Wonderful winter soup recipes to warm the soul

All you need is a big butternut, an onion, some garlic, curry powder, veggie stock, coconut milk, and a touch of salt and pepper. Easy peasy.

First, you chop up the onion and garlic and fry them in a pot until they smell nice. Then you add the curry powder and let it sizzle for a bit. Next, you throw in the chopped butternut and the stock and bring it to a boil. Then lower the heat and let it simmer until the butternut is soft and mushy. Now comes the fun part: you blend the soup until it’s smooth and creamy. Finally, stir in the coconut milk and season it with salt and pepper to taste.

Voila! You have a delicious soup that will make you feel warm and cosy inside. Enjoy it with some bread or crackers.”

All you need is some oil, an onion, a couple of carrots and celery sticks, garlic, chicken stock, cooked chicken meat, a bay leaf and some thyme.

Just chop everything up and throw it in a big pot with some oil. Let it sizzle for a bit until the onion is soft and then pour in the stock. Add the chicken, the bay leaf and the thyme and bring to a boil. Then turn down the heat and let it simmer for a while. Add salt and pepper to your liking and voila! You have a delicious soup.

Enjoy!”

Here’s how to make it:

You will need 2 tbsp of butter, 1 onion, chopped, 2 garlic cloves, minced, 2 cans of diced tomatoes, 2 cups of vegetable stock, 1/4 cup of fresh basil leaves, chopped, salt and pepper to taste. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until soft and fragrant. Add the tomatoes and stock and bring to a boil. Reduce the heat and simmer for about 15 minutes. Stir in the basil and season with salt and pepper.

Serve hot and enjoy!”

All you need is a large pot, some onions, carrots, celery, garlic, dried lentils, vegetable broth, parsley and lemon juice. Chop up the veggies and sauté them in some oil until soft. Then add the garlic and lentils and stir for a minute. Pour in the broth and bring to a boil. Lower the heat and simmer until the lentils are cooked and the soup is thick. Season with salt, pepper and some fresh parsley. Squeeze a little lemon juice over the soup for a zesty kick.

That’s it! You have a delicious soup that’s ready in less than an hour. Serve it with some crusty bread or crackers and enjoy. This soup is also great for leftovers, so you can freeze it or reheat it for lunch the next day.

Trust me, your family will love it!”

Here’s how you do it: First, you chop some leeks and garlic and fry them in a big pot until they are soft and fragrant. Then you add chopped potatoes and vegetable stock and bring it to a boil. Let it cook until the potatoes are soft enough to mash with a fork. Then you use a blender or a smart stick mixer to puree the soup until it’s smooth and creamy. You dish it up in bowls and sprinkle some fresh chives or green onions on top for extra flavour.

Enjoy this warm and cosy soup with some fresh bread or bread rolls. It will make you feel like you’re in a winter wonderland.”

I’m here to share with you my secret recipe for mushroom soup that will knock your socks off. Trust me, this soup is so good, you’ll forget all about the cold weather and the traffic jams. All you need is some onions, garlic, mushrooms, vegetable broth, cream, and spices. You know the drill: chop, slice, sauté, simmer, and voilà! You have a creamy and delicious mushroom soup that’s perfect for vegetarians or anyone who loves mushrooms.

Don’t forget to serve it with some crusty bread to mop up the sauce. Enjoy!”

Heat the oil in a large pot over medium heat. Add the onion and cook until soft, stirring occasionally, for about 10 minutes. Add the garlic and ginger and cook for another minute, stirring frequently. Add the carrots and stock and bring to a boil. Then lower the heat and simmer until the carrots are tender, for about 20 minutes. Blend the soup to a smooth and creamy puree. Stir in the lemon juice and season with salt and pepper to taste. Enjoy your soup with some bread or crackers, or just by itself.

I hope you like this soup as much as I do. It’s one of my favourites and it always makes me feel cosy and happy. Stay warm!”

First, you need to chop up some pumpkin and roast it in the oven until it’s nice and soft. This will bring out the sweetness and flavour of the pumpkin. Then, in a big pot, you fry some onions and garlic until they’re soft too. Next, you add the pumpkin, vegetable stock, and spices to the pot. I like to use cumin, paprika, and chili powder for some heat, but you can adjust it to your taste.

Let everything simmer for a while until the soup is smooth and thick. Finally, serve it with a spoonful of sour cream on top. Trust me, it’s amazing!”