Recipe: Hearty warm winter soup

Butternut soup

Recipe: Hearty warm winter soup

A hearty warm soup is the best medicine for the cold Joburg winter. Here’s two recipes to try.

We’re in the midst of winter and soup is a staple in my home. Is there a more iconic duo than fresh bread and soup?

Soup and bread meme

That’s why I am sharing two of my delicious recipes. They’re really easy to make and packed full of the good stuff.

The below recipes are for two big servings.

Veggie soup

Veggie soup is an all-time favourite of mine since childhood. My mom makes the best veggie soup, although mine comes in at a close second.

Veggie soup

Ingredients

2x tbsp olive oil

1x heaped tbsp crushed garlic

1x tsp tomato paste

½x chopped red onion

2x cups vegetable stock

2x peeled and chopped big carrots

2x chopped big stalks of celery

2x chopped big tomatoes

1x cubed big potato

2x cups frozen peas

1x cup frozen corn

Salt, black pepper and dried parsley to taste

Method

Heat the oil in a medium-sized pot over medium heat. Add onion and cook until translucent and then add the garlic and cook for a minute. Add in the carrots and celery and stir for a further 5 minutes. After that, add in the stock and other vegetables (except the peas and corn) – bring to boil and reduce heat. Let simmer for 30 – 40 minutes or until the potatoes are tender. Stir in the tomato paste and add in peas and corn and simmer for another 5 – 8 minutes.

If you don’t like it quite as chunky, either mash it with a potato masher or use a hand blitzer to smooth out the soup. I used a potato masher on mine.

Viola – serve hot with fresh bread and butter.

Butternut soup

This one is another fan favourite.

Butternut soup

Ingredients

2x tbsp olive oil

½ x chopped red onion

1x tbsp crushed garlic

2x cups of diced butternut

2x cups of vegetable stock

Salt and pepper for seasoning

Roast potatoes to serve with

Method

Before starting on the soup, make your roast potatoes. Cube one large potato, coat lightly with oil and roast in the oven for 40 minutes or until crispy on the outside and soft on the inside. I prefer to do mine in the Philips AirFryer and it only takes 20 minutes.

Now for the soup. Heat the oil in a medium-sized pot over medium heat. Add onion and cook until translucent and then add the garlic and cook for a minute. Add in the stock and the butternut. Bring to a simmer and cook for 15 – 20 minutes or until the butternut is tender.

Smooth the soup with a hand blitzer and serve hot. Place two (or more) roast potatoes in each serving and top with a sprinkling of cayenne pepper.

There you go! Two delicious winter soups to keep you warm.

Anne Dolinschek
Anne Doli
[email protected]
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