Soups to warm your heart

Nothing so heart warming as a pot of hot soup on a rainy autumn evening.
Here are a few soups I tried out these past few weeks.
Fresh soup does not take a lot of time, and makes all the difference. You will never buy canned soup again.
Some combinations and vegetables were new to me, but they turned out very tasty. With soup you can go as adventurous as you please.

1. Carrot and coriander soup with cumin and orange
You will need (for 4 servings)
  • 2 cup of chopped onions
  • 2 celery stalk chopped
  • 3 table spoons olive oil
  • 6 cups of grated carrots
  • 2 table spoons chopped parsley
  • 6 cups of vegetable stock (or chicken stock)
  • 2T chopped fresh coriander
  • 1teaspoon dried coriander
  • 1.5 teaspoon cumin
  • zest of an orange
  • salt and pepper to taste
  • Crème fraiche, extra coriander and some nuts to garnish (optional)
How to do it:
  • Heat the olive oil in a large pot and fry the onions and celery until soft (about 5 minutes).
  • Grate the carrots and add this to the pot and cook until softened. 
  • Add the stock, herbs and spices and cook on a gentle simmer for about 30 minutes. Allow the soup cool slightly and then using the blender, process the soup until smooth. Adjust the seasoning and add the zest. Serve with a swirl of crème fraiche and a sprinkle of chopped coriander and nuts.
(Inspired by here)
    2. Zucchini & Parmesan Soup
 You will need (for 4 servings as a starter)
  • 3 tablespoons olive oil
  • 4 cloves of garlic
  • 1 table spoon of grilled pine nuts
  • 2 zucchinis
  • 1 litre of vegetable stock
  • 75 gr of grated parmesan cheese
  • Some rocket salad
How to do it:
  • Fry the garlic, add the zucchini and bake for 4 minutes
  • Add chicken stock and boil for 10 minutes
  • Blend the soup, and stir the parmesan in. Season to taste.
  • Garnish with rocket salad, the pine nuts and some more parmesan
(Inspired by Delicious Magazine November)
3. Soup of Jerusalem Artichokes with thyme chips
You will need:
  • 1 kg of Jerusalem Artichokes
  • Some lemon juice
  • 2 table spoons of olive oil
  • 2 onions
  • 3 cloves of garlic
  • 150 ml of dry white wine
  • 1 1/2 litre of vegetable stock
  • Thyme chips (just fry some thinly sliced Jerusalem artichokes in olive oil, adding thyme at the last moment)
How to do it:
  • Peel the artichokes and cut in cubes
  • Put them in some lemon water so they stay white
  • Heat the olive oil and add the onion, garlic and artichokes and bake for 2 minutes
  • Add wine & stock and cook for 15 minutes
  • Blend until smooth and season
  • Garnish with the chips and sprinkle some truffle oil over for extra taste