Autumn can be said to be reserved for preparing various delicious dishes. This is the time when a variety of vegetables and fruits are available, from which you can prepare real autumn dishes. You probably can't imagine this time without hearty soup?
If you swear by more traditional recipes, then here are two very simple recipes for garlic and cauliflower soup. Those of you who are eager challenges, but try to prepare peanut butter, kale and sweet potato soup.
Garlic soup
INGRIDIENTS:
- a spoonful of butter
- 2 teaspoons of olive oil
- 2 heads of garlic (from 12 to 15 cloves)
- large shallot
- 1/4 teaspoon chili powder
- sea salt
- black pepper
- a spoonful of white wine
- vegetable soup base
- fresh thyme and parsley
- 2 potatoes
PREPARATION:
Distribute the unpeeled cloves of garlic on a baking sheet, sprinkle them with salt and pour over a spoonful of oil. Cover the baking tray with foil and place it in the oven. The garlic should be roasted until it is soft. When the garlic has cooled, remove the skin.
Melt the butter in a saucepan and add a teaspoon of olive oil. Peel the remaining garlic and add the cloves to the pot. Add sliced shallots, a pinch of sea salt, black pepper and chili to all the ingredients in the pot. Stir them for three minutes, then reduce the temperature of the hob completely and let the ingredients stand for about 30 minutes.
When the garlic turns brown in the pot, add the white wine, diced potatoes, 700ml of stock, herbs, sea salt and the garlic that you roasted in the oven. Cook everything together for 15 minutes until the potatoes are soft. Pour all the ingredients into a blender, when a creamy soup is formed, return it to the pot and, if necessary, add more soup base, salt, wine, herbs or pepper.
cauliflower soup
INGRIDIENTS:
- 1 head of garlic
- 4 tablespoons of olive oil
- salt and freshly ground black pepper
- 2 cauliflowers
- onion
- 5 cups of vegetable soup base
- thyme
- Bay leaves
- 1/2 cup cream
PREPARATION:
Cut the garlic, place the cloves in foil on a baking sheet and pour oil over them. Season the garlic with salt and pepper. Close the foil tightly and place it on one half of the baking tray. Place the cauliflower cut into pieces on the other half of the baking sheet. Pour two tablespoons of oil over it, season it with salt and pepper. Bake the ingredients in the oven until the cauliflower is soft and the garlic is brown. Let the garlic cool after baking in the oven for 30 minutes, then peel it.
Fry the sliced onion in olive oil. Add the soup base, thyme and bay leaf. When the ingredients begin to boil, reduce the heat of the stove. Add roasted cauliflower and garlic to the base. Bring all the ingredients to a boil, then stir until the cauliflower begins to break down. Mix all the ingredients well in a blender to make a creamy soup.
Peanut Butter Soup with Sweet Potatoes and Kale
INGRIDIENTS:
- 2 tablespoons of olive oil
- half an onion
- 1 jalapeno pepper or hot pepper
- 2 cloves of garlic
- 3 sweet potatoes
- 400 ml of tomato sauce
- 400 ml of coconut milk
- 2 cups of water
- a teaspoon of salt
- a teaspoon of curry or turmeric
- 1/2 cup chopped peanuts
- 1/4 cup peanut butter
- cabbage leaves
PREPARATION:
Heat the olive oil in a large pot, add the onion, garlic and hot pepper. Fry the ingredients until they soften. Add sweet potatoes, tomato sauce, coconut milk, water, spices and peanuts to the ingredients. Cook until the potatoes are soft. Add the peanut butter and kale leaves to the ingredients. Stir and cook until you get a creamy soup.
