Nairobi Kitchen

The warm season is peeking at us and what better way to keep cozy than warm soup. This carrot soup is the best you will ever have! It's dairy free, gluten free and oh so creamy. Perfect for a starter at dinner or even just a main meal because it is hearty and filling. Adding ginger and garlic takes the flavors to another level. Just like you know how much I love coconut, using both coconut oil and coconut milk makes it perfect for a Vegan diet. Most people do not like cooked carrots, so this is just perfect for flipping their taste buds.

Enjoy Vichyssoise Soup, a chilled, creamy blend of leeks, potatoes, and cream. A French classic that's smooth, elegant, and perfect for warm days. Vichyssoise Soup is a luxurious, creamy French-style soup made with puréed leeks, potatoes, onions, and heavy cream, traditionally served cold. This velvety dish is a staple in gourmet kitchens and summer menus alike, offering a refreshing and refined twist on comfort food. Whether served as a starter or a light main, Vichyssoise brings a touch of elegance to your table with minimal effort and maximum flavor.

Warm up with a bowl of chunky potato broccoli soup, rich, creamy, and full of flavor. A wholesome, satisfying meal perfect for lunch or dinner. Chunky Potato Broccoli Soup is the ultimate comfort food, thick, creamy, and brimming with nourishing ingredients. This easy-to-make soup features tender chunks of potato, fresh broccoli florets, and a creamy base infused with garlic, herbs, and a hint of cheese. It's the perfect one-pot meal for chilly evenings or anytime you crave something hearty and wholesome.

Hello soup lovers! It's Sunday and I have decided to make soup a weekly thing, so from now on we'll be having Soup Sunday! Homemade soups are totally delicious and utterly versatile. A chilled soup will make for a simple, Cook ahead starter for any dinner or lunch party. You can use chicken stock to make this soup but vegetable stock makes it great for vegetarians and even vegans, skip the buffer too and use coconut oil or olive oil. A quick tip when it comes to stocks especially homemade ones is to freeze in ice cube trays then once frozen solid you can pack the cubes in freezer bags. Then dilute them in water before using. That way you always have stock in hand to make your soups. Since this is a chilled soup, you can pour into a rigid plastic container, leaving head room for expansion, then label and freeze. To serve warm, just reheat, stirring frequently until heated through.