It´s really cold outside so we tried a a couple of winter soup recipes for you..Here are our favourite results Enjoy your meal!
A simple, 7 ingredient pumpkin soup that’s savory and made completely from scratch! Healthy, satisfying, and perfect for chillier weather.
- 2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
- 2 shallots, diced (~1/4 cup or 40 g)
- 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
- 2 cups (480 ml) vegetable broth
- 1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
- 2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
- 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.Add remaining ingredients, including the pumpkin, and bring to a simmer.Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.Recipe serves 3-4. Leftovers keep in the fridge for up to a few days, and in the freezer for up to a month or more.
Winter lentils soup
- 1 tablespoon olive oil
- 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
- 128-ounce can whole tomatoes, drained
- 2 sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
- 1/2cup brown lentils
- 1 tablespoon fresh thyme
- Salt and black pepper
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
Curried-squash and red lentil soup
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 2 tablespoons minced peeled ginger
- 1 tablespoon curry powder (preferably Madras)
- 1 cup red lentils, picked over and rinsed
- 2 quarts water
- 1 teaspoon fresh lemon juice, or to taste
For cilantro oil:
- 1/2 cup chopped cilantro
- 1/2 cup vegetable oil
Accompaniment: cooked basmati rice
- Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
- Make cilantro oil:
- Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
- Serve soup drizzled with cilantro oil.
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