Alternative soups with a twist

Ingredients:

• ½ cup extra virgin olive oil
• 1½ cups sliced almonds 
• 2 tablespoons harissa spice (available at woolies)
• 1 medium yellow onion, chopped
• 2½ head cauliflower, trimmed and cut into chunk
• Kosher salt
• ¼ cup lemon juice
• 1 cup lightly packed fresh coriander, chopped

In a large pot, cook the oil, almonds, and harissa, stirring, until the oil bubbles. Set aside ½ cup of the mixture. Add the onion and cauliflower to the pot. Cook, stirring, until the cauliflower begins to soften. Add 7 cups water and 1 tablespoon salt, then boil. Cover and cook until fully tender. Use a blender to puree in batches, then return to the pot. Add the lemon juice and reheat. Season with salt. Serve topped with the coriander and the reserved almond mixture.

Ingredients:

• 3 tablespoons extra virgin olive oil or pumpkin seed oil
• 1 cup raw pumpkin seeds 
• 1 medium yellow onion, halved and thinly sliced
• Kosher salt and ground black pepper
• 2 tablespoons all-purpose flour
• 1 kg zucchini, trimmed, halved lengthwise, and cut into pieces (7 cups)
• 1 bunch fresh dill, stems and leaves chopped, reserved separately
• 4 cups low-sodium vegetable or chicken broth
• 1 teaspoon grated lemon zest, plus 1 lemon cut into wedges 
• Crème fraîche, to serve (optional)

Ingredients:

For Borscht:

• 3 medium beets peeled and grated
• 4 tbsp olive oil divided
• 8 cups chicken broth + 2 cups water
• 3 medium potatoes peeled and sliced into bite-sized piece
• 2 carrots peeled and thinly sliced

For Zazharka:

• 2 celery ribs trimmed and finely chopped
• 1 small red bell pepper finely chopped, optional
• 1 medium onion finely chopped
• 3 tbsp tomato sauce

Additional Flavourings:

• 1 can white cannelini beans with their juice
• 2 bay leaves  
• 2-3 tbsp white vinegar or to taste
• 1 tsp ea salt or to taste
• 1/4 tsp black pepper freshly ground
• 1 large garlic clove pressed
• 3 tbsp chopped dill

Method:

 

Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain). In a large soup pot add 2 tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.  Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork. While potatoes are cooking, place a large skillet over medium/high heat and add 2 tbsp oil. Add chopped onion, celery and bell pepper. Sauté stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 tbsp tomato sauce and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes. When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

INGREDIENTS

• 1 1/4 cups shelled, roasted unsalted pistachios, divided
• 1 medium shallot, diced (about ¼ cup)
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons dry sherry
• 6 cups vegetable broth
• 1/4 cup uncooked brown rice
• 4 tablespoons finely chopped fresh parsley, divided
• ½ cup light cream
• ½ cup milk
• Salt, to taste
• Freshly ground black pepper, to taste

Ingredients:

• 120g of rye bread
• Raisins, dried apricots, prunes, cranberries sliced ​​to same size (60g)
• 1 tsp of cinnamon
• Sweetener, sugar, or honey according to preferred taste (or 1 tbsp) 
• 500ml of water