When it comes to comfort food, there's nothing quite like a warm and hearty bowl of soup to soothe the soul. In this blog post, we're going to take you on a culinary journey through three delightful soup recipes that are not only easy to prepare but also bursting with flavors that will make your taste buds dance.

1.Chicken Noodle soup

Ingredient

• 5 tablespoons extra-virgin olive oil
• 1 pound ground chicken
• Salt and black pepper
• 4 garlic cloves, roughly chopped
• 1½ teaspoons ground coriander
• ½ teaspoon celery seeds (optional)
• 2 celery stalks, halved lengthwise, then sliced ½-inch thick
• 1 large carrot, peeled and cut into ½-inch cubes
• 1 large shallot, finely chopped
• 1 tablespoon fresh thyme leaves (or
• 1 teaspoon dried thyme leaves)
• 7 to 8 cups chicken stock, plus more as needed
• 8 ounces dried egg noodles, cavatelli or other small shaped pasta
• Crème fraîche, chopped fresh parsley and dill, and lemon zest, for
• garnish

Preparation

1. In a large pot, heat 3 tablespoons of oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture; cover and set aside.
2. Add the celery, carrot, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stewlike soup or up to 8 cups for a brothy soup) and bring to a boil over high.
3. Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

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2.Tomato Lentil Soup

Ingredient

• 3 tablespoons unsalted butter or
• olive oil
• 1 (4½ ounce) tube double
• concentrate tomato paste or 6 ounces (1 can) tomato paste
• 3 garlic cloves, finely grated
• 1½ teaspoons ground coriander
• 1 teaspoon Italian seasoning, za'atar or dried oregano
• ½ teaspoon red-pepper flakes, plus more for serving
• 1 cup red lentils
• Kosher salt (Diamond Crystal)
• 1 lemon
• 4 ounces regular or herb goat cheese, cut into 8 slices

Preparation

1. In a large Dutch oven, melt the butter over medium. Add the tomato paste, garlic, coriander, ½ teaspoon Italian seasoning and the red-pepper flakes. Stir until the tomato paste is a shade darker and sticking to the bottom of the pot, 2 to 4 minutes. (Try not to rush this step; it's where the flavor of the soup develops.)
2. Add 4½ cups of water, the lentils and 1 teaspoon salt. Increase heat to medium-high, scrape any browned bits stuck to the pot and stir to break up the big chunks of tomato paste. Partially cover the pot and bring to a simmer, then completely cover, reduce heat to medium-low, and cook until the lentils start to break down and lose their shape, 15 to 20 minutes. Stir occasionally and scrape any stuck lentils from the bottom of the pot.
3. Meanwhile, zest the lemon into a small bowl. Cut the lemon into wedges for serving. Add the remaining ½ teaspoon Italian seasoning to the lemon zest and season with salt and more red-pepper flakes. Rub with your fingers until you smell lemon; set aside.
4. Turn off the heat under the lentils. Season to taste with salt. Place the goat cheese on top of the lentils, then sprinkle the goat cheese with the lemon-herb mixture. Cover the pot and let sit until the goat cheese is softened, 3 to 5 minutes. Serve the soup with a lemon wedge for squeezing over.

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3. Margarita Pottage

Ingredient

• 2 carrots
• 80g sweet potato (one medium piece)
• 80g of tomatoes (1 regular)
• 2 cloves of garlic
• half an onion
• 1 spoon of oregano
• salt and pepper
• fresh basil

Preparation

1. Chop the vegetables and put them in the oven for half an hour, 180 degrees. As soon as everything softens, put it on
2. in a blender with 400ml of hot water and a couple of basil leaves! That's it! 🤤

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