The Five Best and Most Delicious Winter Soup Recipes
This is the definitive list of the five best and most delicious winter soup recipes. All of these recipes are vegetarian, one pot, and ready in an hour or less.
Number one: Cheesy Broccoli Soup
It´s still winter, which mean soup all day erryday.
Today I would like to share a vegetarian recipe with you. Something very useful that I have learned since I became a pescetarian, if the meat is the hero of your dish, and your veggies are just a bland side dish, then you suck at cooking. Not eating meat anymore has taught me to pay attention to what most people would refer to a side dishes; vegetables, rice, polenta, salads etc. As a result, I have learned some great cooking techniques and some hearty dishes. This soup is a great example of what you can do without any meat products, this soup is hearty, thick and creamy, all without adding any meat!
dun dun dun….
Learning how to vegetarian meals are the basis of most dishes. You can easily add meat or dairy to any dishes. However, if you were to cook your favourite dish, and take out the cream, the beef, the bacon, would it still be as good? Would the sauce still be creamy, would the vegetables still have been cooked with the same amount of care?
ask yourself this…
When you omit meat from your food, you realise that your food can sometimes be boring, and you’re just eating the vegetables or the sake of eating them, and you’re not realising how valuable they can be.
Cooking vegetarian dishes has made me realise that I was a mediocre cook; I have come a long way. I implore you to also be a bit more open-minded, and challenge yourself to try new dishes, and to realise how humbling it is to be able to use every part of a vegetable, the stem, the peel, the root, and to create something beautiful.
500g of broccoli
3 cloves of garlic
1 cup of frozen peas
Salt pepper and chilli to taste
Vegetable stock cube
1 sprig of rosemary
100g grated cheddar
Get all your ingredients ready, as usual. Make sure you have a clean work space, a chopping board, and a container for all your veggie scraps.
First, heat up some cooking oil in a pot. Dice the onion and fry it in the oil.
When the onion has become translucent, add the veggies into the pot. Make sure to add the garlic last, otherwise it will become bitter.
Put the lid on and cook for 10 minutes. This will allow the broccoli to become nice and soft. After the ten minutes have elapsed, add in 500ml of stock.
Put the lid on and cook on a high heat.
When the broccoli and peas have softened, blitz the soup with an immersion blender.
Add in the grated cheddar and turn off the heat, Allow the chese to melt with the residual heat.
Serve the soup immediately with some fresh rosemary on top. It gives it that perfect je nais se quios.
Number two: Creamy Vegetable Soup
Use what you have at home, I tend to same the same staple veggies at home that I use over and over again.
For the ´´Cream“
Prepare all your ingredients, I usually just chop mine into little cubes.
Start off by frying your onion in a little margarine.
When the onion is translucent, add in the other vegetables and dry roast them. This brings out more flavour than just cooking them in stock immediately.
While these vegetables are cooking, in a separate pan, heat up some margarine and cook the baby marrows and cauliflower until soft. Add salt to your liking.
When these vegetables are done, blitz them into a purée with an immersion blender. You can add a bit of water or a milk alternative (I prefer soy milk) to make the purée creamier.
When you have dry roasted your other vegetables in the pot, add in 500ml of vegetable stock.
I use stock cubes that have been dissolved into boiling water, but you can use powdered stock of liquid stock if you prefer.
Let the veggies cook for about 25 minutes on a high heat.
Add in the puréed cauliflower mixture and stir well.
Serve hot with fresh bread.
Option to garnish with fresh thyme.
Number Three: Vegan Split Pea Soup
A cup of split peas
One cup of frozen peas
1 cup of soup mix
500ml vegetable stock
A stalk of celery
Garlic, salt, pepper, thyme, paprika
Soak the split peas and soup mix in boiling water for 30 minutes prior to starting your soup.
Dice your veggies into cubes.
Fry the onion, leek and celery in oil. Add the garlic. Add the potato and carrots. Stir well.
Season with salt, pepper, paprika and thyme.
Add the stock. Bring to a boil for 15 minutes.
Add the split peas and soup mix.
Reduce the heat and simmer for 20 minutes.
Add frozen peas.
Blitz half the pot of soup with an immersion blender.
Serve this winter soup immediately with fresh bread.
Number four: Secret Ingredient Butternut Soup
This soup is perfect for a cold, dreary, sit-under-the-blanket-and-watch-movies day. Butternut soup, in my opinion, is very diverse; it can be sweet, creamy, thick, think or savoury. It all depends on the spices and vegetables you add in. I went for a thick, creamy, hearty one today. This is one of the best, and most beloved winter soup recipes.
2 medium sized butternuts
2 sweet potatoes
500ml of vegetable stock
Double thick yogurt, cream or milk
Cube the butternut and sweet potatoes, dice the carrots.
When they have softened a bit, after about 15 minutes, add them into a large pot with the 500ml of stock.
Put the lid on and let the veggies simmer until they have completely softened.
Remove from the heat and add your cream, milk or yogurt. To make this recipe vegan, you can always add in soymilk, just don’t do what my dumbass did and add in favoured soymilk, it did not end well.
Blitz the soup with an immersion blender until it is smooth.
Put the soup back onto the stove and simmer for an additional 10 minutes to bring out the flavours a bit more. At this point, add in your secret ingredient; the juice of one orange.
This is not necessary, but it adds just that littleJe ne sais quoi that will give the dish just a bit more depth and a zingy, sharp taste.
Number five: Roasted tomato and basil soup
Roasted Tomato and Basil Soup
3 cloves of garlic
Handful of fresh basil leaves
1 white onion
Salt and pepper
Milk, cream or yogurt
Preheat oven to 190 degrees Celsius
Slice tomatoes into 3 thick slices, Slice onions into rings, bruise the garlic with the flat end of your knife, chop them into big little chunks.
Place all these ingredients on a baking tray, drizzle with oil, and season with paprika, salt and pepper.
Roast in the oven until the tomatoes have a nice brown colour on top.
In a large pot, heat up a little bit of cooking oil and all the tomato and onions into the pan. Fry them on a high heat for 5 minutes.
Do not add the garlic in at this stage as it will burn and make the dish bitter.
Reduce the heat and still in the garlic. Season with salt and paprika as you go.
Add in 500ml of vegetable stock. Add in one spoon of tomato paste.
Put the lid on the pot and simmer the soup for 15 minutes.
sim sim simmer….
Remove from heat and blitz the soup with an immersion blender until it is completely smooth.
Adjust seasoning if you prefer.
Serve hot with some fresh bread and fresh thyme sprinkled on top.
There you have it! A great list of fie winter soups. I hope you have a lot of fun making some, or all of these soups this festive season.