Food and gastronomy
Warm up this fall with these vitamin-rich vegetable soup recipes.
There’s nothing better than relaxing under a blanket in autumn when it’s cold outside. in Must, is to warm up with a very hot soup full of vitamins. Here are some recipes with seasonal vegetables that we highly recommend.
Pumpkin is a great fall classic. The recipe is quick and easy and will fill you with positive vibes.
Ingredients for 4 people: 1 pumpkin, 2 potatoes, 2 chopped onions, 3 cloves of garlic, 1 tablespoon of curry powder, 1 chicken broth, 1 pinch of nutmeg, salt and pepper.
Recipe: Remove the skin and seeds from the pumpkin (you don’t have to peel it, but in this case, choose an organic pumpkin and wash it well), then cut the flesh into large pieces. Peel the potatoes, then cut them into large pieces.
Brown the chopped onion and garlic in oil over low heat. Add potatoes and pumpkin, fry for 5 minutes. Fill everything with water, add chicken broth (shredded) and spices. Let it simmer for about 30 minutes on low heat.
When the vegetables become soft, mix the preparation. Check seasoning: Season with salt and pepper to taste, then simmer for another 2-3 minutes. Done!
Made famous by the Louis de Funes movie of the same name, cabbage soup remains a reliable choice. Here is a special recipe that will delight your taste buds.
Ingredients for 4 people: 1 green cabbage, 3 potatoes, 1 vegetable broth, 4 thin slices of bacon, 3 carrots, 1 large onion, 2 tbsp. spoons of olive oil, salt and pepper.
Recipe: Peel potatoes, carrots and onions. Cut them into pieces. Wash the cabbage and cut it into pieces. Heat the olive oil in a pan. Sauté the onion for a few minutes. Then add the broth, as well as the potatoes, carrots, cabbage, salt and pepper. Cover and cook for 50 minutes.
Meanwhile, fry the bacon slices on each side in a dry pan. Blend the soup with an immersion blender and adjust its consistency to your taste, adding a little water if necessary. Serve with fried bacon slices.
Jerusalem artichoke will surprise you more originally. This vegetable tastes very good in soup, with its strong and autumnal taste.
Ingredients for 4 people: 1 large onion, 400 g Jerusalem artichoke, 1 chicken broth, 2 cloves of garlic, salt and pepper.
Recipe: Peel the onion. Cut into cubes. Sauté onion and garlic in butter. Clean and finely chop the Jerusalem artichoke. Put them in a pot and cover with water. Add chicken broth, salt and pepper. Leave to cook for about 20 minutes.
As soon as the Jerusalem artichoke becomes soft, mix everything. Check the seasoning and simmer for another five minutes.