It’s almost time to put on the chunky knit sweaters at the back of your closet and make the most delicious soups, stews, bisque, chilis to enjoy the season. As the pumpkin spice lattes kick the Starbucks stores, the pretty leaves start falling, it also marks the beginning of the soup season. Here are our favorite fall soups with a few simple ingredients. Let’s start with the classics.
Potato Leek Soup:
This ultimate creamy bowl of goodness makes for a delicious fall dinner. So easy to make, this soup literally comes together in 30 minutes. Put the potatoes, leeks, celery, bay leaf, thyme, salt, and crushed pepper in a bowl of heated clear vegetable stock. Remove the bay leaf. Use an immersion blender to blend in the soup in the soup pot. Add 1 small cup of full-fat cream and stir in for 10 minutes. Serve warm with some cheesy croutons.
Butternut Squash Soup:
Ah! This makes the perfect bowl of fall goodness. Start with roasting the butternut squash with a drizzle of olive oil, salt, pepper, and paprika. Sauté some garlic cloves in olive oil. Add a halved cinnamon stick, a grating of nutmeg, salt, and crushed pepper. Add in the roasted squash. Stir in 200 ml of coconut milk. Let it simmer on low heat for 10 minutes. Mix using an immersion blender. Serve hot with a few pieces of roasted butternut squash. Best served with crusty baguette slices.
Root vegetables and lentil soup:
This chunky vegetable soup is delicious, flavor-packed and super healthy. Start with boiling red lentils. Steam some baby carrots, radishes and beetroot and keep aside. Sauté some ginger and grated fresh garlic in olive oil. Add one chopped red onion and allow it to caramelize. Add coriander, cumin, paprika powder, salt and pepper to taste. Now, add the steamed veggies and cooked lentils. Add 500 ml of water and let it simmer gently for 20 minutes in low heat. Add a handful of spinach just before turning off the heat. Finish with a splash of lemon juice. Put some steamed basmati rice in a bowl and pour over a ladle of the soup. Sprinkle some coriander leaves and serve hot with a wedge of lime.
Brown rice has multiple health benefits. Use the brown variety of Daawat basmati rice to add a touch of extra health to your side dish.
Parsnip soup with basil pesto:
Roast the parsnips with a drizzle of olive oil, salt, pepper. Allow the parsnip to caramelize. Sauté some chopped garlic. Add salt and crushed pepper. Add in the roasted parsnips and sauté gently in low heat for a few minutes. Transfer it in a food processor and blend until smooth. Serve hot with a drizzle of fresh basil pesto. Delicious!
What speaks of fall food, more than pumpkin! Start with pan roasting the pumpkins and garlic cloves with a drizzle of olive oil. Add a few thyme leaves, cinnamon powder, pumpkin spice mix, paprika, salt, pepper, and nutmeg powder. Pour in full-fat coconut milk and stir in slowly. Use an immersion blender or blend it in a food processor. Top with a splash of coco cream, pumpkin seeds and a grating of nutmeg. Pour into soup bowls and serve hot with toasted garlicky crostini.
Pour in a bowl of these delicious soups, dunk in a slice of rustic bread and spend a cozy evening watching an old classic at home!