“We do not live to eat; We eat to live.”- Socrates
Once again party in sight? And as a host you want to surprise your guests with something healthy, fast and super delicious? The next party soup recipes will definitely achieve this effect.
Our soup ideas are nutritious, healthy and delicious. You can also use your Grill menu And the most important thing is that they take little preparation time. Only in 30 minutes you have a delicious meal standing on the table. We do not need to talk too long, read on and just try it out!
A soup that also convinces with its color
Carrot cream soup and beetroot
This is a delicious and colored cream soup of carrot, beetroot and potatoes, garnished with crumbled feta cheese. You can also offer this soup to the children. If you love vegetable soup, you should try this cream soup with an impressive flash color.
The required ingredients for 4 servings:
- 500 g of raw beetroot
- 2 carrots
- 200 g potatoes
- 1/2 SL olive oil
- 1 onion
- 2 cloves of garlic, crushed
- 1 l vegetable broth
- 1 SL Tomato
- 2 bay leaves
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 2 SL Quark
- 80 g Feta cheese
Peel and cut the beetroot, carrots and potatoes into equal pieces.
Warm the olive oil in a large saucepan. Add the onion and fry easily for 2 to 3 minutes. Add the garlic cloves and fry for a minute until you add the vegetables. Fry for 3 minutes with constant stirring.
Add the vegetable broth, the tomato paste, the prawns and the thyme. Bring to a boil, turn off the temperature, and cook for about 20 minutes until the vegetables soften.
Pass with the bar blender until a smooth consistency develops. Distribute in bowls and sprinkle some quark, feta and parsley over it.
A creamy asparagus flavor for any occasion
Cream soup with asparagus
Our next proposal for party soup includes asparagus. Something else with asparagus as main course and main course. They are also a super ingredient for the soup.
The required ingredients for 3 to 4 servings:
- 2 SL butter
- 3/4 cup small onion
- 450 gr asparagus
- 2 SL flour
- 1/2 teaspoon salt
- 1 and 1/3 cups of vegetable or chicken broth
- 1 cup of milk
- 1/2 cup of yogurt
- 1 teaspoon lemon juice
- 1/4 cup of Parmesan + some garnish
- Salt and pepper to taste
Prepare the asparagus first: Peel and cut into 1/2 cm thick pieces and leave them aside.
In a large pot, melt a spoonful of butter. Put the onion and steam for about 2 minutes. Add the asparagus (without the tip) and continue to simmer until the asparagus and the onion are soft and yellow – about 3 to 5 minutes.
In a small bowl, mix the flour, salt and pepper.
Using a wooden spoon, try to push the vegetables in the pot to the side. Add a spoonful of butter and when it is hot enough, add the flour mixture and stir well. The consistency should be equal to a paste. Continue to keep the vegetables aside. The mixture is prepared for about one minute and then the broth is added and stirred. Remove the clumps of flour, add the milk and stir well.
Bring the whole thing to a boil, switch off the stove and let it boil for about 10 minutes.
At the same time enter into a small pot 1 and 1/2 cups of water and 1/2 tsp salt and bring to the boil. Place the asparagus tips to the side, cover and cook for about 2 minutes. Immediately pour the water and add some cold water to stop the cooking process. Leave to page.
Switch the cooker plate off with the other pot. Pass the soup with the blender in small doses outside the pot. If you have blended everything well, put it back into the pot. Add the yoghurt, the lemon juice and the Parmesan. Salt and pepper to your taste.
Serve the soup in serving bowls with asparagus tips and grated Parmesan.
Let it taste good, even before the preceding party.