It’s time to heat things up! And what better way than with some fast, hot and easy soup? Nothing quite tastes like being wrapped up in your favourite blanket like a warm and creamy soup. Whether you like it smooth or chunky, there is a soup for everyone.
Here’s the favourites from our kitchen:
Butternut soup
Ingredients
- 1 chopped onion
- 4 tablespoons butter
- 6 cups peeled and cubed butternut
- 3 cups water
- 4 cubes chicken/vegtable stock
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 500 grams cream cheese
How to make this soup recipe
In a large saucepan, sauté onions in butter until soft. Add butternut, water, stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until butternut is tender.
Puree butternut and cream cheese in a blender or food processor until smooth. Return to saucepan, and heat through. Serve before it has reached boiling.
Ma-se-strone minestrone soup
Ingredients
- 2 tablespoons butter
- 1 cup water
- 1/2 cup chopped carrot
- 1/2 cup chopped green bell pepper
- 1 medium (1/2 cup) onion, chopped
- 1 teaspoon finely chopped fresh garlic
- 2 cans pinto and/or kidney beans, rinsed, drained
- 1 cup beef or vegetable broth
- 2 cans diced tomatoes in juice
- 1 tablespoon Italian seasoning
- 1 cup uncooked dried pasta nuggets or elbow macaroni
How to make this soup recipe
Melt butter in large saucepan; add water, carrot, bell pepper, onion and garlic. Cook over medium heat 5-7 minutes or until onion is tender.
Stir in beans, broth, tomatoes and Italian seasoning. Continue cooking 10-12 minutes or until mixture comes to a full boil. Reduce heat to low. Add pasta; cook, uncovered, 6-8 minutes or until pasta is tender and soup is heated through.
Top each serving with grated Parmesan cheese, if desired.
CHICKEN SOUP
Ingredients
- 2 turnips, chopped
- 1 skinless whole chicken
- 4 L cold water
- 2 chopped onions, cut into thin rings
- 4 leeks, chopped
- 2 chopped carrots, cooked until soft
- 4 celery stalks, as is or thinly sliced to make curls, for serving
- 2 bay leaves
- 4 cloves
- 2 tsp black peppercorns
- 200 g small pasta shapes
How to make this soup recipe
Place all the ingredients into a saucepan except the pasta. Cover with cold water and bring to a boil.Turn the heat down and let it simmer until the chicken meat falls off the bone. It will take about 1 hour.
Strain and reserve the liquid and spoon off any of the excess chicken fat. Chop the chicken into small pieces and add back to the soup liquid. Add the pasta and cook until al dente. Serve!
Just us or does soup have a magic bit of magic to it? You can hate every listed item in the ingredients but still love the final product! And for those of you who don’t, there’s always a delicious loaf of bread to go with the soup!
