Middle-Eastern-style carrot and lentil soup

8 carrots (preferably a mix of purple, red, orange, yellow & white kinds), ends removed
2 cooking onions, halved
1 anise or fennel bulb, halved
1 head garlic, cloves peeled
1 small red pepper, halved and seeded

5 cups chicken (or vegetable) broth
1 1/2 cups red lentils
big pinch cardamom
big pinch cumin
big pinch tumeric
handful fresh mint, chopped
olive oil
1 cup milk
plain yogurt

Roast vegetables until beginning to blacken (30-45 min). While roasting, cook spices in olive oil for five minutes to form a rich paste. Add stock and lentils, boil for 1 hour adding water if needed. When vegetables are roasted, chop roughly with mint and add to boiling lentils. Reduce heat and simmer for one hour. Puree in batches (using a blender) and return to pot. Stir in milk and reheat. Garnish with plain yogurt and black pepper.

Served with grilled Spanish chorizo and North-African merguez, pita bread triangles and mixed green salad with dijon vinaigrette.

 

Locro

6-8 boiling potatoes of different varieties and colours, do not peel, cut into cubes
1 onion, finely chopped
1 teaspoon achiote (annato) or substitute pinch of saffron
olive oil
4 cups chicken broth
1 cup light cream
1 cup chopped queso fresco or any unripened cheese that doesn't really melt
chopped cilantro

Cook onion in olive oil until transluscent. Add achiote and cook 5 minutes longer. Add broth and potatoes. Boil until potatoes start to fall apart. Remove from heat and stir in cream and cheese. Reheat to the point that the cheese squeaks when eaten.

Served with mixed greens (lots of cilantro) sprinkled with olive oil, fresh lemon juice, salt and pepper.

 

Sweet potato soup

4 large sweet potatoes, cubed
1 large onion, chopped
1 head roasted garlic
5 cups chicken broth
2 tablespoons maple syrup
1/4 cup cream
handful fresh sage, chopped

Cook onions and garlic until soft. Add broth and sweet potatoes, boil until falling apart. Remove from heat and mash vegetables in broth. Whisk in roasted garlic, cream and maple syrup. Add sage and reheat.

Served with maple and lime grilled salmon.

 

Ham and lentil soup

2 large onions, chopped
3 stalks celery, chopped
3 carrots, chopped
6 cups vegetable or chicken broth
1 cup green lentils
1 cup cooked ham, cubed
handful fresh rosemary, chopped
handful fresh sage, chopped
handful fresh parsely, chopped
plain yogurt

Cook onions, carrots and celery until soft. Add stock and lentils, boil for one hour or until lentils soft. Lightly mash lentils and vegetables in broth. Add ham and fresh herbs. Garnish with yogurt and black pepper.

Served with dark bread and apple slices.

 

Asian-style beef and noodle soup

4 cups beef broth
4 cloves garlic, crushed
chunk of fresh ginger, crushed
1 large red onion, thinly sliced rounds
1 tablespoon Chinese Five-Spice powder
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon sriracha or other hot pepper sauce
1 cup thinly sliced lean beef
2 cups cooked rice vermicelli
bean sprouts
thai basil
lime wedges

Saute garlic, ginger and onion in vegetable oil until soft. Add Chinese Five-Spice powder and cook for five minutes. Add broth, soy sauce, hoisin sauce and hot sauce. Bring to a boil. Drop in beef and cook to medium-rare state. Remove from heat.

In a separate pot, cook vermicelli until just soft and drain. Split noodles between bowls and cover with soup. Garnish with bean sprouts, thai basil and lime wedges.

Served with spoon, chopsticks and small dish for extra hoisin and sriracha.