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Top Up your Soup With Giving Tree

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Dig out  some chestnut, pumpkin and mushrooms…Autumn is here! As the days get cooler, it’s time to start making some warming soups. Don’t think that soups are boring, at Giving Tree HQ we gathered some creative recipes.  You will be surprise on how you can use our snacks in your soups 😉

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A bowl of soup for dinner, it’s a great way  to stay fuller for longer as well as of course full of vitamins and minerals while taking care of your weight. Soups are easy to make and offer plenty of health benefits. So let’s start!

 

Pumpkin Soup

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Ingredients:

  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
  • 700ml vegetable stock or chicken stock
  • 142ml pot double cream
  • Handful pumpkin crisps Giving Tree snacks

Method

  1.  Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  2. Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
  3. Then serve scattered the soup with some pumpkin crisps.

(recipe  from BBC Good Food)

Roasted Carrot Soup

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Ingredients:

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tsp ground coriander
  • 1 potato, chopped
  • 450g carrots, peeled and chopped
  • 2l vegetable or chicken stock
  • Handful coriander (about ½ a supermarket packet)
  • Handful Broccoli crisps Giving Tree snacks

 

Method

  1. Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
  2. Tip into food processor with the coriander then blitz until smooth (you may need to do this in two batches).
  3. Return to pan, taste, add salt if necessary, then reheat to serve.

 (recipe from BBC Good Food) 

Mushroom & Chestnut soup

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Ingredients:

  • 1 punnet mushrooms (closed cup or chestnut mushroom are best)
  • 1 chopped onion
  • 1 jar chestnuts
  • 1 litre stock (veg or chicken)
  • 300ml double cream
  • 1 teaspoon dried rosemary
  • Pepper to season

Method

  1. Heat the butter in a pan and fry the mushrooms and onions for around 3 to 5 minutes until soft.
  2. Add the chestnuts long enough to warm them through.
  3. Add the stock and blitz with a hand blender until you have no large lumps (although you can take out a few slices of mushroom and re-add them after blending to add texture). Add the rosemary and simmer until heated through.
  4. Stir in the cream and season, leave to warm through. Serve.

 (recipe from BBC Good Food) 

Bon Appétit everyone!

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