Make yourself a slow soup: a classic basic recipe and variations

A bowl of slow-moving soup is a hot and nutritious meal on cold winter evenings. Here you will get various inspirations for the delicious soup.

Lentil soup: a classic recipe

Lentils are a valuable source of protein, especially for vegetarians and vegans.
Lentils are a valuable source of protein, especially for vegetarians and vegans. (Photo: CC0 / Pixabay / kerstinmail)

This classic slow soup recipe is especially good for cold winter and fall days. thanks to the lenses the soup provides you with a good portion proteinmany fiber and more micronutrientsas magnesium, iron, zinc and secondary plant substances.

To the food if possible consistent make sure to buy locally grown produce whenever possible. Organic food is also not contaminated with harmful substances such as pesticides charged, which have a negative impact on the environment and health.

By 4 servings Do you need:

How to do it:

  1. Chop the onions into small cubes.
  2. Heat the oil in a large saucepan and sauté the onions for about five minutes.
  3. Add the lentils and let them fry briefly as well.
  4. Drizzle the mixture with vegetable broth and let the lentils boil for about 20 to 25 minutes.
  5. Meanwhile, wash the remaining vegetables and cut the potatoes and carrots into small cubes. Cut the leek into strips.
  6. Add the vegetable pieces to the lentils and let the soup boil for another 10 to 15 minutes until the lentils and vegetables are tender.
  7. Take the pot out of the oven and pour in the cream.
  8. Season the soup with salt and pepper.
  9. Wash the flavor and onions well and chop them into small pieces. Add the herbs to the soup during serving.

Tip: for one vegan variant you can use the cream with a plant-based alternative (e.g. soy- or oatmeal). Or you mix about one to two tablespoons almond- or cayenne butter with a little water and use the creamy paste as a creamy substitute.

Oriental slow soup with ginger and curry

Lisen soup is also popular in oriental cuisine.
Lisen soup is also popular in oriental cuisine. (Photo: CC0 / Pixabay / Anestiev)

Red lenses is regularly in the orient cuisine and is part of many national dishes in India, for example. Along with Ginger, garlic and kareo make this soup a hot and exotic dish. Because no cream, but coconut milk is used, this recipe is also suitable for vegans.

By 4 servings Do you need:

This is how it is done:

  1. Cut the onion, ginger and garlic into small pieces and fry them in a little oil in a saucepan for about five minutes.
  2. Peel the carrots and sweet potatoes and chop them into small cubes. Rinse the lenses well in a colander. Put the vegetable pieces in the pot along with the lentils and the curry powder and let everything roast for another three to five minutes.
  3. Deglaze with vegetable broth and coconut milk.
  4. The soup should boil for about ten minutes. Then let them cool and clean them with a hand mixer. If the soup is too thick for you, you can add a little more broth.
  5. Season the soup with salt, pepper, lemon juice and possibly the chili flakes.
  6. While serving, you can garnish them with fresh parsley or coriander. Roasted pumpkins or sunflower seeds round out the taste of the soup.

Tomato and slow soup with coconut milk

Beluga lentils are a special type of lentils that you can buy at well-stocked grocery stores.
Beluga lentils are a special type of lentils that you can buy at well-stocked grocery stores. (Photo: CC0 / Pixabay / ivabalk)

For this soup you need relatively few ingredients and you don’t have to stand in the kitchen for long. The beluga lenses used are a kind of lenses characterized by their bright black color and nutty aroma. Unlike other lentils, they still retain enough bite after their cooking time and do not separate so easily.

By 4 servings Do you need:

This is how it is done:

  1. Cut the onion into small pieces and sauté them in a little oil for five minutes.
  2. Rinse the lentils in a sieve and add them to the onions along with the tomatoes and tomato paste.
  3. Let the mixture boil for three to five minutes.
  4. Add the vegetable broth and coconut milk and let the soup boil for about 20 to 30 minutes.
  5. Lightly clean the soup with an immersion blender so that it is still a little thick.
  6. Season the soup with salt and pepper.
  7. Garnish the soup with fresh herbs, nuts or seeds as desired.

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