Carrot soup

Carrot soup ingredients:

1 onion,
2 slices of celery,
1 teaspoon of butter or butter oil,
6 medium-sized carrots,
1/2 cup parsley,
water,
vegetable stock,
spices to taste.

Chop the onion and celery in a chopper. Melt butter in a soup bowl (or just add olive oil), add onion and celery and simmer. In the meantime, coarsely grate the carrots and add them to the vegetables to be stewed. Chop the parsley and add it to the mixture. Add enough vegetable stock to cover the vegetables. Add spices and let it cook. If using cream, add 2 tablespoons at the end of cooking. Do not let it boil again.
If desired, make a cream soup with the help of a stick mixer, but in that case add the cream after mixing.

Credit:I_rinka

Green soup with yogurt

40 g of margarine, 1 onion, 200 g of potatoes, 250 g of spinach, 1 head of lettuce, 3/4 l of soup from a cube or from a bag, salt, pepper, 1 clove of garlic, 1 teaspoon of lemon juice, a little sugar, 1 a bunch of fennel, 2 glasses of yogurt, 1 spoon of flour, 150 g of ham. Melt the margarine in a saucepan. Chop the onion, grate the potatoes, chop the spinach and green salad and pour everything on margarine and sauté, then pour the soup and cook. Season with all the spices and yogurt. When it boils, stir in the flour and mix. At the end, add the ham cut into slices. Add another 2 tablespoons of yogurt to each plate.

Soup with semolina dumplings

1 egg, 4 spoons of wheat semolina, 40 g of butter, salt, walnuts, 1.5 l of soup from a cube or from a bag, chives or parsley. Beat the butter until foamy, then add semolina, egg, salt and walnuts as desired. Leave the mixture for 1 hour to let the semolina absorb the liquid. Cook cubed soup or with vegetables. When the soup boils, drop semolina with a spoon. Sprinkle the finished soup with parsley or chives.

credit Sporrer/Skowronek