James Maack - The Ultimate Soup Cookbook: Enjoy Delicious Scoops of Soups With This Recipe Book!

Thick and creamy tomato soup with rosemary!

Serves:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

The list of ingredients:

• Salt and pepper to taste
• 1/2 quart of vegetable stock
• 4 cups of tomato puree
• 1 tablespoon of butter
• 1/2 cup of sour cream
• 1 teaspoon of ground dried rosemary

Directions:

1. Melt butter in a deep bottom and large pan over medium-high flame. Add in all ingredients except sour cream.
2. Cover the pan with a lid. Let the soup simmer over low heat until water reduced to half.
3. Once it is done, remove the lid and add in sour cream. Cook for 4-5 minutes over low heat.
4. Once it is ready, remove the pan from heat and pour the soup into 2 bowls.
5. Serve hot!

Portabella mushroom soup with cabbage and carrot!

Serves:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

The list of ingredients:

• 1 cup of julienne cabbage
• Salt and pepper to taste
• 1 inch of julienne ginger root
• 1/2 quart of vegetable stock
• 1 cup of julienne carrot
• 1 small, chopped onion
• 1 teaspoon of finely chopped lemon grass
• 1 teaspoon of garlic paste
• 1/4 pound of diced portabella mushrooms
• 1 tablespoon of butter

Directions:

1. Melt butter in a deep bottom and large pan over medium-high flame. Add in all ingredients.
2. Cover the pan with a lid. Let the soup simmer over low heat until water reduced to half, and veggies are done.
3. Once it is ready, remove the pan from heat and pour the soup into 2 bowls.
4. Serve hot!

Aubergine slices cooked with tomato puree and fresh coriander leaves!

Serves:

Preparation Time: 10 minutes

Cooking Time: 30 minutes

The list of ingredients:

• 1 tablespoon of butter
• Salt and pepper to taste
• 1 teaspoon of garlic paste
• 1 quart of vegetable stock
• 2 cups of tomato puree
• 2 cups of finely chopped fresh coriander leaves
• 2-3 medium diced aubergine

Directions:

1. Melt butter in a deep bottom and large pan over medium-high flame. Add in all the ingredients.
2. Cover the pan with a lid. Let the soup simmer over low heat until aubergine is cooked through, and water reduces to half.
3. Once it is ready, remove the pan from heat and pour the soup into 2 bowls.
4. Serve hot!

Pineapple and bacon rashers cooked chicken stock!

Serves:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

The list of ingredients:

• 1/2 quart of chicken stock
• 1/4 pound of chopped bacon rashers
• Salt and pepper to taste
• 1 tablespoon of butter
• 2 cups diced pineapple
• 1 small, chopped onion

Directions:

1. Melt butter in a deep bottom and large pan over medium-high flame. Add in all the ingredients.
2. Cover the pan with a lid. Let the soup simmer over low heat until water reduced to half.
3. Once it is ready, remove the pan from heat and pour the soup into 2 bowls.
4. Serve hot!

Baby corns and fusilli soup with peri-peri sauce and sage!

Serves:

Preparation Time: 10 minutes

Cooking Time: 30 minutes

The list of ingredients:

• 1/2 pound of halved lengthways baby corns
• Salt and pepper to taste
• 1/4 pound of fusilli
• 1 tablespoon of butter
• 1 teaspoon of ginger paste
• 1 teaspoon of dried sage
• 1 teaspoon of garlic paste
• 1 quart of vegetable stock
• 2 teaspoons of peri peri sauce

Directions:

1. Melt butter in a deep bottom and large pan over medium-high flame. Add in all the ingredients.
2. Cover the pan with a lid. Let the soup simmer over low heat until fusilli are cooked through, and water reduced to half.
3. Once it is ready, remove the pan from heat and pour the soup into 2 bowls.
4. Serve hot!

Diced pumpkin cooked with garlic in vegetable stock!

Serves:

Preparation Time: 10 minutes

Cooking Time: 30 minutes

The list of ingredients:

• Salt and pepper to taste
• 1 teaspoon of pumpkin spice
• 1 tablespoon of butter
• 1/2 pound of deseeded and diced pumpkin
• 1 quart of vegetable stock
• 1 1/2 teaspoon of ginger paste

Directions:

1. Melt butter in a deep bottom and large pan over medium-high flame. Add in all the ingredients.
2. Cover the pan with a lid. Let the soup simmer over low heat until pumpkin is cooked through, and water reduces to half.
3. Once it is ready, remove the pan from heat and pour the soup into 2 bowls.
4. Serve hot!