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Delicious: 4 autumn soups

Delicious: 4 autumn soups

Hot and tasty soups are becoming more and more place in the autumn menu. Nothing drives away the cold faster than a steaming soup, rich in seasonal vegetables, but also in spices that perfume it so beautifully that you can't resist it. Discover some healthy and tasty autumn soup recipes to pamper your family in the cold season!

Pumpkin soup with chicken

Ingredients

1 tablespoon sunflower oil
750 g chicken breast cut into cubes
1 medium onion, finely chopped
1 red pepper, cut into cubes
1 teaspoon of crushed garlic
3 cups of chicken soup
2 cups of chopped tomatoes
1 tablespoon smoked paprika
1/2 teaspoon salt
3 cups filled with pumpkin cubes
200 g green beans, broken into pieces
1 tablespoon of cornstarch
100 g sour cream

Method of preparation

Chop chicken in hot pan with sunflower oil, until browned. Put it on a platter and add the onion, pepper and garlic to the remaining oil. Bake them for about 5 minutes, until softened. Add half the amount of soup, tomatoes, smoked paprika and salt.

When they reach the boiling point, add the meat, pumpkin and green beans. Allow to boil for about 15 minutes, over low heat. In a separate bowl, mix the remaining soup with the starch and cream, until thickened, then pour everything into the soup on the fire.

Leave on the fire for 2-3 minutes or until the soup becomes thicker.

Mushroom cream soup

Ingredients

500 g mushrooms cleaned and cut into pieces
200 g celery
1 onion
1 or
1 cup of cream
salt
a little butter
pepper

Method of preparation

Melt the butter in the pot for soup and then add the onion and celery to the heat. After 2-3 minutes, add the mushrooms, then 1 liter of water, salt, pepper and boil for about 20 minutes.

Strain the vegetables and pass them to the blender, but keep the juice to thin the cream. Put the obtained soup back on the fire. Separately, beat the cream with the egg and pour the mixture obtained in the soup.

Leave 1-2 minutes on the heat, stirring constantly. The soup is served hot with croutons.

Tomato soup with basil and prawns with ricotta

Ingredients

800 g chopped tomatoes
chilli flakes
4 cloves of garlic, cut into small cubes
1 tablespoon of olive oil
3 cups of vegetable soup
1 teaspoon of kosher salt
1/2 cup basil leaves, minced
1 cup grated parmesan
1 can of ricotta cheese
2 eggs
1 1/2 dogs flour
1/2 teaspoon ground pepper

Method of preparation

Pour the olive oil into the pot in which you prepare the soup and put it on the fire. Add the garlic and 1/2 teaspoon chilli flakes. Bake them for about 1 minute. Then pour the chopped tomatoes, vegetable soup, basil, 1/2 teaspoon salt and a pinch of ground pepper. Allow to boil, over low heat, about 8 minutes.

In a separate bowl, mix ricotta, parmesan, eggs and flour, 1/2 teaspoon salt and a little pepper. Mix well, until you form a dough. It begins to form balls or balls, which you add in the soup 3 minutes before it is ready.

Cream of cauliflower cream

Ingredients

1 medium cauliflower, broken into bouquets
1 tablespoon of olive oil
1 onion
400 g potatoes cut into cubes
1.5 l chicken soup
2-3 cloves of garlic crushed
1 cup of fat cream
salt
pepper

Method of preparation

Heat the oil in the pot to prepare soup and put it on fire. When the oil is hot, add the garlic and onion and leave for about 3 minutes or until the onion crystallizes. Add the potatoes and cauliflower and let them simmer for about 5-7 minutes.

Pour chicken soup over vegetables, season with salt and pepper and boil for about 20 minutes. After the vegetables are boiled, pass them to the blender and then put the obtained pasta on the fire. Add the cream and mix well in the soup for 2-3 minutes, then remove from the heat. The soup is served with croutons and parsley.

What other autumn soups are you pampering your family with? What is your favorite vegetable for autumn? Share your recipes in the comments section below!

Tags Recipes soups