Nothing beats homemade soup, especially with fall flavors!
The best soups of this season!
Let yourself be guided by our appetizing suggestions that remind you of the aromas of a vegetable garden. They can be easily prepared in your kitchen using a saucepan, pot or even Cookeo, a very practical home appliance for your recipes. During 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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Is the soup a starter or a main course?
Unroll the scarf and find delicious ideas. Credit: shutterstock
Soup is an art that is eaten cold or hot depending on the season. In autumn, several vegetables are in competition: parsnip, carrot, pumpkin, potato or even celery. All of them surprise us with colors and textures as well as with diverse tastes. These early vegetables from the vegetable garden will decorate you with all their benefits and improve your well-being. Chestnuts and mushrooms give your recipes a forest dimension.
Enjoy soups served in verrines or directly in bowls as an appetizer. They help to whet the appetite for the rest of the meal and give the body a good dose of fiber. If you prefer them as a main course, don’t hesitate to serve them with slices of country bread or toast. They are perfect for your quick and easy dinner. Serve them to your guests on a warm and traditional table.
There are so many ways to cook and enjoy soups as velu or in soup, mixed or in chunks. Explore this option to treat yourself!
Parsnip and chestnut soup
Unpleasant, this velouté feels like an autumn dream on your palate. Credit: shutterstock
for 4 people
Preparation time: 15 minutes
Cooking time: 20 minutes
For all scholarships
Ingredients:
– 400 g parsnips
– 10 chestnuts
– 60 cl of chicken broth
-1 shallot
– 40 cl of heavy cream
-Olive oil
– 1 teaspoon of nutmeg
– A few pumpkin seeds
Preparation:
1.For this recipe, first peel the parsnips and then roughly slice them. Place them in a pressure cooker and brown them in olive oil.
2. Then chop the shallots and layer the chestnuts before pouring the chicken stock. Leave to marinate for 15 minutes.
3. Cover your recipe with fresh cream; Do not forget to season with salt and pepper. Mix generously. Put the nutmeg.
4. Don’t be afraid to taste to check the seasoning. Then serve, garnished with some chestnuts and pumpkin seeds.
Beet soup with feta
Beets are full of good stuff, eat it in this homemade soup. Credit: shutterstock
for 4 people
Preparation time: 15 minutes
Cooking time: 15 minutes
For all scholarships
Ingredients:
– 2 boiled beets
-2 potatoes
– 1 half lemon
– 2 cloves of garlic
-15cl fresh cream
– 80 g of feta
– A few pine nuts
– Basil leaves
Preparation:
1. For this recipe, steam the potatoes; then remove the skin.
2. Then place them in the blender and add the beets that you have previously cut into cubes. Pour in the lemon juice, as well as the garlic and mix together.
3. Then put the mixture in a saucepan and heat on low heat. You can add fresh cream.
4. Then serve your soup in bowls and garnish with pine nuts, as well as basil leaves.
Carrot soup
Enjoy this creamy vegetable-flavored drink to warm you up. Credit: shutterstock
for 4 people
Preparation time: 15 minutes
Cooking time: 20 minutes
For all scholarships
Ingredients:
– 10 carrots
– 1 knob of butter
– 1 yellow onion
– 2 teaspoons of ginger
-5cl coconut milk
– 40 cl of water
– A few sprigs of parsley
Preparation:
1. First put the peeled and cut carrots into the casserole dish.
2. Add the chopped onion and a knob of butter. Let it heat up for 8 minutes.
3. Cover the recipe with water a ladle at a time and mix. Remove from heat, add ginger and let cool.
4. Add the coconut milk, then pour the velouté into a blender. Mix everything so that the soup is homogeneous.
5. Serve in bowls. You can garnish with a few sprigs of parsley. Salt and pepper to your taste.
Sweet potato soup and spices
You can find a recipe for happiness in this gourmet drink. Credit: shutterstock
for 4 people
Preparation time: 15 minutes
Cooking time: 20 minutes
For all scholarships
Ingredients:
– 2 sweet potatoes
-1 potato
– 80 cl of vegetable broth
– 1 pinch of ginger
– 1 knob of butter
– 1 teaspoon of curry
– 2 teaspoons of turmeric
-10 cl of coconut milk
– Chives
– Some croutons
Preparation:
1. For this recipe, cook sweet potatoes and potatoes in plenty of water. After cooking, remove the skin and place them in a casserole dish.
2. Cook the crushed vegetables with a knob of butter and pour the vegetable broth. Leave to marinate for 5 minutes.
3. Add spices and coconut milk. Mix your cooking well.
4.Finally, place the soups in bowls, then garnish with chopped chives and some croutons.
Mushroom soup
Among our recipes, this is the wildest to add to your weekly menu. Credit: shutterstock
for 4 people
Preparation time: 15 minutes
Cooking time: 25 minutes
For all scholarships
Ingredients:
– 300 g of mushrooms
-70 cl of vegetable broth
– 1 yellow onion
– 40 cl of heavy cream
– 1 large knob of butter
– 1 bunch of dill
– 1 teaspoon cumin
-3 cloves
Preparation:
1.To start this recipe, slice the mushrooms, then brown them in a large saucepan with a knob of butter and chopped yellow onion.
2. After that, you can pour vegetable broth, as well as cloves, in ladles. Leave to marinate for 8 minutes.
3. Second, add heavy cream and mix actively. Sprinkle with cumin and dill.
4. Divide the soups separately and garnish with some mushrooms. Do not hesitate to add salt to improve the taste of the soup.
Red lentil and curry soup
Need comfort, our chef’s recipes are even available with lenses. Credit: shutterstock
for 4 people
Preparation time: 15 minutes
Cooking time: 30 minutes
For all scholarships
Ingredients:
– 250 g of coral lentils
-1 celery
-20 cl of tomato puree
– 1 half lime
– 1 bunch of thyme
– 1 teaspoon of curry
– 1 pinch of ginger
-90 cl of vegetable broth
– 1 yellow onion
– 2 cloves of garlic
-Olive oil
Preparation:
1. First heat the celery cut into pieces in a pot and pour olive oil on top. Add the chopped onion and garlic, as well as the curry.
2. You can add tomato puree, lime peel, ginger and curry. Stir. Then gradually cover with vegetable stock.
3.Stir the soup thoroughly and continue stirring off the heat. Serve on soup plates and garnish with thyme leaves.
Trick: You can also use green lentils, but they take longer to cook.
Pumpkin Bacon Soup
In fall, as in winter, we need to warm up, and this soup recipe is even better. Credit: Istock
for 4 people
Preparation time: 15 minutes
Cooking time: 30 minutes
For all scholarships
Ingredients:
– 400 g pumpkin
– 10 slices of bacon
– 1 pinch of paprika
– 50 g of grated cheese
– 10 g of 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 the pot. Pour olive oil and put paprika on top. Let brown for 2 minutes.
2. Then cut large pieces of the pumpkin and let them melt in the pot, adding the almond puree. Let it cook for another 25 minutes.
3.Stir the mixture to mix them, sprinkle with grated cheese at the same time. Then place the soup in a blender to blend.
4. Fry the bacon in a pan with sugar and water. Then place them on top of the soup. Taste!