Two Thick Easy (and Vegan!) Autumn Soups to Keep You Warm



I'm more of a baker than a cook, but I'm attempting to make more main meals and learning to make some easy meals. I mean, basically, if I were a Sim, I'd probably be at baking level 2, 3 at most. However, I'm pretty determined to improve my skills and I'd like to share with you some of my more successful experiments.

Beetroot (Borscht) Soup

Borscht or beetroot soup is something I wasn't familiar with until I spent a month in Poland. During that time, I not only reconnected with my roots, but also learned to appreciate a completely new cuisine.

This borscht is my own take on a really easy recipe. It makes 4-6 servings, depending on how much soup you want in your bowl, and works as a chilled soup and a hot soup.


Ingredients

2 tablespoons of olive oil
2 cloves of chopped or crushed garlic
1 chopped onion
1 kg of beetroot
1 1/2 litres of vegetable stock
1 shot of vodka
pinch of parsley
pinch of thyme

Instructions

Pour one tablespoon of olive oil into a pan and then place it into a saucepan. Let simmer for 5 minutes. Add the garlic and let cook for one minute. Add the beetroots, vodka and parsley and time cook for 15 minutes. Pour into the vegetable stock and bring to a boil and then turn down and let it heat for 30 minutes. Place in the blender and puree and then return to the pot to warm for 2-3 minutes. Serve or let cool and place in the refrigerator overnight and serve the next day for chilled soup.

Recipe revised from BBC Good Food

Thick Pumpkin Soup

If you've got left over pumpkins or pumpkin puree that you want to use up, this is perfect for you. It serves 7-10, or 5-6 double servings if you're extra hungry!


Ingredients

1.5 litres of vegetable stock
1.5 teaspoons of salt
1 kg of pumpkin puree (2 and 1/10 of pumpkin puree cans)
1 teaspoon parsley
1 chopped onion
1/2 teaspoon thyme
1 clove crushed garlic
125 ml whipping cream (optional)

Instructions

Combine vegetable stock, salt, pumpkin, onion, thyme and garlic. Bring to a boil and then turn down and let simmer for 30 minutes. Puree the mixture in a blender. Return to pan and bring to a boil and then let simmer again for 30 minutes. Stir in cream (optional). Serve immediately. You can store it in an air tight container and have another day, microwaving for about 6 minutes or bringing it to heat on the stove.

Recipe altered from Allrecipes 

Enjoy!




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