Soupy special 2 – fuel the body and warm the soul this Autumn – Ann-Catrin’s culinary delights

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.


  • 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 of the three soup recipes:

First some abbreviations to be aware of:

g:            gram

l:              litre

dl:           decilitre

tsp:        teaspoon

tbsp:      tablespoon

Leek soup, 4 portions


  • 350 g leeks
  • 1 tbsp rapeseed oil
  • 1-2 tsp curry powder
  • 5 l bouillon (2 cubes; I used 5 dl chicken stock + 1 l bouillon)
  • 200 g potatoes

What to do:

  1. Clean the leeks and slice them.
  2. Add oil and curry powder in a pot and sauté the leeks for 1 minute.
  3. Add bouillon and cook for 15 minutes.
  4. Chop the potatoes, add them to the soup and cook for 10 minutes.
  5. Blend the soup.
  6. Add salt and pepper.


Brussels sprouts soup, 4 portions


  • 750 g Brussels sprouts
  • 150 shallots onions
  • 1 tbsp olive oil
  • 1.2 l vegetable bouillon (1-2 cubes; I used 4 dl chicken stock and 8 dl bouillon)

What to do:

  1. Cut the Brussels sprouts into halves and sauté them with the chopped shallots in a big pot, about 2 minutes.
  2. Add the bouillon and let is simmer for about 10 minutes.
  3. Blend the soup.
  4. Add salt/pepper.
  5. It tastes really good with some bacon!


Edamame soup, 2 portions


  • 125 g leek
  • 100 g celery
  • 1 glove of garlic
  • 100 g onions
  • 1 tbsp olive oil
  • 5-6 dl water and a cube of vegetable bouillon (I used 3 dl chicken stock and 3 dl water mixed with ¼ vegetable cube)
  • 1 tsp white wine vinegar
  • Salt and pepper

What to do:

  1. Chop the onions and garlic.
  2. Heat the oil in a pot and sauté the onions and garlic.
  3. Add the sliced leek and sliced celery.
  4. Add the edamame beans.
  5. Add bouillon and vinegar.
  6. Cook the soup for 15 minutes (or until tender).
  7. Blend the soup.
  8. Add 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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