Because of their temporarily available ingredients, seasonal vegetable soups always seem the tastiest to us! Of course, today in the big chains you can find everything at any time of the year. However, if you shop at the corner store and local market, even better – if you grow your own vegetables, you know the value of fresh produce all too well. So, we offer you 3 variants of comforting winter soup that highlight the vegetables of the cold season. Which one will you choose to warm and delight your loved ones at the next family dinner?
Winter soup with various seasonal vegetables
Our first winter soup is based on carrots, leeks and parsnips, but you can also use other winter vegetables. Add Jerusalem artichokes or rutabagas, or quietly substitute another tuber you’re missing for now. It won’t spoil the recipe! It can also be made in the classic version or in a “light velvety” version with milk. By the way, garlic croutons are also very suitable to complete this magnificent soup, ready in just 1 hour. So here are the ingredients for 4 servings:
1 tablespoon of olive oil
25 g of butter
1 large onion, chopped
125 g leeks, thinly sliced
400 g of carrots
280 g of parsnips
1 large potato
900 ml of vegetable broth
4-5 tablespoons semi-skimmed fresh milk (for the “slightly creamy” version)
salt, pepper and freshly grated nutmeg
2 tablespoons of chopped parsley
Wash, peel and dice the carrots, parsnips and potatoes. Heat the olive oil and butter in a large saucepan. Add the onion and leek and cook over moderate heat, stirring, for 4 to 5 minutes or until the vegetables are tender. Add the parsnips, carrots and potatoes and cook, stirring, for 2-3 minutes.
Pour in the stock, bring to a boil and simmer for 20-25 minutes until all the vegetables are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot and pour in a few spoons of fresh milk, if it is a light velvety version. Season with salt, pepper and nutmeg. Heat gently, transfer to bowls and serve with chopped parsley on top and croutons or bread.
Vegan soup with lentils and winter meat
When it’s cold outside, lentil and winter vegetable soup is like a warm hug for the soul. It also offers us plenty of fiber and vitamin C to strengthen our immunity in a natural and effective way. Our winter lentil soup is vegan, super easy to make and only takes 40 minutes total. Here are the necessary ingredients to make 2 servings:
85 g of dried coral lentils
2 carrots, diced
3 celery stalks, chopped
2 small leeks, finely chopped
2 tablespoons tomato puree
1 tbsp fresh thyme leaves
3 large garlic cloves, minced
2 tablespoons of olive oil
2 heaping tablespoons finely chopped cilantro
Wash the red lentils very well, rinsing them several times under running water. Heat the olive oil in a large saucepan and add the leeks and celery. Cook, stirring for 5 minutes. Add the rest of the vegetables, except the tomatoes, and 1½ liters of boiling water, then mix well. Cover and simmer for about 25 minutes or until all the vegetables and lentils are tender. Add the tomato puree, salt and pepper. Serve directly in cilantro bowls and eat hot or first puree in half for a thicker texture.
Winter beef soup recipe
The last comforting and delicious winter soup for today will please all beef lovers. It takes a little over 3 hours to prepare, but it’s definitely worth the effort! The ingredients for 8 people are:
700-800 grams of stewed beef, cut into small pieces
1 teaspoon salt, divided
3/4 tsp black pepper, divided
2 tablespoons olive oil, divided
4 large carrots, chopped
1 large onion, chopped
2 medium peppers (preferably one red and one green), finely chopped
2 cloves of garlic, minced
4 cups reduced sodium beef broth
1 cup burgundy red wine (or 1 cup unsalted beef stock)
1 can (400 grams) diced tomatoes, undrained
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes, diced
Season the beef with 1/2 teaspoon salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat and brown the beef. Remove the meat and in the same pot, heat the remaining oil over medium heat. Add the carrots, onions and peppers and cook, stirring, until the vegetables are slightly softened. Stir in the garlic and cook for 1 minute more.
Stir in wine, then stock, tomatoes including stock, Worcestershire sauce, bay leaf and remaining seasonings. Return the beef to the pot and bring to a boil. Reduce the heat and simmer covered for about 2 hours. Add the potatoes and simmer for another 30 to 40 minutes or until the beef and vegetables are tender. Remove the bay leaf before serving.
Sources used: allrecipes.co.uk
www.bbcgoodfood.com
www.tasteofhome.com