Best Elephant Deli Tomato Orange Soup Very Quick Recipes

ELEPHANT SOUP

Elephant Soup image

This adaptation of the famous African Elephant Soup is wonderfully delicious, aromatic and satisfying.

Provided by Laka

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

450 g beef (boneless beef neck)
3 tablespoons peanut oil
1 onion, peeled
1 carrot, peeled
100 g celery root, peeled
100 g parsley roots, peeled
1500 ml beef stock, from 1 cube (up to 2000 ml)
2 onions, finely chopped
1 cup peanuts, shelled, dry and roasted, chopped (or 1/2 cup peanut butter)
1 cup cooked lentils or 1 cup dried peas
1 small leek, finely chopped
1 cup button mushroom, sliced
2 tablespoons butter
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup cream

Steps:

Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
Add mirepoix to the meat, cook for 1 - 2 minutes.
Add beef broth and simmer for 45 minutes.
Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
Adjust the seasoning and add the butter and cream.

TOMATO-ORANGE SOUP

Tomato-Orange Soup image

Who knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. -Barbara Wood, St. John's, Newfoundland

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 pounds tomatoes (about 12 medium), halved
2 tablespoons canola oil, divided
2 medium onions, chopped
2 garlic cloves, minced
3 cups reduced-sodium chicken broth
1 cup orange juice
2 tablespoons tomato paste
4 teaspoons grated orange zest
1 tablespoon butter
1 tablespoon minced fresh cilantro
1 tablespoon honey
1/4 teaspoon salt

Steps:

Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.

Nutrition Facts : Calories 160 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 419mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges