Tag: soup

Creamy Cauliflower and Leek Soup

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A smooth, light, and easily digestible soup, perfect for dinner or as a starter. It has a delicate flavour and remains creamy even without the addition of cream. The soup tastes great served with a side of bread .

Ingredients
(Serves 4)

  • 1 medium cauliflower
  • 1 large leek (whites only)
  • 1 medium potato (optional, for extra creaminess)
  • 700–800 ml of vegetable stock or water
  • 2 tablespoons of olive oil
  • Salt to taste
  • Black pepper (optional)

Optional for Serving

  • A drizzle of extra virgin olive oil
  • Croutons
  • Seeds or chives

Method

  1. Separate the cauliflower into florets.
  2. Clean the leek thoroughly and slice it.
  3. Peel and chop the potato.
  4. In a pot, add the olive oil and sauté the leek over medium heat for 5 minutes until tender (without browning).
  5. Incorporate the cauliflower and potato. Cover with the stock.
  6. Simmer for 15–20 minutes until the cauliflower is very tender.
  7. Blend everything until you achieve a smooth consistency.
  8. Adjust with salt and pepper.
  9. If the soup is too thick, add a little more stock or warm water.

 

Tip for Extra Smoothness
Pass the soup through a fine sieve after blending for a restaurant-style texture.

La Laguna: Homemade Vegetable Soup

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Discover the delicious Laguna soup recipe! Perfect for cozy gatherings, loaded with flavor and warmth.

(Serves 4)

  • 1 litre of water or vegetable stock
  • 1 carrot (sliced or diced)
  • 1 potato (diced)
  • 1/2 onion (chopped)
  • 1 clove of garlic (chopped)
  • 1 stick of celery (sliced)
  • 1 courgette (diced)
  • 1/2 cup of green beans (optional)
  • 1 tomato (chopped, optional)
  • 1 tablespoon of oil
  • Salt and pepper to taste
  • Herbs to taste (bay leaf, parsley, coriander, or oregano)

Method

  1. In a large pot, heat the oil and sauté the onion and garlic until fragrant.
  2. Add the carrot, celery, and potato. Sauté for 2–3 minutes.
  3. Incorporate the tomato (if using) and mix well.
  4. Add the water or stock, salt, pepper, and herbs.
  5. Cook over medium heat for 20–25 minutes, until the vegetables are tender.
  6. Add the courgette and green beans; cook for another 5 minutes.
  7. Adjust the salt, remove any tough herbs (such as the bay leaf), and serve hot.

Courgette Soup

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Used interchangeably: Courgette, Zucchini, Calabacin, Bougango (more commonly Bubango) in Tenerife refers to a traditional, local variety of squash or marrow (calabacín), a key part of Canarian cuisine.

Canarian Recipes: Sopa de Calabacín

(Serves 2–3)

  • 2 medium courgettes
  • 1 leek or ½ onion
  • 1 small potato (optional, for texture)
  • 1 clove of garlic (optional)
  • 1 tablespoon of extra virgin olive oil
  • Water or vegetable stock
  • Salt to taste
  • Pepper or nutmeg (optional)

Method

  1. Wash and slice the courgettes (you can leave the skin on).
  2. Sauté the leek/onion and garlic in the oil for 2–3 minutes.
  3. Add the courgettes and potato, covering with water or stock.
  4. Cook for 15–20 minutes until tender.
  5. Blend until smooth.
  6. Adjust seasoning and spices to taste.

Options for a Lighter Version

  • Omit the potato (more cleansing)
  • Add ginger or turmeric
  • Use unsalted vegetable stock
  • Finish with a drizzle of lemon juice