A warming meal gives a comforting, cozy feeling in the stomach, relaxes and lifts the mood. You can keep the effort for a nourishing, tasty, warm meal to a minimum by serving a hearty soup .
Pumpkin and coconut soup (serves 4)
Finely chop an onion . Cut 350g of prepared pumpkin into small pieces. Heat 1 tbsp butter in a pan. Sauté the onions and pumpkin in it. Stir 1 tablespoon of cornflour into 3 liters of vegetable stock . Add the stock and 2dl coconut milk to the pan and simmer for about 20 minutes. Puree the soup and season to taste with salt, pepper and a little curry .
Roast 1 tbsp pumpkin seeds and 1 tbsp grated coconut in a frying pan without adding any extra fat. Divide the soup into four nice soup bowls. Sprinkle with the pumpkin seeds and grated coconut.
You can add a nice splash of color by spicing up the soup with chopped herbs.
Found at bettybossi.ch
Chestnut and porcini mushroom soup (for 4 people)
Roast 400g chestnuts in a little butter. You can use freshly peeled or frozen. Add 1 tbsp of tomato puree and fry briefly. Deglaze everything with 8dl stock . Add five slices of dried porcini mushrooms . Allow everything to simmer for about 30 minutes. Puree the soup until smooth. Season to taste with salt and pepper .
Cut 100g porcini mushrooms into thin slices. Fry them in a little butter until golden brown. Put 8 pieces to one side. Cut the remaining mushrooms into small cubes or strips. Add them to the soup.
Beat 1dl of cream until stiff. Divide the soup into four beautiful soup bowls. Garnish each soup with a dollop of the whipped cream. Place two of the reserved porcini mushroom slices on top of each soup. You can add a nice splash of color by spicing up the soup with chopped herbs.
Found at bettybossi.ch
Lentil soup (serves 4)
Cook 200g brown lentils in water until tender. Pour the water through a sieve. Finely chop an onion . Cut 80g of bacon into small cubes. Fry the bacon in a frying pan. When the fat has rendered, add the onions. Sauté everything briefly. Deglaze with 3 tbsp balsamic vinegar . Add 1 liter of stock . Stir ¾ of the lentils into the soup. Simmer everything for 10 minutes. Puree the soup. Add the remaining lentils to the soup. Add 2dl of single cream and season with salt and pepper .
Beat 1dl of cream until stiff, the cream must be cold. Chop 1 tbsp. parsley finely. Divide the soup into four pretty soup bowls. Garnish each soup with a dollop of the whipped cream. Sprinkle the soup with the parsley.
Found at swissmilk.ch
Enjoy cozy evenings in convivial company.
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