..But my kitchen smells so delightful..

Ah yes, it’s that time of the year again where the weather alternates between Indian summer and stormy autumn, leaving me unsure whether to bring a rain suit or sunglasses (or perhaps both?).
Either way, this sudden change in temperature and humidity (and by that I mean: sudden outbursts of excessive amounts of rain) doesn’t really work well on my health system, resulting in me being once again in a state of sniffling, shivering, misery: yes, it’s the flu, yet again.

Apart from the fact that I really don’t have time for this (my study schedule is just overflowing), I generally don’t like being sick (who does?), so all the more reason for me to patch myself up as soon as possible.

I believe I’ve mentioned my love for soup before, but just in case you’ve missed it: I Love soup. Yes, with a capital L. The sheer consolation it provides, even if it is just a placebo, always makes me feel better.

So soup it is. After a little scavenger hunt through my kitchen, I’ve decided on both mustard and courgette soup. Mustard, because it has a spicy creaminess that is just what I need right now, and courgette, well, mostly because I’m still stuck with my mother’s monstercourgettes and I am running out of recipe ideas..

Since these soups are meant to be made while you’re sick, they’re pretty quick and simple. So there’s really no excuse not to make your own soup!

My stockpot is always of loyal service to me..

Mustardsoup

Ingredients

• 150 g (1 cup) bacon lardons
• 1 medium-sized shallot, finely chopped
• 1 leek, finely chopped
• 50 g (3.5 tbsp) butter
• 1 tbsp grainy Groninger mustard (or other grainy mustard)
• 1 tbsp smooth Groninger mustard (or other smooth mustard)
• 1/2 tsp mustard seeds, powdered
• 50 g (0.5 cup) sifted flour
• 1 liter (4.2 cups) chicken stock (You can use vegetable stock and discard the bacon for a veggie alternative)
• 100 mL (0.5 cup) cream
• Salt & pepper

OPTIONAL: to garnish- freshly chopped chives, or leeks

Preparation

Garnished with some leek rings, yum 🙂

Supereasy Spicy Zucchini Soup

If you are using extra large zucchini, as I will be doing, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.

Ingredients

• 1 onion, finely chopped
• 1 or 2 pepperoncini’s, crumbled
• 3 garlic cloves, finely chopped
• 1 kilo (about 6 cups) chopped zucchini (skin on)
• 1 liter (4.2 cups) chicken stock (You can use vegetable stock for a veggie alternative)
• 25 g (1/2 cup) fresh thyme leaves
• OPTIONAL: 2 teaspoons lemon juice
• OPTIONAL: 100 mL cream
• Salt
• Pepper

Preparation

 

Heat a large glug of olive oil in a large pot over medium-high heat. Add the onion, thyme and pepperoncini and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with some (sea)salt.

Next, add the stock, and bring the soup to a boil, then reduce the heat and let it simmer gently for approximately 20-30 minutes. If you like your soup to be chunky, you can taste and season the soup, and you’re practically done! (I told you it was easy..)

I prefer my soup to be smooth, so I pureed it. Next, add the cream if you want to, whisking it slowly into the soup. Taste, and add salt, pepper and possibly lemon juice to your liking. Once again: enjoy!

By the way, you could add some cumin to the soup for a little oriental flavoring. If you try that, I advise you to replace the lemon juice with lime juice, and try garnishing it with some freshly chopped coriander!

I garnished this with some creme fraiche and nutmeg, but try your own toppings!

Untill next time, and meanwhile: keep reading and cooking!