Rustic Soup with Legumes and Cereals

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Today I have a soup recipe to share with you guys. But before that let me give you some news. 

I've created a new blog.. Yep, a third one. I called it Bitkisel Cafe. If you are interested in plant-based nutrient dense meals you can visit the new blog. 

I've published my first recipe, Mixed Berry Overnight Oats, at the end of October. Soon there will be others. I will publish in 3 languages as usual, English, Turkish and Italian. I've created also a Facebook page for those who wants to know instantly what's going on in the blog.

And now let's come back to our delicious soup recipe. What is better than a warm soup in cold autumn days?

This is just an example to the cereal-legume mix soups that you can easily prepare with your Thermomix. There are many assorted blends available. Mine was sold as "Rustic Soup" here in Italy. I had tried already some other mixtures called as Spring soup, Winter soup, Four Season... etc.

In my rustic mix there are farro (spelt), rice, red lentils, split peas and green lentils as you can see in the picture.

I wrote "Rustic Soup mix" among the ingredients below but another lentil/cereal soup mix would do just fine too.
You can prepare a similar mixture yourself simply using the ingredients you have at home.

Ingredients:
130 g onion, roughly chopped
35 g extra virgin olive oil
30 g tomato paste
200 g rustic soup mix
1300 g water
Thermomix Vegetable stock concentrate (I used 20 g)
Salt (if needed)
1 tbsp dried mint

Preparation:

Borlotti Bean and Buckwheat Soup

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

In my previous post I mentioned that we adopted a lifestyle change and I talked about how we achieved our healthy balanced diet.

Today, before the recipe, I would like to speak of our personal experience with the well-known second condition of a healthy life, which is reagular physical activity.

The famous phrase goes as "Rome wasn't built in a day". :) Our physical activity improved gradually with time.

We can say that everything started with our 45 minutes - 1 hour walks which we did every other day after dinner. 
However, after a while we noticed that they weren't as efficient as we needed them to be. Besides, at times we were back home as late as 10 - 11 pm. So Stefano suggested running instead of walking. Even though I, as a person who hated to run all her life and ran only maybe a few times after a ship or a bus which is about to sail/drive away, wasn't very sold to the idea at first, later I decided to give it a try at least.

We started to run around 3 km in the evenings every other day. Although 3 km was not much of a distance, I'd been huffing and puffing, often panting for breath but at the end I kept running.

After some weeks passed I noticed that I didn't need to stop anymore and the distance wasn't enough.
Since I had free time in the mornings, I decided to start running longer and earlier. (This has also other benefits as it is said that exercising in the morning also helps boost your metabolism and burn calories throughout the day). I walked 4 km and then ran 4 km which amounted a total 8 km exercise.

We have some friends from our neighbourhood and they also started to run around the same period. We formed an amateur runners group with them where we shared our experiences by whatsapp messages and we started running together from time to time.

For a fun experience we decided to participate a race which was held in Ancona in last November. It had 4 km, 10 km and 21 km categories. We decided to sign up for a 4 km run for our first race. None of us had a similar experience before. The instant they blew the whistle we lost each other and everybody was for himself. It was fun to run with such a crowd. We also loved "very Italian" gifts we were given at the end of the race: wine and pasta! I can't think of a better motivation, can you? :)

(As a side note, in my first race I missed the 4 km sign which I was signed up for and I ran 8 km instead :) This funny mistake made me see also my own potential. I started to run 8 km since then and in my next race in Jesi I signed up for a 10 km run! )

We participated in 6 different races since November 2014. Of course we've never even dreamt about to be amongst the highest rankings. What we cared was to challenge and improve ourselves and have fun. Nevertheless, once you're in a such a race with crowd it's the fact that you end up pushing yourself beyond your limits and often break your own personal record ;)

The penultimate race we participated was DeejayTen which was held in Bari, 400 km from where we live. Because of the long distance we needed to spend one night in a hotel. This gave us also the chance to visit Bari, which we'd never been before.

On Sunday 8th March, 5.000 participants of DeejayTen with their blue tshirts, which were gifted the day before, "ran" like a river throughout the streets of Bari. It was a scene worth seeing. 
It was a sunny and joyful day. An experience we'd like to repeat in future, in Florence or Milano streets...

Another reason which made us choose running as exercise is its simplicity. All you need is your running shoes. You are free to decide on the timing, day, place and the distance according to your own circumstances. We set a 10 km distance for ourselves to run in the mornings 3 - 4 times a week.

By the way, I said all you need is your sneakers but we have two other things we get with us before to go out. Our cell phones and earphones. We use our phones to listen to music and also record our performances. This way we are able to evaluate our self-improvement by seeing the recorded distance, speed and pace of our runs (or walks). 

Final words before closing this sport topic.. In many sport articles they mention about the importance of cross training and its help to overall body health and improvement. We are too cross training by exercising pilates and strength training besides running.

I surely do not consider myself as an expert in nutrition and sports, but I will share with you what I've learned, by reading and then experimenting on myself: 

Constancy: the body adapts to what you usually do, and so does your metabolism. I'd recommend you to walk 3 - 4 times a week instead of a single 2 hour long walk. 

Increase activity gradually: start walking, add some jogging to walking, slowly increase the intensity, so both your body and your mind become accustomed and accept the change taking place.

No excuses: If you really want something, find a way, otherwise, you will find an excuse. This has become my husband's motto: before he used to blame his overweight problems onto his thyroid condition, accepting it as uncontrollable.

No matter what you do, if you want to see results you need to be commited. Even something that you practice without much will nor enthusiasm, if you give it enough time and do it constantly, can become a part of yourself and your identity.

If I, who hated so religiously to run, transformed to someone who runs 4 times a week, even participating in races, I strongly believe that anyone can! 
This reminded me a TED talk by Matt Cutts where he says "Try something new for 30 days". 

And finally the recipe...

Today I'd like to share with you guys a delicious soup recipe which I make very often

Ingredients:
1 - 2 cloves of garlic
2 - 3 sprigs of rosemary (leaves only)
25 g extra virgin olive oil
500 g cooked borlotti beans or 2 cans of borlotti beans (1 can = 400g; drained amount is 240g)*
200 g canned tomato puree (or canned diced tomatoes)
120 g buckwheat
1000 g boiling water**
1 tsp Thermomix vegetable or meat concentrate***

Optional;
Freshly ground black pepper
Hot pepper sauce
Grated parmesan


* I often cook my borlotti beans myself in my pressure cooker by boiling 250 g dry beans with 1 litre of water and 1 tbsp olive oil addition. 

** If I boiled my beans, I use the remaining cooking water in the soup. I first add and weigh in the cooking water from the beans, then I add boiling water to reach to 1000 g.

*** As you know Thermomix concentrate contains quite a bit salt. If you are using canned products, since they also contain salt, 1 tsp of Thermomix concentrate will be enough. You can add more concentrate or salt if needed. Since I boil my beans with no salt addition, I use about 30 - 35 g of Thermomix concentrate in the soup.


Preparation:

Creamy Tomato Soup

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Before I proceed with this beautiful tomato soup recipe, I would like to make an announcement about my new blog.

Some attentive blog readers have already noticed the small box that I placed on the right side of the blog, which links to my new blog. I started publishing on the 1st of Jan, 2014 but before I shared the news with you guys here I wanted the new blog to have at least a few recipes.

As you know, Thermomix is an indispensable piece of my kitchen and the best assistant I can ever get. I use Thermomix for almost anything.

Nevertheless, in time I had also some traditional recipes piled up. Even if I wanted to share them too, I preferred not to do so because I didn't want to impair the integrity of a blog that carried Thermomix word in its name.

On the other hand, I got used to reading recipes online, even my own ones. It helps me to see photos, tips, my small changes... So, I decided to organize my traditional recipes in a second blog and named it as Klasik Tarif Defterim, which literally means My Classical Recipe Book.

The bonus of the new blog will be that, this way, I will be able to publish the marvellous, award-winning (literally) recipes of Lucia who is my mother-in-law.
Even though Lucia is that holy person who gifted me my Thermomix, she herself is using traditional methods as moms, grannies of most of us. 
Her traditional recipes also will be in the new blog. I am preparing a series titled as "Recipes from Italian Cuisine with Lucia".

If you want to follow Klasik Tarif Defterim the links are:
Web address
Facebook page
Google+ page
Pinterest board

I'd also like to remind you the links for Thermomix Tarif Defterim:
Facebook page
Google+ page
Pinterest board

If you'd like to follow both of my blogs on Google+, you go to my Google+ account.  

Let's come to the recipe now.

I've always liked soup. In the past if my mom made creamy tomato soup that day I would be the happiest. 

I know it is not quite possible to find some good and delicious tomatoes in winter time however, to tell you the truth, I didn't have patience to wait for sunny summer days in order to prepare this beautiful soup.

Ingredients:

40 g butter
40 g flour
35 g tomato paste
800 g tomatoes, washed and roughly chopped
500 g water
1 tsp Thermomix Meat or Vegetable Concentrate
1 tsp sugar
Salt (if needed)
100 g heavy cream
Freshly ground black pepper
Croutons

Preparation:

Pumpkin and Zucchini Soup

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

In these cold winter days we enjoy very much having soups.

Today I would like to share the recipe of Pumpkin and Zucchini Soup which I prepared recently.. 


Ingredients:
30g onion
30g extravirgin olive oil
400g pumpkin, roughly chopped
100g zucchini, roughly chopped
100g carrot, roughly chopped
200g potatoes, roughly chopped
500g water
150g milk
1 tsp Thermomix Vegetable Stock Concentrate
Salt (if needed)
Black Pepper
Sweet paprika


Preparation:

Chicken and Spinach Soup

TÜRKÇE İÇİN TIKLAYIN "Ispanaklı Tavuk Çorbası"
PER ITALIANO "Crema di Pollo e Spinaci"

If you'd like to have a nice and filling soup here is the recipe ;)

Ingredients:
20g parmesan, roughly chopped
20g blanched almonds
5g parsley leaves, washed and dried
1 clove of garlic
20g extra virgin olive oil
300g chicken breast, cut into small pieces
350g spinach leaves
750g vegetable or chicken broth (or water + Thermomix Vegetable or Chicken Stock Concentrate)
1 tbsp cornstarch
Salt
Ground Cayenne pepper (I used a little hot paprika, a little sweet paprika and a little black pepper)
2 egg yolks
1 tbsp milk cream or milk (20g)
Freshly squeezed lemon juice (optional)


Preparation:

Farro Lentil Soup

TÜRKÇE İÇİN TIKLAYIN "Buğdaylı Mercimek Çorbası"
PER ITALIANO "Zuppa di Farro e Lenticchie"

Ingredients:
10g parsley leaves
40g onion, quartered
75g celery stalk, roughly chopped
60g carrot, roughly chopped
100g red pepper, roughly chopped
2 cloves of garlic
30g extra virgin olive oil
200g green lentils (to be weighed before rinsing)
1000gr boiling water
2 tsps Thermomix Meat or Vegetable Stock Concentrate
100g farro (spelt)


Preparation:

Spinach, Lentil and Buckwheat Soup

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO 

After the heavy snowfall that started falling in the afternoon of 3rd February, we woke up to a 'snow-white' day on Saturday. It gained speed, slowed down and stopped but the town remained blanketed since then. I had never seen so much snow since I moved to Italy. Either it didn't snow or it would just touch us slightly as passing by.

There seems to be another cold wave and snowfall waiting for us from Friday. 
Where has the global warming gone!!? :)

Following the latest meteorological reports, there is no need to noodle over which recipe to post next anymore.
Nothing tastes better than a good warm soup on a cold day!! Brrr!!

Ingredients:
40g onion
60g celery stalk, roughly chopped (add also a few leaves)
60g carrot, roughly chopped
100g red pepper
2 cloves of garlic
30g extra virgin olive oil
150g frozen spinach (removed from the freezer 5-10 minutes before use)
180g green lentils (weighed before wash, washed and drained)
1/2-1 tbsp Thermomix meat or vegetable stock concentrate
1000g boiling water
100g buckwheat (weighed before wash, washed and drained)
Salt (if needed)

Preparation:

Dukan Diet, Glycemic Index Diet and Red Bean Lentil Soup

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Noone can deny it, it is hard to control what you eat when you are on holiday. On one hand I kept asking from mom for light dishes with lots of vegetables just because I could, on the other hand I gobbled down various kebaps and desserts in the restaurants I've been to. Given the fact that quitting smoking may have some negative effect on your metabolism, in other words, your slowed metabolism may present you with a few extra kilos, I finished two books on dieting since I am back from holiday 
  

Dukan Diet
First book I read is Dr Pierre Dukan's renowned The Dukan Diet, which has become even more popular after rumored as the diet that made Pricess Kate lose weight before the royal wedding. I must mention I've recently seen the book in the bestseller lists of every bookshop I've been to in both Turkey and Italy. I don't know how the situation is for the rest of the world

If there is anyone who somehow heard of this diet and would like to try it, I must say that you do need to read the book and comprehend it well. That is to say, do not be limited only with a few summarized lines in the newspapers, some chit chat on the TV and internet. I don't possess any medical knowledge to analyze thoroughly the Dukan Diet which generated both positive and negative critics. So, the wisest thing to do would be to ask your physician's advice. That said, I can share my impression on the book.

I found the book quite fluent and explicative. To me it sounded like it was written for those that need more radical solutions rather than those that need to get rid of only a couple of kgs. According to the online analysis on Dukan web site I apparently do not need to lose any weight due to Dukan criteria

As a result of my research on internet it seemed to me that many people who seriously followed the diet to the letter have managed to lose weight. I wonder if they would really be able to keep it that way in the future which is the point. I mean, I wonder if anyone who lost weight 5 years ago managed to preserve it. Dr Dukan is very assertive about it and says it is possible (only if you really follow it to the letter obviously)

As for my humble opinion...
I didn't find it very tempting personally. Let's say I fulfilled the conditions, got my doctor's approval, tried my best and limited myself with protein based foods and some non fat dairy products during the Attack Phase, the lack of fruits also during the Cruise Phase is a big minus for me for instance. Okay, I am not a vegetarian, I can even give up white bread, pasta and fattening stuff but I can't imagine a life without fruits and vegetables even if it would be just temporarily. Even on the Consolidation Phase, which is the 3rd phase, you are allowed to have only 1 serving of fruit per day. If someday I decide to try Dukan Diet I'd let you know but for the timebeing I don't have such intention.


Glicemic Index Diet
The second book I read is Glicemic Index Diet For Dummies penned by Meri Raffetto. I don't know if it was published also in Turkish but I read the English version

As a matter of fact, Glycemic Index Diet, as stated insistently over and over in the book, is more likely to be a life style than a diet. Although it is a regimen very rich in vegetables and fruits, it doesn't leave any food group out so I found it much more balanced and reasonable. Basically we are not 'unfamiliar' at all with its philosophy as our mothers always said but never took into account while filling up our plates :) : Eating everything but in moderation! However I'd advise you to read the book to understand better hom much "in moderation" is

I found the book quite motivating. As for the downside of this diet... It doesn't promise you any miracles, which is painfully honest. It is not possible to lose lot weight in a short periods of time. It doesn't provide you with some sort of diet program which you can follow day by day even if there are some sample recipes. It teaches you how you can implement it on your own. In brief, you will have to change your nutrition habits and life style if you decide to introduce this regimen into your life. Low Glycemix Index based diet is claimed to have many health benefits mainly for diabetics but not only. Nevertheless don't act only upon my word but read the book and ask for your physican's advice as always.


And finally here are the ingredients for today's recipe:

Ingredients:
150g onion, quartered
150g potatoes, roughly chopped
200g red lentils (weighed before I washed them)
1 tbsp Thermomix Vegetable Stock Concentrate
1100g water
2 cloves of garlic
1 can of red kidney beans (1 can = 400g; drained amount is 240g)
 
Sauce:
30g butter or olive oil
1/2 - 1 tsp paprika

Cream of Asparagus Soup

TÜRKÇE İÇİN TIKLAYIN
 

50g butter
50g onion, roughly chopped
500g asparagus, cleaned and roughly chopped
1000g water
1 tbsp Thermomix Stock Concentrate
100g flour
100g cream
50g grated parmesan
Salt (if needed)

A Gluten-free Recipe: Chickpea and Meatballs Soup

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Even if there might have occasionally been some gluten-free recipes among the ones I've published so far I didn't publish anything specifically made for those suffer from celiac disease

I got this recipe from the book named "Celiachia" which has gluten-free recipes.


    
Meatballs
250g veal, cut into 2-3cm pieces
90g grated parmesan
1 egg
15g parsley leaves
Salt, black pepper


Soup
1 can of boiled chickpeas (1 can=400g brut, 220-250g net)
150g celery stick, roughly chopped
75g carrots, roughly chopped
75g onion, quartered
80g spinach leaves, chopped
75g tomatoes, cubed
30g extra virgin olive oil
20g grated parmesan
750g water
1 tbsp Thermomix vegetable stock concentrate
Salt

Corn starch

Preparing the meatballs

• Place entire amount of roughly chopped parmesan (110g) in TM Bowl and grate for 15 seconds gradually speeding up from 2 to 9 and set aside
• Chop parsley for 5 seconds on Speed 7, set aside
• Mince meat for 20 seconds on Speed 7
• Add 90g of grated parmesan, salt, pepper, egg and half of chopped parsley. Mix for 20 seconds on Reverse / Speed 4. Set aside
• Get small pieces, roll them into small balls, coat with corn starch and place them in Steaming Basket. (Wet your hands every once in a while to work better)

-

Preparing the soup

• Chop onion, celery and carrot for 5 seconds on Speed 7. Scrape down the sides of TM Bowl
• Add oil and cook for 3 minutes at 100ºC on Speed 1
• Add chopped spinach
• Add water, Thermomix concentrate, tomatoes and chickpeas. Cook for 15 minutes at 100ºC on Reverse / Speed 1
• Adjust salt and insert Steaming Basket with the meatballs

 

• Cook for 20 minutes at 100ºC on Reverse / Speed 1
• Remove Steaming Basket and put the meatballs in a tureen
• Pour down also the soup and stir

• Serve into the bowls. Sprinkle with chopped parsley and grated parmesan

Afiyet olsun


It's adapted with a few changes from the recipe called Zuppa di Ceci e Polpettine in the book named Celiachia

  

Moroccan Soup Harira

TÜRKÇE İÇİN TIKLAYIN

 
The recipe of today is the famous traditional Moroccan Soup Harira

Moroccans traditionally have this soup during Ramadan period at Iftar when they break their fasting. I'd absolutely recommend this delicious soup especially in cold winter days



100g chickpeas
1350g water
20g flour
30g tomato paste
350g tomatoes, roughly chopped
80g onion,quartered
1 clove of garlic
4 sprigs of coriander (leaves only)
4 sprigs of parsley (leaves only)
100g celery stick, roughly chopped
300g beef, cut into 1 x 1 cm pieces
1 tsp salt
2 tsps ral el hanout (otherwise see below)
100g green lentils, washed and rinsed
1-2 tbsps fresh lemon juice



If you don't have ras el honut spice, you can alternatively use the below spice mixture (I did so)
1/4 tsp black pepper
1/4 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp hot paprika
1 tsp turmeric

• Put chickpeas in a bowl together with 500g water and let them rest for 6-8 hours

• Put flour, tomato paste and 200g of water in TM Bowl and mix for 10 seconds on Speed 5- Set aside
• Put tomatoes, onion, garlic, coriander, parsley and celery in TM Bowl, chop for 7 seconds on Speed 7. Scrape down the sides of TM Bowl with spatula
• Add meat, drained chickpeas, salt, spices and 650g water. Cook for 20 minutes at 100ºC on Reverse / Soft Speed
• Add lentils. Cook for 15 minutes at 100ºC on Reverse / Soft Speed
• Add tomato paste-flour mixture and mix for 15 seconds on Reverse / Speed 1
• Cook for 10 minutes at 100ºC on Reverse / Soft Speed
• Add lemon juice and transfer into tureen
• Serve into bowls

Afıyet olsun...


It's adapted with a few changes from the recipe called Zuppa Marocchina "Harira" in the book named Cucinare a Modo Mio

Spinach Chickpea Soup

TÜRKÇE İÇİN TIKLAYIN
  

  
 
1 can of chickpeas (Gross weight of 1 can = 400g, net = 260g approx)
100g onion, quartered
75g carrots, roughly chopped
150g celery stick, roughly chopped
75g spinach leaves
800g water
1 tbsp Thermomix vegetable or meat concentrate
100g ditaloni
Extra Virgin Olive Oil (EVO)
Grated parmesan

• Chop onion, carrot abd celery for 5 seconds on Speed 6-7. Repeat if needed. Clean down the sides of TM Bowl with spatula.
• Add 150g of drained chickpeas. Put also spinach by pressing. Chop for 5 seconds on Speed 5. Repeat if needed
• Add water and TM concentrate. Cook for 15 minutes at 100ºC on Reverse / Speed 1
• Add pasta. Cook at 100ºC on Reverse / Soft Speed for the duration indicated on its packet. When there are 5 minutes left, add the remaining drained chickpeas and continue to cook
• Let it rest for 5 minutes and then serve into the bowls
• Drizzle with a little EVO and sprinkle with grated parmesan

Afiyet olsun...

Pasta & Bean Soup

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Malzemeler:
1 clove of garlic (I used a large one. If you like garlic I'd recommend it)
1-2 sprigs of rosemary (leaves only)
30g pancetta (I didn't use)
40g extra virgin olive oil
2 cans of borlotti beans (1 can = 400g gross weight) or 450g boiled beans
100g tomato puree
1000g water
1 tbsp Thermomix vegetable or meat stock concentrate
200g Ditaloni
Black Pepper
Salt (if needed)

Grated parmesan
Extra virgin olive oil

Yapılışı:

Minestra Contadina

TÜRKÇE İÇİN TIKLAYIN
  

 
160g carrots
90g potato
110g spring onions (I used fresh shallots)
100g tomato
120g leek
20g olive oil
40g Thermomix Vegetable Stock Concentrate
850g water
120g spaghetti

• Chop all the veggies roughly and place in TM Bowl
• Add oil, TM concentrate and water. Cook for 15 minutes at Varoma Temperature on Speed 1
• Blend it by pressing Turbo
• Break spaghetti into 3 pieces and add them into the soup
• Cook for 6-7 minutes at 100ºC on Reverse / Speed 1 (check if cooked enough. If not, continue to cook few more minutes)
• Adjust salt
• Serve into bowls

Buon Appetito....


It's been adapted from this recipe with a few modifications
Thanks to Katia-Spina....

  

Lentil Soup with Milk

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120g onion, quartered
170g red lentils
40g rice
10g olive oil
40g Thermomix vegetable stock
1200g water
150g milk
Dressing
30 butter and margarine
Red pepper flakes if you like hot stuff otherwise paprika
Dried mint

• Chop onion for 3 seconds on Speed 5
• Add lentils, rice, olive oil, Thermomix stock concentrate and water. Cook for 35 minutes at 100°C on Speed 2
• Blend for 1 minute on Speed 9
• Add milk and cook for 10 minutes at 100°C on Speed 2

• Just before you serve it, melt the butter in a small pan, add paprika and mix. 
• Serve soup into bowls. Dress with sauce. Sprinkle with mint

Afiyet olsun.....

Chicken and Brown Rice Soup

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My husband loved this soup! So did I!

It is a delicious, filling and healty recipe


150g brown rice (50 + 100)
50g blanched almonds
120g onion, quartered
2 cloves of garlic
70g celery stick, quartered
100g carrot, quartered
30g butter or olive oil
300g chicken breast, cubed
1 litre water
40g Thermomix chicken or vegetable stock concentrate (I used veg.)
100g frozen peas
10g parsley leaves, finely chopped
Salt (if needed)
Black pepper

• Grind 50g of rice for 1 minute on Speed 9
• Add almonds and grind for 20 seconds on Speed 9. Set aside
• Chop onion, garlic, celery stick and carrot for 3 seconds on Speed 5
• Add butter and cook for 3 minutes at 100ºC on Speed 1
• Add chicken and cook for 3 minutes at 100ºC on Speed 1
• Add water, Thermomix stock concentrate, rice-almond mixture and the remaining 100g of rice. Cook for 30 minutes at 100ºC on Reverse / Speed 1. (Attention! If it boils too much and starts splashing you may need to reduce the temperature at 90ºC)
• Add parsley and green peas. Cook for 5-15 minutes at 100ºC on Speed 1. (It may take a bit shorter or longer depending on the rice)
• Add pepper and salt if needed.
• Serve into the bowls

Enjoy...

Note: It takes longer to cook brown rice. You can check out what is written on the pack of the rice that you bought to see how much time is needed


The link for the original recipe is here
Special thanks to Jo Whitton for this great recipe!

Easy Bean and Corn Soup

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One of the easiest and fastest soup recipes. It could be good option when you have little time to cook

250g yogurt (Turkısh or Greek kind)
30g flour
35g Thermomix Vegetable Stock Concentrate
1 litre water
300g boiled beans (I used canned)
200gr canned corns

• Mix yogurt, flour and TM veggie concentrate for 10 seconds on Speed 3
• Add water and cook for 13 minutes at 100ºC on Speed 2-3
• Add beans and corns. Cook for 5 minutes at 100ºC on Reverse / Speed 1
• Serve into bowls
• Drink it :)

Afiyet olsun...


Note: If you'd like, you can dress the soup in the bowls with melted butter

It is adapted from a recipe in Sihirli Tatlar - Soups Booklet of Lezzet Magazine

Fennel and Apple Soup

This is the 2nd soup that I used apples among the ingredients. To be honest I personally prefer Apple & Mushroom Soup. 

120g onion, quartered
1 clove of garlic
10g olive oil
500g fennel, roughly chopped (keep some green fronds to decorate later)
125g white wine
300g green apple (Granny Smith)
600g water
35g Thermomix Vegetable Stock concentrate
Salt, black pepper (optional)
30g aniseed liqueur (optional)

• Chop onion and garlic for 15 seconds on Speed 7. Every 5 seconds stop to scrape down the sides of TM Bowl
• Add olive oil and saute for 4 minutes at 100°C on Speed 1
• Add fennel and chop for 20 seconds on Speed 7. Every 5-10 seconds stop to scrape down the sides of TM Bowl
• Add white wine and cook for 4 minutes at 100°C on Speed 1
• Add apples and chope for 15 seconds on Speed 7
• Add water and TM stock concentrate and cook for 15 minutes at 100°C on Speed 2
• Blend it for 30 seconds speeding up gradually from Speed 2 to 8.
• Add salt and black pepper if needed

• If you'd like to add cream and/or liqueur, add them and mix for 10 seconds on Speed 3

• Serve into bowls, decorate with finely chopped green fronds. You can drizzle with a little olive oil if you wish

Thanks to Thermomixer for the recipe. The link for the original recipe is here

  

Bulgur and Chickpea Soup

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100g onion
20g olive oil
40g tomato paste
1000g water
35g Thermomix vegetable concentrate
60g finely ground bulgur
Salt (I didn't use)
250g boiled chickpeas
Dried mint, red pepper flakes

• Chop onion for 2 seconds on Speed 6. Clean down the sides of TM Bowl with spatula and repeat it. Clean down the sides again
• Add oil and saute for 4 minutes at 90ºC on Speed 1
• Add tomato paste and saute for 2 minutes at 90ºC on Speed 2
• Add water and vegetable concentrate. Bring to boil for 9 minutes at 100ºC on Speed 1
• Add bulgur (and salt if needed). Cook for 7 minutes at 100ºC on Speed 1
• Add chickpeas. Cook for 3 minutes at 100ºC on Reverse / Soft Speed
• Serve into the bowls. Sprinkle with mint and pepper flakes

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Cream of Leek Soup

TÜRKÇE İÇİN TIKLAYIN

20g butter or margarine
550g leeks, roughly chopped
100g potatoes, roughly chopped
850g water
Salt, black pepper
100ml cream

• Melt butter for 1,5 minutes at 90ºC on Speed 1
• Add leeks and potatoes. Chop for 10 seconds on Speed 5
• Cook for 5 minutes at 100ºC on Speed 1
• Add water and cook for 20 minutes at 100ºC on Speed 1 with Measuring Cup (MC) ON 
• Add salt and pepper. Blend for 1 minute on Speed 9-10 with MC ON. (If you wish hold the MC with a tea towel to be sure that you wouldn't burn yourself or mess around)
• Cook for 5 more minutes at 100ºC on Speed 1 with MC ON
• Add cream and mix for 10 seconds on Speed 5 with MC ON
• Serve into bowls. You can sprinkle with some finely chopped parsley if you wish

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