There’s nothing like homemade soup, especially with a fall flavor!
The best soups of the season!
Let yourself be guided by our mouth-watering offerings that will remind you of the aromas of the garden. They are easy to prepare in your kitchen with a pot, pan or even Cookeo, a very practical household appliance for your recipes. In the autumn season, carrots and squashes are very popular and make excellent dishes. Use them in these soups to become a real chef!
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Soup as a first or main course?
Unwrap your scarf and come cheer for some delicious 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, pumpkins, potatoes or even celery. All surprise us with their colors and textures, as well as the variety of tastes. These early vegetables from the garden delight you with all their benefits and improve your well-being. Chestnuts and mushrooms, in turn, give a forest dimension to your recipes.
Enjoy soups served in bowls or directly in bowls. They help whet your appetite for the rest of your meal and give your body a good dose of fiber. If you prefer them as a main course, feel free to accompany them with slices of rustic bread or toast. They are perfect for your express and light meals for the evening. Offer them to your guests with a warm and traditional table.
Whether as a velouté or in a soup, mixed or sliced, there are so many ways to prepare and enjoy soups. Discover this selection!
Parsnip and chestnut soup
Sweet, this velouté appears on your palate like an autumn dream. Credit: shutterstock
For 4 people
Preparation time: 15 minutes
Preparation time: 20 minutes
For all scholarships
Ingredients:
– 400 g of parsnips
-10 chestnuts
-60 ml of chicken broth
-1 shallot
-40 ml of fresh cream
-Olive oil
-1 teaspoon of nutmeg
-A few pumpkin seeds
Preparation:
1. For this recipe, start by peeling the parsnips and then coarsely dice them. Put them in a pressure cooker and fry them in olive oil.
2. Then chop the shallots and lay out layers of chestnuts, before pouring chicken broth. Leave to marinate for 15 minutes.
3. Cover your recipe with fresh cream; Do not forget to season with salt and pepper. Mix generously. Put nutmeg.
4. Feel free to try the spices. Then serve garnished with some chestnuts and pumpkin seeds.
Beet soup with feta
Beets are full of benefits, eat them in this homemade soup. Credit: shutterstock
For 4 people
Preparation time: 15 minutes
Preparation time: 15 minutes
For all scholarships
Ingredients:
-2 boiled beets
– 2 potatoes
-1 half of a lemon
-2 cloves of garlic
-15 ml of fresh cream
– 80 g of feta
– A few pine nuts
-Basil leaves
Preparation:
1. For this cuisine, steam the potatoes; then remove the skin.
2. Then put them in a blender and add the beets that you cut into cubes in advance. Add lemon juice and garlic and mix.
3. Then put the mixture in a saucepan and heat over low heat. You can add fresh cream.
4. Then serve your soup in bowls and garnish with pine nuts and basil leaves.
Carrot soup
Try this creamy, vegetable-flavored drink to warm you up. Credit: shutterstock
For 4 people
Preparation time: 15 minutes
Preparation time: 20 minutes
For all scholarships
Ingredients:
– 10 carrots
-1 piece of butter
-1 yellow onion
-2 teaspoons of ginger
-5 ml of coconut milk
-40 ml of water
– Several sprigs of parsley
Preparation:
1. First put the peeled and sliced carrots into a saucepan.
2. Add chopped onion and a piece of butter. Let heat for 8 minutes.
3. Cover the recipe with water ladle by ladle and mix. Remove from heat, add ginger and let cool.
4. Add the coconut milk, then pour the velouté into the blender. Mix everything so that the soup is homogeneous.
5. Serve in bowls. You can decorate with several sprigs of parsley. Salt and pepper to your taste.
Soup with sweet potatoes and spices
Find the recipe for happiness in this exquisite drink. Credit: shutterstock
For 4 people
Preparation time: 15 minutes
Preparation time: 20 minutes
For all scholarships
Ingredients:
-2 sweet potatoes
-1 potato
-80 ml of vegetable broth
-1 pinch of ginger
-1 piece of butter
-1 teaspoon of curry
-2 teaspoons of turmeric
-10 ml of coconut milk
– Schnitt onion
– A few crackers
Preparation:
1. For this recipe, boil sweet potatoes and potatoes in plenty of water. When ready, remove the skin and place them in a pan.
2. Fry chopped vegetables with a piece of butter and pour vegetable broth. Leave to marinate for 5 minutes.
3. Add spices and coconut milk. Mix the cooking well.
4. Finally, ladle the soups into bowls, then garnish with chopped chives and some croutons.
Mushroom soup
Of all our recipes, this is the wildest one to add to your weekly menu. Credit: shutterstock
For 4 people
Preparation time: 15 minutes
Preparation time: 25 minutes
For all scholarships
Ingredients:
-300 g of champignons
-70 ml of vegetable broth
-1 yellow onion
-40 ml of fresh cream
-1 large piece of butter
-1 bunch of dill
-1 teaspoon cumin
-3 cloves
Preparation:
1. To start this recipe, slice the mushrooms, then sauté them in a large pot with a knob of butter and chopped yellow onion.
2. Then you can pour vegetable broth ladle by ladle, as well as cloves. Leave to marinate for 8 minutes.
3. Second, add fresh cream and mix vigorously. Sprinkle with cumin and dill.
4. Divide the soups individually and garnish with a few mushrooms. Feel free to add salt to enhance the flavor of the soup.
Red lentil and curry soup
Comfort is needed, our chef’s recipes are even available with lentils. Credit: shutterstock
For 4 people
Preparation time: 15 minutes
Preparation time: 30 minutes
For all scholarships
Ingredients:
– 250 g of coral lentils
-1 celery
-20 ml of tomato puree
– 1 half of a lime
-1 bunch of thyme
-1 teaspoon of curry
-1 pinch of ginger
-90 ml of vegetable broth
-1 yellow onion
-2 cloves of garlic
-Olive oil
Preparation:
1. First, heat the chopped celery in a pot and pour olive oil over it. Add the chopped onion and garlic, as well as the curry.
2. You can add tomato puree as well as lime zest, ginger and curry. Mix. Then gradually pour vegetable broth.
3. Stir the soup well and keep stirring. You can serve in soup plates and decorate 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, you need to keep warm, and this soup recipe is even better. Author: Istock
For 4 people
Preparation time: 15 minutes
Preparation time: 30 minutes
For all scholarships
Ingredients:
– 400 g of pumpkin
-10 slices of bacon
-1 pinch of paprika
-50 g of grated cheese
– 10 g of almond puree
-1 onion
– 10 g of sugar
-5 ml of water
Preparation:
1. You can first chop the onion and put it in the bottom of the pot. Drizzle with olive oil and add paprika. Let brown for 2 minutes.
2. Then coarsely chop the pumpkin and let them melt in a pan, adding the almond puree. Let it cook for another 25 minutes.
3.Stir the mixture to entangle them while sprinkling with grated cheese. Then put in a blender to blend the soup.
4. Fry the bacon with sugar and water in a pan. Then put them in the soup. Taste it!