0:00 Roasted Tomato Soup and Grilled Cheese
Roasted Tomato Soup
– Toss 5 chopped tomatoes, 2 onions, 2 carrots, 3 garlic cloves, and 2 sprigs of rosemary on a baking tray. Drizzle with oil, salt, and pepper, and mix it all up. Roast at 200°C for 20 mins. Let it cool for 15 mins.
– Blend it all together until smooth, then strain it to remove any bits. Pour into a pot, add 4-5 tbsp of cream, and bring to a boil. Season to taste.
– Drizzle with chili oil and a swirl of cream before serving. Get ready for the ultimate dip for your grilled cheese.
Grilled Cheese
– Butter up two thick slices of sourdough bread. Layer a slice of smoked burger cheese and shredded mozzarella on top. Close it up with the butter side on the inside.
– Toast it in a buttery pan until golden brown and crispy.
– Slice it up and dip into that warm, creamy tomato soup!
0:58 Creamy Broccoli Soup & Crispy Cheddar
Broccoli Soup
– Soak 10-12 almonds in hot water for 20-25 minutes. Peel the skin off and set aside.
– In a pot, heat 2 tbsp ghee and add 1 chopped onion, 2-3 garlic cloves, and 1 chopped carrot. Sauté till the onions turn golden and aromatic.
– Toss in 1 chopped broccoli + the peeled almonds. Sauté for 2-3 mins to get that nutty, roasted flavour.
– Pour in 1 L water and let it simmer for 15-20 mins. Blend everything into a smooth, velvety texture. Adjust consistency as per your liking!
– Stir in some cream, salt, pepper (as per taste) and bring it to a gentle boil.
– Pour your creamy soup into a bowl, drizzle some cream, and top it with crispy flaky cheddar crisp! 🍵
Cheddar Crisp
– Heat a pan, sprinkle grated cheddar cheese in a small circle.
– Add a mix of white & black sesame seeds + cracked black pepper.
– Let it sizzle, flip it, and cook till golden & crispy!
– Once cool, break into flaky, cheesy crisps.
2:15 Creamy Potato & Leek Soup
– Heat 2 tbsp ghee in a pot and add 1 chopped onion + 2-3 garlic cloves, sauté until golden & fragrant.
– Toss in 1 chopped leek and cook it down until it’s soft & reduced in volume. Add 1 chopped potato and mix everything well!
– Pour in 1L water, add 3-4 thyme strands (just the leaves) and season with salt & pepper to taste.
– Let it all boil until the potatoes are soft and break easily with a knife.
– Blend everything into silky smooth goodness. Adjust the consistency by adding more water if needed.
– Pour the soup into a bowl, drizzle some cream & a hint of chili oil for a spicy kick and finish with a sprinkle of fresh thyme for that gourmet touch
3:12 Green Pea Soup with Burnt Butter Chilli Almonds
Green Pea Soup
– In a pot, heat 2 tbsp butter + 4 tbsp olive oil. Add chopped onion & garlic, sauté until soft & translucent.
– Toss in chopped celery & green peas and cook for 5-6 minutes.
– Pour in 1L water and add thyme, salt, & black pepper. Simmer on medium heat for 15-20 minutes.
– Blend the soup using a stick blender until smooth. Bring to a gentle boil and adjust consistency as needed.
Burnt Butter Chilli Almonds
– In a pan, melt 3 tbsp butter over medium heat.
– Add sliced almonds & chilli flakes-cook until almonds turn golden & butter is nutty. (Be careful! It burns fast!)
– Pour the soup into a bowl. Drizzle the burnt butter & crunchy almonds on top for the perfect finish!
4:08 Mercimek çorbası (Turkish Soup)
Turkish Soup
– In a pot, heat 3 tbsp olive oil. Add chopped onions and sauté until they’re translucent.
– Toss in the chopped carrots and cook for 3-4 minutes until slightly tender.
– Stir in 1 tbsp tomato paste and 1 tbsp Turkish pepper paste. Mix well to combine the rich, tangy flavors.
– Add the rinsed red lentils and 1 litre water. Season with salt to taste.
– Let it simmer on medium heat for 15-20 minutes until the lentils are soft.
– Blend the soup until smooth and creamy. Adjust the consistency by adding more water if needed and bring it to a gentle boil.
Chilli Butter
– In a small pan, melt 4-5 tbsp butter over low heat.
– Add chilli flakes and stir until fragrant. (Tip: Be gentle with the heat to avoid burning!)
– Ladle the creamy lentil soup into a bowl. Drizzle generously with the spicy chilli butter and finish with a squeeze of lemon juice