The bitter cold of January envelops us and the dark evenings ask for the warmth of a good steaming soup. It’s the perfect time to rediscover the pleasure of traditional soups, those that warm the body and soul. We offer you three different but equally comforting recipes, ideal for these cold winter evenings when there is nothing better than finding yourself at the table with a warm and nutritious dish.
Saffron pea and potato soup
At first glance it may seem banal and obvious, but saffron and bay leaves give it a very particular aroma and flavour. A simple recipe that becomes special thanks to the skilful use of spices.
Ingredients for 4 people:
Preparation:
First, prepare a good homemade vegetable broth, without using granulates or various ready-made products. It takes a moment: bring one and a half liters of water to the boil with celery, carrot and onion. Let it cook for half an hour.
Peel the potatoes and cut them into small cubes. Finely chop the onion and fry it in a large pan with a drizzle of oil, adding more broth if it starts to brown. Once wilted, add the potatoes, cook for a few minutes, mixing well, then add the peas.
After five minutes, add the bay leaves and cover everything with the vegetable broth. Cook for about a quarter of an hour over medium heat, until the vegetables are soft. Add the soup and continue cooking following the times indicated on the package.
In a small bowl, dissolve the saffron with a couple of spoons of hot broth and add everything to the soup in the last minutes of cooking. Serve hot with a generous sprinkling of parmesan, if you like!
Pumpkin and potato soup with tomato
A velvety and enveloping soup, where the natural sweetness of pumpkin meets the aromatic flavor of sage and the delicate touch of tomato. Perfect for the little ones but also to conquer the most demanding palates.
Ingredients for 4 people:
Preparation:
Cut the potatoes and pumpkin into cubes of similar size (about 2 cm on each side). Finely chop the onion and celery.
In a large saucepan, brown the chopped onion and celery in 3 tablespoons of extra virgin olive oil. When they are wilted, add the tomato paste and toast it for a minute, stirring. Add the potatoes and pumpkin, mix carefully to flavor the vegetables for 3-4 minutes.
Pour the tomato puree, add the sage leaves and marjoram, then cover everything with about a liter of hot water (or vegetable broth, if you have prepared it previously). Salt, pepper lightly and cover with a lid.
Cook over moderate heat for about 30 minutes, stirring occasionally, until the vegetables are soft. At this point, you can decide whether to leave the soup as it is or blend part of it with an immersion blender to make it creamier.
Boil the shells in salted water, drain them al dente and pour them into the soup. Mix and leave to flavor for a couple of minutes. Serve the soup piping hot, sprinkled with plenty of grated parmesan and, if you like, a pinch of chilli.
Lentil and spelled soup with vegetables
A rustic and complete soup, rich in vegetable proteins and fibre. The spelled gives consistency and the rosemary gives that mountain scent that smells so much like winter. This recipe is perfect for those looking for a nutritious and genuine main dish.
Ingredients for 4 people:
Preparation:
Rinse the lentils well under running water and soak them for at least an hour (if you use the already hulled ones you can skip this step). Also rinse the spelled.
Finely chop onion, celery and carrot. Cut the potatoes into small cubes and thinly slice the garlic.
In a large pan, fry the chopped vegetables with the garlic in plenty of extra virgin olive oil. When the sauce is golden, add the tomato paste and toast it for a minute.
Drain the lentils and add them to the pan together with the spelled, diced potatoes, rosemary and bay leaves. Mix well to flavor everything for a couple of minutes.
Cover with the hot vegetable broth (or water), bring to the boil, then lower the heat and cook over a gentle heat for about 40-45 minutes, stirring occasionally. If necessary, add more hot water during cooking. The soup should be creamy but not too thick.
Season with salt and pepper, remove the rosemary sprig and bay leaf. Serve the soup piping hot with a drizzle of raw oil and toasted homemade bread croutons.
Three simple but full of flavor recipes, perfect for facing the cold of winter with taste and warmth. Which will you try first?
Bon appetit and happy winter cuddles!
