If you’re looking for a simple recipe, cream of leek is the soup for you! All you need to do is cook two sliced leeks in butter, then add six cups of water or light broth and five potatoes. Boil for 15 minutes. Let it cool down a bit and add a quarter of a cup of 35% cream. Mix in a blender for a creamy consistency. Enjoy!
You’ll need half an onion, half a cup of diced celery, one head of broccoli, two cups of diced potatoes, three tablespoons of flour, and one and a quarter cup of chicken broth (or vegetable broth for a vegetarian soup). In a pot on medium, cook the onion with the celery and seasoning of your choice (salt, pepper, garlic, cumin, or other). Once softened, add the flour to the vegetables and simmer for two minutes. Remove from the heat and gradually add the broth. Bring to a boil, add the potatoes and simmer for about 10 minutes. Then add the broccoli and cook for another five minutes.
If you want to turn it into a cream of broccoli and potato soup, simply add one or two cups of the hot mixture in a bowl with half a cup of cream (or milk). Mix and pour into the hot pot of soup. This will help to prevent it from curdling. If you want a smooth texture, you can use a blender. For the ultimate comfort meal, we recommend serving this soup with a delicious grilled cheese!
Try something a little out of the ordinary with a vegetable and fruit soup that’s just sweet enough. You’ll need a butternut squash, one onion, one potato, one apple, butter, and six cups of chicken (or vegetable) broth. In a large pot, cook the apple and diced vegetables in butter. Once softened, add the broth and bring to a boil. Simmer for about 20 minutes. Then use a blender to get the texture as smooth as you want.
Tip: to make the squash easier to dice, use a fork to poke some holes in the skin and heat it in the microwave for a few minutes. Or you can always use frozen squash cubes to save time.
Carrots are probably the most underrated ingredient when it comes to soups. Which is a shame because they pair well with other flavours such as ginger or garlic. For this soup, you’ll need eight medium-sized carrots, two cups of chicken or vegetable broth, two cloves of garlic, and three cups of milk. In a pot, cook the carrots and garlic for a few minutes and then add the broth. Cook until the vegetables are soft and puree in the blender. Gradually add the milk to prevent it from curdling.
You are now a soup exert! Don’t be afraid of combining seasonal vegetables. In the summer, cold soups are a refreshing meal and can be a great alternative to comfort soups.