Winter Warming Soup Recipes
These winter warming soup recipes have been carefully created to be easy to make, even with numb fingers! More importantly, we wanted to just use ingredients you probably already have in your cupboards, because let’s face it, its freezing outside and no one wants to venture to the shop!
Spicy Tomato Soup
Very quick and easy, and guaranteed to warm your cockles on a cold winters day!
What you will need
Dried or Fresh Chilli
2 Tins of Tomatoes
Some Tap Water
Basil (Fresh is best, but dried if you don’t have any)
Crème Fraiche or Cream, – Totally optional
Heat a table spoon of oil in a pan, finely chop and add the onion and chili (add chili to taste) to the pan and simmer lightly until soft
Stir in both tins of tomatoes and add about a mug full of water, let it simmer for about half an hour, give it a stir every now and then
Pop in some basil, and some salt and pepper- no measurements, just as you like it.
Blend – easiest with a hand blender as you can do it straight in the pan. If using a blender allow to cool first and do in batches
For an extra smooth soup, pass through a sieve and discard any chucky bits.
Now ready to serve, add a spoon of crème fraiche or cream and some basil for that extra chef like touch!
Broccoli and Cauliflower Cheese Soup
High on Calorie, but its off the comfort food chart!
What you need
Half a Broccoli head
Half a Cauliflower
Pint of Vegetable stock
Half a clove of garlic
Small pot of double cream
what you do
Large pan, add the onions and garlic, stir until soft
Pour in the stock, broccoli and cauliflower
Stir and simmer for 10 mins
Add the cream stir
Add the cheese, as much as you want!
Stir until all the cheese has melted, add salt and pepper to taste
Serve and Enjoy!
Carrot and Coriander Soup
Simple, delicious and will hep you see in the dark!
What you need
4 large carrots, roughly chopped
1 pint of vegetable stock
Big bunch of coriander- chopped
What you do
Heat some oil in a large pan, pop in the onion and carrots and lightly fry until the onion is soft
Add the stock, and the coriander, simmer for about ten minutes or until the carrots are cooked
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