French onion soup is probably one of the most favorite and tasty soup recipes. This recipe highlights yellow onions which has a lot of Vitamin C. It also has traces of vitamins B6, A, and folate.
Ingredients:
• 6 large yellow onions (finely sliced)
• 1 tbsp oil
• 2 tbsp butter
• 2 tbsp flour
• 8 cups vegetable broth
• 3 sprigs fresh thyme
• 1/2 teaspoon sugar
• 2/3 cup apple cider
• Salt
• Pepper
• Baguette crostini or croutons
• Gruyere cheese (grated)
Instructions:
Prepare a Dutch oven over medium heat.
Add oil and butter. Let it cook until butter is melted.
Add the finely sliced onions.
Stir and make sure the onions are evenly coated with oil and butter.
Let it cook for 15 minutes.
Season with salt, pepper, and sugar.
Let it cook for 30 minutes. Stir every 5 minutes.
Once the onions are brown and caramelized, pour flour.
Mix well.
Pour apple cider.
Add vegetable broth and fresh thyme.
Let it simmer for 30 minutes.
Transfer to a bowl.
Top it off with a slice of baguette crostini or croutons and grated gruyere cheese.
Put inside the oven and bake at 375°F or until the cheese is melted.
Serve hot from the oven.
Images – https://www.youtube.com/watch?v=gbAF0vBHRis
Want something easy to make soup that is tasty and healthy? You have to try this creamy asparagus and cauliflower soup! The main ingredients asparagus and cauliflower are filled with vitamins and antioxidants that are good for your health.
Ingredients:
• 1 head cauliflower (cut into small florets)
• 2 lbs asparagus (trimmed)
• 3 cloves garlic (chopped)
• 2 tbsp virgin olive oil
• Salt to taste
• Pepper
• Cayenne pepper
• 6 cups chicken broth
• Nasturtium petals (for garnishing)
Instructions:
Set saucepan and use medium heat.
Put olive oil and saute garlic.
Pour 6 cups of chicken broth.
Increase to medium-high heat and let it simmer.
Add cauliflower florets into the saucepan.
Add cayenne pepper.
Reduce to medium-low heat and let it simmer until cauliflower florets are tender.
Turn to high heat.
Add the trimmed asparagus.
Let it cook for 5-6 minutes.
Reduce to low heat for blending the soup.
Use standard hand blender or the immersion blender for a smoother texture.
Add salt to taste.
Transfer to a soup bowl and serve.
Tips and ideas:
You can add nasturtium petals for garnishing.
For vegetarians, 6 cups of water can be used instead of chicken broth.
Images – https://www.youtube.com/watch?v=dg-Wd3dNp6Q
Borscht is a traditional Russian soup made from beets (that are low in calories and a great source of nutrients such as vitamin C, fiber, and folate. They can also help keep your blood pressure in check). This soup is easy to make, does not require any ingredients, for example, found only in Russia or something like that, and it tastes great. If you want to eat something a bit different, yet healthy and tasty, give borscht a try.
Ingredients:
• 2 medium-sized beets
• 1 large carrot
• 1 tbsp olive oil
• 1 tomato
• 2 tbsp of water
• juice of ½ lemon
• 2 L of water
• 1 tbsp of salt
• 5 medium-size potatoes
• ½ cabbage
• 1 small onion
• 1 tsp olive oil
• 5-7 whole black peppers
• 3-4 bay leaves
• 1 tbsp dried parsley
• 2-3 garlic cloves
Instructions:
Scrub the beets under the running water, peel them and grate them.
Peel the carrot and grate it into the bowl where the beets are.
Heat up 1 tbsp of olive oil in a large pot on the medium heat, add the shredded vegetables, and stir.
Dice a tomato, add it into the pot, and stir.
Add 2 tbsp of water and juice of ½ lemon.
Lower the heat to low, cover, and let simmer for 20 minutes.
Peel 5 potatoes and dice them or cut them into strips.
Boil 2 L of water, stir the shredded vegetables after they simmered, and add water to the pot.
Bring to boil and add 1 tbsp of salt.
Add the potatoes.
Shred the cabbage and add to the soup.
Let cook for a few minutes.
Dice a small onion.
Heat up 1 tsp of olive oil in a skillet and sauté the onion until golden.
Add the onion to the soup and stir.
Add the black peppers, bay leaves, and the cut garlic cloves.
Add the dried parsley and cook for 5-10 minutes.
Tips and ideas:
Borscht can be eaten on its own or you can eat it with sour cream or mayo, or even garlic. It can be decorated with fresh herbs.
You can keep borscht in the refrigerator for up to one week.
If you want to take borscht with you for a lunch at work or in school, you can reheat it and put in into a thermos bottle.
Images – https://www.youtube.com/watch?v=XURUll0gU70
Soup Recipes | Recipe World | 
July 25, 2020 11:26 am | 
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