Recipe 7 recipes for seasonal soups to warm up in autumn

Nothing beats homemade soup, especially with fall flavors!

The best soups of the season!

Let yourself be guided by our appetizing suggestions, which will remind you of the aromas of a kitchen garden. They are easily prepared in your kitchen with a pot, a saucepan or even a Cookeo, a very practical household appliance for your recipes. In the fall season, carrots and squash are very popular and make great meals. Use them in these soups to become a real chef!

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The soup as a starter or main course?

Roll out your scarf and come up with delicious ideas. Credit: shutterstock

Soup is an art, eaten cold or hot, depending on the season. In autumn, more vegetables are in the spotlight: parsnips, carrots, pumpkins, potatoes or even celery. All surprise us with their colors and textures, as much as their diverse tastes. These early vegetables from the kitchen garden adorn you with all their benefits and increase your well-being. Chestnuts and mushrooms, in turn, add a forest dimension to your recipes.

Enjoy the soups presented in verrines or directly in bowls for your starter. They help to whet your appetite for the rest of the meal and give your body a good dose of fiber. If you prefer them as a main course, do not hesitate to accompany them with slices of country bread or toast. They will be perfect for your express and light meals in the evening. Offer them to your guests for a warm and traditional table.

As velouté or in soup, mixed or with chunks, there are so many ways to prepare soups and enjoy them. Experience this selection to pamper yourself!

Parsnip and chestnut soup

Beautiful, this velouté appears like an autumn dream on your palate. Credit: shutterstock

For 4 people
Preparation time: 15 minutes

Preparation time: 20 minutes
For all scholarships

Ingredients:

– 400 g parsnips
-10 chestnuts
– 60cl chicken broth
-1 shallot
– 40cl fresh cream
– Olive oil
-1 teaspoon nutmeg
– A few pumpkin seeds

Preparation:

1. For this recipe, start by peeling the parsnips and then roughly dice them. Place them in a pressure cooker and brown them in olive oil.

2. Then chop the shallot and layer the chestnuts before pouring in the chicken stock. Leave to marinate for 15 minutes.

3. Cover your recipe with fresh cream; Don’t forget to season with salt and pepper. Stir generously. Come nutmeg.

4. Do not hesitate to taste to check the seasoning. Then serve, garnished with a few chestnuts and pumpkin seeds.

Beetroot soup with feta

Beetroot is full of good things, eat it in this homemade soup. Credit: shutterstock

For 4 people
Preparation time: 15 minutes

Preparation time: 15 minutes
For all scholarships

Ingredients:

-2 boiled beets
-2 potatoes
– 1 half lemon
-2 cloves of garlic
-15cl fresh cream
– 80 g feta cheese
– A few pine nuts
– Basil leaves

Preparation:

1. For this cuisine, steam the potatoes; then remove the skin.

2. Then put them in the blender and add the beetroots, which you have previously cut into cubes. Add lemon juice and garlic and mix together.

3. Then put the mixture in a saucepan and heat over low heat. You can add fresh cream.

4. Then arrange your soup in bowls and garnish with some pine nuts and basil leaves.

Carrot soup

Enjoy this creamy, vegetable-flavored beverage to warm you up. Credit: shutterstock

For 4 people
Preparation time: 15 minutes

Preparation time: 20 minutes
For all scholarships

Ingredients:

-10 carrots
-1 stick of butter
-1 yellow onion
-2 teaspoons of ginger
-5 cl coconut milk
– 40 cl of water
– A few sprigs of parsley

Preparation:

1. In an ovenproof dish, first put the peeled and cut carrots into pieces.

2. Add the chopped onion and a knob of butter. Let heat for 8 minutes.

3. Cover the recipe with a ladleful of water and stir. Remove from heat, add ginger and leave to cool.

4. Add the coconut milk, then pour the velouté into a blender. Mix everything to get a homogeneous soup.

5. Serve in bowls. You can decorate with a few sprigs of parsley. Salt and pepper to your taste.

Sweet potato soup and spices

Find the recipe for happiness in this gourmet drink. Credit: shutterstock

For 4 people
Preparation time: 15 minutes

Preparation time: 20 minutes
For all scholarships

Ingredients:

-2 sweet potatoes
-1 potato
-80cl vegetable broth
-1 pinch of ginger
-1 stick of butter
-1 teaspoon curry
-2 teaspoons of turmeric
-10 cl coconut milk
– Chives
– A couple of croutons

Preparation:

1. For this recipe, boil the sweet potatoes and the potato in a large amount of water. When they are cooked, remove the skin and place them in an ovenproof dish.

2. Cook the crushed vegetables with a knob of butter and pour in the vegetable stock. Leave to marinate for 5 minutes.

3. Add the spices and coconut milk. Mix your cooking well.

4. Finally, put the soups in bowls, then garnish with chopped chives and a few croutons.

Mushroom soup

Of all our recipes, this is the wildest to add to your weekly menu. Credit: shutterstock

For 4 people
Preparation time: 15 minutes

Preparation time: 25 minutes
For all scholarships

Ingredients:

-300 g mushrooms
-70cl vegetable broth
-1 yellow onion
– 40cl fresh cream
-1 large knob of butter
-1 bunch of dill
-1 teaspoon cumin
-3 cloves

Preparation:

1. To start this recipe, slice the mushrooms and then brown them in a large pan with the pat of butter and the chopped yellow onion.

2. You can then pour the vegetable broth spoon for ladle, as well as cloves. Leave to marinate for 8 minutes.

3. Second, add the fresh cream and stir actively. Sprinkle with cumin and dill.

4. Divide the soups individually and garnish with some mushrooms. Do not hesitate to add salt to enhance the flavor of the soup.

Red lentils and curry soup

If you need comfort, our chef recipes are even available with lenses. Credit: shutterstock

For 4 people
Preparation time: 15 minutes

Preparation time: 30 minutes
For all scholarships

Ingredients:

-250 g coral lentils
-1 celery
-20cl tomato puree
– 1 half lime
-1 bunch of thyme
-1 teaspoon curry
-1 pinch of ginger
-90cl vegetable broth
-1 yellow onion
-2 cloves of garlic
– Olive oil

Preparation:

1. First heat the celery cut into pieces in a pan and pour the olive oil in. Add the chopped onion and garlic, as well as the curry.

2. You can add the tomato puree, as well as lime zest, ginger and curry. Stir. Then gradually cover with vegetable stock.

3. Stir the soup well and keep stirring from the heat. You can serve it in soup plates and garnish with thyme leaves.

Trick: You can also use green lentils, but they take longer to cook.

Pumpkin and bacon soup

In autumn as in winter, we need to warm up, and it’s even better with this soup recipe. Credit: Istock

For 4 people
Preparation time: 15 minutes

Preparation time: 30 minutes
For all scholarships

Ingredients:

– 400 g pumpkin
-10 slices of bacon
-1 pinch of paprika
-50 g grated cheese
-10 g almond puree
-1 onion
– 10 g of sugar
-5 cl of water

Preparation:

1. You can first chop the onion and put it in the bottom of a pot. Pour the olive oil and add the paprika. Let brown for 2 minutes.

2. Then cut large pieces of pumpkin and let them melt in the pan, add the almond puree. Leave to cook for a further 25 minutes.

3.Stir the mixture to confuse them while sprinkling with grated cheese. Then put in the blender to blend your soup.

4.Fry the bacon with sugar and water in a frying pan. Then put them on top of the soup. Taste!

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