Easy Soup Recipes: Which Fall Soups Preserve All the Flavors of the Season?
Easy soup recipes for the beginning of autumn
Spicy lentil and pumpkin soup
Make a big batch of this spicy lentil and squash soup and freeze the leftovers for a quick dinner another day. It is healthy and low in fat.
- 2 tablespoons of olive oil
- onion, finely chopped (at least 2 pcs.)
- 2 cloves of garlic, crushed
- ¼ teaspoon chili powder
- 1 tablespoon ras el hanout
- butternut squash (at least 1) peeled and cut into 2 cm pieces
- 100 g of red lentils
- 1 liter of hot vegetable broth
- small bunch cilantro, chopped leaves, plus extra for serving
- dukkah and plain yogurt, to serve
Dukkah is a Middle Eastern condiment made from crushed herbs, spices and roasted chickpeas.
Heat the oil in a large Dutch oven or casserole dish over medium-high heat. Then sauté the onion with a pinch of salt for 7 minutes or until soft and just caramelized. Add the garlic, chilli and ras el hanout and cook for 1 minute more.
Stir in the squash and lentils. Pour over the stock and season to taste. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 25 minutes or until the squash is tender. Purée the soup with an immersion blender until smooth, then season to taste. To freeze, let cool completely and transfer to large freezer bags.
Stir in the coriander leaves and ladle the soup into bowls. Serve topped with dukkah, yogurt and extra coriander leaves.
Easy Zucchini Potato Cheddar Soup Recipes
- 500 g of potatoes, unpeeled and coarsely chopped
- 2 cubes of vegetable broth
- 1 kg of courgettes, roughly chopped
- bunch of scallions, sliced – reserve 1 for serving if eating immediately
- 100g extra mature cheddar or vegetarian alternative, grated, plus extra for serving
- good grated fresh nutmeg, plus extra for serving
Put the potatoes in a large pot with enough water to cover them and cube the stock. Bring to the boil, then cover and simmer for 5 minutes. Add the zucchini, cover and cook for another 5 minutes. Add the spring onions, cover and cook for another 5 minutes.
Remove from the heat, then stir in the cheese and season with nutmeg, salt and pepper. Make a thick soup by adding more hot water until you get the desired consistency. Serve sprinkled with extra grated cheddar, scallions and nutmeg or black pepper. Or cool and freeze in freezer bags or containers with tight lids for up to 3 months.
Easy Pumpkin Soup Recipes
medium pumpkin or large pumpkin (about 1.5 kg)
1 tablespoon canola oil
½ teaspoon ground chili
large onion, finely chopped (at least 1)
1 tablespoon chopped ginger
2 cloves of garlic, crushed
1 liter stock (vegan if you want)
1 tablespoon white miso
3 tablespoons soy cream or coconut yogurt
For the coconut pumpkin seed flavor:
3 tablespoons of coconut flakes
the same amount of pumpkin seeds
1 red chili, seeded and finely chopped
½ small bunch cilantro, chopped
1 lime, peeled and squeezed
Preheat the oven to 200° C / 180° C fan / gas 6. Peel, clean and cut the pumpkin into pieces about 3 cm.
Save the seeds for the coconut pumpkin seed flavor.
Pour the squash onto a baking tray, drizzle with half the oil, sprinkle with ground chilli and toss well. Season and bake for 30 minutes until golden brown and tender.
Meanwhile, toast the coconut shavings to taste in a dry pan over low heat for a few minutes until lightly browned. Remove from the pan and allow to cool, then stir in the pumpkin seeds, chilli, coriander and lime zest.
Heat the remaining oil in a large saucepan over medium heat and sauté the onion for 5 minutes, until softened but not browned. Add the ginger and garlic and fry for another minute, then pour in 1 liter of stock and the miso. Put the roasted pumpkin in the pan, then bring it to the boil.
Remove from the heat and puree the soup with an immersion blender until smooth. If you prefer a thinner soup, add the remaining broth. Return the soup to a low heat, then season well and stir in the lime juice. Ladle into bowls and serve, topped with a drizzle of soy cream and some relish.