Autumn is approaching, one of my favourite seasons. One reason I like autumn is that it is time to prepare and eat soups again.

There are so many good things about soups:

  • It is a super easy way to get plenty of vegetables, even if you are maybe not so keen on cooked vegetables (like me); I blend all my soups.
  • It is very easy to prepare soups.
  • There are not many calories in soups.

Workwise I have a couple of very busy months ahead of me, so a couple of weeks ago I started with a beautiful array of vegetables and now there are plenty of healthy and delicious meals in my freezer – actually 51 portions. I just have to remember to take the soup out of the freezer in time.

Some recipe examples are coming and my portion size is about 400g.

Tips:

  • When you use bouillon cubes (Knorr, Maggie) be careful when adding salt. The cubes contain quite a lot of salt.
  • For more protein or if you want a more filling soup, you can add chicken (or any kind of meat), lentils or dried beans.
  • If you cook a chicken with vegetables (carrots, onion, celeriac, leeks), you can use the stock which I have done in some of the below soups.

In autumn/winter, I often cook soups on Sundays and use the leftover vegetables from the week – my ‘Sunday soup’ will be revealed in the last of this 3-part series of smashing soup recipes.

So here goes the first three soup recipes:

First some abbreviations to be aware of:

g:            gram

l:              litre

dl:           decilitre

tsp:        teaspoon

tbsp:      tablespoon

Broccoli/leek soup, 5 portions

Ingredients:

· 650 g broccoli

· 275 g leek

· 1 tbsp olive oil

· 1.5-2 l vegetable bouillon (2-3 cubes or homemade stock)

· Salt and pepper

What to do:

  1. Cut the broccoli into smaller pieces and use also the stem.
  2. Slice the leeks.
  3. Cook the broccoli and the leeks with the bouillon about 20 minutes.
  4. Blend the soup and salt/pepper.


Cauliflower/pea soup, 6 portions

Ingredients:

· 600 g cauliflower

· 175 g onions

· 1 tbsp coconut oil

· 2 tsp curry powder

· 2 tsp salt

· 2-3 cloves of garlic

· 1 cube vegetable bouillon (Knorr, Maggie)

· ½ red chili

· ¾ l boiling water

· 600 g frozen peas

What to do:

  1. Cut the cauliflower and onions in smaller pieces.
  2. Sauté them in coconut oil, curry and salt for 3 minutes – high temperature.
  3. Add the chopped garlic, the bouillon cube and sliced chili (remove the seeds if you don’t like spicy food).
  4. Fry it for about 1 minute, add boiling water and let it cook for 10 minutes; then switch off the heating.
  5. Add the frozen peas and leave the lid on for about 5 minutes.
  6. Blend the soup.

Parsnip soup, 4 portions

Ingredients:

· 500 g parsnip

· 200 g onion

· 4 gloves of garlic

· 2 tbsp rapeseed oil

· Salt and pepper

· 500 g leeks

· 1 tbsp margarine

· 1.5-2 l vegetable bouillon (1-2 cubes)

· ¼ tsp cayenne pepper

· 1 tbsp lemon juice

· ¼ dl cooking cream

What to do:

Part 1:

  1. Switch on the oven to 200 degrees.
  2. Mix the parsnip, onions and garlic with oil, salt and pepper.
  3. Spread them on a baking tray covered with baking paper.
  4. Roast the vegetables for 30-minutes.

Part 2:

  1. Slice the leeks thinly and sauté them in a 3-litre pot.
  2. Add vegetable bouillon and cream.
  3. Add the oven-baked vegetables and cook for 10-15 minutes.
  4. Blend the soup.
  5. Add cayenne and lemon juice + salt and pepper.

Keep an eye out for three more cracking soup recipes next week…

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A great team 🙂

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