Delicious homemade tomato soup with sauteed colorful veggies

Homemade soups are often easier to make than instant soups and best of all you really know what is put in it.

Tomato based dishes in one the family’s favorites or maybe it is just mine;) This soup can take 15 minutes to make or a few hours, depending on how sweet you want the soup, that being said, the depth of the soups flavour also depends on what kind of tomatoes you use. As I always say that a recipe is a guide line for flavour, it is your choice of ingredients that decides the outcome. So next time you cook, think about the ingredients you use.

Yields: 4     Cooking time: 15 minutes      Prep time: 10-15 minutes

Ingredients
500 g flavourful tomatoes
1 chopped large onion or equal amount of shalots
3 cloves of chopped garlic
2 tbsp Olive oil
1 liter water
1 tomato paste
2 tbsp salt reduced Fond/concentrated stock
Handful of fresh basil
1 tsp paprika powder
1,5 dl cream
salt and pepper to taste
(Meatballs)

Garnish
1 cup of chopped green bellpepper
1 cup chopped/sliced carrots
1cup chopped/shredded red cabbage
Oliveoil
Salt and pepper

Start by prepping your ingredients by chopping the vegetables and keeping everything else ready.

In a pot, sauté onion and garlic in olive oil.

As soon as the onions are nice and shiny add the chopped tomatoes and cook until the tomatoes star to break down. Add the water, tomato paste, fond/concentrated stock, paprika powder and basil.

Bring this to a boil and use an immersion blender and blend everything to a smooth soup. Let the soup simmer for 10-15 minutes. The last five minutes, if you have some meatballs or ham add the amount you want in the soup.

Salt and pepper the soup to taste and if the soup isn’t sweet enough you can add a bit of sugar or let it simmer longer.

While the soup simmer, sauté the chopped bell peppers, carrots and cabbage, you want the veggies cooked, but still crunchy.

Plate your soup and garnish with te vegetables and some extra basil leaves.

Enjoy this with some nice bread.

 

Süyuqash, Uyghur lamb soup

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Are you curious aboout the different dishes from around the world? I am.

At my place of work I have colleagues from different nationalities and three of them belong to an ethnic group called Uyghur, two from Kazakhstan and one from China. Ever since I found out about their background I have been asking them about Uyghur cuisine and what kind of traditions they have. The first thing I remember saying was “wow, what are typical dishes from your region” and one day one of them handed me a cup with soup and said “Here, I brought you some soup since you are so interested in our local dishes and tell me what you think”. I accepted the cup and took a long whiff and it had the distinct smell of lamb and after a mouth full  of this hearty soup I could taste other ingredients like paprika, garlic and coriander.

I asked for the recipe, she said she did not use any but I did get instruction on  how she goes about making it. Here is the result of my attempt on making this soup.

Süyuash is the general term for soup with noodles and if I understand it correctly you can use other ingredients to make a süyuash(soup) as long as it has noodles in it.

 

You need:

1,5 kg or 3 lb Lamb with bone

1 Onion

2 cloves of garlic

1 thumb sized peeled piece ginger

1 tomato

1/2 tbs of whole pepper corns

1-2 tsp salt, if you need more add this later.

Coarsely chop the vegetables and put all the ingredients in a pot and bring to a boil, then turn down the heat and let it simmer for about two hours. During simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes to remove this.

Strain the soup and dice the cooked meat  and put aside.

Broth

diced lamb meat

1/2 onion

3 Green paprika

1 red paprika

1 tbs paprika paste

1/2-1 cup pasta, depending on how thick you want the soup.

A couple of handfulls of chopped coriander

Finly chopped garlic

Salt and pepper to tase.

oil for sauteeing

 

Dice the vegetables and sautee for a few minutes in a little oil. Add the broth, meat and paprika paste, and let this simmer for a few minutes or until the veggies are soft. Then add the pasta and when this is to your liking add chopped coriander and garlic.

Serve this with freshly baked bread and enjoy.

Sopas, chicken and pasta soup

If you are not feeling very well, brewing on a cold or just simply ill.

This Filipino chicken noodle soup differs from other simmilar soups is that in this one you add milk to the soup. But tisk, tisk, I drropped the milk and used fusilli instead of macaroni
2 tablespoons extra virgin olive oil
1 chopped onion
3 cloves crushed garlic
2 teaspoons finely chopped fresh ginger
1,5 liters of chicken stock
(1 cup milk)
2 carrots, cut
2 cups uncooked pasta
2 stalks celery
Shredded meat of one chicken
Salt and pepper as desired
I added parsley and chili to this soup, not very Filipino, but I thought it looked nice.
Saute the onion, garlic, ginger in a pot until the onions are glossy.
Add the chicken stock, carrots and pasta, boil for five minutes before adding the remaining ingredients except parsley and chilli.
Let this simmer about 5 minutes until pasta is done.
Add the parsley and garnish with some extra parsley and chili.