Goulash soup

Goulash soup is perfect for winter soup, last night and my boyfriend loved it, He said it was the best meal he has had in ages.

Ingredients:

For 4 servings

800 g goulash

2 leeks

200 g celery

3 carrots

2 red peppers

6 onions

250 g crushed tomatoes

3 chopped gherkins

100 g onions a. d. glass

1 l oxtail soup a. d. Dose

Salt, pepper

hot paprika

1 can of mushrooms (850 ml)

500-750 ml meat or vegetable broth

Method - Goulash soup

1 meat in batches and fry in a pan. Clean and wash vegetables,

Peel, depending on variety, seed and chop.

2 In the drippings and fry the meat. Tomatoes, cucumbers and onions also add. The oxtail soup Pour and season with salt, pepper and paprika. The soup simmer covered about 1 1 / 2 hours.

3 When the meat is cooked, stir in the drained mushrooms. Broth boil and the soup may taste again with salt and pepper.

Preparation time: 40 minutes (plus cooking time)

About 675 kJ per serving kcal/2835

17 g protein, 29 g fat, 17 g KH

Oven soup

Oven soup is a fantastic Autumn and Winter meal. We cook this after a day out at the footy. My husband's favourite a soup.

Ingredients:

For 4 servings

150 g smoked bacon

2 onions

1 can of mushrooms (850 ml)

750 g pork

Salt, pepper

Cayenne pepper

100 g of young cheese for example Gouda

2 small leeks

200 ml cream

100 ml dry white wine

1 package instant gravy

1 bunch flat-leaf parsley

Method - Oven soup

1.A bacon, onion peeled and cut into rings. Bacon in a frying pan omit. The drained mushrooms and saute the onions in it, put it aside and let cool.

2 The meat into bite-sized cubes, place in a roasting pan and season with salt, pepper and cayenne pepper. Grate cheese, clean, wash the leeks and cut into rings. Leek and cheese to the meat, pour cream over it and leave everything covered in the refrigerator overnight move.

3 Preheat the oven the next day at 180 ° C. The meat and vegetable mixture, cover and simmer about 60 minutes in it. Remove pan, Pour the white wine and stir the gravy. Pot covered for 60 minutes in oven on . Cook

4 Turn off the oven and the soup about 30 minutes to follow suit. Wash the parsley and shake dry, and chop. The soup, sprinkle it and serve.

Preparation time: 40 minutes (plus time for drawing

and cooking)

About 373 kJ per serving kcal/1565

54 g protein, 13 g fat, 6 g KH

Gazpacho

Gazpacho is were delicious. Very favoursome. A big hit for a pre Chinese new year dinner party

Ingredients:

For 4 servings

3 slices white bread

4 onions

2 cloves

300 g cucumber

500 g tomatoes

3 large bell peppers

600 ml tomato juice

400 ml of cold vegetable broth

Juice of ½ lemon

4 tablespoons olive oil

Salt, pepper

Method - Gazpacho

1 The bark of white bread, small cubes, and up to 3 tablespoons soaking in cold water, then put carefully.

2 Peel the onions and garlic, Finely chop the onions and set aside 3 tbsp.

3 Remaining onions with the garlic and expressed white bread puree.

4 The Cucumber Peel, wash and chop into small pieces. The tomatoes for 30 seconds with boiling water, then Peel, halve and remove seeds. The pepper Clean and wash and cut in half, then remove the stem and seeds and chop.

5 add the vegetables to 5 to 3 tablespoons for garnish each with the bread sauce. Everything with the tomato juice, broth, lemon juice oil and puree. Season with salt and pepper and set covered overnight in the refrigerator.

6 Before serving the soup mix with about 500 ml of ice-cold water. Soup in a drinking glass and fill with vegetables and croutons served sprinkled.

Preparation time: 35 minutes (plus baking time)

About 245 kJ per serving kcal/1030

6 g protein, 13 g fat, 24 g KH

Chilled tomato soup

Chilled tomato soup great and very delicious recipe, make it the best

Ingredients:

For 4 servings

1 kg of meat tomato

500 ml strong beef stock

8 tbsp red wine

1-2 tablespoons pickled green peppercorns

4-6 El Gin

Salt

some basil strips for garnish

Method - Chilled tomato soup

1 beefsteak tomatoes 30 seconds with boiling water Peel, core, chop and puree with a blender.

2 cold meat broth, pour the red wine and mix well with it. Stir in the green peppercorns. Soup with gin and salt to taste. Freeze in the freezer for about 2 hours.

by three strong beat with a whisk again and let freeze. Repeat another 1-2 times until a fine sorbet was created. The iced tomato soup and garnish with basil stiffeners.

Preparation time: 30 minutes (plus freezing time)

About 148 kJ per serving kcal/622

10 g protein, 9 g fat, 9 g KH

Pumpkin soup

Pumpkin soup is an Chinese soup new year recipe.

Ingredients:

For 4 servings

750g pumpkin flesh

1 shallot

40 g butter

750 ml meat stock

4 garlic cloves

Salt, pepper

100 g mozzarella

2 black olives

4 small sprigs of dill

250 ml cream

Method - Pumpkin soup

1 pumpkin flesh into small cubes. Peel shallots and chop finely. Pumpkin and sauté shallot in the butter, the broth

2.Pour and let everything boil. Peel the garlic and press it to the soup. Season with salt and pepper to taste the pumpkin and simmer at all.

3 mozzarella Drain and cut into 4 slices. Olive stone and halve lengthwise. Wash dill and shake dry. Cream into the soup

Stir, bring to the boil and mash with a mixer.

4 The soup plates and garnish with mozzarella, olives and dill.

Preparation time: 25 minutes (plus cooking time) per serving about 388 kJ 10 g kcal/1628 E, 34 g fat, 13 g KH

Parmesan onion bake

Parmesan onion bake is Dinner guests in my home know to expect the unexpected! I love experimenting with unusual combinations of ingredients. The cheesy onion bake adds flair to a meal. From Linda Vail of Ballwin Missouri.

Ingredients:

6 medium onions, sliced

1 cup diced celery

8 tablespoons butter, divided

1/4 cup all-purpose flour

1 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups milk

1/3 cup grated Parmesan cheese

1/2 cup chopped pecans

Method - Parmesan onion bake

In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside.

In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth.

Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat.

Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.