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"Exotic International" cream soup

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Boil the chicken in 2 liters of cold water with a little salt and chicken concentrate. Add the vegetables: carrot, parsley, onion, celery and potatoes. After cooking (approx. 20-25 minutes) remove the vegetables and meat. Cut the potato and white vegetables into larger pieces, debone and cut the meat into pieces. Add again to the juice and mix. Season, add sugar, milk and half the cream.

Divide the soup into 2, 3, 4 or 5 parts, not necessarily equal, depending on the desired decor. In a blender cup, mix them in turn with boiled carrot (orange), red pepper (red), spinach leaves or scalded loboda (green), but keep a few leaves with the tail for decoration, with raw egg yolk (yellow). Leave one part white and add the remaining sour cream, white pepper. Make the red one a little more spicy with chili, in the green one add the butter.

Pour the soup into the plates in such a way as to form a landscape with white and red, keeping the plate slightly inclined, and the last one is poured, in the lower part of the plate, the green one (the island where the palm tree will “grow”). When you pour the green one, it will push the others. You can pour the soup in other color combinations, depending on the guests you want to enjoy with the colors of the country or any other exotic arrangement (for children or at your table).

Boil the egg, cut it into slices and remove the egg yolks, which are placed on one of the colors. You can also use egg white rounds or whole slices. From the scalded leaves the palm trees are arranged.

Cut the bread slices into sticks or cubes, sprinkle with olive oil and brown a little in a non-stick pan. Remove to the plate, season with a little white pepper. Eventually you can "powder" them with very little finely chopped parsley.

Success in cooking and painting.

How to serve this cream of green asparagus soup

Serve the soup in individual portions and garnish with sauteed asparagus, chopped into small pieces. If you prefer, add a drop of extra virgin olive oil and a little grated Parmesan on top. Both ingredients will give the soup a very special note!

You can put a boiled egg or croutons next to the cream of green asparagus soup. If you want to further enrich this recipe, you can try the following options:

  • Strips of red pepper. Fried or baked.
  • Thin slices of ham. If you are not vegan or vegetarian, this option is a great way to enhance the flavor of the soup. Simply place the slices of ham between two waxed baking sheets. Then bake them in a preheated oven at 200 ° C for a few minutes. When they are dry, cut them into several pieces and put them in the soup.
  • Seeds and nuts. The taste of these ingredients also gives the asparagus soup a delicious aroma. If you want, add chia or flax seeds. If you opt for walnuts, crush them well and place them on top of the soup.

Have you already tried this delicious recipe? As you can see, the steps are simple and the ingredients are handy! Furthermore, you can eat it without regrets, because it is very healthy.

Pistachio & # 8211 nutritional content and benefits

Contrary to popular belief, pistachios do not belong to the category of nuts, but to seeds. Few of us know that he is a close relative of cashews.

This exotic food, at a reasonable price, is very nutritious. According to the United States Department of Agriculture (USDA), 30 grams of raw pistachios (about 49 pistachio seeds) contain:

• 159 calories
• 5.72 g of protein
• 12.85 g of fat
• 7.70 g of carbohydrates
• 2.17 g of sugars
• 24 mg of magnesium
• 291 mg of potassium
• 139 mg of phosphorus

A portion of pistachios covers 37% of the recommended daily dose of vitamin B6 for adults. this vitamin is important for energy, brain development and protein metabolism.

According to research, pistachios have among the highest concentrations of antioxidant compounds such as: γ-tocopherol, phytosterols and xanthophyllous carotenoids.

A small study of 28 people with hypercholesterolemia showed that 1-2 servings of pistachios a day for 1 month increased the levels of the antioxidants lutein, alpha-carotene and beta-carotene.

Pistachio consumption has been associated with benefits for eyesight, intestinal health, heart health and diabetics.

It is no coincidence that we see it incorporated into a weight loss recipe. Regular consumption of oilseeds can reduce the risk of fattening.

A 2012 study showed that participants who consumed 53 g of pistachios over a 12-week period lost twice as much weight as participants who ate pretzels (with a similar caloric content) instead of pistachios.

Pistachio mushroom soup - recipe


• 400 g of mushrooms
• 100 g of onions
• 50 g of raw pistachios
• 10 g of garlic
• salt, parsley, nutmeg

Peel and finely chop the onion and garlic. Wash the mushrooms and cut them into slices. Put to harden in a pan, then cover with water. Boil on low heat for about 10 minutes, or until well softened.

Then insert the blender and pass until the ingredients turn into a fine paste. Add salt and nutmeg to taste.

Mushroom cream soup is sprinkled on top with finely chopped green parsley and coarsely crushed pistachios. It can be served without bread.

Nutritional information

A portion of this soup contains:

& # 8211 231.4 kilocalories
& # 8211 22.2 g of carbohydrates
& # 8211 13 g of fat
12.9 g of protein
& # 8211 6.7 g of fiber

1. Dr. Laura Ene, Pistachio mushroom soup, Diet for a flat abdomen, All about losing weight:

2. Jayne Leonard, Natalie Olsen, What are the benefits of pistachios? Medical News Today:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

5 tricks to make any soup much more delicious

It's soup season, so take full advantage of a well-deserved hot treat. We give you some tricks to take the soups you cook to another level.

1. Add different croutons
Croutons are good in soup, but croutons with butter and garlic are really wonderful. We recommend a simple recipe.


2. Sprinkle some bacon
For an extra taste, you can add small pieces of Pancetta to any soup, which is a non-smoked Italian ham and gives it a special flavor.


3. Use bread bowls
If you like bean soup and smoked bread, we recommend you try others in this version. Any cream soup that catches your eye can be put in bread.

4. Sprinkle with caramelized onions
Like Pancetta or the croutons above, caramelized onions greatly improve the taste of the soup. It is enough to try once to convince yourself forever.


5. Serve with melted cheese
Why should French onion soup remain the only one that includes melted cheese in the recipe? Why not try this ultimate treat in other ways?


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Hi, I'm Nicoleta! This blog is about simple food, well-being and a balanced lifestyle.

Copyright 2016 & # 8211 2021. All rights reserved. It is forbidden to copy, reproduce in whole or in part the content on this site (images, text, recipes, etc.) without the consent of the owner.

Cream of mushroom soup

Happy birthday, dear reader! Welcome to my blog, I delight you at the beginning of the year with an exotic-flavored mushroom cream soup. Most make cream of mushroom soup with classic cream, but I wanted a vegan mushroom soup with a discreet & # 8230 coconut milk jam. What do you say? Does it look interesting?

Of course, I could have chosen to add cashew cream to the soup, but I was tempted to give the soup a different taste and make you think of warm countries, where coconuts sunbathe under the coconut leaves, and chili peppers turn red in the rays. hot sun. Honestly, I kind of miss summer and I think intensely about it, but now I warm myself with a hot mushroom soup and look forward to spring, and then the summer that comes with many goodies for us. What are you thinking about now?

Hey! Someone small and fluffy came to bring my thoughts from the warm countries and nestled discreetly on my right hand, and to write this article I make great efforts not to bother her too much. Do you want to know her? She's the star of peanut butter.

Cream of mushroom soup

500 grams of white or brown mushroom mushrooms

100 grams of celery root

1 teaspoon granulated garlic or 6-8 cloves garlic

½ teaspoon sichuan pepper or regular pepper

Mix teaspoon mix of "7 Tastes Chili Powder" (contains 70% spicy paprika or chili, 14% white sesame seeds, 6% grated orange peel, 3% pepper, 3% salt, 4% licorice powder)

In a bowl put 2 cups of boiling water, and when the water boils put the mushrooms, diced celery and chopped leeks and leave to boil for 10-15 minutes. Before extinguishing the fire, add the coconut milk and leave everything to boil for another 2-3 minutes. At the end, add all the spices and match the taste with soy sauce or salt, then mix the soup in the blender with a bowl or by hand. If you choose to put raw garlic in the soup, put it in the mixing bowl.

Try my "7 Tastes Chili Powder" spice mix because it has a special and exotic taste. You can use it when preparing soups, vegetable grills, baked goods or for stir fry (quickly pulled into the hot pan). I bought it from an outside store, but it is very easy to do if you respect the proportions, for example for 50 grams:

1. Let the lentils soak in water for 60 minutes, then drain. Peel a squash, grate it and chop finely.

2. Boil a pot of water, a little salt, olive oil. Add chopped onion, garlic, diced carrot. When the onion is cooked, put the lentils, washed and drained.

3. When the lentils are almost ready (see instructions on the package), add the tomato juice. Season with salt, pepper, cumin, coriander and hot peppers.

4. Put half the amount of vegetables in the blender. Add chopped mint and lemon juice.

5. Pour back into the pot, add the rest of the vegetables and bring to a boil. Match salt and pepper. Add the finely chopped parsley. Serve with croutons or bread.

Lentil cream soup (Turkish recipe)

Ingredient: 500 g red lentils, 2 carrots, 1 celery, 1 onion, 1 tablespoon cumin, salt, lemon.

Method of preparation: The lentils are left to soak overnight in cold water. Boil in 2.5 liters of cold water. In another pot put 3 liters of boiling water. When the pot of lentils boils, drain and transfer to the pot with clean water that I boiled (change the water). Add the cleaned and cut vegetables (carrots, celery and onion). Let it simmer for 2-3 hours. If necessary, top up with boiled water. After boiling, remove the vegetables and drain the lentils (do not throw the juice in which they boiled). Lentils and vegetables (except onions) are mixed well with a blender. Put them back in a pot and thin them with the remaining juice. Add salt and cumin and bring to a boil.

Lentil cream soup with vegetable and sumac chips

Last year, along with hummus, lentil cream soup was basic. It is extremely creamy, filling and has such a vague taste of meat. Strange, I know. The most important thing to remember in this soup is to add lemon. I ate without lemon for a long time until I discovered this small detail, but it makes all the difference and is necessary because it still makes me sick. Plus it totally changes the taste. Initially we ate with croutons, but this time I said to try something more special, namely vegetable sparks. I kept wanting to buy, I understood that they are not good, that they have sugar, etc. so I made it home. Try the soup too, it's not hard and I think you'll like it. I've been cooking this lately when I feel like soup and I have lentils in my pantry for the whole year, I think. But I also keep it for other recipes.


100 gr. brown or other lentils
1 white onion, medium
3 medium carrots
1/2 celery root
cumin seeds
2 tablespoons tomato sauce
1 bay leaf
olive oil
sea ​​salt
1 l of water

(for vegetable chips)

1-2 larger and fatter carrots
1 beetroot
olive oil
sea ​​salt

Preparation time: 1 hour and 20 minutes

Wash and finely chop the vegetables: carrots, onions and celery (the basis for almost any soup and food). Chop the parsley. Heat a little olive oil in a saucepan and first fry the parsley to release the essential oils along with the cumin seeds and bay leaf. Then fry the vegetables for a few minutes. We wash the lentils under a few jets of cold water. Boil 1 liter of water and pour it into the pan over the vegetables. Then add the lentils. Boil everything for 30-40 minutes on constant heat. In a small pan, heat the tomato sauce separately in olive oil. Add it to the soup and cook for another 5 minutes. Remove from the heat and let it cool slightly, ie cool. We take out the bay leaf. Sprinkle with salt and blend. You can squeeze lemon now or directly into the plate when serving. I prefer that to increase it all.

For serving, we can make croutons or vegetable chips. Let's make chips though because the appetite is higher and the croutons are so common & # 8230 We can prepare them while the soup is boiling. Wash the vegetables and cut them into thin slices with a knife. If you have a robot, great. I do not have. Good thing I know how to use the knife. Grease them with olive oil and salt and put them in the oven for 15-20 minutes. They are not crispy, but softer, but very sweet and tasty. Carrots are killers!

Put the soup nicely in a plate and sprinkle the vegetable chips, sumac and a little olive oil on top. Well, it looks good, doesn't it?

3 delicious spring cream soups

At the beginning of each spring, the body's invigoration after the cold season is welcome. Smoothie treatment, regular exercise or simply a more balanced diet, rich in nutrients are just some of the solutions that work wonders.

And, as we have been in Easter Lent for a few days, it would be advisable to include in the daily diet light, vitaminizing soups, which will restore our energy and good mood. Don't forget that spring asthenia knocks on the door, and the methods by which you can fight it are not to be neglected at all.

Below are 3 delicious spring cream soups that you can consume during Lent.

Cream of mushroom soup

Ingredients: 1 avocado, 1 tomato, 1 cup hot water, 1 pepper, 6-7 mushrooms, 1 clove garlic, p grapefruit juice, chopped basil, salt to taste.

Mix in an avocado blender, grapefruit juice, garlic and hot water. Then add sliced ​​mushrooms, peppers, tomatoes, onions, salt and basil. Stir well. Cream soup can be made both raw, raw vegetables and pre-cooked.

Ingredients: ½ cup of peeled pine or almond seeds (soaked overnight and then rinsed well), 10 ripe tomatoes, parsley, a piece of fresh, chopped ginger, 1 sliced ​​avocado, juice of 2 lemons, 2 small onions .

Mix all the ingredients in a blender and mix until the composition becomes creamy. Garnish with a few parsley leaves.

Cauliflower cream soup

Ingredients: 1 cauliflower (if you want, you can use broccoli), 1 celery root, 1 carrot, 2 cloves garlic, 1 onion, 1 teaspoon ground cumin, pepper to taste, a few parsley leaves.

Unwrap the cauliflower in the bouquets and place them in a larger saucepan. Slice the celery, carrot, onion and garlic and add them to the pan. Season to taste and simmer until vegetables are soft.

Let them cool before blending. If the soup seems too thick, add a little of the water in which the vegetables were boiled. Garnish with parsley.

Pumpkin cream soup with ginger and lime

Cream soups: the perfect solution when we are hungry and do not have the time or desire to cook. My sister and I started trying new recipes in the summer from all kinds of vegetables such as carrots, parsnips, lentils, vegetable mix, potatoes and now pumpkin. It is a super seasonal and very fragrant soup. For an extra kick, use ginger and lime juice with confidence and I promise you won't eat something boring and bland. It will be a fresh dining experience and you will not forget it too soon. I have already practiced it twice and I liked it every time.


1 small white onion
a cube of butter
1 clove of garlic
1 piece of fresh ginger
a few hot pepper flakes
approx. 500 gr. freshly diced pumpkin
500 ml. stock of chicken, vegetables or water

lime juice
Greek yogurt for serving
black sesame seeds for decoration

Preparation time: 25 minutes

Finely chop the onion and sauté it in butter in a saucepan for two minutes. Grate the garlic and ginger over it. Add the hot pepper flakes and temper. Put the diced pumpkin and sauté for a few minutes. Season with salt and pepper. We pour the liquid we have chosen and wait for it to boil. Then simmer the soup for 15 minutes or until the pumpkin is soft. Leave to cool and squeeze a little lime juice into the soup. Blend and the soup is ready.

Video: Shiraz Lane - Prague 2017 Praha (July 2022).


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