In autumn, with the first cold and when dinner time comes, many of us can’t wait to enjoy a warm and creamy velvety, prepared with seasonal ingredients. Today we suggest many recipes that will allow you to prepare excellent soups of vegetables or legumes. You can vary according to your tastes and the vegetables you have available. Here are ten tasty recipes to prepare your autumn soups.
Cream Of Pumpkin
Pumpkin is the protagonist of the velvety soups with an autumn flavor. To be served in everyday soup dishes or mini portions in glass cups, perhaps with homemade breadsticks or croutons. You can then enrich your pumpkin soup with other ingredients such as chili, onion, potatoes, sesame seeds, and other prevalent ingredients in the kitchen. Here are some ideas to take inspiration from.
Cream Of Celeriac
To prepare an excellent celeriac soup, you will need celeriac, a parmesan potato, half an onion, and two glasses of vegetable milk. In this way, you can cook the ingredients and blend them with the hand blender until you get a smooth and creamy velvety. Here is the complete recipe.
Chestnut, Chickpea, And Pumpkin Soup
A chestnut, chickpea, and pumpkin soup, a simple recipe that is tasty and rich at the same time. Perfect for your autumn dinners, also to be served at room temperature, and once served, you can add a drizzle of raw olive oil. Here is the complete recipe.
Cream Of Leeks With Do-It-Yourself Turmeric Croutons
To prepare a cream of leeks with homemade turmeric croutons, you need a few simple ingredients to bring to the table a warm and nutritious cream, perfect for autumn evenings. Here is the complete recipe with all the ingredients and step-by-step instructions.
Purifying Soup Of Red Lentils, Turmeric, And Ginger
You can prepare a red lentil soup with the addition of turmeric and ginger. This soup is excellent, using lentils as the only ingredient, adding a potato or onion, and varying the menu a little depending on your tastes.
Cream Of Apples And Celery
To prepare a cream of apples and celery for four people, cook 300 g of celery sticks and two apples in a liter of vegetable broth, all already cut into small pieces when the apples and celery are soft, blend. Add one or two tablespoons of rice flour and mix to thicken the cream, or blend again. Season with two tablespoons of extra virgin olive oil, white pepper, and whole sea salt. Garnish each plate with celery leaves.
Cream Of Fennel
Never throw away the outermost layers of fennel or the parts that are often considered waste, including tufts, but use them to prepare tasty soups based on seasonal vegetables. For example, cook one small fennel and two potatoes in 750 ml of vegetable broth for two people. Use the hand blender to give your fennel cream the desired consistency and flavor with aromatic herbs and spices. Serve your soup with croutons.
Quick Chickpea Cream With Rosemary Croutons
A quick chickpea cream with rosemary croutons made from chickpea flour is a quick and easy recipe to enjoy something hot and tasty even if you don’t have time to cook. Here is the complete recipe.
Creamed Jerusalem Artichokes
The Jerusalem artichoke is excellent for preparing the velvety, along with leeks and potatoes or another velvety season. To make the Jerusalem artichoke creamy cream, if you want, you can add extra virgin olive oil or vegetable cream at the end of cooking before blending all the ingredients. Season with spices and aromatic herbs, or as in this recipe, sprinkle with chopped hazelnuts.
Two-Tone Velvety With Spices
The blog Healing with Colors offers us a truly original recipe to prepare a two-tone soup with spices. The two-tone effect is obtained by combining two creams based on different ingredients—a first cream made with pumpkin and a double cream made with beetroot. The surprise effect is guaranteed. It is a perfect soup for anyone who loves spices. It combines cinnamon, ginger, cumin, cloves, and nutmeg.
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