them up, adding water, blending or not and serving it? SO easy.
I like to play around with my soups and come up with something different every time.
A few weeks ago my husband was sick, so we got him some tissues, some tea, a lot of love and of course some soup. But not just any soup – Garlic Soup!
I don’t think there’s anything better than garlic to fight a nasty cold, but on the other hand I’m not really objective because I adore garlic. I know, it’s not a very social ingredient but really, I don’t care.

Oh and for the record, it did the job.

 

Creamy Garlic Potato Soup

 

Creamy Garlic Potato Soup
Author: 
Recipe type: Soup
Cuisine: Soup, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
A great Garlic Soup. Creamy and smooth and full of goodness. Perfect for a cold day or any other day.
Ingredients
  • 2 Tbsp Vegetable Oil
  • 4 Medium Potatoes - Peeled and Cubed
  • 1 Celery Stick - Chopped
  • 1 Medium Sweet Potato - Peeled and Cubed
  • ½ Onion - Chopped
  • 10 Garlic Cloves - Peeled and Chopped
  • ½ Cup White Wine
  • 1 Cup Water
  • 1 Liter Vegetable Broth (unsalted)
  • 1 tsp Salt
  • 1 tsp Garlic Powder
Instructions
  1. In a large pot preheat the oil on medium heat
  2. Add in the potatoes, celery, sweet potatoes and onion and sauté while stirring constantly for about 3 minutes.
  3. Add in the chopped garlic and stir occasionally for 2 minutes.
  4. Add in the wine and stir for 3 more minutes. Let the wine evaporate a bit.
  5. Add in the broth and water, salt and garlic powder, stir together and cover the pot.
  6. Let the soup reach to boiling and cook for 30 minutes while covered.
  7. After 30 minutes turn off the heat, remove 3 full ladles of soup into a blender and blend.
  8. Pour the blended soup portion back into the soup pot, stir and serve.

 

Creamy Garlic Potato Soup

Well, whether we like it or not winter is coming, and although I’m not a big fan, in fact I’m not a fan at all (I’m a sunshine girl), this cold weather brings something nice with it and that’s the opportunity to make a super easy and versatile dish – soup. What’s easier than cooking […]

Read More

Easy Onion Soup

Soups

Blowing winds, non-stop rain, grey skies…I guess the summer is over. But looking at the bright side, it’s the perfect time to enjoy a good bowl of hot homemade soup 🙂
And what’s better than a hot steamy onion soup. It doesn’t have to be fancy and served in an expensive restaurant. It just has to be GOOD.

Here’s an easy to make recipe for a great onion soup. The great thing is that even if you’re a first timer this can’t go wrong.
It’s easy to make, with simple ingredients and a million dollar taste. You can  always upgrade the soup with croutons.
Enjoy your soup.

Simple Onion Soup

 

Easy Onion Soup
Author: 
Recipe type: Soup
 
Easy to make and yummy onion soup. Food for the soul and perfect for comfort on a rainy day.
Ingredients
  • 6 large onions
  • 3 tbsp white flour
  • 1 cup wine (it can be red or white- the only difference will be the color of the soup)
  • 3 tbsp butter
  • 2 tbsp vegetable oil
  • ¼ tsp nutmeg
  • 7 cups chicken/ vegetable broth
  • Salt
  • Black pepper
Instructions
  1. Peel and slice the onions
  2. Melt the butter in a big pot over medium heat and add the oil to it once melted
  3. Place the sliced onions in the pot with the melted butter and oil, add the nutmeg and mix together. Stir the onions once every few minutes to ensure that they do not stick to the bottom of the pot or burn. Sir and saute until onions are golden and semi transparent (After about 20 minutes or so, you'll notice that the onions are soft and yellowish and that the liquid vaporized almost completely)
  4. Add the flour in gradually and mix well to ensure that it's incorporated with the onions and there are no lumps
  5. Pour the wine in and mix well
  6. Add the 7 cups of broth, salt and pepper and stir
  7. Once the soup boils Lower the heat to low
  8. Cover pot and let cook for about 35-40 minutes while stirring occasionally

 

Simple Onion Soup

 

 

Blowing winds, non-stop rain, grey skies…I guess the summer is over. But looking at the bright side, it’s the perfect time to enjoy a good bowl of hot homemade soup 🙂 And what’s better than a hot steamy onion soup. It doesn’t have to be fancy and served in an expensive restaurant. It just has […]

Read More