Soups & Stews Archive - kitchensplace

Sweet potato soup with carrots

Corinna — Sat, 20 Feb 2021 09:00:00 +0000

If you are looking for a quick, healthy and delicious soup, you will find it here with a sweet potato soup with carrots. This soup is light, easy to prepare and simply delicious. It is also ideal as a starter for a multi-course menu. It is simply a pleasure if you enjoy eating sweet potatoes. The sweet potatoes complement each other perfectly with the carrots and together make a wonderfully creamy soup, which, when refined with salt, pepper and nutmeg, leads to a real taste explosion on the palate. If you love sweet potatoes, you should definitely try this recipe.

There are many high quality nutrients in sweet potatoes. They are a good source of minerals and vitamins because manganese, copper and iron are abundant in this tuber. There are also vitamins C, B2, B6 and E as well as biotin and high-quality fiber. It is not without reason that sweet potatoes are very popular with athletes, as they provide high-quality carbohydrates compared to normal potatoes and optimally support the body in metabolism.

Together with the carrots, this recipe for my delicious sweet potato soup makes a wonderfully simple, light and creamy soup recipe. Perfect for preparation, as a starter for a menu or just like that!

Nutritional Information per serving

Calories: 156 – Protein: 6g – Fat: 3g – Carbs: 30g

This recipe has no ratings just yet.

Süßkartoffelsuppe mit Möhren

20/02/2021

Servings: 4

Prep: 10 min

Cook: 30 min

Total: 40 min

Difficulty: easy

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By: Corinna

Ingredients

2 mittelgroße Süßkartoffeln
2 Möhren
1 Zwiebel
1 Knoblauchzehe
750-900ml Gemüsebrühe
2 TL Creme leicht
Salz, Pfeffer, Muskat
optional geröstetes Brot

Directions

Step 1 Die Süßkartoffel schälen und in Stücke schneiden. Die Möhren ungeschält in Stücke schneiden. Alles in Salzwasser kochen, bis sie weich sind.
Step 2 Die Zwiebel und Knoblauch würfeln und in einem Topf leicht anschwitzen.
Step 3 Die Süßkartoffeln und Möhren abschütten und zu den Zwiebeln und dem Knoblauch geben. Gemüsebrühe hinzugeben und kurz aufkochen lassen.
Step 4 Den Topf vom Herd nehmen und alles mit einem Pürierstab fein pürieren. Mit Salz, Pfeffer und Muskat abschmecken.
Step 5 Die Suppe servieren und jeweils 2 TL Creme leicht unterrühren. Optional noch etwas geröstetes Brot beilegen.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Sweet potato soup with carrots erschien zuerst auf kitchensplace.

Mushroom Cream Soup with Pork Tenderloin

Corinna — Thu, 17 Dec 2020 10:30:00 +0000

In this post, I’ll show you a quick recipe for a hearty mushroom cream soup with pork fillets. A soothing recipe for autumn or winter with a hearty insert.

I particularly like a soothing creamy mushroom soup on cold and rainy days. But it is always particularly good as a starter to a fine menu. I still remember the first time I tried this soup and then almost addicted to the creamy consistency. Back then I used to make a huge pot of this soup for myself, freeze it and keep popping up servings whenever I wanted a pleasant and creamy soup.

If you want to serve it as a full meal, you can serve it (like me here) with a hearty insert of pink roasted pork fillets. If you prefer not to eat meat, you can of course leave out the fillets and serve the mushroom cream soup without it. In my opinion, butter and parsley should not be missing. Butter gives the soup its creamy consistency and parsley gives it the finishing touch.

Nutritional information per serving of mushroom cream soup

Calories: 404 – Protein: 56g – Fat: 17g – Carbs: 5g

This recipe has no ratings just yet.

Cream of mushroom soup with pork fillet

17/12/2020

Servings: 4

Prep: 10 min

Cook: 30 min

Total: 40 min

Difficulty: easy

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By: Corinna

Ingredients

800g mushrooms
1 onion
2 cloves of garlic
10g butter
100g whipped cream
500-800ml chicken or vegetable broth
800g pork fillet (organic)
Salt, pepper, fresh parsley

Directions

Step 1 Cut the onion and the garlic cloves into cubes and sauté them with half the butter in a large saucepan over medium heat.
Step 2 Clean and dice the mushrooms and add them to the pot. Lightly sweat everything over medium heat.
Step 3 Add the vegetable stock and let the contents of the pot simmer for about 20 minutes. Stir occasionally.
Step 4 Meanwhile, cut the pork tenderloin into medallions and fry in a pan in a little oil on both sides for 1-2 minutes.
Step 5 Take the pot off the heat and purée the soup with a hand blender until the soup is creamy. Stir in the whipped cream and the rest of the butter.
Step 6 Chop the parsley and add to the soup together with the medallions. Season everything with salt and pepper.
Step 7 Let the soup steep for another 5 minutes over low heat so that the fillets cook gently.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Mushroom Cream Soup with Pork Tenderloin erschien zuerst auf kitchensplace.

Potato soup with sausages

Corinna — Wed, 25 Nov 2020 11:20:00 +0000

In this post, I’ll show you a quick and easy recipe for a creamy potato soup with sausages.

A soothing potato soup with sausages goes especially well on cold and wet days when you need something hearty and warm to recharge your batteries. I like creamy soups with individual potato or carrot pieces. In addition, there are crunchy sausages, but of course you can do without the sausages if you prefer to do without meat.

My potato soup with sausages is quick and easy to prepare in a saucepan. You only need a few minutes to prepare, you can put all the ingredients in a large saucepan and slowly simmer. Without fancy spices, with classic ingredients you conjure up a delicious and hearty soup recipe for big and small with this recipe.

If you are in the mood for more soup recipes, take a look at my recipe category “Soups and Stews“.

Nutritional information per serving of potato soup with sausages

Calories: 368 – Protein: 12g – Fat: 9g – Carbs: 51g

This recipe has no ratings just yet.

Potato Soup with Sausages

25/11/2020

Servings: 4

Prep: 10 min

Cook: 30 min

Total: 40 min

Difficulty: easy

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By: Corinna

Ingredients

1kg potatoes
4 carrots
1 leek
3 cloves of garlic
1.5l vegetable broth
fresh parsley
4 sausages
Salt, pepper, nutmeg

Directions

Step 1 Peel and quarter the potatoes. Peel the carrots and cut into cubes. Wash the leek and cut into strips. Simmer everything together in the vegetable stock for about 20 minutes.
Step 2 Finely chop the garlic and parsley and add both. Roughly puree the soup with a hand blender until there are either individual potato and carrot cubes left or puree completely creamy if you like. Season everything with salt, pepper and nutmeg.
Step 3 Finally add the sausages to the soup and warm them up.
Step 4 Tip: If you like the soup more liquid, just add a little more stock or water.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Potato soup with sausages erschien zuerst auf kitchensplace.

Asparagus Cream Soup

Corinna — Wed, 03 Jun 2020 09:30:00 +0000

In this post, I’ll show you how to prepare a delicious asparagus cream soup with just a few ingredients.

What do you like best about spring? The blooming trees and plants, the longer days and warmer temperatures? Or is it not the asparagus season that everyone is always waiting for? When the asparagus is there, you can see it everywhere in the supermarkets or on the weekly menu of the restaurants. A classic here is often the asparagus cream soup, which is served as a starter or main course. I also really like this soup, especially when it is creamy and slightly lemony.

My asparagus cream soup completely dispenses with cream or roux. I prefer to use other vegetables here and cook potatoes, which give the creamy asparagus soup its creaminess. With just a few ingredients you can conjure up a light asparagus cream soup with my recipe.

Nutritional Information per serving

Calories: 160 – Protein: 6g – Fat: 7g – Carbs: 18g

This recipe has no ratings just yet.

Asparagus Cream Soup

03/06/2020

Servings: 4

Prep: 15 min

Cook: 30 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

800g asparagus
3-4 medium-sized potatoes
1.5 liters of water
20g butter
1/2 lemon
1 tsp sugar
1 bunch of fresh parsley
Salt pepper

Directions

Step 1 Peel the asparagus and bring the asparagus peels to the boil together with the water for about 15 minutes. Meanwhile, peel the potatoes and cut them into small pieces .
Step 2 Take the asparagus peels out of the water. Use the remaining asparagus stock and cook the potatoes until soft. Cut the asparagus into 2-3cm pieces, put the tips aside and cook the rest with the potatoes for about 20 minutes.
Step 3 When the potatoes are soft-boiled, use a hand blender to puree the entire contents to an even mass. Add a little more water depending on the consistency. As soon as the soup has reached the desired consistency, add the asparagus tips and butter and simmer for another 10 minutes until the asparagus tips are soft.
Step 4 Finally, season the soup with salt, pepper, sugar and lemon juice and serve with fresh parsley if you like.
Step 5 Tip: If you want, you can also finely chop the parsley and stir it into the soup beforehand.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Asparagus Cream Soup erschien zuerst auf kitchensplace.

Carrot and Coconut Soup with Ginger

Corinna — Thu, 27 Feb 2020 10:30:00 +0000

In this post, I’ll show you a quick and easy recipe for a carrot and coconut soup with ginger. The recipe is great either as a starter for a menu or as a main course served with fresh bread.

A creamy and warm carrot and coconut soup is just the thing for cold and wet seasons. But this soup can also be eaten cold in summer when it’s hot outside and you just want to eat something light and refreshing. So whatever the season, my carrot and coconut soup is always good!

The great thing about this carrot and coconut soup is that you only need a few ingredients and the soup is ready in 30 minutes. If you’re basically a soup fan, take a look at mine Soup collection past.

Nutritional information per serving:

Calories: 229 – Protein: 3g – Fat: 15g – Carbs: 20g

This recipe has no ratings just yet.

Carrot coconut soup with ginger

27/02/2020

Servings: 6

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

1kg carrots
1 can coconut milk
1,5l vegetable broth
200g potatoes
5g ginger
salt, pepper, garlic
parsley, fresh
grain mixture to taste for serving

Directions

Step 1 Peel the carrots and potatoes, cut into pieces and cook in the vegetable broth at medium temperature for about 20 minutes until soft.
Step 2 Stir in the coconut milk and chopped ginger and simmer for about 5 minutes. Then, using a blender, finely puree the soup and add a little more water depending on the consistency
Step 3 Season with salt, pepper and garlic
Step 4 Finally, serve with fresh parsley and a grain mixture to taste.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Carrot and Coconut Soup with Ginger erschien zuerst auf kitchensplace.

Sweet potato stew with coconut milk

Corinna — Wed, 10 Jul 2019 09:30:58 +0000

As an absolute sweet potato fan, I will show you in this post how to prepare a simple sweet potato stew with coconut milk. There is also a small vegetable dish and fresh herbs.

My sweet potato stew with coconut milk is quick and easy to prepare, makes you super full and can be wonderfully warmed up the next day. So if you are looking for a nice meal prep recipe, you have come to the right place.

This sweet potato stew is accompanied by crunchy vegetables; Among them are peppers and kidney beans as well as fresh spinach leaves and rounded off with a little tomato paste and coconut milk results in an aromatic stew that the whole family will enjoy.

If you are looking for more one-pot recipes, have a look in my category “ Soups & stews ” after. I heartily recommend my creamy one Sweet potato soup with carrots .

Nutritional Information per serving

Calories: 290 – Protein: 9g – Fat: 14g – Carbs: 32g

This recipe has no ratings just yet.

Sweet Potato-Coconut Stew

10/07/2019

Servings: 4

Prep: 10 min

Cook: 30 min

Total: 40 min

Difficulty: easy

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By: Corinna

Ingredients

1 sweet potato
1 bell bell pepper
1 can kidney beans
1 can coconut milk, reduced fat
1 onion
1 clove garlic
150g spinach leaves
15g tomato paste
salt, pepper, garlic, curry
cilantro, fresh.

Directions

Step 1 Cut sweet potato, bell bell pepper, garlic and onion into cubes and sauté in a pot. Season with salt and pepper. After 5-10 minutes, deglaze with coconut milk and bring to a boil
Step 2 stir in tomato paste, garlic and curry powder. Add the kidney beans and spinach and let everything reduce
Step 3 Finely chop the cilantro and add. Set aside some fresh cilantro for serving.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Sweet potato stew with coconut milk erschien zuerst auf kitchensplace.

Cauliflower soup with chickpeas

Corinna — Tue, 25 Jun 2019 09:30:16 +0000

On some days I can get incredibly excited about a creamy vegetable soup. In this post, I’ll show you how to make a simple cauliflower soup with chickpeas.

A delicious and creamy soup can be something very fine. It definitely has several advantages, because it is healthy, high in fiber, low in calories and filling. For these reasons, I’m a huge fan of creamy vegetable soups. In addition, this cauliflower soup is made in just 30 minutes. It’s even faster if you use the florets from the freezer instead of fresh cauliflower. In this way you not only save yourself the cutting work, but can also ideally portion your soup. In addition, the nutrients are retained in frozen vegetables, while they are only retained in fresh vegetables if the vegetables are processed directly.

In addition to cauliflower, I decided to add chickpeas to this soup. They go great with the cauliflower soup in terms of color and taste and give the soup a little bite. Seasoned with onions, garlic, salt, pepper and fresh parsley you get a delicious and creamy soup that is not only good to prepare in your after-work kitchen, but also as a meal prep for work. If you feel like having several soup variations, have a look here in my category “Soups & Stews” according to further recipes.

Nutritional Information per serving

Calories: 201 – Protein: 10g – Fat: 9g – Carbs: 20g

This recipe has no ratings just yet.

Cauliflower Soup with Chickpeas

25/06/2019

Servings: 4

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

500g cauliflower
800ml vegetable broth
2 cans chickpeas
100g cream light
1 onion
1 clove garlic
1 tablespoon vegetable oil
salt, pepper, nutmeg, garlic powder
parsley, fresh.

Directions

Step 1 Roughly chop the onion and garlic and fry in a little vegetable oil. Add the cauliflower and fry briefly on all sides. Deglaze with vegetable stock and bring to the boil.
Step 2 Simmer the soup for about 20 minutes. Then add the chickpeas and puree everything with a blender. Stir in the cream lightly. Season to taste with salt, pepper, nutmeg and garlic powder.
Step 3 Chop the parsley and stir in. Add water as desired, depending on consistency. Optionally serve with fresh bread.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Cauliflower soup with chickpeas erschien zuerst auf kitchensplace.

French style onion soup

Corinna — Mon, 31 Dec 2018 07:49:09 +0000

Onion soup is a vegetable soup with boiled or steamed onions. It is particularly known from Paris, where the French onion soup has made a name for itself. Even if it used to be served as a pleasant and warm meal at the end of the day, especially to the working-class people of France, today the onion soup has established itself as an integral part of the upscale French soup. There are therefore many recipes for French onion soup, but they differ little in terms of content. They all have in common that bread and cheese are an essential part of soup.

My recipe for French onion soup lists a handful of ingredients: onions, garlic, beef stock, soy sauce, butter, salt and pepper, some flour, and of course toasted bread and fresh cheese (young Gouda). The recipe is simple: first sweat the onion with garlic in butter, then deglaze with soy sauce and add the stock. Season everything with salt and pepper and bring to the boil until the onions are soft. If you like the onions firm to the bite, simply take the soup off the stove earlier. Finally, the bread is toasted and added to the soup together with the cheese. Some also rumor whether wine belongs in the original recipe. However, I left it out so that this soup can also be used as a fitness recipe. If you want, you can of course also use white wine instead of soy sauce for deglazing.

Because the soup is very filling, it is also ideal as a main course in a delicious menu or for everyday needs. The cheese melts in the warm soup and fills the stomach in combination with the toasted bread. The other ingredients of the soup have very few (or no) calories, so that the soup can even stay below 300 calories in the end – of course, depending on how much cheese it is allowed to be in the end.

If you are looking for more soup recipes, you can here like to look around.

Nutritional Information per serving of Onion Soup

Calories: 215 – Protein: 15g – Fat: 8g – Carbs: 21g

This recipe has no ratings just yet.

French style onion soup

31/12/2018

Servings: 4

Prep: 10 min

Cook: 15 min

Total: 25 min

Difficulty: easy

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By: Corinna

Ingredients

4 onions
1 clove of garlic
5g butter
1 tbsp. soy sauce
750ml beef stock
100g grated cheese
4 pieces of toast
salt, pepper

Directions

Step 1 Cut the onions into rings, press the garlic and sauté together with the butter in a pot. Then deglaze with soy sauce.
Step 2 Add beef stock to the onions and let everything boil for about 15 minutes until the onions are soft. Season with salt and pepper.
Step 3 Toast the toast and cut into pieces.
Step 4 Pour the soup into a bowl, add 25g of cheese at a time and add the toast.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag French style onion soup erschien zuerst auf kitchensplace.

Cheese leek soup

Corinna — Tue, 23 Oct 2018 13:09:38 +0000

In this post, I’ll show you how you can prepare a delicious and hearty cheese and leek soup with minced meat in just 30 minutes.

For me, autumn also means soup time. That’s why I’ve decided to introduce more soup recipes over the next few weeks. You can then find them under the category “Soups”. This one is one of my favorite recipes: cheese and leek soup with mince. Especially on dark and cold autumn evenings, I find it simply cozy to eat a warm and delicious soup, preferably with fresh parsley and toasted rye bread.

Nutritional information per serving (300g):

Calories: 277 – Protein: 20g – Fat: 15g – Carbs: 15g

This recipe has no ratings just yet.

Käse-Lauch-Suppe mit Hackfleisch

23/10/2018

Servings: 4

Prep: 10 min

Cook: 30 min

Total: 40 min

Difficulty: easy

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By: Corinna

Ingredients

500g Porree
1 Zwiebel
200g Rinderhack (fettreduziert)
75g Sahne
200g Schmelkäse light
1L Gemüsebrühe
2 EL Mehl
Salz, Pfeffer, Olivenöl

Directions

Step 1 Porree putzen und in Ringe schneiden. Die Zwiebel in Würfel schneiden.
Step 2 Etwas Olivenöl in einem großen Topf erhitzen und das Hack darin anbraten. Mit Salz und Pfeffer würzen. Anschließend das Fleisch wieder heraus nehmen.
Step 3 Im selben Topf jetzt Porree und Zwiebel anbraten. Mehl hinzugeben und alles mit der Gemüsebrühe ablöschen.
Step 4 Die Suppe aufkochen lassen und 5 Minuten köcheln lassen. Anschließend den Schmelzkäse und die Sahne einrühren und das Hack hinzugeben.
Step 5 Alles mit Salz & Pfeffer abschmecken.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Cheese leek soup erschien zuerst auf kitchensplace.