Winter Soup

With the colder days upon us, Elia shares a top recipe for a warm and creamy bowl of winter soup! Soup does so much more than fill our stomachs, and has to be one of the most hearty and comforting meals one can have. Keep reading to find out how our residents at Birchwood House enjoy theirs.

Ingredients: the soup

• 2 tbsp olive oil
• 2 onions finely chopped
• 1/2 pumpkin or squash, peeled, deseeded and chopped into chunks
• 1 sweet potato
• 1 small cabbage
• 3 carrots
• 2 parsnips
• 700ml vegetable stock or cold water
• Touch of single cream (final touch before serving)
• Salt and pepper
• Touch of paprika
• Grated parmesan cheese

Ingredients: the croutons

• 2 tbsp olive oil
• 4 slices wholemeal seeded bread, crusts removed (optional)

Method

1. Heat 2 tbsp of olive oil in a large saucepan, add 2 finely chopped onions and cook on low for 5 mins – onions should be soft but not coloured.
2. Cut the vegetables into chunks and add to the pan, then carry on cooking for 8-10 mins, stirring occasionally until they start to soften and turn golden.
3. Pour 700ml vegetable stock or cold water into the pan and season with salt and pepper. Bring to a boil, then simmer for 10 mins until the vegetables are very soft.
4. Purée with a hand blender. For an extra-velvety consistency, you can pour the soup through a fine sieve.
5. To make the croutons: cut 4 slices of wholemeal seeded bread into small squares.
6. Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp or you can opt to bake it in the oven.
7. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and drizzled with more olive oil, a touch of single cream, grated parmesan cheese and a sprinkle of paprika.

And there you have it – a quick and easy, delicious bowl of soup! We hope you all enjoy recreating this wholesome meal in your own homes this winter.