Only Amazing Recipes

Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!

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Tomato Minestrone Soup

Now and then we all have to “go extra light”. The best way to do it is to cut something we realllyyy like 😉 :

  • Salt & Fat

You will be amazed what difference it will make to your body if you exclude these two from your diet (at least khe khe) for a while.

I would like to share with you an extra light and delicious soup recipe, which is perfect for the days when I think: “Mmmmm… I wanna eat something light!”

So, put on your sexy kitchen outfit and start!


  • 2 cups low sodium vegetable broth, divided. (Alternatively use 1/2 cube veg stock)
  • 1/4 cup peeled and chopped onion
  • 1/2 cup peeled and diced sweet potatos
  • 1/4 cups chopped celery
  • 1 can chopped tomatoes
  • 2 tb. sp. chopped parsely
  • 1 tb. sp. chopped chives
  • 1 cup steamed fresh spinach
  • 1 cup steamed kale
  • Fresh cracked pepper
  • Cayenne pepper


In a sausepan combine 1/4 cup of the stock with the onion, celery and sweet potatoes. Sweat the vegetables for 8 minutes over medium heat, stirring. The stock will reduce – time to add the tomatoes and the rest of the stock, simmering until the vegetable are soft. Add the basil, parsley, chives, spinach and kale (the last two have been previoisly steamed, remember?!), and simmer for another 5 minutes. Season with black pepper and a pinch of cayenne. Serve.

This tasty and light soup is made in minutes! Buon apetito!

Portion size: approx. 250 gr. If you want to make more soup, increase the amount of ingredients accordingly.


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Pumpkin & Rosemary Soup

My friend Lu Rodionova presented me this wonderful recipe of Pumpkin & Rosemary soup. It is absolutely beautiful and delicious! 


1 small or 1/2 of a big pumpkin
1 courgette, peeled
1 big onion
2 cloves of garlic
3 sprigs of rosemary
1/2 tea spoon of cumin seeds
1 carrot
1 cube of veg stock
olive oil (for frying)
100 ml of double of singe cream (add more if you prefer)
1 tb sp. of curry (in the recipe but I did not use) 


Prepare the stock: dissolve  a stock cube in a cup of hot water. Put aside.

1. Heat the oil a sauce pan, add chopped onion, garlic, chopped rosemary, cumin seeds and a diced carrot. Cook for about 10 min until soften.
Tip: after about 3-5 min add a bit of boiling water (instead of more oil). It will help soften the onion and carrot without making your soup fattier. 😉 

2. Add your chopped courgette and a diced pumpkin. Cook for another 1-2 minutes stirring to coat.

3. Add a cup of prepared veg stock to the sauce pan + add more water to cover all the ingredients.

4. Bring to the boil, then simmer gently for 30 minutes.

5. Add 100 ml or more of double or single cream and curry (if you use it)

6. Let the soup cool down and puree it in a food processor or with the blender till the smoothest result.

Serve with parmesan cheese, jamon or a beautiful winking king prawn! 😉

You will totally love it!!

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Pappa al pomodoro or Bread and Tomato Soup


I am going to share something special with you today. It is a recipe of one of the most amazing soups I have ever tried. I will never forget how I “met HIM”. It was in Tuscany where I was lucky enough to spend happy 60 days in summer 2010. Once we visited Pietrasanta, a picturesque city lost in the hills of Tuscany. We stopped at the restaurant “Gatto nero” (“Black Cat”) in Piazza Caducci for lunch.  Because it was very hot I decided to order a tomato soup. I thought it was a good idea to eat tomato soup in a hot day. Gosh! When they brought my plate  I thought the soup looked very…”different”. Red. Thick. Rich. I tried it. It was so so so tasty. Bursting with flavours! The only ingredient I could recognise was tomatos. For the rest…I had no idea! When I asked the waiter I was very surprised to find out that the secret ingredient was…BREAD!

I know it all sounds really weird. But this is the perfect winter soup. And autumn. And spring. And summer. Try it and let me know what YOU think.


  • 500 g ripe cherry tomatoes
  • 2 X 400g tins of good quality plum tomatoes (use Napolina brand, if you can find)
  • 500 g of stale good quality bread (Real bread. Not the supermarket sliced one. It must be a few days old.)
  • 3 cloves of garlic, peeled and finely sliced
  • a large bunch of fresh basil (you will use the leaves as well as the stalks)
  • the best quality olive oil
  • sea salt
  • freshly ground black pepper
  • water

Prick the cherry tomatoes and toss them with one sliced clove of garlic and quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, put them in a roasting tray and cook in the oven at 180 degrees about 20 minutes.

Heat a large glug of olive oil in a large pot and add the remaining garlic and the basil stalks. Stir around and gently fry for a minute until softened.  Add the tinned tomatoes, then fill the tins with water and add that water into the soup. Break the tomatoes with a spoon, bring to boil and simmer for 15 minutes.

Tear the bread up into a thumb-sized pieces (or a bit bigger) and add them to the pan. Mix well and season with salt and black pepper. Tear the basil leaves and add to the pan. Let the soup sit on a low heat for 10 minutes. By this time your roasted tomatoes will be done, with juice bursting out of their skins. Remove them from the tray, remembering  to scrap all the lovely sticky bits from the bottom. Pour them into the soup with all the juices, basil and oil from the tray.

Stir your soup well. The texture will be thick, even porridgy! Add some more water if needed. Then remove it from the heat and add 6-7 spoons of olive oil.

Serve with a few basil leaves over the top if you like.

I tried a lot of dishes during those 60 days in Italy: seafood, risottos, meat, vegetables. But if you ask me:

– “What is the taste of Tuscany for you?”

– “Pappa al pomodoro!” – will be the answer!


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Lentils soup

Do you hate soups as much as I hate them?” Periphrase of  the famous Russian quote “Do you love countryside as much as I do?”  (Love-hate, countryside – soup).
I used to hate soups. Probably it is due my Soviet childhood. Soups didn’t look well those days: transparent (there wasn’t much to put in), runny, with random pieces of potatoes and carrots, not tasty (Hello, school canteen!). I considered them a waste of time and space in my stomach.

All changed when I started to discover what really delicious, rich of flavours, aromas and character soups are. And was amazed.

One of my favourite soups is a Lentils soup. “Lentils” was a great discovery of mine a couple of years ago. Now it is my frequent guest and a close friend.

Ladies and Gentlemen, please welcome… LENTILS SOUP!


  •  one cup of red lentils
  • 3 cups of water
  • Chicken stock
  • Chopped tomatoes (1 can)
  • Onion
  • Garlic (1 clove)
  • 1 tb spoon of olive or a grapeseed oil
  • grated parmesan


  • Turmeric
  • Cumin

1. Rinse the lentils well.

2. Add 3 cups of water in a pan and add a chicken stock cube in there (it must dissolve in the boiling water while cooking).

3. Boil lentils for 15 min.

While the lentils is cooking, prepare the spices.

4) Preheat the pan. Add turmeric and cumin seeds in there and let them “cook” there for a couple of minutes.  The reason for that is that the spices give their aromas, open up when you preheat them in a dry pan Thats how I do it: 

5. Add olive oil and chopped garlic and onion

6. Cook for 2-3 min – the onion has to become golden and soft.

7. Add the spices+ the onion to the lentils.

8. Add a can of chopped tomatoes.

9. Simmer for a few (10-15) minutes. Cool down.

And now..tadaaammm!! the best part! That what makes the soup really interesting and incredibly tasty!!

Blend it with your hand blender!!!

Feel free to add a grated parmesan to your plate!

ENJOY!!! 🙂

What to pay attention to: 

Spices. You will have to experiment with them and find out the combination YOU prefer. E.g. I like a touch of cumin and some people would put a handful of it! Same with turmetic. Try and add more if you think will like it! Experiment!

Added value:

It will take you only 30 min or less to make this soup from scratch! And requires minimum cooking skills. If you want a more nourishing version, add pieces of boiled chicken to the soup and also blend them together with the lentils. It will be great!