Outside the windows, a real cool autumn. After many months of sunny weather, the cold is particularly nagging. Everyone deals with it as much as he can: wearing warm, woolen clothes, taking hot baths or eating food commonly considered warming. Soups returned to favor – nutritious, full of vitamins, and thanks to the right spices – also preventing the body from cooling down. Which soups work best during autumn cold weather?

Spring and summer are not conducive to eating aromatic soups – high temperatures tend to encourage us to reach for refreshing salads and coolers. In turn, during the colder months, most of us want hot food. The dishes that work well during autumn and winter also include soups. The best ones are those thatinclude the warming effect of certain ingredients and spices, such as ginger, cinnamon, garlic or turmeric. What soups will effectively warm us in the long, autumn evenings?

RECIPES

PEPPER CREME

Ingredients:

• 3 red peppers,
• 2 tablespoons of tomato puree,
• 2 and a half glasses of broth,
• spoon of butter,
• spoon of oil,
• onion,
• carrot,
• 2 cloves of garlic,
• a teaspoon of thyme,
• 2 tablespoons of bear’s garlic,
• 1/2 teaspoon of hot pepper or cayenne pepper,
• salt and pepper.

In a large pot heat up the oil and butter, and then fry chopped onions. Add the garlic sliced and fry for a while. Peel carrots and grate using a rasp with large holes, then put in a pot and fry together for about 5 minutes. After this time, add the spices and mix. Pour broth and concentrate, boil. Reduce the heat and cook for about 10 minutes. Mix with a hand blender. When already on the plates sprinkle it with grated parmesan cheese. Serve it with garlic croutons.

PUMPKIN SOUP WITH CURRY FLAVOUR

Ingredients:

• 750 g of peeled pumpkin,
• 3 cups of broth,
• 250 g potatoes,
• 2 tomatoes,
• onion,
• 2 cloves of garlic,
• 2 tablespoons of oil,
• teaspoon of turmeric,
• 2 teaspoons of curry,
• 1/2 cup of canned coconut milk,
• salt.

Pumpkin and potatoes cut into cubes. In a large pot, warm up the oil and fry chopped onions and sliced garlic. Add potatoes and a pumpkin, salt and fry for about 5 minutes, stirring occasionally. At the end of frying, we add curry and curcuma. Pour the broth and cook for about 10 minutes on medium heat (from boiling). Peel the tomatoes, cut into quarters and remove the seeds. Cut into cubes and add to the soup. Stir and cook for about 10 minutes (until the vegetables are soft). Add the coconut milk and mix using a blender.

MOROCCAN SOUP

Ingredients:

• 100 g of rinsed red lentils,
• a liter of broth,
• 2 medium onions,
• clove of garlic,
• 5-6 tablespoons of olive oil,
• 200 g of canned tomatoes,
• 1 1/2 teaspoons of cinnamon,
• 1/2 a teaspoon of powdered Indian cumin,
• 1/2 ground coriander,
• 1/2 seedless, sliced red chili pepper,
• spoon of brown sugar,
• salt and pepper,
• thick natural yogurt,
• fresh coriander.

In a pot, warm up 3 tablespoons of olive oil, add one, finely chopped onion and fry for about 2-3 minutes. Add crushed garlic, a teaspoon of cinnamon, cumin and ground coriander. Fry for 2 minutes, stirring constantly. Add tomatoes, lentils and broth. Cook for approx. 30 min (until the lentils start to disintegrate). Season with salt and pepper. While the soup is boiling, warm up the remaining part of the oil and fry the second, chopped onion for about 2 minutes (until the onion turns slightly brown). Add sugar, 1/2 teaspoon of cinnamon and one chilli pepper. Fry for about 1 minute, stirring constantly. Pour the soup into bowls or deep plates, add the caramelized onion, pour the spoonful of yogurt and sprinkle with fresh coriander.

GARLIC SOUP

Ingredients:

• 1 1/2 garlic bulbs,
• 6 potatoes,
• 3 tablespoons of butter,
• 150 g of hard cheese,
• 1 l of hot water,
• 1 bay leaf,
• sól i biały pieprz,
• baguette.

Peel the potatoes and cut into cubes. Two tablespoons of butter warm in a pot, add the potatoes and fry for about 5 minutes, at the end adding peeled garlic cloves (one is left for croutons). Pour boiling water, add bay leaf, salt and pepper. Cook for 30 min, remove the leaf and mix the whole with a hand blender. Cut the baguette into slices, spread with a spoon of butter mixed with a crushed garlic clove and bake in the oven. Soup is sprinkled with cheese, accompanied by garlic croutons.

CARROT SOUP WITH GINGER

Ingredients:

• 250 g of carrots,
• onion,
• 2 tablespoons of butter,
• parsley,
• 300 ml of vegetable broth,
• 1/2 teaspoon of finely grated orange peel,
• spoon of ginger grated using rasp with small holes,
• 80 ml of 30% cream,
• salt and pepper.

Heat up the butter in a pot and fry chopped onions. Peel the carrot and parsley and cut into slices. Put the vegetables in a pot and fry for about 15 minutes. We add orange peel, ginger and broth. Cook for approx. 25 minutes (until tender). Mix the soup with cream, season with salt and pepper.