Due to their temporarily available ingredients, seasonal vegetable soups always look the most delicious to us! Of course, nowadays you can find everything in the big chains at any time of the year. However, if you buy at the corner store and at the local market, even better – if you grow your own vegetables, you know the value of fresh ingredients. Thus, we offer you 3 variations of relaxing winter soup that highlight the cold season vegetables. Which will you choose to warm up and delight your loved ones at the next family dinner?
Winter soup with different vegetables of the season
Our first winter soup is based on carrots, leeks and parsley, but you can also use other winter vegetables. Add Jerusalem artichoke or rutabaga or quietly replace another tuber you are currently missing. Will not spoil the recipe! In addition, it can be made in the classic version or in a “light velvet” variant with milk. By the way, garlic croutons are also convenient to finish this magnificent soup in just 1 hour. So here are the ingredients for 4 servings:
1 tablespoon olive oil
25 g butter
1 large onion, minced
125 g leeks cut into thin slices
400 gr carrots
280 g parsley
1 large potato
900 ml of vegetable juice
4-5 tablespoons semi-skimmed milk (for the “light creamy” version)
salt, black pepper and freshly ground nutmeg
2 tablespoons chopped parsley
Wash, peel and dice the carrots, parsley and potatoes. Heat the olive oil and butter in a large saucepan. Add the onion and leeks and simmer over medium heat, stirring, for 4 to 5 minutes or until vegetables are tender. Add the parsley, carrots and potatoes and cook, stirring, for 2-3 minutes.
Add the juice, bring to the boil, then simmer for 20-25 minutes until all the vegetables are softened. Transfer to a blender or food processor and puree to a smooth mass. Return to the pot and pour a few tablespoons of milk if it is in a light velvety version. Arrange them with salt, pepper and nutmeg. Heat gently, transfer to bowl and serve with chopped parsley on top and croutons or bread.
Vegan soup with lentils and winter vegetables
When it gets cold outside, a soup of winter lentils and vegetables is like a warm embrace for the soul. In addition, it provides us with plenty of fiber and vitamin C to boost our immunity in a natural and effective way. Our winter lentil soup is vegan, very easy to make and requires only 40 minutes in total. Here are the ingredients needed to prepare 2 servings:
85 g dried coral lentils
2 carrots, cut into cubes
3 sliced celery stalks
2 small leeks cut into thin slices
2 tablespoons tomato puree
1 tablespoon fresh thyme leaves
3 large cloves of minced garlic
2 tablespoons olive oil
2 tablespoons finely chopped cilantro
Wash the red lentils very well by 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 liter of boiling water, then mix well. Cover and simmer for about 25 minutes or until all vegetables and lentils are softened. Add tomato puree, salt and pepper. Serve directly in the bowl with cilantro and eat the hot puree or cut in half for a thicker texture.
Beef soup recipe for winter
The last comforting and delicious winter soup for today will satisfy all beef lovers. It takes a little over 3 hours to prepare, but it is definitely worth the effort! Ingredients for 8 people are:
700-800 grams of beef for cooking, cut into small pieces
1 teaspoon salt, separated
3/4 tablespoon pepper, separated
2 tablespoons olive oil, separated
4 large carrots, cut into slices
1 large onion, minced
2 medium bell peppers (one red and one green better), finely chopped
2 cloves garlic, grated
4 cups beef broth with sodium reduction
1 cup burgundy red wine (or 1 cup salt-free broth)
1 can (400 grams) diced tomatoes, uncooked
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes cut into cubes
Season the beef with 1/2 teaspoon salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat and fry the beef. Remove the meat and in the same pot heat the rest of the oil over medium heat. Add the carrots, onions and peppers and cook, stirring, until the vegetables are slightly soft. Add the garlic and cook for another 1 minute.
Stir in the wine, then the juice, tomatoes including the juice, Worcestershire sauce, bay leaf and remaining spices. Return the meat to the pot and let it simmer. Lower the temperature and simmer covered for about 2 hours. Add the potatoes and simmer for 30 to 40 minutes longer or until the beef and vegetables are tender. Remove the bay leaf before serving.
Resources used: allrecipes.co.uk
www.bbcgoodfood.com
www.tasteofhome.com