The monsoon is one of the most beautiful times of the year, but it
can also be a little depressing if you’re stuck at home on a rainy day.
We’ve found that there is nothing more comforting than sipping on a hot
bowl of delicious soup while watching the rain fall (especially if you
throw in some
homemade croutons!). That’s why we wanted to share a few of our favourite soup recipes with you, to keep you warm this monsoon.
- Creamy vegan mushroom soup
- ½ tablespoon olive oil or vegan butter
- ½ cup mushrooms
- 8 cloves garlic
- 1 onion
- 1 teaspoon sea salt & ½ teaspoon ground black pepper
- 3 cups vegetable broth
- 1 ½ cup coconut milk
- 4 sprigs thyme with their stems removed
In a large pot bring olive oil or vegan butter to heat. Dice the
mushrooms and onion and mince the garlic cloves and add them to the pot.
Stir the ingredients together and sauté them until the mushrooms begin
to release their natural juices and become fragrant. Pour vegetable
broth and coconut milk into the pot and add thyme. Let the mixture
simmer. Scoop out two cups of soup along with mushrooms and pour them
into your blender. Blend the soup until it is thick. Add the blended
mixture back into the soup and stir well. Serve hot with
croutons for best effect.
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 onion
- 2 carrots
- 2 stalks celery
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cauliflower
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Begin by melting butter in a pot. Dice and add garlic, onions,
carrots and celery into the pot, stirring these vegetables until they
turn tender. Add chopped cauliflower and a single bay leaf to the pot
and stir it until the cauliflower turns crisp. Sprinkle flour onto the
pot, this will result in the colour of the soup turning light brown.
Gradually add milk, stirring the soup and allowing it to thicken. Stir
until you get your desired consistency. Season with salt and pepper.
Pair it with
tortilla chips from DIP Foods for a crunchy side dish to this tender soup.
- Sausage potato spinach soup
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage
- 3 cloves garlic
- 1 onion
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 5 cups chicken broth
- 1 bay leaf
- 1 pound red potatoes
- 3 cups baby spinach
- ¼ cup heavy cream
Heat oil in a pot and add the Italian sausage to it, cook the sausage
until it turns brown. Add minced garlic, chopped onion, oregano, basil
and red pepper flakes into the pot. Stir the pot frequently, allowing
the onions to become translucent as they are cooked. Add chopped spinach
and diced potatoes to your dish and stir it until the potatoes are soft
and the spinach begins to wilt. Gradually add milk, allowing the soup
to thicken. When you have your desired consistency, you can serve the
soup along with crunchy
potato chips for the best effect.
Apart from the weather, the monsoon is when many of us fall sick
which is exactly when you need that wholesome bowl of soup! Pair your
favourite soup with
baked whole grain chipsand get the double whopper of good health and taste.
Read more at
https://www.dipfoods.com/blog/monsoon-soups-to-soothe-you/
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