When it’s chilly outside, turn up the heat and rustle up these soups to keep warm.
1. Spiced Cauliflower Soup
Ingredients:
Pepper and salt, to taste
½ lemon, juiced
100 g yoghurt
1-litre stock
1 tbsp curry powder
2 cloves garlic, thinly sliced
1 onion, finely chopped
450 g cauliflower, should be cut into bite-sized pieces + 2 florets for garnish
2 tbsp oil
Method:
- In a large pan, heat the oil over medium heat. Toss in the onion and cauliflower. Cook for 10 minutes. Stir occasionally till the cauliflower turns deep golden.
- Add the garlic and cook for two minutes.
- Toss in the curry powder and cook for another minute.
- Stir in the stock and simmer for 20 minutes until the cauliflower starts to break down. Add in the yoghurt and blend until the soup is smooth. Season.
- Thinly slice the reserved cauliflower florets. Season with lemon juice, pepper and salt.
- Pour the soup into bowls and serve garnished with the cauliflower slices.
Find instant comfort in a cup of soup.
2. French Onion Soup
Ingredients:
¼ tsp black pepper
Salt, to taste
5 cups vegetable stock
2 onions, sliced
3 tsp oil
2 tbsp butter
Method:
- Heat the oil and butter in a heavy0base saucepan over medium-high heat.
- Add the onions and saute till they turn golden brown.
- Stir in the stock, bring it to a boil and simmer uncovered for 12-15 minutes.
- Season and serve hot.
3. Zingy Tomato Soup
Ingredients:
Pepper and salt, to taste
4 pinches oregano
4 tbsp tomato ketchup
8 large tomatoes, chopped
400 ml hot vegetable stock
1 onion, chopped
1 tbsp olive oil
Method:
- Heat the olive oil in a pan over medium-high heat and fry the onions for 4-5 minutes, stirring with a wooden spoon until soft but not coloured.
- Add the oregano, ketchup, stock and tomatoes. Season and bring to a boil.
- Cover the pan, reduce the heat and simmer for 15 minutes.
- Cool and blend into a puree.
- Gently reheat and serve with a swirl of yoghurt.
Tip: You can also serve these soups with these tasty soup accompaniments.
