Autumn is now officially here, and with it a variety of vegetables which can make for many healthy and tasty dishes. Visit your local farmer’s market for supplies and draw inspiration from these amazing soup recipes that are just begging to be tasted.
Garlic cream soup
A tasty vegetarian choice that combines a variety of herbs and vegetables into a fantastic burst of flavour – the perfect meal for a rainy autumn afternoon.
You will need:
– Sea salt
– A couple of mint leaves
– A few chives strands
– 1 tsp smoked paprika
– 1 glass dry white wine
– 1 tsp pepper
– 4 strands of fresh thyme
– 2 bay leaves
– 2 celery stems
– 1 onion
– 2 carrots
– 100 ml milk
– 10 g flour
– 200 g salted cheese
– 4 tbs olive oil
– 8 garlic heads
Preheat the oven at 130° C and put 2 L of water to boil. Cut the garlic into halves, place them on a tray adding salt, pepper and olive oil and cook them in the oven until they become soft and the peel comes off easily.
Dice up the onions, carrots and celery and boil them in the pot you have prepared earlier for 30 minutes. After it’s done, let it settle for a few minutes and then strain the vegetable soup.
Add the garlic pulp and the remaining oil in a pan, add flour and mash it up until you get a smooth consistency. Keep it on low heat for a couple of minutes, constantly stirring so that the flour cooks evenly. Then slowly add the milk, vegetable broth and the wine, stirring continuously. Bring it to a boil and keep it on low heat for 5 minutes.
Turn off the heat, add the grated cheese and stir well until it melts, yielding a smooth and creamy texture. At this point, you may want to strain the soup, add a little bit of oil, freshly ground pepper, paprika, the chives and mint leaves and serve it in bowls.
Cauliflower onion soup
This recipe is surprisingly easy to make and very versatile: it could just as well serve as an appetizer or a main course, and you can tweak and adapt it to your own taste.
You will need:
– Salt and freshly ground pepper to taste
– Extra virgin olive oil
– 500 ml water
– 1 chopped up cauliflower
– 1 medium chopped or diced onion
Heat up the olive oil in the pan and sauté the onions on low heat for about 15 minutes until it’s soft and translucent. Add the cauliflower pieces, salt to taste and 100 ml water. Turn the heat up to high, cover up the pan and cook it for 15-18 minutes. Remove the lid, add the rest of the water, turn the heat down and let it boil for another 20 minutes.
Put everything in a blender and mix until you get a creamy consistency. Let it rest for about 20 minutes, time in which it should thicken a bit.
Thin it down with another 100 ml of water and heat it up, preferably on the stove, not the microwave. Serve it hot, with a little pepper and olive oil drizzle.