Beetroots’ potage

We harvested a lot of potatoes this year. I didn't have heavy cream, so I wanted to come up with a recipe using what we had on hand.○ Cover with a lid when you simmer so that the water doesn't evaporate.○ You can use bacon instead of chicken stock granules.○ If you don't have onions, use Japanese leek instead. In that case, use about 5-8 cm worth.○ Since this uses soy milk, if you let it boil after adding it, it will form lumps, so be careful! Recipe by miharun327

I needed to use up a lot of kabocha my gran gave me. It's hot in the kitchen, and I didn't want to cook over a stove, so I used my rice cooker instead.Make sure you blend it in the mixer and add the milk and heavy cream while the mixture is still warm.It won't mix well once cooled. Recipe by Natsumomomama

The stem of a head of broccoli I bought were so thick and grand.Usually I peel, slice thinly and boil them or something, but I thought I'd try making a soup out of them.It depends on the broccoli you have, but the thick stems are fibrous, so you need to peel them thickly or the soup may be grainy.The stems I used this time weighed more than 300 g.If you add the green parts of the broccoli too, the soup will be brighter in color. I used the stems only this time, so the soup is just a very light green. Recipe by Junchan

Check out the carrot version atThe trick is not to burn the dish while cooking. You could use both potatoes and sweet potatoes for this. Sweet potatoes are smaller than regular potatoes, so I took the carrot and potato recipe and halved the ingredients. Recipe by Erueru286

I tried making a potage with nutrient-packed spinach and the natural sweetness of sweet potatoes.It's very easy to prepare with a blender!Cutting the sweet potato into small pieces cuts down on the simmering time. For 4 plentiful servings. Recipe by KaoRi

It's new potatoes season so I wanted to make soup.Mix well when heating to prevent burning. Mind you don't let it boil too much. New potatoes have 8 times the amount of vitamin C as apples, and the vitamin C content can stand strong heat, making them a good source of nutrients. Recipe by Ringonoki

I wanted to make potato potage soup for my family.To shorten the time, I cut the potato finely and microwaved it. There's nothing difficult about this recipe, really. Recipe by keromido

I love potage, and I end up consuming a lot of spinach with this potage soup.It's a good idea to separate stems and leaves of the spinach ahead of time.If it's spring time, you can use sweet onions. They add sweetness to the soup and it is delicious.○I had parsley, so I sprinkled it on top.Adding grated cheese at the end makes the soup richly-flavored and delicious. Recipe by miharun327

I began using soy milk after developing a milk allergy. It's great even with soy milk.Increase the amount of soy milk to taste. If you add more water, it will become weak. You could also use regular milk. Recipe by makisora

When I had leftover boiled scallops, I used them in place of Manila clams and made this clam chowder. Because it turned out so good, I now make this chowder with scallops more frequently than regular clam chowder. What makes me happy is that there is no need to de-sand and no trash (= clam shells) as well.When sauteing the vegetables, adjust the heat to not let them burn. Quickly stir and saute with a spatula as soon as you add the flour.There is no thickness to the stew at first, but the liquid will reduce and gradually thicken as you let it simmer until the vegetables soften. Recipe by yaburie

I thought up a recipe using nagaimo yams, for which my prefecture is famous.My husband loves potage; after he had some of this, he said it was simple, warm, and delicious!It's so easy, so there are no real tips.When cutting the nagaimo yams, they'll get slippery, so be careful. Recipe by Dorayuuku

This is the second of my ultra easy soup series, the first being kabocha soup. I wanted to try making it with a different taste.Just simmer, blend and mix.There's nothing to say really, just make sure you warm it over low heat when you've added the milk so it doesn't burn. Recipe by osenoriri

I love potage, and wanted to make some with cauliflower. I added potato because it has a comforting taste similar to cauliflower. It made the soup smooth and creamy and gave it a gentle taste.Cauliflower is the main ingredient, so I added just enough potato to thicken the soup. Recipe by Usagi no Cima

I love soup with lots of vegetables, so I added vegetables to corn potage!The fluffy potatoes go really well with the rich corn potage. It's a soup you can "eat"!You stir-fry the vegetables in the fat that comes out of the bacon, so there's no need to add vegetable oil. If the vegetables stick and burn onto the bottom of the pan though, you can add a little olive oil.You want the starch in the potatoes to thicken the soup, so do not soak them before adding to the soup. Recipe by yaburie

I love making potage soup with various vegetables.When I used zucchini, it turned out tastier than I expected and was a big hit, so now I make it a lot in the summer.In Step 3, the recipe calls for 200 ml of water, which should be just enough to cover the vegetables.Adjust the thickness of the potage to taste depending on the size of the zucchini.Note: Zucchini is a squash variety, and it's low in calories and is rich in carotene. Recipe by rose12

The first in my series of easy potage soup recipes. You can make a delicious carrot potage soup using simple ingredients.The only hint I can think of is to make sure you don't burn the vegetables when sautéing.Besides carrots, you can make a delicious potage the same way with sweet potatoes, kabocha squash, broccoli, etc. Recipe by Erueru286

After tasting burdock root potage at a wedding celebration held at a one-star restaurant, I'd been wanting to eat a macrobiotic version, so I came up with my own recipe.Since this potage is full of fiber, it's almost like a soup that you eat. For those who don't like the grainy texture, strain it before serving. Recipe by U-ra

The peak season for tasty burdock root is late fall to early winter. Winter potatoes are also delicious, so I came up with a soup combining the two. I coined the word "nagomi" from the Chinese characters for "wa" (Japanese) and "mi" (taste). It refers to comfort food--the taste of Japanese style food, Showa Era cuisine, and my mother's homemade food.To prepare the vegetables:Thinly slice the burdock root, soak in vinegar water, then rinse with water.Cut the potato into 5- to 7-mm slices and soak in water.Thinly slice the onion along the grain. Recipe by Sougenusagi

I don't like soup with the strong taste of soup stock, so I came up with a recipe that highlights the flavour of the vegetables.It will thicken after a day or two, so add water if necessary. Recipe by Setsubunhijiki

I often make a potage with leftover ingredients in the fridge. I had a little bit of leftover Chinese cabbage, so I cooked it with a potato.Cutting the vegetables as thin as you can reduces cooking time.After adding milk, try not to bring the pot to a boil. Recipe by Puru berry

When I added yam to carrot soup it was really tasty, so I uploaded the recipe!I added yam at the end so I could enjoy the fragrance, but you can put it in the mixer if you like. For 2 servings. Recipe by Orange Day

I had lots of turnips so I made it into soup I drink every day. It's a tasty soup with soy milk. (^^)I wrote 200 g of turnip because I was using a large one. If you are using small ones, two should be OK. It looks pretty if you sprinkle parsley to finish. ♪ Recipe by noamanma

I came up with this while trying out different soups for breakfast.Please enjoy either smooth, or chunky depending on your preference. Recipe by keromido.

I don't like the strong taste of soup stock. I wanted to make a soup in which I could enjoy the natural flavour of kabocha, so I came up with this.-Wrap the kabocha in plastic wrap and microwave for 2-3 minutes to soften. This makes it easier to cut.-A grainy texture is fine, as is a really smooth texture. It depends on what you like. Recipe by Setsubunhijiki

I created this recipe because I wanted to eat seasonal fresh corn in a chilled creamy potage soup.I added heavy cream to make the soup richer, but you can leave it out and the soup will still be delicious.It's also tasty as a warm soup instead of cooling it at Step 4. Recipe by Usagi no Cima

I thought of writing up this recipe when I had a similar soup at an Italian restaurant.It's easy, delicious, and looks fancy, so this is a great dish to serve when you have your friends over!When you are using consomme cubes, 2 cubes will be enough. Freshly ground pepper tastes much better. Since my family loves spicy food, I turn the pepper mill about 20 times to add plenty of pepper. Recipe by asase

Our home chef often made stew without store bought roux, and I asked for the recipe since it was really good. This recipe was born through a series of trial and error. Recipe by Futabano ryori kyoushitsu

This is my fifth recipe on making easy potage I was craving tons of spring cabbage when I came up with this recipe I heard that the vitamins in the cabbage disappear when simmered, so it's the best to eat it with the broth.Potage is a really good way to eat.The soup became dark green because I used lots of the outer leaves.If you use the inner leaves, it becomes a cream-colored soup just like the cabbage.Serve with a coffee creamer if you wish. Recipe by Erueru286

When I went to Russia on a language study program when I was in university, I tried many kinds of щи (soup). Authentic borscht was especially delicious. This time, I made it healthy by using veggie broth and soy milk.Steam cooking the vegetables brings out the sweetness.Cook the beets well, until tender.The veggie broth mellows the earthy smell of the beets. Recipe by Shijimigohan

A whole kabocha squash was given to us as a gift. I made a kabocha squash potage because my husband requested it.This is a staple soup, and of course it's delicious.If you don't have a food processor or a blender, you can just use a strainer or a sieve. The sweetness and water content vary depending on the kabocha squash, so please adjust the amount of milk accordingly to make it to your preferred thickness. Using the full amount of heavy cream instead of the milk makes the soup thicker and richer. Recipe by yaburie