3 original vegetable soups to warm you up with panache

Are you too cold and lazy to cook? Are you seriously starting to run out of ideas at dinner time? You are right, I have some solutions for you.

To make these recipes, you don’t need fancy kitchen utensils, just a blender (or, for the lucky few, a heated blender) and some seasonal fruit and vegetables. Parsnips, watercress, black radish… In soup, these January greens with a little underneath (it must be admitted) should help you fill up on heat and vitamins!

Black radish soup with laughing cow

Black radish soup ingredient with laughing cow, for 4 people

• 3 large black radishes
• 2 potatoes
• 1L of diced or homemade vegetable stock
• 2 servings of Laughing Cow cottage cheese

Black radish soup recipe with laughing cow

• Peel your black radishes and cut them into cubes. Reserve;
• peel the potatoes and cut them into strips;
• in a saucepan, brown your black radishes for a few minutes in a little butter or olive oil, then add the potatoes and about two thirds of your stock;
• cover and cook for half an hour, until your vegetables are tender;
• salt and pepper to taste, and add the two portions of cheese (it should melt);
• mix everything together, then use the leftover broth to adjust the consistency of the soup according to your preferences;
• serve hot with a few pumpkin seeds on top;
• To enjoy!

Cream of fresh goat cheese and hazelnuts

Ingredients of fresh goat watercress soup with hazelnuts (for 4 people)

• 1 bunch of watercress
• 3 potatoes
• 1 onion, 1 shallot
• 1L Vegetable broth (homemade or cubed)
• 10cl of fresh cream
• salt, pepper, nutmeg
• 70 grams of fresh goat cheese (crottin type)
• Two handfuls of hazelnuts

Recipe for fresh goat cheese watercress soup with hazelnuts

• Remove the stems from the cress, wash it and chop it coarsely;
• peel the potatoes and cut them into thin slices;
• peel and cut the onion and the shallot;
• in a saucepan, blanch the onion and garlic in the olive oil for a few minutes, before adding the watercress and potatoes;
• Salt and pepper to taste;
• pour the broth, bring it to a boil, then lower the heat and cover. Simmer 30 minutes;
• during cooking, coarsely chop the hazelnuts and brown them in a pan for a few minutes. Reserve;
• pass to the blender then add the crème fraiche and nutmeg to taste;
• just before serving, add the crumbled goat cheese and your golden chopped hazelnuts;
• To enjoy!

Orange parsnip soup

Ingredients for orange parsnip soup (serves 4)

• 500 grams of parsnips
• 3 potatoes
• 1 orange
• 30 cl of cow’s milk (or soy)
• 1 onion
• 50cl of vegetable broth
• 20 grams of butter
• salt and pepper to taste

Orange parsnip soup recipe

• Wash, peel and cut the parsnips and potatoes. Reserve;
• Steam the parsnips for about 20 minutes. Halfway through cooking, add the potatoes;
• during cooking, squeeze your orange to extract its juice;
• in a saucepan, brown the onion in a little butter;
• add the parsnips and the previously steamed potatoes;
• pour your broth over it, salt and pepper to taste;
• bring to a boil, then lower the heat and cook for about twenty minutes;
• pour orange juice;
• after a few minutes mix;
• serve hot, with a few chopped hazelnuts and pumpkin seeds on top

Cover photo credit: Monika Grabowski

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