1. The recipe for pumpkin latte soup
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5 recipes of soup to urgently try in December
undefined 1 décembre 2023 undefined 18h03
@sssssoupsssss
Negative temperatures awaken strong cravings in us to slurp delicious mouthwatering and steaming soups all day long while waiting for winter to pass. We have found an INCREDIBLE Instagram account that all soup and broth enthusiasts are going to LOVE. We are going to share our 5 favorite recipes with you.
Ingredients (for 4 people):
1 to 2 tablespoons of olive oil
4 small or 2 large shallots (peeled and sliced)
4 cloves of garlic (peeled and sliced)
1 Delica squash (seeded and carefully sliced into crescents, peeled, cubed).
1 teaspoon of pumpkin pie spice blend (a mixture of ground cinnamon, ginger, cloves, and 5-spice)
Approximately 1 liter of spiced pumpkin bone broth (see recipe on the account)
Sage leaves
Optional: frothed milk
Instructions (for 4 to 6 people depending on the size of your squash):
- Heat the olive oil in a medium saucepan, then add the shallots and sauté them over low heat until they soften (about 5 minutes).
- Add the garlic and sauté for an additional 5 minutes.
- Add the pieces of squash, cover, and cook for about 10 minutes, then sprinkle the pumpkin pie spice blend over it, cover with the broth, and let it simmer for about 20 minutes (until everything is softened).
- Heat some oil in a small skillet and fry the sage leaves until crispy.
- Froth your milk (add a pinch of pumpkin pie spice blend if you're feeling adventurous).- Blend the soup and serve it in 4 to 6 bowls.
2. The recipe for noodle and chickpea soup
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Ingredients (for 4 people):
2 tablespoons olive oil
1 white onion (peeled and chopped)
2 garlic cloves (peeled and chopped)
3 carrots (cut into pieces)
3 celery stalks (cut into pieces)
1 liter vegetable broth
A handful of spinach
200g of small pasta of your choice
1 jar of hummus
Chili flakes and parsley for garnish
...
Instructions:- Sauté the onion and garlic in olive oil, covered, until they are tender and fragrant (about 5 minutes).
- Add the carrots and celery, and sauté for about 10 minutes, then add the broth and simmer until all the vegetables are softened (about an additional 15 minutes).
- Meanwhile, cook the pasta according to the package instructions (either in the soup or in a separate pot).
- Remove the soup from the heat and stir in the spinach (it will wilt).
- Let the soup cool slightly, then mix in as much hummus as you like and serve in 4 bowls.
- Top with a drizzle of olive oil, chopped parsley, and chili flakes.
3. The recipe for chestnut soup
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Ingredients (for 4 people)
A generous drizzle of extra virgin olive oil
2 shallots (peeled and chopped)
2 cloves of garlic (finely chopped)
400g of pre-cooked and peeled chestnuts (set aside and chop a handful for garnish)
1 head of cauliflower (cut into small pieces)
1 large spoonful of miso paste
Vegetable broth (enough to cover the vegetables)
Salt and black pepper
1 leek, green parts only, finely chopped (set aside the rest of the leek for another recipe)
Instructions
- Preheat the oven to 175 degrees Celsius.
- Line a tray with parchment paper, arrange the cauliflower in a single layer, drizzle with olive oil, and bake in the oven until golden brown, approximately 45 minutes.
- When the cauliflower is almost ready, heat olive oil over medium heat in a large saucepan and sauté the shallots until translucent, then add the garlic and cook for a few more minutes.
.- Wrap the chopped ends of the leek in a little more olive oil, add them to the same baking tray and bake them in the oven until crispy, about 10 minutes.
- Add the chestnuts, roasted cauliflower, and miso paste to the pot, mix well, and cook for 5 minutes until slightly caramelized (stir often to avoid burning).
- Add enough vegetable broth to cover the vegetables, then simmer until tender, about 10 to 15 minutes.
- Blend the soup, preferably in a high-speed blender or using a hand blender. Season to taste with salt and pepper.
- Serve the hot soup with a drizzle of olive oil, some sliced chestnuts, and a spoonful of crispy leek ends.
4. The recipe for spinach soup, couscous pearls, and Shimeji mushrooms.
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Ingredients (for 4 people)
1 liter of chicken or vegetable broth
1 bag of spinach sprouts
1 bunch of coriander (optional)
1 garlic clove
1 piece of peeled ginger
200 g of pearl couscous
Salt and pepper, to taste
For the garnish:
1 handful of Shimeji mushrooms (available in Asian supermarkets)
2 tablespoons of chili oil
1 green onion, finely sliced
Instructions
- Bring the chicken broth to a simmer in a large pot. Add the mushrooms and poach them for 3 minutes, then remove them with a slotted spoon and set aside.
- Bring a pot of hot water to a boil, then add the spinach, coriander, garlic, and ginger, and cook for 30 to 60 seconds. Remove and immediately cool in a bowl of ice water.
- Add the pearl couscous to the simmering broth and cook for about 8 minutes.
- Meanwhile, add the spinach, cilantro, garlic, and ginger to a blender with about a cup of the hot broth and blend until smooth and bright green. Pour the green mixture into the pot with the couscous and broth, and mix well. Season with salt and pepper to taste.
- Divide the couscous into four bowls, garnish with poached mushrooms, chili oil, and sliced green onion.
5. Pumpkin and Turmeric Soup
Ingredients (for 4 people): - 1 Hokkaido pumpkin, cut in half and seeded - 3 shallots, peeled - 1 head of garlic, cut in half lengthwise - 2 tablespoons of coconut oil - Salt and freshly ground pepper, to taste - 2 tablespoons of turmeric and lemongrass paste from @rempapaspiceco - 1 can of coconut milk (400 ml) - 500 ml of vegetable broth, according to desired consistency For the garnish: - 4 soft-boiled eggs - 2 tablespoons of white sesame seeds To prepare the coriander "chimichurri", mix: - 1/2 cup of finely chopped coriander - 1 finely chopped shallot - 1 finely chopped red chili pepper - 1 clove of garlic, minced - Juice of 1 lime - 1 to 2 tablespoons of sesame oil Instructions: - Preheat your oven to 180°C.Voir cette publication sur Instagram
- Place the pumpkin, cut side up, on a baking sheet lined with parchment paper, along with the shallots and garlic. Drizzle everything with melted coconut oil and season with a pinch of salt and pepper, then wrap the garlic head in aluminum foil.
- Roast in the oven for 60 to 80 minutes, until the pumpkin is tender and everything is evenly roasted (some pieces may be slightly charred). Remove from the oven and let cool slightly.
- Remove the black pieces, then put the pumpkin (with the skin) and shallots in a blender. Carefully unwrap the garlic and squeeze out the roasted garlic pulp.
- Add the turmeric and lemongrass paste, as well as the coconut milk, then blend until smooth. If it's too thick, add vegetable broth to adjust the consistency.
- Serve in 4 bowls and garnish with a soft-boiled egg, white sesame seeds, and a tablespoon of chimichurri.You're doing great! Keep up the good work!
