• Wash, clean, and cut the vegetables into large pieces.
• Simmer the vegetables in water along with the vegetable stock cube and olive oil. Cook for about 15-20 minutes or until the vegetables are soft.
• Transfer the vegetables one at a time to a blender along with the cooking cream and then gradually pour in the soup to get the desired consistency.
• Serve in bowls and enjoy with your favorite toppings. I added sundried tomatoes, pistachios, and brie cheese.

• Place the well washed, peeled vegetables in a soup pot.
• Add salt and pepper. Pour in enough water to cover the vegetables entirely.
• Boil until the potatoes are soft and easy to mash.
• Once cooked, blend until you get a smooth and creamy consistency.
• Add the cooking cream or yogurt and stir.
• Pour into bowls, sprinkle with chili flakes and enjoy with toast.

• In a saucepan/pot boil all the vegetables together with the vegetable stock cube and add enough water to cover them entirely.
• Add the cumin and cook until the vegetables are soft. Add water if necessary.
• After the vegetables are fully cooked, puree them with the stock.
• Pour into bowls, garnish with sour cream and fresh parsley.
• Sprinkle with lemon and enjoy with chili flakes and bread or croutons.

How to make this soup without a Thermomix:

• Chop the onion and garlic finely, then sauté lightly in olive oil.
• Add the cauliflower florets, potatoes, and carrots (600 g or 1⅓ lbs in total), then 500ml/about 2 cups of water and a teaspoon of salt.
• Boil the vegetables for 20 minutes, then purée them in a blender until you get a fine consistency.
• Serve with salt and pepper to taste, cooking cream or heavy cream, toasted bacon, and parsley leaves.

Soup recipe using a Thermomix:

• Finely chop the onion and garlic – 5 seconds on speed 5.
• Then sauté in olive oil – 3 minutes, 120° C/250° F, speed 1.
• Add the cauliflower florets, potatoes, and carrots (600 g or 1⅓ lbs in total) – mince for 5 seconds on speed 5.
• Add 500ml/about 2 cups of water and a teaspoon of salt and cook for 20 minutes, Varoma, speed 1.
• Blend the soup for 1 minute, speed 5-10, gradually increasing speed.
• Ladle the soup into bowls, add salt and pepper to taste, cooking cream, toasted bacon and parsley leaves.
• It's super smooth, flavorful, and absolutely delicious with croutons or toast.

• Wash, clean and cut the vegetables into large pieces.
• Cook in water with a vegetable stock cube and tomato paste. Boil for about 15-20 minutes or until the vegetables are soft.
  
• Add the vegetables one at a time into the blender and then gradually pour the soup depending on the desired consistency.
• Add basil and cooking cream. Blend until creamy and smooth.
• Pour into bowls and sprinkle with diced mozzarella and basil.

For the creamy soup:

• Wash, peel, and chop the vegetables. Put them into a ceramic baking pan, sprinkle with salt and pepper, fresh basil leaves, then drizzle with olive oil.
• Bake in a preheated oven at 200° C/392° C for 30 minutes. After baking, purée with a blender to the desired consistency.

For the sandwich:

• Spread the basil pesto over the bread, place sliced mozzarella on top, and spread a little butter on the outside of the bread. Heat in a pan for 2 minutes on each side.
• That’s it! Simple, quick, summery, delicious!
• Recipe to save, to try, to love

• Heat the oil in a pan, then add the onion and garlic and sauté for 2-3 minutes over medium heat.
• Add the harissa, ginger, and cinnamon, and leave on the heat for a minute, then add the diced tomato.
• Bring to a boil, then add the chickpeas and vegetable stock.
• Let the soup simmer for 15 minutes.
• Season to taste with salt and sprinkle with fresh parsley/cilantro leaves and lemon zest.

• Preheat the oven to 200°C/392° F.
• Place halved tomatoes in a baking pan.
• Add a head of garlic cut in half horizontally.
• Add a few fresh basil leaves and sprinkle with salt.
• Cover the pan with a lid or aluminum foil and put it in the preheated oven for 30-35 minutes. Remove the lid/foil 10 minutes before it’s done.
• Remove the garlic from its skin and transfer the entire contents of the pan to a blender.
• Blend the tomatoes until you get the desired consistency. You can add a little vegetable broth if necessary. Season the soup with salt.
• Ladle into soup bowls, grate Parmesan cheese over the top and serve with garlic toast!

• Heat a deep saucepan over high heat. Add a little olive oil and brown the chicken on both sides, starting with the skin side. Once ready, remove and set aside.
• In the same pot, add the onion, carrot, and potatoes and sauté until the vegetables are soft, without changing color.
• Return the chicken to the pot and add the bay leaf, chicken stock, salt and pepper. Cover and simmer for 40 minutes.
• Remove the chicken, add the rice, and continue boiling. While the rice is cooking, debone the cooked chicken.
• Beat the eggs in a large bowl for a few minutes. Add corn flour, if using, and as much lemon juice as desired. Seasoning and beat until the mixture is homogeneous.
• Slowly pour a ladleful of the soup into the egg mixture, to raise the temperature of the eggs, then pour the mixture into the pot. Simmer over low heat for a few minutes until the soup thickens, stirring constantly.
• Serve the soup in deep plates, placing the chicken pieces on top.

• Place a deep pot over a medium-high heat, pour in some olive oil, add onions and carrots, mix with a wooden spoon, and sauté for 2-3 minutes.
• Add the celery. If the pot has dried out, add a little more olive oil, and sauté for 1 more minute.
• Add the garlic to the pot, sauté again for 1 minute and once the vegetables are caramelized, add the tomato paste. Stir for 2 minutes.
• Then, add the strained beans, diced tomato, bay leaves, and stock and mix. Cover the pot and boil for 1 to 1½ hours.
• Uncover the pot and boil for another 20-30 minutes.
• When the beans are ready, remove the pot from the heat, add the parsley, salt, pepper and mix.
• Serve hot, accompanied by feta cheese and toasted bread.

• Place a wide pot over high heat, allow to get hot, then add the butter, onions, and thyme and sauté for 5 minutes until the mixture turns golden.
• Reduce the heat to medium-low and continue cooking for 15 minutes until the onions soften.
• Add the cognac and cook for 2 minutes.
• Add a spice bag filled with the cloves, bay leaves, and garlic.
• Add the beef bouillon jelly and water. Season with salt and pepper and mix. Cover the pot with a lid and simmer for 30 minutes, stirring every so often.
• When the soup is ready, transfer to a small clay pot or to individual ramekins. Top with baguette slices, sprinkle with grated cheese and grill, until the bread is toasted and the cheese turns golden.
• Sprinkle with parsley and serve.

• The meat is cleaned from the bones and cut into cubes.
  
• Together with the bones boil it in a 5 liter (1 1/3 gallon) of with cold water, salt and peppercorns.
  
• When the water starts to boil, skim the foam and simmer over low heat until the meat is cooked through and tender, then add the rice and cook for a further 10 minutes.
  
• Remove the stems from the sorrel leaves, wash them well and chop them finely.
  
• Add them to the soup and leave to boil for 2-3 minutes.
  
• In a large bowl, prepare the cream. Take the soup pot off the heat and with a ladle add some of the soup to the sour cream in the bowl gradually, stirring with a whisk until the cream reaches about the same temperature as the soup.
  
• Slowly stir it into the pot and simmer until thickened.
  
• It can also be made with mutton, just clean the tallow, so that the soup is not too greasy.