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Winter warming soups

Zucchini brussel sprout soup

Winter warming soups

Winter warming soups are soothers for my soul, especially since this winter has been so long. It seems as though it is getting better by the day and the spring blossoms have made their arrival. Fingers crossed that it will be hot one of these days, oh how I miss Montpellier. The beaches are lined with the best restaurants and you can just lay there and order to your heart’s content. I wish I made better use when we lived there. Now I have to settle for a sunny day once in a while. It is crazy to think that one year ago I had a newborn baby and absolutely no time to cook. I wish I tried more soup recipes, but in that “new” state of life, you kind of forget all and you’re submerged into mothering mode.

It is crazy to think that one year ago I had a newborn baby and absolutely no time to cook. I wish I tried more soup recipes, but in that “new” state of life, you kind of forget all and you’re submerged into mothering mode. Such is life, you wish for things that were, was or going to be instead of just enjoying the here and now. These soups have been so easy to make and I have made them numerous times. They are filling and so nutritious for any winter lunch or dinner.They have been my go-to when there is no time or energy to cook.

EASY, NUTRITIOUS AND VERSATILE.

Winter warming soups are soothers for my soul, especially since this winter has been so long. It seems as though it is getting better by the day and the spring blossoms have made their arrival. Fingers crossed that it will be hot one of these days, oh how I miss Montpellier. The beaches are lined with the best restaurants and you can just lay there and order to your heart’s content. I wish I made better use when we lived there. Now I have to settle for a sunny day once in a while. It is crazy to think that one year ago I had a newborn baby and absolutely no time to cook. I wish I tried more soup recipes, but in that “new” state of life, you kind of forget all and you’re submerged into mothering mode.

It is crazy to think that one year ago I had a newborn baby and absolutely no time to cook. I wish I tried more soup recipes, but in that “new” state of life, you kind of forget all and you’re submerged into mothering mode. Such is life, you wish for things that were, was or going to be instead of just enjoying the here and now. These soups have been so easy to make and I have made them numerous times. They are filling and so nutritious for any winter lunch or dinner.They have been my go-to when there is no time or energy to cook.

EASY, NUTRITIOUS AND VERSATILE.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Classic chicken soup with crunchy pastry bits

hearty chicken soup

Ingredients 

  • 1 tbsp olive oil
  • 1 sweet white onion
  • 1-2 garlic cloves
  • 1/3 cup chopped leeks
  • 1 cup chopped carrots
  • 1 cup chopped brown mushrooms
  • 1 cup sweet corn
  • 2 tbsp cornstarch
  • 2 big chicken breasts
  • 1 tbsp herb de Provence
  • 3 cups chicken stock
  • 400ml coconut milk or 2 cups of milk
  • salt and pepper
  • 1 sheet of puff pastry or pastry tart base (pate brise)
  • 1 egg
  • 1-2 tbsp fine parmesan cheese

Method

  1. Preheat your oven to 175 degrees Celsius and then place the chicken breast on a parchment paper lined tray.
  2. Smear on olive oil and sprinkle with salt and pepper and roast for 15-20 minutes till nice and crispy.
  3. Meanwhile, heat up some olive oil in a pot on the stove and add the chopped white onion, crushed garlic cloves (or garlic flakes) and the leeks.
  4. Saute till the onions are translucent and start to turn brown. Add the carrots, mushrooms and the corn and sautee a bit further.
  5. Add the cornstarch and then the rest of the ingredients.
  6. Add the chicken breast (shredded) to the soup and let it simmer for 15-20 minutes.
  7. Pour everything into a blender and blend until smooth.
  8. Top with the pastry bits when dishing up.

Crispy pastry bits 

  1. Roll out the puff pastry or sweet pastry dough (I did this and it was delish)
  2. Cut out the shapes that you want.
  3. Brush with the whisked egg and sprinkle with the parmesan cheese.
  4. Bake for 10-12 minutes till nice and crispy.

Notes: You can replace the chicken with tofu for a vegan option.

Creamy pumpkin soup

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0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Ingredients 

  • 1 tbsp olive oil
  • 1/2 red onion
  • 1-2 garlic cloves crushed
  • 2-3 cups pumpkin (butternut squash or Blue lakota)
  • 300 ml coconut milk ore regular whole milk
  • 2 cups of vegetable stock

Almond crackers

  • 1/2 almond meal
  • 1/2 cup flaxseeds
  • 1/3 cup sunflower seeds
  • 3/4 cup water
  • 1/3 cup parmesan
  • salt and pepper
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • salt and pepper to taste

Method

  1. Start by making the almond crackers- preheat the oven to 175 degrees Celsius.
  2. Soak the flaxseed meal in the water.
  3. Mix together all the ingredients of the crackers and smear on to a parchment paper lined the baking tray.
  4. Sprinkle with extra sunflower seeds and sesame seeds and bake for 10-12 minutes until brown.
  5. Start by making the soup by frying the onion and garlic together.
  6. Slice up the pumpkin and spread out on a parchment paper lined tray, drizzle over olive oil, salt, and pepper.
  7. Toss a few garlic cloves with pumpkin and bake for 30-40 minutes till caramelized.
  8. Add the remaining ingredients to the soup alongside the pumpkin (leave out the garlic cloves or add a few if you like) and then let it simmer for 30 minutes or so.
  9. Blend once the soup has cooled and then decorate with extra coconut cream and the almond crackers.
  10. Roast some pumpkin seeds in parmesan for topping on the soup if you like.

Notes: This soup is served best with the almond crackers on top and a side of goats cheese if you’d like.

Zucchini Brusselsprout soup

Zucchini brussel sprout soup
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Ingredients 

  • 1 big zucchini chopped into cubes
  • 1 cup Brussel sprouts
  • 3/4 cup blond lentils
  • 1/2 red onion
  • 1-2 garlic cloves or garlic flakes
  • 1 tbsp olive oil
  • 3 cups vegetable stock
  • 200ml coconut cream
  • 2/3 cup parmesan
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • Salt and pepper

Method

  1. Start by roasting the Brussel sprouts in the oven- preheat the oven to 175 degrees Celcius.
  2. Wash and slice the Brussel sprouts and drizzle over olive oil, salt and pepper, paprika and the coriander.
  3. Roast for 15 minutes till crispy.
  4. For the soup start frying the onion, crushed garlic cloves or garlic flakes, zucchini on the stove in a pot and then add half of the Brussel sprouts, lentils, stock, coconut milk and the parmesan.
  5. Add extra salt and pepper according to your taste.
  6. Let the soup simmer for 25-30 minutes or so, let it cool and then blend.
  7. Crumble over the rest of the Brussel sprouts, extra parmesan and serve with sourdough bread.
  8. Find the recipe here.

Notes: This soup is served best with a slice of sourdough bread, goats cheese and blood orange marmalade.

Blood orange marmalade

blood orange marmalade
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Ingredients 

  • 3 blood oranges ends trimmed
  • 1 medium orange ends trimmed
  • 1 1/4 cup granulated sugar
  • 1 1/4 cup brown sugar

Method

  1. Wash the oranges well and slice into thin quatre slices, remove all the seeds.
  2. The citrus should yield up to 2 1/2 cups, add the same amount of water and sugar.
  3. Place the citrus and water in a heavy based pot on the stove over medium heat and then boil for 20-30 minutes till soft.
  4. Add the sugar and then cook for another 20-25 minutes till glossy, check within 15 minutes or so if the marmalade is ready by dripping a droplet on a cooled plate.
  5. If the marmalade has set (consistency of jam) then your marmalade is ready.
  6. Allow to cool at room temperature and bottle in sterilized glass jars. See how here
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Creamy Cauliflower parsnip soup

cauliflower parsnip soup

Ingredients 

  • 1 1/2 cups cauliflower
  • 1 cup chopped  parsnip
  • 1 cup chickpeas
  • 1/2 white onion (around 2/3 cup chopped)
  • olive oil
  • 3 cups vegetable stock
  • 1/2 cup coconut milk or regular milk
  • 1/3 cup salted cashews
  • garlic flakes
  • 1/2tsp paprika
  • 1/2 tsp five spice
  • salt and pepper

Red onion chutney

  • 2 red onions
  • 1 shallot
  • 2 1/2 cups of brown sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup red wine
  • 1/3 cups water
  • 2 tbsp cornstarch
  • 1 1/2 tsp salt
  • 1-2 crushed garlic cloves
  • 1 tsp mustard seeds
  • 1 tsp ginger powder

Method

  1. Start by roasting the chickpeas and the parsnip- preheat the oven to 175 degrees Celcius.
  2. Drizzle the chickpeas and slice the parsnip into fingers and drizzle with olive oil, five spice, paprika, garlic flakes, salt, and pepper.
  3. Roast for 15-20 minutes till crispy.
  4. Then start making the soup by sauteeing the onion and garlic flakes, until translucent and brown.
  5. Then add the parsnip and half of the chickpeas to the soup and then the vegetable stock and coconut milk.
  6. Add extra salt and pepper according to your taste.
  7. When the soup is cooked after 30 minutes or so, cool before blending.
  8. Serve with roasted chickpeas, crackers, and red onion chutney.

Red onion chutney 

  1. Chopp up the onions and sautee a bit in olive oil, then add the rest of the ingredients, except the cornstarch paste and let it simmer for 20 minutes or so.
  2. Mix together the cornstarch and the water and then add this to the chutney.
  3. Let it cook for 40-50 minutes till cooked and thicken.
  4. Place in oven baked jars (this sterilizes the jars) and seal and place in a dry cool area.
  5. Once opened place the chutney in the fridge.

There you go, hope these soups can comfort you for the winter to come. I am still enjoying my last batch of parsnip soup!

Bonne Weekend*

M*

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