Three quick recipes for winter vegetable soups

Soup with vegetables in a bowl

In winter, tasty vegetable soups are a great way to get your daily intake of important vitamins, minerals and fibre. But novice cooks are frequently daunted by what they think is the long preparation time.

Don’t worry – with our three quick recipes for winter vegetable soups you can conjure up a wonderfully warm and healthy meal that will keep you full for longer and will not take you more than 30 minutes in the kitchen.

Tip: Winter vegetables like Brussels sprouts and kohlrabi are now in season and are the perfect ingredients for vegetable soups. Each of these recipes serves four.

Kohlrabi and potato soup with swede
Picture: This delightful kohlrabi and potato soup tastes especially good in winter

Quick recipe idea 1: Kohlrabi and potato soup with swede

Ingredients:

5 medium-sized potatoes
2 heads of kohlrabi
1 swede
2 Spanish onions
2 cloves of garlic
1 litre of vegetable stock
Vegetable oil
Salt, pepper
Parsley and croutons to garnish

Method:

Peel and chop the vegetables. Sweat the onions and garlic in the saucepan with some oil. Add the remaining vegetables and pour in enough vegetable stock to cover all the ingredients. Cover with a lid and allow to simmer for approx. 20 minutes until the vegetables are soft. Then purée the mixture using a handheld blender. Season to taste with salt and pepper and before serving garnish with a bunch of parsley and some croutons.

Beetroot soup with ginger and apple
Picture: A quick recipe – beetroot soup

Quick recipe idea 2: Beetroot soup with ginger and apple

Ingredients:

500 g beetroot
2 apples
1 small piece of ginger
2 small onions
1 litre of vegetable stock
Vegetable oil
2 tablespoons of honey
1 tablespoon of chilli powder
Salt and pepper

Method:

Peel the beetroot, apples and onions and chop them into small pieces. Mince the ginger, it doesn’t need to be peeled. Fry the onions briefly in the oil, add the rest of the vegetables to the pot and sweat for a while. Pour in the vegetable stock and simmer for around 25 minutes. Before serving, stir in the honey and season with chilli powder, salt and pepper to taste.

Green vegetable casserole
Picture: Ever tried a green casserole? It is tasty!

Quick recipe idea 3: Green vegetable casserole

 Ingredients:

A handful each of a selection of vegetables, e.g. broccoli, Brussels sprouts, peas, green beans, potatoes and spinach
2 medium-sized onions
1 litre of vegetable stock
2 tablespoons of pesto from the jar
Salt and pepper

Method:

Peel and finely chop all the vegetables. Sweat the onions briefly in the saucepan. Gradually add the other vegetables, starting with the hardest ones, such as the potatoes. Don’t add the spinach yet. Add the vegetable stock and simmer everything together until the vegetables are soft but still have some “bite”. Only then add the spinach and cook everything together briefly. Taste the soup and serve, adding some green pesto to garnish.

Fancy some quick soup enjoyment? Try one of our three vegetable soup recipes every week or let your creativity run free!

Have fun! Your Dole team

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