6 Relishing Soup Ideas for Perfect Autumn Evening

The crispness of a day in autumn can be best accompanied by a warm, hearty soup in the night. The season has changed and hence, aligning your body with the change is important, so as to keep up with its health. In the Fall, the body’s digestion is slow. Therefore, keeping dinner light and warm is important. Soups, for that matter, make an incredible option. They help you boost your immune system, are a great way to stay hydrated and full, stave off cold and flu, and make an incredible antidote for the times when you are sick.

Read on to find out the 6 relishing soup ideas for a perfect autumn evening.
Spiced parsnip soup.
This one is easy and makes for an amazing dinner on a chilly autumn day.
Ingredients:

• Olive oil[3-4 tablespoons]
• 1 onion, sliced
• 2 garlic cloves, sliced
• Small piece fresh root ginger, peeled and sliced
• 6 large parsnips, peeled and chopped
• 1 tsp cumin seed
• 1 tsp coriander seed
• 2 cardamom pods
• 1 tbsp garam masala
• 1.2 litres of vegetable stock
• Coconut cream as required

Process:

• Heat olive oil in a pan, add onions and sauté them for a minute.
• Add ginger and garlic. Let them cool for another minute.
• Add parsnips and spices and cook until it gets fragrant.
• Pour in the stock and simmer for 30 mins. Turn off the heat and add coconut cream in it.
• Serve warm with some olive oil, cumin seeds, and coriander leaves.

Creamy pumpkin and lentil soup.
What’s autumn without some pumpkins in it. This hearty, low in fat, high in protein soup with the goodness of pumpkin flesh and seeds are the perfect autumn deal.
Ingredients:

• 1 tablespoon olive oil, plus 1 teaspoon
• 2 onions, chopped
• 2 garlic cloves, chopped
• approx 800g chopped pumpkin flesh, plus the seeds
• 100g split red lentil
• ½ small pack thyme, leaves picked, plus extra to serve
• 1liter hot vegetable stock
• pinch of salt and sugar

Process:

• Heat the oil and add the onions. Let it cook until golden brown.
• Stir in the garlic, pumpkin flesh, lentils, and thyme. Then pour in the hot vegetable stock. Cover it with a lid and let it cook for 25-30 mins.
• Alongside, you can wash the pumpkin seeds, dry them and toss in a teaspoon of olive oil until they start popping. Sprinkle on some salt and sugar.
• Once the soup is done cooking, blend it and serve with the roasted seeds.

Mushroom soup.
The deep earthy flavours of a classic home-made cream of mushroom soup are all that you need this fall.

Ingredients:

• 3-4 tablespoons olive oil
• 2 medium onions, roughly chopped
• 1 garlic clove, crushed
• 500grams mushrooms, finely chopped (chestnut, or button mushrooms)
• 2 tablespoons cornflour
• 1liter hot chicken stock
• 1 bay leaf
• 4 tablespoons coconut cream
• small handful flat-leaf parsley, roughly chopped.

Process:

• Heat the oil in a pan, add onions and garlic and let them cook for around 8-10 mins.
• Add the mushrooms, cover it and let it cook for 3 minutes or until softened. Sprinkle on the flour and stir. Pour in the chicken stock, bring the mixture to a boil and then add the bay leaf. Let it boil for another 10 minutes.
• Turn the heat off and blend the soup with some coconut cream. Sprinkle on with parsley leaves and serve hot.

Red pepper, squash and harissa soup.
This low fat, healthy and flavorful soup must be your go-to this fall, for it also is loaded in vitamin-C.

Ingredients:

• 1 small butternut squash, peeled and cut into chunks
• 2 red pepper, roughly chopped
• 2 red onion, roughly chopped
• 3 tablespoons rapeseed oil
• 3 garlic cloves
• 1 tablespoon ground coriander
• 2 teaspoon ground cumin
• 1.2 litres vegetable stock
• 2 tablespoons harissa paste

Process:

• On a baking tray, spread all the veggies and toss them using rapeseed oil. Place them in the microwave for around 45 mins at 180°C. Toss once, halfway through.
• In a large pan add the vegetable stock, and harissa paste. Let it simmer for a few minutes.
• Blend the soup together and serve with some fresh cream and seasonings.

Creamy tomato soup.
Tomato soup is comfort food, which is not only easy to make, but also helps in keeping the infections at bay. All you have to do is boil some tomatoes and blend it into a smooth puree. Once done, add some oil or ghee in a pan and stir fry the puree for some minutes and add salt and black pepper. Serve hot!

Mixed vegetable soup.
Having mixed vegetable soup is not only a handsome way of having vegetables but also a great way of feeling full. All that you need to do is cut some locally available vegetables with some herbs and spices and pour them in some vegetable stock.

Over to you.
Having soups for dinners is the best that you could do for fall. Because around this time, our body’s function slows down and it takes time to digest and assimilate. Enjoy the above-mentioned soup options for a healthy fall.