Recipe 7 recipes for seasonal soups to warm up in autumn

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Nothing is better than homemade soup, especially with fall flavors!

       

The best soups of the season!

Let yourself be guided by our appetizing suggestions, which will remind you of the aromas of a vegetable garden. They are easily prepared in your kitchen with a saucepan, a pot, or even a Cookeo, an efficient household appliance for your recipes. During the fall season, carrots and squash are popular and make great meals. Use them in these soups to become a real chef!

See also

Is the soup a starter or a main course?

Unroll your scarf and come perk up with tasty ideas. Credit: Shutterstock

Soup is an art eaten cold or hot, depending on the season. In autumn, several vegetables are in the spotlight: parsnips, carrots, pumpkin, potatoes, or even celery. All surprise us with their colors and textures, as much as their diverse tastes. These early vegetables from the vegetable garden grace you with all their benefits and enhance your well-being. Chestnuts and mushrooms, for their part, give a forest dimension to your recipes.

Enjoy the soups presented in verrines or directly in bowls for your starters. They help to whet your appetite for the rest of the meal and give your body a good dose of fiber. If you prefer them as a main course, do not hesitate to accompany them with slices of country bread or toast. They will be perfect for your express and light meals in the evening. Finally, offer them to your guests for a warm and traditional table.

As a velouté or in a soup, mixed or with pieces, there are many ways to cook and enjoy soups. Discover this selection to treat yourself!

Parsnip and chestnut soup

Unctuous, this velouté appears like an autumn dream on your palate. Credit: Shutterstock

For four people
Preparation time: 15 minutes

Cooking time: 20 minutes
For all scholarships

Ingredients :

-400g of parsnips
-10 chestnuts
-60cl of chicken broth
-1 shallot
-40cl of fresh cream
-Olive oil
-1 teaspoon of nutmeg
-A few pumpkin seeds

Preparation :

1. For this recipe, start peeling the parsnips, then coarsely dice them. Next, place them in a pressure cooker and brown them in olive oil.

2. Then chop the shallot and layer the chestnuts before pouring the chicken broth. Leave to marinate for 15 minutes.

3. Cover your recipe with fresh cream; Don’t forget to season with salt and pepper. Stir generously. Put the nutmeg.

4. Do not hesitate to taste to check the seasoning. Then serve, garnishing with a few chestnuts and pumpkin seeds.

Beetroot soup with feta

Beetroot is full of good things; eat it in this homemade soup. Credit: Shutterstock

For four people
Preparation time: 15 minutes

Cooking time: 15 minutes
For all scholarships

Ingredients :

-2 cooked beets
-2 potatoes
-1 half lemon
-2 cloves garlic
-15cl fresh cream
-80g of feta
-A few pine nuts
-Basil leaves

Preparation :

1. For this cuisine, steam the potatoes; then remove the skin.

2. Place them in the blender and add the beets, which you have cut into cubes, beforehand. Pour the lemon juice, as well as the garlic, and mix.

3. Put the mixture in a saucepan and heat over low heat. Next, you can add fresh cream.

4. Then, serve your soup in bowls and decorate it with pine nuts and basil leaves.

Carrot soup

Taste this creamy vegetable-flavored beverage to warm you up. Credit: Shutterstock

For four people
Preparation time: 15 minutes

Cooking time: 20 minutes
For all scholarships

Ingredients :

-10 carrots
-1 knob of butter
-1 yellow onion
-2 teaspoons of ginger
-5cl of coconut milk
-40cl of water
-A few sprigs of parsley

Preparation :

1. In a casserole dish, first put the peeled and cut into pieces carrots.

2. Add the chopped onion and the knob of butter. Let heat for 8 minutes.

3. Cover the recipe with water ladle by spoon and stir. Remove from the heat, add the ginger and let cool.

4. Add the coconut milk, then pour the velouté into a blender. Mix the whole to have a homogeneous soup.

5. Serve in bowls. You can garnish with a few sprigs of parsley. Salt and pepper to your liking.

Sweet potato soup and spices

Find the recipe for happiness in this gourmet beverage. Credit: Shutterstock

For four people
Preparation time: 15 minutes

Cooking time: 20 minutes
For all scholarships

Ingredients :

-2 sweet potatoes
-1 potato
-80cl of vegetable broth
-1 pinch of ginger
-1 knob of butter
-1 teaspoon of curry
-2 teaspoons of turmeric
-10cl of coconut milk
-Chive
-A few croutons

Preparation :

1. For this recipe, cook the sweet potatoes and the potato in a large volume of water. Once cooked, remove the skin and place them in a casserole dish.

2. Cook the crushed vegetables with a knob of butter and pour in the vegetable broth. Leave to marinate for 5 minutes.

3. Add the spices and the coconut milk. Mix your cooking well.

4. Finally, present the soups in bowls, then decorate them with chopped chives and a few croutons.

Mushroom soup

Of all our recipes, this is the frostiest to add to your weekly menu. Credit: Shutterstock

For four people
Preparation time: 15 minutes

Cooking time: 25 minutes
For all scholarships

Ingredients :

-300g of mushrooms
-70cl of vegetable broth
-1 yellow onion
-40cl of fresh cream
-1 large knob of butter
-1 bunch of dill
-1 teaspoon of cumin
-3 cloves

Preparation :

1. To start this recipe, slice the mushrooms, then brown them in a large saucepan with the knob of butter and the chopped yellow onion.

2. You can then pour the vegetable broth by spoon and the cloves. Leave to marinate for 8 minutes.

3. Secondly, add the fresh cream and stir actively. Finally, sprinkle with cumin and dill.

4. Divide the soups individually and decorate them with some mushrooms. Do not hesitate to add salt to enhance the taste of the soup.

Red lentil and curry soup

Need comfort? Our chef’s recipes are even available with lentils. Credit: Shutterstock

For four people
Preparation time: 15 minutes

Cooking time: 30 minutes
For all scholarships

Ingredients :

-250g of coral lentils
-1 celery
-20cl of tomato puree
-1 half lime
-1 bunch of thyme
-1 teaspoon of curry
-1 pinch of ginger
-90cl of vegetable broth
-1 yellow onion
-2 cloves garlic
-Olive oil

Preparation :

1. First, heat the celery cut into pieces in a saucepan and pour in the olive oil. Put the chopped onion and garlic, as well as the curry.

2. You can add tomato puree, lime zest, ginger, and curry. Stir. Then gradually cover with vegetable broth.

3. Stir the soup well and keep stirring off the heat. You can serve it on soup plates and decorate them with thyme leaves.

Trick: You can also use green lentils, but they take longer to cook.

Pumpkin and bacon soup

In autumn, as in winter, we need to warm up, and it’s even better with this soup recipe. Credit: Istock

For four people
Preparation time: 15 minutes

Cooking time: 30 minutes
For all scholarships

Ingredients :

-400g pumpkin
-10 slices of bacon
-1 pinch of paprika
-50g grated cheese
-10g of almond puree
-1 onion
-10g of sugar
-5cl of water

Preparation :

1. You can first chop the onion and put it in the bottom of a pot. Pour the olive oil and place the paprika. Let brown for 2 minutes.

2. Cut large pieces of pumpkin and let them melt in the pot, adding the almond puree. Let cook for another 25 minutes.

3. Stir the mixture to confuse them while sprinkling with grated cheese. Then place in the blender to blend your soup.

4. Fry the bacon with the sugar and water in a frying pan. Then place them in the soup. Taste!

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