I am back with another soup. I have already mentioned here how much I
love soups. I grew up having a fresh soup every day and this memory will
always be with me. And what is more than my memories, is my Grand
mother’s pure Love for cooking, food and Life itself. She was my first
teacher in the kitchen and she was also my first executive Head Chef!
That is why I can not get enough of soups, that is why I love them so
Let’s get together to the kitchen and cook! Today is an easy one..
80 g baby shallots ( 5 x )
300 g wild mushroom mix
6 cloves of garlic
120 g carrots
half of large red peppers
1 tbsp of turmeric
1 tbsp of dry coriander
½ tbsp of cumin seeds
around 7 g of fresh red chili
750 ml water with vegetable stock
3 large spoon of soya cream
80 g buckwheat noodles
salt + pepper
2 large spoon of cooking olive oil
Peel all of the vegetables and cut them into chunks… shallots, carrots,
garlic, red chili and mushrooms, and put them into a pot.
Making our soup a little more interesting, add turmeric, masala, cumin
seeds and coriander with a olive oil and braise all together for about 6
The last ingredients to add to the cooking soup are red peppers,
buckwheat noodles, water, stock and soya cream. Let it cook till it boils
and all the vegetables are soft. Season with salt and pepper to your taste.
The time it takes to prepare is around 45 minutes, serves 3-4