Midweek Soup Ideas | To Feed Your Body and Soul 🥣

This right here is the definition of love. There is no other food on this planet that perfectly sums up the feeling of snuggling under a cozy blanket. Holding hands with your favourite person (even if it yourself). Warm, fuzzy socks and soft glowing Winter sunsets. A steaming bowl of soup is the perfect source of happiness and nutrition this Winter! Soups are amazing health buddies too, providing ample amounts of water and nutrients to your body. Plus, it’s low-cal!

We teamed up with Farzana Kumandan from Sprinkles and Spice to bring you a special collection of her classic Winter recipes to spice up your chilly days. You can find all kinds of delicious inspo right here – @sprinklesandspicect

Credit: Farzana Kumandan for Sprinkles and Spice

Pumpkin / Butternut Soup

Ingredients

Half a pumpkin or 1 large Butternut (rough chop, save some seeds)  

1 onion, chopped

1 carrot, chopped

1 sweet potato, chopped

 ½ green pepper, diced

Handful of celery and parsley

2 cloves garlic, finely diced

2 tbsp of butter

1 tsp brown sugar

1 tsp cinnamon

1 tsp barbeque or Cajun chicken spice

Dash of nutmeg

1/4 cup of fresh cream (or dessert cream or ideal milk)

Method

Braise all your veg in butter, sugar, cinnamon, barbeque or Cajun chicken spice and nutmeg mixture.

Braise until all the veg is golden brown and caramelized – Don’t miss this tip it adds extra flavour

Close the lid and turn down the heat, allowing the veg to sweat for 1 minute

Top with boiling water and simmer until all the veg is soft

Once soft, liquidize until smooth using a stand blender or hand blender

Return to the pot and add either a ¼ cup of fresh cream or dessert cream or ideal milk.

Simmer until it boils

Garnish with freshly toasted pumpkin or butternut seeds and a sprinkle of fresh coriander. Serve! 🥣

Credit: Farzana Kumandan for Sprinkles and Spice

Lentil Soup

Ingredients

¼ cup Olive oil

1 large Onion, diced 

3 cloves of garlic, grated

1 cup red lentils, rinsed

1 Butternut, peeled and cut into chunks

2 carrots, gated 

1 large red pepper, chopped

1 handful parsley

1 handful celery

Dash of fresh lemon juice

2 litres water or veg stock

Salt to taste

*dry roast these spices in a hot pan and grind it fine in a mortar and pestle

2 teaspoon whole jeera (cumin seeds)

½ teaspoon crushed red chillies

1 teaspoon smoked paprika 

Method

Braise the onion in olive oil until it’s translucent

Add in the garlic and braise until the tips of the garlic start turning slightly golden brown

Add in the spices, lentils and veg and Braise for 3 minutes

Add in the water and reduce the heat to low

Simmer on a low heat for 35 minutes

Add a dash of lemon juice and salt to taste and blend with a stick blender or in a liquidizer until smooth

Serve with a slice of lemon and crusty bread or flat bread

Let us know how these recipes turned out. Leave your thoughts and suggestions in the comments below! And make sure to follow Farzana Kumandan on Instagram and Facebook. Stay hydrated!

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