Nourishing Soup Bowls to Make this Fallby Rohit Bumrah Writter
The leaves are changing colours and there’s a certain chill in the air. Autumn is the time to make delicious soups, stews, bisque, and chilis. Put on the cozy knits and brew a hot cuppa of chai tea latte on those cool evenings. The fall season is filled with bountiful harvests like apples, pumpkins, squashes, spices like cinnamon, peppers, carrots, and much more. If you are looking for the perfect warming bowl of soup, check out these recipes:
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.
Vegetables & Lentil Stew
This chunky vegetable soup is delicious, flavour-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. Sprinkle some coriander leaves and serve hot with a wedge of lime. Serve with Daawat basmati, which is the best quality basmati rice in India.
You can check out the Daawat website to check rice and biryani recipes.
Butternut Squash Soup
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.
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.
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!
Created on Oct 12th 2020 01:08. Viewed 126 times.