Delicious Soup Recipes…

Cream of Broccoli

This recipe is so delicious and simple to make. Heat up your pan and add some unsalted butter to your pan. Add some finely diced onion and celery to the heated butter. Saute it until soft and translucent. To thicken the soup up add some all purpose flour to it. This prevents the addition of too much milk into this recipe. Stir your mixture constantly to prevent the flour from burning. Add one cup of broccoli florets as well as broccoli stalks onto the pan. Finally add around four cups of vegetable or chicken broth. When that baby starts to bubble up in the pan add some seasoning like pepper and salt. Put on the lid and turn the stove to medium or low. Simmer it for good fifteen minutes and then once the broccoli is soft use an immersion blender to puree the mixture. You can make the soup as smooth or as chunky as you want it to be. Then finally, our finishing touch is to add some heavy cream and stir the mixture. Simmer the soup for another five minutes and then serve it in a bowl of choice. Garnish it with some chopped broccoli florets and some shredded cheddar cheese. This soup is rich, savory, satisfying and will definitely warm you up from the inside.

Butternut Squash Soup

Roast your squash. It is easy and makes it very tasty. Cut the squash into two halves and scoop out the seeds. Layer it with some olive oil and salt and pepper. Bake it for approximately an hour until its soft and tender. Once it is ready scoop out the softened pulp. Add some oil to a heated pan. Add some diced onions and some diced apple. Saute these until they become soft. Add some vegetable or chicken broth and the scooped out squash. Simmer the mixture for about fifteen to twenty minutes unless your house smells awesome!! Add some heavy cream or some fresh cashew milk to thicken up the mixture. The final step is to puree the soup. You can either do that by using an immersion blender or by using your traditional blender. Serve it in a bowl of choice. Add some fresh herbs and some pumpkin seeds for garnishing.

Carrot Ginger Soup

In a large saucepan, heat oil over medium-high heat. Add onions and saute until they become translucent. Add ginger and saute for another minute. Add one cup of carrots and vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for about 30 minutes. Puree soup with an immersion blender or in batches in a traditional blender. If using a traditional blender, remember to only fill your blender 1/3 full. Remove the center inserting lid of your blender to allow hot air to escape. Cover ¾ of the hole with a kitchen towel to avoid splashes. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months. Garnish with plain yogurt and fresh pepper.