8 Winter Warmer Recipes

High Angle View of Various Comforting and Savory Gourmet Soups Served in Bread Bowls and Handled Dishes and Topped with Variety of Garnishes on Table Surface with Gray Tablecloth
Soup, glorious soup…
Image source: Thinkstock

Summer has come and gone, and now we’re well on our way to the autumn and winter months. The weather is getting colder, and we all need a little something to warm us up throughout the day and evening.

The perfect winter warmer to suit everyone is a good, hearty soup. Soups are filling, so it won’t take much to keep you satisfied. If you cook a recipe in a large batch, you can even freeze some for later to take to work or even to save for those evenings when you can’t be bothered to cook.

Our Cooks Professional kitchen gadgets range contains all the tools to make soup making quick and easy. So here’s a list of recipes to get you started!

Butternut squash and bacon

Pumpkin Soup with Pancetta Parmesan and Garlic Bread
A hearty, filling option.
Image source: Thinkstock

Ingredients:
– 1 butternut squash; peeled, seeded and chopped into cubes
– 1 onion; diced
– 1 red bell pepper; chopped
– 8 rashers bacon; diced
– 2 cloves garlic; diced
– salt and pepper to season
– 1/2 teaspoon dried thyme
– 2 1/2 cups chicken stock (or more depending on desired consistency)
– creme fraiche

1. Preheat oven to 180 degrees celsius.

2. Place butternut squash, onion, bell pepper, and half the bacon onto a prepared baking tray. Add a little olive oil and the garlic, then season with the salt and pepper to taste. Gently toss to combine.

3. Place into the oven and bake for 25-30 minutes, or until butternut squash is tender.

4. Heat a frying pan on the hob to a medium heat. Add the remainder of the bacon, cook until brown and crispy. Put this to one side to use as a garnish.

5. Add the cooked butternut squash, onion, bell pepper and garlic to the food processor. Add the chicken stock, and puree all the ingredients. If the soup is too thick for your liking, simply add more chicken stock until you achieve the desired consistency.

6. Serve with a garnish of bacon and creme fraiche.

Pea and ham

Pea and ham soup
Healthy and delicious.
Image source: Thinkstock

Ingredients:
– 1 onion; diced
– 100g ham
– 500g peas
– 1 potato; peeled and diced
– 400ml chicken stock or vegetable stock
– salt and pepper to season

1. Fry the onions in a little oil until soft, then add the diced potato. Stir to coat the vegetables in oil, then add the chicken or vegetable stock. Simmer until the vegetables are soft.

2. Add the peas and bring the soup to the boil. Allow to cook for a few minutes.

3. Add some of the ham, then use a stick blender to blend until you achieve the desired consistency. Serve with the remainder of the ham sprinkled across the top, and season to taste with salt and pepper. Optional: Add some creme fraiche for some extra flavour.

Carrot and coriander

Carrot and coriander soup
A family favourite.
Image source: Thinkstock

Ingredients:
– 1 onion; diced
– 450g carrots; peeled and chopped
– 1 tsp ground coriander
– 1 litre vegetable or chicken stock
– fresh coriander to garnish

1. Fry the carrots and onions in a little oil, and cook for a few minutes. Stir in the ground coriander and cook for around 1 minute.

2. Add the stock, and bring to the boil. Cook until the carrots are tender.

3. Chuck the contents into the soup maker, and let it do all the hard work for you. Serve with fresh coriander as a garnish.

Potato and leek

Leek and potato soup
Something filling.
Image source: Thinkstock

Ingredients:
– 1 onion; sliced
– 250g potatoes; peeled and diced
– 4 medium leeks; washed and sliced
– 1 litre vegetable stock
– double cream or creme fraiche to garnish

1. Fry the leeks, potatoes, and onions in a little oil. Cook for around 3 – 4 minutes, or until the vegetables start to soften.

2. Add the vegetable stock and bring to the boil. Simmer for between 10 – 15 minutes.

3. Use the soup maker to blend the soup to the desired consistency, then serve with a garnish of double cream or crème fraîche depending on your taste.

Roasted red pepper and tomato

Roasted Red Pepper and Tomato Soup
A twist on a classic.
Image source: Pixabay

Ingredients:
– 3 red bell pepper; deseeded and halved.
– 1 onion; diced
– 500g of tomatoes
– 2 cloves garlic; diced
– 1 litre vegetable or chicken stock

1. Preheat the oven to 200 degrees Celcius/gas mark 4. Put the prepared peppers, onion, and garlic on a baking tray and roast for 30 minutes or until soft.

2. Prepare the vegetable stock, then throw all the ingredients in the blender and blend away.

3. Serve with some double cream or creme fraiche for added flavour. Optional: To give your soup a bit more bite, why not add some diced chilli?

Carrot and lemon

Carrot and Lemon soup
Something a little unusual.
Image source: Thinkstock

Ingredients:
– 300g carrots
– 1 onion; diced
– 1 cup of red lentils; rinsed
– 1 small lemon; zested and juiced
– 1 litre of vegetable stock
– Coriander or parsley to garnish

1. Fry the onion, carrots and lemon zest on a medium heat for 15-20 minutes.

2. Add the stock and lentils, stirring occasionally.

3. Use the a stick blender to puree the ingredients. Season with salt and pepper, and add the lemon juice according to taste. Serve with a garnish of fresh parsley or coriander.

Pumpkin and ginger

Pumpkin and Ginger Soup
Packing plenty of flavour.
Image source: Thinkstock

Ingredients:
– 1 large pumpkin; deseeded, and chopped
– 1 onion; diced
– 2 knobs of ginger; peeled and diced
– 1 litre vegetable stock
– Double cream to garnish
– Coriander to garnish

1. Add the onion, ginger, and pumpkin to a pan. Fry on a medium heat, or until pumpkin is soft.

2. Add the vegetable stock and bring to the boil. Chuck your ingredients in a food processor to blitz all the ingredients to the desired consistency.

3. Season with salt and pepper, to taste. Serve with a garnish of double cream and coriander.

Spicy parsnip

Spicy Parsnip soup
Soup with a kick.
Image source: Thinkstock

Ingredients:
– 500g parsnips; peeled and chopped
– 1 red chilli; diced and deseeded
– 1 small piece ginger; peeled and diced
– 1 litre vegetable stock
– 1 clove garlic; diced
– 1 tbsp garam masala

1. Add the prepared parsnip, chilli, ginger, garlic, and garam masala to a pan on a medium heat. Fry in a little oil for a few minutes.

2. Season well, and add the vegetable stock. Bring to the boil, and leave to simmer for 30 minutes.

3. Use the a blender, or even a soup maker, to easily puree the ingredients to the desired consistency. Optional: Serve with a garnish of chilli flakes.

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