Pumpkin soup

Source: ikea cook book 

Rüebli-Ingwer-Suppe Laura

Source: www.coop.ch/rezepte

Rüebli-Ingwer-Suppe

Zutaten
Für 4 Personen

500 g Rüebli
1 mittelgrosse Kartoffel
1 Schalotte
1 Stück Ingwer, daumengross
500 ml Gemüsebouillon
500 ml Orangensaft
1 EL Sojasauce*
Salz*
Schwarzer Pfeffer aus der Mühle
1 EL Crème fraîche oder Rahm
1 EL Korianderblätter**, gehackt


Zubereitung

Die Gemüse waschen und schälen. Rüebli
und Kartoffel in Stücke schneiden. Schalotte
grob hacken, Ingwer in feine Scheiben
schneiden. Alles in einen Kochtopf geben
und mit Bouillon und der Hälfte des Orangensaftes
köcheln lassen, bis das Gemüse
weich ist. Mit dem Stabmixer pürieren, anschliessend
Sojasauce und restlichen Saft
hinzufügen. Mit Salz und Pfeffer abschmecken.
Suppe anrichten, mit Crème fraîche
und Koriander garnieren.


Zeitangaben
Vor- und zubereiten: ca. 30 Min.
Energiewert/Person ca. 581 kJ/138 kcal

Tomato soup

Ingredients

Serves 6-8

• 2 carrots 
• 2 sticks celery 
• 2 medium onions 
• 2 cloves garlic 
• olive oil 
• 2 organic chicken or vegetable stock cubes 
• 2 x 400 g tinned plum tomatoes 
• 6 large ripe tomatoes 
• 1 small bunch fresh basil 
• sea salt 
• freshly ground black pepper 

To make your soup:

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.

Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.

Nutritional Information Amount per serving:

Calories      135       7%
Carbs       14.6g      6%
Sugar       12.5g    14%
Fat             5.9g      8%
Saturates    0.8g     4%
Protein        3.5g     8%
Of an adult's reference intake

Source:  http://www.jamieoliver.com/recipes/vegetables-recipes/tomato-soup/#03ZTWg2yrY4RqmTO.97

Miso soup

• 3 spoons fish broth
• 3 spoons miso
• 1 l water
• Dash of soy sauce
• scalions