“NO Soup For You…”
“No soup for you” is a famous line from one of the episodes of Seinfeld. Every time I think about soups, this line irrevocably comes to mind. I am sure people will line up as they did in Seinfeld for the soups that I have posted today.
A few weeks ago, friends of ours relocated with their three children from Australia back to Germany. It brings back memories from our last big moves with endless packing and just trying to get by every day. But then there is also the excitement of starting new again somewhere else. We wish them all the best and hope that most of their belongings will arrive safely in Germany (which is not always the case…speaking from experience)!
At this time of the year it is quite a big move jumping from tropical humid and hot Australian summer weather right into cold and wintery German weather.
I am dedicating this post to our friends and hope that the delicious hot soups will warm them up quickly and make them feel cozy in their new home.
For everyone else on the other side of the equator, I added a couple of amazing chilled soups that are perfect for a hot summer night.
The nice thing about soups is that you can make them ahead of time, even freeze them, and simplify your life around mealtime. It’s best to defrost frozen soups slowly, so try to place yours in the fridge the day before you plan to eat it. If you can’t do that, then defrost by placing the bag of frozen soup in a large bowl and running lukewarm water over it until thawed. When it comes time to heat the soup, do so slowly, and stir often.
- ROSEMARY CANNELLINI BEAN SOUP
This typical Italian dish is simple yet super nutritious and super delicious! Serve it as an appetizer before a pasta dish or combine it with Italian bruschetta or crostini for a full meal. Unfortunately, I have no green thumb and most of the plants I tend to die sooner or later. But not rosemary! No matter how much or how little I take care of it, it always survives my treatment.. needless to say, I use it thankfully in a lot of my recipes.
- BARLEY AND PEA SOUP
Barley was one of the first grains to be widely cultivated. It has a wonderful rich nutlike flavor and a chewy, pasta-like consistency. If you don’t have barley on hand, substitute it with brown rice- it will taste just a good.
- ITALIAN RIBOLLITA
As you can probably tell by now, I love the simplicity and amazing flavor of the Italian cuisine. It features a diverse range of colorful and fresh ingredients which are combined in simple ways to preserve the identity of the different foods. There’s an old saying that good cooking begins in the market and never is this more true than with authentic Italian cuisine which relies heavily on fresh produce. Organic farmer’s market, here I come!
- CLASSIC SPANISH GAZPACHO
Let’s feature one of THE most popular recipes from another Mediterranean country- Spain. This soup is packed with vitamins, minerals and other nutrients. Because the vegetables are only blended, but not cooked, they retain their nutritional value. When you cook foods, some nutrients—especially water soluble vitamins and antioxidants—are destroyed by heat. The soup tastes very refreshing and is so easy to prepare. It makes a tasty appetizer when you have guests for dinner.
- COLD CREAMY CUCUMBER SOUP
Cool and invigorating, this soup gets its creaminess from added potatoes instead of heavy cream which is used as a thickener in a lot of not-so-healthy soups. The aroma of fresh mint leaves even adds to the refreshing flavor to the soup.
- PINEAPPLE GAZPACHO
Using a fresh pineapple gives a tropical variation of traditionally tomato-based gazpacho. The intense flavors of fresh cilantro, lime and pineapple will lead to an explosion of taste in your mouth!
So…YES soup for me! Get in line…