Delightful soups that will warm up on a cold day - 3 recipes

There are days when you want to wrap yourself in a blanket, spend the day at home and treat yourself to something delicious. Late autumn is the perfect time for soup, so what else will warm up on a cold autumn day?



Sweet potato soup with cumin

The fat in cashew nuts helps to better absorb beta-carotene from sweet potatoes. Beta-carotene improves vision, is very important for the sought-after system. And ground red pepper and fresh cilantro will add spiciness to the dish.

Ingredient:

• 1kg of sweet potatoes (peel and cut)
• 1/4 cup of raw cashew nuts (pre-soaked in water overnight)
• 1/2 cup of fresh cilantro
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of sea salt
• 4 glasses of water
• pinch

1. Heat the oven to 220°C

2. Wrap the sweet potatoes in parchment and put on a pan. Bake for 25 minutes (check with a toothpick, it should come in and out easily). Then turn around and let it cool.

3. In a blender, mix boiled potatoes, cashews (soaked in water), cilantro, ground red pepper, cumin, salt and 3 glasses of water. Blow to a homogeneous mass. If the consistency does not suit you and you want to make the soup more liquid, add the remaining water. Serve the soup warm or chilled.





Beet antioxidant soup

The next dish is a delicious combination of protein and complex carbohydrates. The amazing combination of cocoa, beets, wine and rice will not leave you indifferent.

Ingredient:

• 2 tablespoons of olive oil
• 1 white onion (chopped)
• 1 clove of garlic (chopped)
• 1 tablespoon 100% cocoa powder
• 1 teaspoon of sea salt
• pinch
• 1 large beet (peeled and sliced)
• 1 litre of water
• 1 cup of dry red wine
• 1/3 cup of black or wild rice

1. In a large pan over medium heat, heat the butter. Cook the onions for 3-5 minutes (until they are soft and transparent).

2. Add the garlic and cook for 2 minutes (until the flavor appears).

3. Then add and stir the cocoa powder, salt and pepper, boil for 1 minute. Add the beets, cook for 15 minutes (until the beets are soft).

4. Add water, mix thoroughly. Increase the fire to maximum and bring to a boil. Reduce the heat to medium-low, add rice and wine, cover with a lid and cook over a slow heat for 35 minutes (rice should become al dente).

5. Serve warm.



Delicate pumpkin soup

This soup combines beans and a heady floral aroma of tarragon. Soup is rich in protein and fiber, is very filling, and vitamin A, which is contained in this dish in sufficient quantities, will have a positive effect on your immune system.

Ingredient:

• 2 tablespoons of olive oil
• 1 tablespoon of fresh tarragon (chopped)
• 1 pumpkin (peeled from seeds and cut)
• 1 small onion (sliced in cubes)
• 1 large clove of garlic (chopped)
• 1/2 pounds of white beans (soak overnight, then dry)
• 1/4 cup of peeled almonds (soak overnight, then dry)
• 1 liter of water or vegetable broth
• 1 teaspoon orange peel
• 1/4 teaspoon of sea salt
• black pepper
• edible flowers for decoration (if desired)

1. Heat the oven to 200°C

2. Wrap the chunks of pumpkin in foil and bake for 30 minutes (the fork should easily enter it). Separate the flesh from the peel and set aside.

3. Mix 1 tablespoon of olive oil with 1/2 sliced tarragon, set aside.

4. In a medium pan, over medium heat, warm the remaining tablespoon of olive oil. Add the onions and garlic, stirring frequently, cook for 5-7 minutes.

5. Mix the beans, soaked almonds, remaining tarragon and water. Cover and extinguish on medium heat until the beans are soft (about 2 hours).
6. Remove the pan from the fire and add the orange peel, salt and pepper. Using a conventional or submersible blender, whip all the ingredients to a puree state.

7. Pour the soup into warm bowls, sprinkle tarragon oil, you can decorate with edible flowers. Residues of soup can be stored in a sealed container in the refrigerator for 1 week, or in the freezer (up to 1 month). published

Enjoy it!

By: Jodi Taylor, Photograph: Alec Kugler



P.S. And remember, just changing our consumption – together we change the world!

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