Soupy special 3 – 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.

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 this article which is 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

Sweet potato soup with red lentils, 3 portions

Ingredients:

  • 350 g sweet potatoes
  • 100 g onions
  • 2 gloves garlic
  • ½ red chili
  • 1 dl red lentils
  • 1 tbsp olive oil
  • 1-2 tsp ground cumin
  • 1-2 tsp ground coriander
  • 2-1.5 l vegetable bouillon (2-3 cubes) (I used 5 dl chicken stock, the rest was bouillon)
  • Salt and pepper

What to do:

  1. Sauté the onions in the oil.
  2. Add the chopped sweet potato, chopped garlic and chopped chili; sauté another 2 minutes.
  3. Add the lentils, cumin, coriander and bouillon.
  4. Cook for 25 minutes.
  5. Blend the soup.
  6. Add salt and pepper.

 

Sweet potato soup with roasted chickpeas, 6 portions

Ingredients:

  • 850 g sweet potatoes
  • 350 g potatoes
  • 1-2 tbsp Thai red curry paste (depending on how spicy you want it)
  • 2-1.5 l bouillon (I used 7 dl chicken stock and 6 dl bouillon)
  • 150 g cooked chickpeas
  • 2 tbsp olive oil
  • 1 tsp fish sauce
  • 1 tbsp lemon juice
  • 5 tsp garam masala
  • 1.5 tsp ground cumin

What to do:

  1. Peel the potatoes and sweet potatoes and chop them in not too small cubes.
  2. Sauté the curry pasta for 20 seconds in the olive oil.
  3. Add the potatoes and bouillon.
  4. Let it simmer under lid for about 20 minutes.
  5. Blend the soup; if it is too thick add some more bouillon.
  6. Add lemon juice and fish sauce to taste.
  7. Rinse the chickpeas, let them dry.
  8. Heat a pan and add 1 tbsp olive oil.
  9. Add chickpeas, garam masala and ground cumin and let it all blend for a couple of minutes while stirring.

 

Sunday soup, 5 portions

Ingredients:

  • 133 g leek
  • 89 g Brussels sprouts
  • 188 g carrots
  • ½ red chili
  • 225 g potatoes
  • 1 glove garlic
  • 70 g onions
  • 112 g celery
  • 184 g parsnip
  • 1,5 l water + 1,5 cubes of vegetable bouillon
  • Salt and pepper

What to do:

  1. Cook all the vegetable for about 20-30 minute.
  2. Add salt and pepper.
  3. You can use any vegetables.
  4. Rule of thumb: cover all the vegetable with water

 

Big thanks to legendary trainer Ann-Catrin for putting these 9 soup recipes, methods and photos together for us.

Drop a jean size banter
Ann-Catrin and I having a bit of a laugh at a weigh-in this year.

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