Recipes — Soup RSS



Italian Cannellini Soup

Prep: 4-5 hours (only if using dry cannellini) Cooking: 30min for pre-cooked beans. 45 min - 1h for dry beans Serves: 4 Difficulty: Easy Lately I have rediscovered the power of legumes, they are healthy, cheap and perfect as comfort food. My mum serves a legume based dish at least twice per week at home. She has many delicious recipes I want to share with you in the next cold months. Cannellini is a more delicate version of beans and in Italy we love cooking with them. You need more prep time if you use dry cannellini otherwise buy the pre-cooked ones in can Mamma Flora's Tip: Pasta and legumes are perfect when paired together, they become a complete dish. Try cooking our Gnocchetti Sardi in...

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Pea and Mint Soup

Serves: 4 Cooking: 30min Difficulty: easy Rainy days in London call for soups, finally here the recipe of the pea and mint soup you can prepare in 30min for you and your family. Mamma Flora’s Tip: If you like a thicker soup, add an entire potato. Ingredients: 4 handfuls of split peas (or frozen peas) ½ potato Spring onion Mint Salt and pepper 2 tbsp extra virgin olive oil Parmesan Tools: 1 pot Hand blender Method: If you are using split peas, leave them to soak in cold water for 30 min before start cooking Cut half a potato in cubes and a spring onion in small pieces In a pot add the spring onion and the oil, gently warm it up and add...

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Butternut Squash Soup: A Winter Classic

Preparation: 10 min Cooking: 45min Serves: 5 Difficulty: easy A classic, especially if you leave in the UK, in winter time you can’t miss this tasty, healthy and comforting soup. This recipe is full of important vegetables that assure you to get through your 5 a day. Here the version my friends love the most, I hope you enjoy it! Mamma Flora’s Tip: I love to make this recipe because you can play with the ingredients and the spices you love, so don’t be shy to explore new tastes Ingredients: 1 butternut squash 1 red pepper 1 carrot 1 leek 1 red onion 4 slices of ginger 1 garlic fresh chilly dry chilly 3 table spoon of extra virgin olive oil or 1 spoon...

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Lentil and Rosemary Soup

Serves: 2 Cooking: 45min Difficulty: easy In my family we eat lentils almost once a week, they are rich in iron, fibers, proteins and magnesium. They are so highly considered that they are one of the key ingredients at our NYE dinner. After all the amazing dishes we have for dinner, it is tradition for us that at midnight we eat few spoons of lentils to make sure we will be wealthy in the new year. Mamma Flora’s Tip: Always add salt at the end when cooking lentils as otherwise it will take you longer and they will be harder. If you have some lentil soup leftover, don’t throw it away. You can make an amazing lentil salad for the next days. Just keep...

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