In the season of mists and falling leaves, rare sun and chilly evenings, I always crave warm and comforting dishes to get the autumn chill out of my bones. And what can be more warming and soothing than a bowl of home-made soup!
I cook lots of soups in autumn and winter and keep experimenting with different combinations of vegetables, beans and spices, occasionally even throwing some fruits in the casserole.
Among the many recipes I’ve come up with and tried, three are topping my personal chart of most warming autumn soups. Two of them have already been posted on the blog last year and now comes the recipe for the third one.
So, I open my top three with my personal version of the classical miso soup. In this one I replaced the seaweeds with local veggies but the taste doesn’t suffer a bit from the change. You may find the recipe here.
Then comes my favourite combination of roasted pumpkin, ginger and coconut milk. Served with a handful of roasted pine nuts or even humble pumpkin seeds, this soup is a the perfect autumn meal. You may see the recipe here.
And now comes the new recipe for this appetizing red-velvet soup made of red veggies, packed with vitamin C. This is a light soup, not really thick with a velvet consistency. Topped with a few pieces of apple chips, this soup can be the perfect opener of your healthy autumn meal.
Red Velvet Soup
Ingredients for the broth:
- 1 shallot
- 1 big carrot
- 1 leek
- 1 piece of ginger root (approximately 2cm)
- 2-3 celery branches
- 1 tsp fennel seeds
- 2-3 bay leaves
To prepare the broth, wash and clean the vegetables, chop the shallot, carrot and leek into big pieces. Put everything in a big pot and add 1.5 liter filtered water. Bring to boil and then simmer on low heat for 20-30 minutes. Filter and keep warm.
Ingredients for the soup:
- 4 carrots
- 4 red peppers
- 1 red beet
- 1 leek
- the vegetable broth (recipe above)
Wash and peel the carrots and the beet. Remove the stalks and seeds of the peppers. Chop everything in small pieces.
Heat 1 tbs of ghee in a big pot. Add the leek, the peppers, the carrot and the beet in this order to the pot. Pour in the broth, cover and cook for 20-30 minutes.
Wait for the the soup to cool a bit and puree in a food-processor or blender. Season with salt and pepper and serve warm. You may top it with pieces of apple chips.
I would be interested to know which are your favourite soups of the season, so don’t be shy to leave a comment :)