Soups should not necessarily be served hot. Especially during the warm season, chilled soups with fresh produce are a great option. They can be taken with you in a plastic container as lunch to work, university or school. I offer two recipes for cold soup: cucumber and carrot.
It is necessary
- For cold cucumber soup, 4 servings
- - 3 medium sized cucumbers;
- - 2 stalks of shallots;
- - 3 tablespoons of margarine;
- - 2 potatoes;
- - 6 cups of vegetable broth;
- - ½ teaspoon of spiced salt;
- - ½ teaspoon dried tarragon;
- - ½ teaspoon dried dill;
- - ½ cup of soy sauce;
- - ground pepper.
- For carrot soup, 4 servings
- - 6 medium carrots;
- - 1 bow;
- - 2 stalks of celery;
- - 1 tablespoon of margarine;
- - ½ cup fresh parsley;
- - 2 vegetable bouillon cubes;
- - 2 tablespoons of soy sauce;
- - salt with spices.
Instructions
Step 1
Cold cucumber soup
Remove the peel from the cucumbers, cut it in half lengthwise, and then chop it into small cubes. Cut the shallots into rings. Divide the potatoes into four parts and cut them into cubes. Heat margarine in a saucepan, add shallots and simmer. Simmer cucumbers and potatoes, stirring occasionally for a few minutes. Add tarragon, dill and salt with spices to the broth and cook in a closed saucepan for 20 minutes.
Then we leave the soup to cool. Bring in a blender to puree. Season the soup with soy sauce and add pepper to taste. Decorate with a mint leaf before serving. It tastes fantastic chilled on ice on especially hot days!
Step 2
Cold carrot soup
Coarsely chop the carrots. Finely chop the parsley, onion and celery. Melt margarine in a saucepan, add onion and celery and simmer. Add carrots, parsley and cook, stirring occasionally. There should be enough water to cover the vegetables from about 2 to 3 cm. Add vegetable bouillon cubes and salt. Bring to a boil and cook for half an hour over medium heat.
Leave to cool. Beat in a blender until puree, add soy sauce and serve.
Step 3
These soups can be the perfect alternative on hot days!
