Here we are again: January and its inescapable New Year’s resolutions. The time of year when you try to take stock, change your habits and probably opt for a small, easy and healthy meal every day? So lets put soup in the spotlights!
More than just a trend, soups have really regained ground in recent years. And with good reason: they provide good doses of vitamins and come in hundreds of recipes. Our chefs, as you might expect, recommend following the seasonal calendar when you buy vegetables for your soup. One thing is for sure, there is something for everyone’s taste!
Nothing is easier than doing a homemade soup. Simply peel the ingredients and simmer in a large saucepan. Divide an individual amount into bowls and store in the refrigerator or freezer. You will have a small stock ideal for cold winter days.
And why not garnish your bowl of soup with fresh cream, grated cheese, croutons, bacon, fried onions, fresh herbs... anything you like, really. Need inspiration? Try our flavour-filled seasonal recipe.
Ingredients (for 4 people)
- 3 carrots
- 3 potatoes
- 2 leeks
- 1 onion
- 1 garlic clove
- 1 shallot
- 20g butter
- 2 tablespoons oil
- 1/2 teaspoon cumin powder
- 1 sprig of thyme
- Salt
- Pepper
Preparation (20 minutes prep - 40 minutes of cooking)
- Peel the vegetables. Chop onion, shallot and garlic. Cut carrots, potatoes and leeks into large pieces.
- Melt the butter and olive oil in a saucepan. Sauté garlic, onion and shallot until tender and gold.
- Add vegetables and stir them to coat them in cooking fat. Cook for about 5 minutes.
- Add a sprig of thyme and some cumin. Allow the cumin to heat for 1 minute, then add the salt, pepper and cover everything with boiling water.
- Cook, simmer and cover for 20 to 25 minutes. Make sure the vegetables are tender, then remove the thyme and a little broth before mixing. You can add broth later if the soup’s a bit too thick
Tip: You can mix the vegetables beforehand,to save time when cooking.
