3 Soups To Warm You Up This Fall
Pj’s, a good book, and a steamy bowl of soup. Who says fall had to be cold and gloomy? Although the falling leaves announce the end of another great season of fresh produce straight from the farm, we shouldn't let that dictate that our food should be any less tasty, or any less creative come the first snowfall (yes I know let's not talk about snow just yet!)
To help you start getting your creative juices flowing for the fall & winter season, I chose 3 of my favourite soups to share with you! Easy to make, few ingredients, and perfect for any kind of cool weather!
Minestrone à ma façon
Originally an Italian dish, minestrone was mainly made from vegetables and spelt flour. As tastes, ingredients and a little “savoir faire” expanded throughout our eating habits, we expanded this dish into a full bodied soup.
I remember one day looking at my fridge, seeing all these beautiful fresh vegetables that I had bought, and thinking, “why did I buy so much!? what am I going to do with them all of them?”. Well, minestrone is a pretty tasty answer!
· 1 green pepper
. 1 red pepper
. 3 carrots
. 1 cup peas
. 1 cup corn kernel
. 1 zucchini
. 3 Roma tomatoes
. 1 cup small shell pasta
. 2tbsp olive oil
. Salt and pepper to taste
. Thyme, rosemary, oregano, parsley, basil to taste
. 1.5L chicken stock
Wash and dice all your vegetables. Add olive oil in a big pan, once heated, add your vegetables to the mix , stir well and add salt. Reduce heat and let simmer for 5 minutes. Add in chicken stock, and bring to boil.
Reduce heat, and simmer for 30 minutes, adding pasta 10 minutes before ready to serve. Add herbs and adjust the seasoning.
Tip: You can add some tomato paste, chicken pieces and any vegetables you wishes to. Minestrone has no boundary for your creativity
Red peppers and Tomato potage
Tomato soup has always been a classic go-to once the cold weather starts to set in. But something about fall makes me want to embrace the cooler air, yet never let go of the summer flavours that linger in my mind. That's why I decided to throw in a little roasted red pepper into my classic tomato soup to keep those summer flavours alive and make the transition from hot to cold much more bearable!
. 3 Sheppard peppers
. 1 Bell pepper
. 4 – 6 Tomatoes
. 1 Onion
. 2 Garlic cloves
. Thyme, rosemary, parsley, oregano,
. 1L chicken stock
. Salt and pepper to taste
Cut the tomatoes into ½ inches slices and spread them on a tray. Add a dash of olive oil, season with salt and pepper and bake them at 350ºF. Over a gas burner or on the BBQ, roast the peppers until charcoal on all sides. Once blacken put them in a bowl, cover with cling film and let stand for 35 to 40 minutes. During this time, bring 1.5L of chicken stock to a boil.
Once your stock has come to boil and has simmered for a few minutes, grab the peppers and peel the skin off. Cut into pieces, put into the blender with tomatoes and stock (just a little bit at a time as it’s very hot), and blend until smooth. Repeat as many time as necessary.
Add salt, pepper and few drops of Tabasco to taste.
Tip: add a spoon full of Greek yogurt when serving. Toast a nice slice of baguette, add some goat cheese, grilled it and serve it with the potage.
Butternut Squash & Carrot potage
Although technically a fruit, butternut squash is used like a vegetable. You can roast, toast, purée, mash and bake it! It can be used in casseroles, breads, muffins, and best of all, SOUPS! Not only that, but it's a good source of fiber, Vitamin A C & E, Manganese, Magnesium, and Potassium!
. 1 Well sized Butternut squash - Peeled and seeds taken out.
. 1 Big carrot
. 1 piece of fresh ginger, peeled and cut
. 1L chicken stock
. Salt, pepper, nutmeg to taste
Cut the butternut squash into slices (0.5 to 1 inches) and lay onto an oven tray. Peel and slice the carrot and add to tray. Sprinkle honey or maple syrup (your choice), oil olive, salt and pepper and put in the oven (375ºF) until butternut and carrot pieces are tender.
During this time bring the chicken stock to boil, reduce heat, let simmer for 5 minutes.
Remove butternut and carrot from the oven, place some pieces in the blender with some of the ginger. Add some chicken stock, salt and pepper, and blend. Repeat process until all is used.
Tip: Serve with a drizzle of walnut oil or a spoon of Greek yogurt and some chopped chives. You can also add some sliced grilled almonds.*
Happy Soup Making!
- Catherine Dubois