5 hot soups to rejuvenate

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

With the arrival of cold weather after a good workout, you want something hot, tasty and warming. Therefore, we have prepared for you several recipes for simple, healthy and very tasty soups that do not require special culinary skills.

1. Cream soup with cauliflower and carrots

Ingredients

• 1 head of cauliflower;
• 4 carrots;
• 1 onion;
• 2 cloves of garlic;
• 3 tablespoons olive oil
• ½ teaspoon curry
• ¼ teaspoon of ground ginger;
• 4 cups vegetable broth;
• 4 glasses of water;
• salt and pepper to taste.

Preparation

Cut the cauliflower into florets. Peel and cut the carrots and onions into small pieces.

Then you will need to bake the vegetables. To do this, preheat the oven to 200 degrees. In a separate bowl, combine vegetables, season with salt, pepper and oil. Then place them on a baking sheet and bake until tender.

It is advisable to separate the vegetables, as the cooking time will differ. So separate the cauliflower, onions, and carrots on three sheets of baking paper.

Heat the olive oil in a skillet and fry the chopped garlic in it (1-2 minutes). Then add the cooked vegetables and sauté them over medium heat for no more than three minutes. Add curry and ginger, cover with water and vegetable broth and cook for 30 minutes.

Add salt and black pepper to the finished soup to taste. Then grind it with a blender, arrange on bowls and serve with crispy croutons.

2. Creamy soup with zucchini and chicken

Ingredients

• 1 kg of chicken breasts;
• 2 tablespoons olive oil
• 1 onion;
• 2 zucchini or zucchini;
• 860 ml chicken broth;
• 2 teaspoons dried basil
• 1 teaspoon of salt.

Preparation

Cut the chicken breasts into small pieces and place them in a preheated skillet. Cook for 7-10 minutes, then transfer to a plate. In the same skillet, add a little olive oil and sauté the diced onions until they are translucent and soft.

Add the chopped zucchini, basil and salt there, pour over the broth, bring to a boil and cook for about 15 minutes, until the vegetables are tender. Remember to stir the soup constantly.

Then pour two cups of soup from a saucepan, and grind the remaining mass with a blender until puree. Then return the two cups of whole vegetables back to the pot, add the chicken pieces and bring to a boil again.

The ready-made soup is served with crackers or toasted bread and slices of cheese.

3. Tomato soup with beef, rice and pepper

Ingredients

• 3 cups cooked rice
• ½ kg lean ground beef;
• ½ cup green pepper
• 1/2 cup red pepper
• 1 onion;
• 3 cloves of garlic;
• 420 g of tomatoes in their own juice;
• 1¾ cup tomato sauce
• 2 cups chicken stock
• ½ teaspoon dried marjoram;
• salt and pepper to taste.

Preparation

Heat the olive oil in a skillet and add the ground beef. Fry it over high heat until almost crusty, then add finely chopped onion, chopped garlic and chopped peppers to it. Cook for about five minutes over medium heat.

Then add the tomato slices, tomato sauce, broth, marjoram, salt and pepper to taste, cover and cook for 30 minutes.

Place the rice in bowls, serving, at a ratio of 1½ cups of soup to ½ cup of rice.

4. Creamy mushroom soup

Ingredients

• 2 tablespoons of butter;
• ¼ bulbs;
• 240 g fresh mushrooms;
• 1 clove of garlic;
• 3 tablespoons flour;
• 2 cups vegetable or chicken broth
• 1 cup milk 2% fat (or ½ cup cream 33% fat);
• salt and black pepper to taste.

Preparation

Heat butter in a skillet and add chopped mushrooms and onions. Pass them until they give off liquid and begin to turn brown. Then add the minced garlic and cook until the aroma appears (about one minute).

Pour the flour into the skillet and stir vigorously to prevent lumps from forming. It should absorb butter and liquid. Cook the mixture for 1-2 minutes, until the flour turns brown. This will avoid an unpleasant flour taste.

Next, carefully pour in the broth, stir well until smooth and boldly add milk, salt and pepper. Bring to a boil, cover and leave the soup on low heat for another 5-6 minutes, until it thickens to the desired consistency.

5. Creamy pumpkin soup

Ingredients

• 1 onion;
• 2 tablespoons olive oil
• 820g cooked pumpkin
• 4 cups chicken stock
• ½ cup heavy cream;
• ½ teaspoon ground ginger;
• ¼ a teaspoon of ground cinnamon;
• ¼ a teaspoon of ground allspice;
• ½ teaspoon ground nutmeg;
• ¾ teaspoon of salt.

Preparation

Heat the olive oil in a skillet and add the diced onion. Pass for about three minutes.

Then add the pumpkin puree, chicken broth, spices, cream and salt to the onion and cook for three minutes (it should start to simmer). The soup is served with croutons and pumpkin seeds.

There are two easy ways to cook pumpkin: boil it or bake it in the oven. If you want to boil the pumpkin, cover it with water, bring to a boil, add a little salt to taste and cook until tender.

If you decide to bake it (it turns out much tastier), then preheat the oven to 200 degrees, grease the pieces with olive oil, sprinkle with salt and cook until soft and golden brown.