3 Easy Soup Recipes for the Winter

Nov
25
Author: PriceK
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Winter is coming and that means time to wrap up warm, put away your ice cream and start preparing the soups for the cold months ahead! We’ve taken a look at three souper easy soups for you to try out in your beautiful new contemporary kitchen this winter.

Broccoli and Spinach

Ingredients – 1 bunch of chopped broccoli, 1 small peeled and chopped russet potato, 2 chopped leeks, 4 tablespoons unsalted butter, 5 ounces of spinach, 1.5 litres vegetable broth (low sodium if possible), sour cream and salt and pepper to taste.

Method – Cook the leeks in the butter with ¼ teaspoon pepper and ¾ teaspoon salt in a large pot over a medium heat for about 5 minutes until they are soft and squishy. Then add the vegetable broth, broccoli and potato and simmer for 20 minutes, until tender. Stir in your spinach until it has wilted, then transfer the whole mixture to a blender and puree. Add sour cream and black pepper to taste before serving.

Curried Squash

Ingredients – 400ml of coconut milk, 1 chopped onion, 1 peeled and cut butternut squash, 2 tablespoons Thai red curry paste, 2 tablespoons canola oil, 2 tablespoons lime juice, 1.25 litres chicken broth, chilli-garlic sauce and salt to taste.

Method – With ¾ teaspoon of salt, cook the onion and the oil in a large pot over medium heat for around five minutes until it is soft. Then add the butternut squash, coconut milk, chicken broth and curry paste and simmer for around 15 to 20 minutes until tender. Blend the final mixture until smooth, then stir in the lime juice, Add a little dash of chill-garlic sauce to taste before serving.

Cauliflower and Toasted Garlic

Ingredients – 1 small, chopped head of cauliflower, 3 sliced garlic cloves, 1 tablespoon thyme leaves, 2 tablespoons olive oil, 1.5 litres chicken broth, salt and black pepper to taste.

Method – In a large pot over medium heat, cook the garlic for around 3 minutes until golden, then remove and preserve the garlic. Then add the cauliflower, thyme, 1 teaspoon salt, ¼ teaspoon pepper and chicken broth and simmer for about 15 to 20 minutes. Blend the mixture until smooth and then top with the garlic and a little olive oil before serving. You can also add a little thyme for a garnish if you wish.

All of the above recipes are designed to serve four people, so there is plenty to go around, or why not try freezing a few portions for a quick and easy meal in the future? Any ideas for fantastic soups of your own? Let us know in the comments below!

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