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Soups

Tomato and Bean soup (V, GF)

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This soup is just in time for the snow that is expected soon. I feel like December is the perfect time for soups. Especially with all the cookies and treats I often feel like having a light soup that still fills me up, for dinner. This soup is ready in 20 minutes, it’s vegan, packed with protein, and super delicious.

To be honest my very favorite soup is Beef Soup. It’s a traditional Austrian dish that is very common. We add noodles, carrots, beef, and „Fritatten“ to it, and it is so good! We make it for Christmas every year! My mom is the best Chef when it comes to making this soup. It is a lot of work! But anyway, since we all to not have a bunch of time, especially during the week, for making dinner, I share this quick but super delicious recipe with you guys.

How to make it:

To make the soup the first, and essential step (don’t leave this out!! It adds so much flavor) is to brown the onions and herbs in the pot. No oil, no anything. We want them to turn a little bit burnt because that way the flavor will be super intense. You really do not have to worry wether it sticks to the pot or not because it doesn’t matter. 

After that we pour a mix of vegetable stock and canned, diced tomatoes on top. The vegetable stock is like a life hack when making soups, because it instantly gives a bunch of flavor. The tomato sauce, guess what, gives the tomato-y taste to the soup. This is going to simmer with a few other ingredients. Just before serving, you add in the freshly cooked and drained white beans. I like to use canned beans simply because they are more convenient but you can also cook fresh ones and add them. If you are not a fan of white beans at all, you can add other ones or if you want and are not vegan, prawns would work great in here! 

When to serve it?

This soup works great as an appetizer whenever you are having friends over but also as a full dinner. I like to serve it with some bread or rice or quinoa, which you could add to the soup, just to make it a complete meal and more filling. The great thing is, you could just prepare it whenever you have time, and when you come home from work or school and had a long day, you can simply heat it up in 5 minutes and it will taste like a freshly cooked meal. This is the awesome thing about this. 

What about meal prep?

This meal is ideal for a big family because you can make it in large batches, it works great for meal prep, and it is very versatile. Of course, the way I would recommend you to eat it, is with white beans, just because I believe that they taste best, and it is a great plant-based meal, which always is great to have before going to bed. But you can also add in some cooked and shredded chicken, or prawns if you would like to have it with some animal protein. You can just make it for you and your family or friends and place the different protein sources/ add-ins on the table to everyone can pick whatever they like.

I hope that you are having a beautiful winter time and this soup will be added to your weekly meal plan. If you like it, it would mean a lot to me if you could leave a rating here on the website! If you decide to recreate it, be sure to tag me on Instagram with @uneptcuisiniere or with #unepetitecuisiniere !

Enjoy,

Katie 

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Tomato and Bean Soup

A delicious soup to warm up during winter season. Works great for meal prep and is super versatile.

Course Appetizer, dinner, lunch, Main Course, Soup
Prep Time 2 Minuten
Cook Time 18 Minuten
Total Time 20 Minuten
Servings 2 Servings
Calories 202 kcal

What you will need

That’s what you will need:

  • 1 Red Onion
  • 1/2 Handful Thyme
  • 1/2 Handful Rosemary
  • 500 ml Vegetable stock
  • 300 G Canned Tomatoes
  • 1 Tsp Avjar
  • 1 Tsp Tomato Paste
  • 150 G White Beans
  • 1 Tbsp Hummus

How to

This is how it works:

  1. Dice up the onion in quarters. Heat up a pot and add the onions along with the rosemary and the thyme. Let that all brown for about 5 minutes, until the onion is slightly burnt.

  2. Add the vegetable stock and the canned tomatoes. Also add the ajvar and the hummus to make it more creamy. If you want it spicy, add some Chilli flakes here.

  3. Once it has boiled, reduce to a simmer and let it simmer for about 10 minutes. Add in the beans and let simmer for 2 more minutes.

  4. Serve kn soup bowls with some bread or rice and enjoy!

Thai Sweet Potato Cauliflower Soup

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It’s finally soup season over here! October hasn’t been too much of a fall weather so far but now the temperatures are starting to drop. Finally! It’s time for comforting soups on cozy evenings in front of your TV in PJs! Couldn’t wait for that time of the year.

I love eating soups, they are so filling, warm, delicious and can be packed with so many nutrients. They are just like pasta, so versatile, just amazing. The first soup we usually make each year is a pumpkin cream soup with sausages. One of the best dishes my mom cooks! Or we go for a beef soup, which is a typical Austrian food and so delicious. We also make it for Christmas ever single year, and no one gets sick of it! 

When not making it for guests, it is such a perfect Sunday night dinner. An ideal meal to round up the week and enjoy while sitting together when it’s cold outside! This Thai Sweet Potato Cauliflower soup is a great dish for such an occasion but it also works great as a starter for guests or even for meal prep to take for lunch or enjoy for dinner. Jut make a big batch on the weekend and keep it in the fridge when enjoying within a week, you can just heat it up whenever you want, or freeze it in pre portioned containers so you can store them over moths and have it whenever you are craving it!

The soup is vegan, and only 9 ingredients! Isn’t that amazing?! It is super easy to make doesn’t ask for a lot of work! First you need to sauté the onion, ginger, and lemongras in the oil until glassy and soft. This already brings out such a nice smell and the glazing it at the beginning intensifies the flavor which makes an awesome soup later on. Next you add the chopped up sweet potato and cauliflower and let the roast for a few minutes. Once these are also coated in the oil it is time to pour over some vegetable stock and let it simmer. The vegetable stock gives it more density and more heartiness.

This should simmer for about 20 minutes but really until the sweet potatoes and cauliflower are soft, this can be easily tested by piecing through it with a fork! Then either blend it with a hand blender until creamy or if on hand, blend it with a high speed blender! I used my Kenwood blender which gave me a perfect result! If it is too thick, add a little more broth. The soup already smells so good it’s incredible! But honestly your entire house will smell amazing.

After it has been poured back into the pot, there is only one thing left to do. Add the coconut milk and stir it in. You can either serve it now or let it sit for later or freeze it right away. When serving it, top with some Resy cilantro if you wish and some more coconut milk. If you are not opting for a plant based version some Asian marinated chicken or prawn skewers would be a great addition but it also is really delicious as it is. Serve with some toasted croutons on the side and enjoy! 

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Thai Sweet Potato Cauliflower Soup

A asian inspired soup that packs all the falll goodness. Sweet Potato, Cauliflower, Coconut milk. Perfect fall dinner and even vegan.

Course Appetizer, dinner, lunch, Main Course, Soup
Cuisine asian, thai
Prep Time 15 Minuten
Cook Time 35 Minuten
Total Time 50 Minuten
Servings 4 people
Calories 371 kcal

What you will need

  • 2 tbsp oil neutral in taste
  • 1 white onion
  • 2 stalks lemongrass
  • 2 stalks celery
  • 4 cm Ginger
  • 500 g Sweet Potato
  • 500 g Cauliflower
  • 2 l vegetable stock
  • 250 m Coconut milk
  • cilantro for garnish

How to

That’s how it works:

  1. Finely mince up the onion and ginger. Remove the purest layer of the lemongrass and finely mince it too. Peel the sweet potatoes and cut them into about 1,5cm sized chunks. Also cut the cauliflower into smaller pieces. 

  2. In a large pot heat up the oil. Once hot add the onion, lemongrass and ginger. Let this glaze until see through and glassy. Meanwhile set up a second put with some vegetable broth, this can either be pre packaged or made with stock cubes, whatever you have on hand. 

  3. After about 2-3 minutes of glazing the vegetables add in the sweet potato and cauliflower. Let them roast for another 3-4 minutes until they are all coated with oil. Pour the vegetable stock over and let it all simmer for about 20 minutes. 

  4. The vegetables should be soft by now, simply test it by piecing through with a fork. Of not ready yet, continue for a little more. If ready, pour it into a high speed blender or blend it up with a hand blender until creamy and no chunks left. When not blended in the pot, pour it back into there now. Add the coconut milk.

  5. Serve it either right away or keep it on the stove until eating or freeze it right away if prepping it. When serving hernias with some fresh cilantro, a little more coconut milk, and some croutons on the side. 

Notes

Notes:
If making a big batch, it will last in the fridge for about a week. If wanting to keep it for longer, freeze it up to several months. 
Also, when not vegan or vegetarian, serve it with some Thai prawn or chicken skewers for some extra protein!