Exquisite Mexican Soup – Corn and Roasted Poblano Soup

Exquisite Mexican Soup from Mexican Chef Oropeza
Chef Oropeza is a well known Mexican Chef – his cooking characterize for combining the traditional mexican food + homestyle Mexican Food and the touch of contemporary Mexican Cuisine.

Corn and Roasted Poblano Soup
Sopa de Elote y Poblano Rostizado

Recipe Here: 

Taken from: @chefOropeza

How to Make Carrot Ginger Soup in 30 minutes – Crema de Zanahoria

I got the cold and it’s not fun.
Already 3 days with the damn mild cold, and the only thing I feel eating are soups, but I don’t feel like spending a lot of time in the kitchen. I guess this has happened to you.
Also happened to you to have one of those days you don’t have enough energy to cook a big meal, OR different scenario, is almost lunch or dinner time and you are in panic mode because you don’t know what to cook!! but one thing is clear, you want a warm, cozy and yummy dish in a winter day like today. So here I show you 2 recipes, to be make in just 30 minutes! No more panic mode and no more take outs!

Carrot Ginger Soup in 30 minutes

Continue reading “How to Make Carrot Ginger Soup in 30 minutes – Crema de Zanahoria”

1st step

Creamy broccoli soup… Low-fat!

Tasty, Colourful and easy Creamy Broccoli soup… #lowfat.

1st step

Low-fat, Creamy Broccoli soup:


–       One bunch of fresh broccoli (2 cups of chopped broccoli)
–       1 cup of shredded carrots
–       1 cup extra finely chopped onion
–       2 garlic cloves (minced)
–       1 bay leaf
–       2 cups of vegetable or chicken stock
–       ¾  cup Mozzarella cheese
–       1 cup of Greek natural yogurt
–       3 Tbsp. all-purpose flour
–       2 tbsp. butter
–       1/8 tsp. all spice
–       1/8 nutmeg
–       1/8 dried basil (or fresh if you have on hand)
–       1/9 cayenne pepper
–       Salt to taste (may vary depending of your vegetable or chicken stock)
–       Fresh ground pepper, to taste.

 Let’s start.

1. Start chopping the veggies; chopped the broccoli in tiny florets, cut as much as you can and it will fall apart while cooking. Once they are chopped and shredded (as an option, leave some of the broccoli to give a rough chop, so you have a few large pieces in the soup.   (Up to you).

2. Add the stock to a pot on medium-high heat; add the broccoli (about 2 cups of florets) together with the onion, garlic, carrots and bay leaf. Simmer on medium heat, covered for about 15-20 minutes or until the veggies are tender… yum yum.

3. When the broth is done, start your ”roux”. In a large pot, melt the butter on medium heat, whisking constantly, once melted add the flour.

****For a thicker soup add and extra tbsp of flour while you still whisking.
****Gluten free? – instead of flour, use potato pure ;)

4. Remove from heat and slowly pour in the broth, stir.

5. Once incorporated, add the greek yogurt, stir and return to heat in low-medium heat, uncovered

6. Spoon out the bay leaf!

7. Season with the herbs and spices, (all spice, nutmeg, dried basil, cayenne) now it’s time to add your own spice, this time, I add fresh thyme, (2 little branches) and a bit of a chicken bullion cube ;0. Do not forget to check the salt!!

Spices in the soup
Spices in the soup

8. Add the cheese! Once the cheese incorporated and warm, remove from heat immediately and serve ;)

Voila! Creamy Broccoli soup
Voila! Creamy Broccoli soup
You can add anything you want, croutons, crackers, pinch of cayenne pepper or chilli flakes ;)
Buen provecho.