2023 Author: Anita Thornton | [email protected]. Last modified: 2023-05-22 03:30
Soups and stews are almost a symbol of autumn harvests. To prepare you to put our best vegetables to good use, here are five delicious recipes.
The potato soup
If you have access to a market, this soup can serve as a starter almost every day for a bite of bread. The recipe is incredibly simple, just simmer in two cups of broth:
- Four large potatoes, diced
- A quarter of a cauliflower, cut into pieces
- Five carrots, sliced
When the vegetables are sufficiently cooked, add a little s alt, pepper and ground Parmesan cheese before blending and serving.
Pumpkin soup
Since fall is also the season for squash and pumpkins, take the opportunity to perfect your pumpkin pies and soups as well. To prepare this one, you will need to cook in two liters of chicken broth:
- Four cups of pumpkin flesh
- Two Potatoes
- Two chopped onions lightly sautéed in butter
Once the vegetables are well cooked, add s alt and pepperand go to the blender. You can add a little cream, to taste.
Tomato soup
This soup is also much better when it is made by you. With this recipe, all the tomatoes you have harvested in your vegetable garden will finally be used to cook something before the youngest engulfs them. The recipe is quite simple, to make it you will need:
- 1 onion
- 1 carrot
- 1 stalk of celery
- 1¼ kg ripe tomatoes
- 2 cans of tomato purée
- 1, 2 liter vegetable broth
- 2 c. olive oil
- 2 bay leaves
- 1 big pinch of sugar
- S alt and pepper
Start by washing the vegetables and cutting them into small pieces. Then fry the celery, carrot and onion in a little olive oil until the vegetables soften a little and change color slightly. Then add a little tomato puree to bind everything together, then add the tomatoes, bay leaves and the rest of the puree. Simmer for 25 minutes over low heat, then remove from the heat, remove the bay leaves and put the soup in the blender.
Then put it back on the heat and add s alt, pepper and sugar. You can adjust the taste and color by adding a little tomato puree and s alt.
Thai Tofu Soup
Many families try to reduce their meat consumption andstruggle to find good vegetarian recipes. So here is one, as delicious as it is pretty.
Ingredients for 4 people:
- 1 cup shiitake
- ½ sliced red onion
- 1 grated carrot
- 3 garlic cloves
- 2 small hot peppers
- 6 lemongrass slices
- 6 thin slices of ginger
- 1 handful of chopped fresh cilantro
- The juice of a lime
- 12 oz coconut milk
- 1 ½ cup vegetable broth
- 1 c. tbsp olive oil
- 1 16 oz package cubed tofu
First lightly brown the onions, garlic, carrots and mushrooms in a little oil at the bottom of your pot. Reduce the heat and add the broth, coconut milk, ginger, lemongrass, tofu and lime juice. Simmer for 15 minutes and add cilantro just before serving.
Fall Minestrone
Homemade minestrone soup has nothing to do with what you can buy in cans. In addition to containing only fresh vegetables, this one will not have marinated for months in a metal container. To get the best bowl of soup on earth, you will need:
- 1 chopped onion
- 4 sliced carrots
- 2 large potatoes, peeled and diced
- 1 zucchini, cubed
- 4 sliced celery stalks
- 1 cup kale
- 1 15 oz can of tomatoesdiced
- 1 sprig of rosemary, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 15 ounces of white beans
- 3 ½ beef or vegetable broth
- A little olive oil
- A little pepper
- A little parmesan cheese
In a pot, sauté the onions, carrots, celery and zucchini in a little olive oil until they have softened a little. Add the garlic and rosemary, mixing well for two minutes. Add the kale, potatoes and tomatoes and simmer until the kale softens. Once this is done, add the beans and broth and simmer for 40 minutes over low heat. Serve with a little grated parmesan.
