Must-Try Fall Soup Recipes
By: Mia Paquin
With fall just around the corner it's corner, it's time to get out your soup bowls! Soups are the coziest meal to enjoy on a chilly fall day, so here are some unique recipe ideas to try out. Both take about an hour to make, and the results are pretty rewarding!
Curried Carrot and Apple Soup
½ purple onion
1 medium leek
1 medium fennel bulb
3 celery stalks
1 tablespoon curry powder
2 teaspoons grated ginger
1 garlic clove
2 quarts chicken stock
1 cup sour cream
salt/pepper/butter as preferred
Melt some butter in a large saucepan, as you bring the stove to a moderately high heat. Make sure the saucepan is an adequate size to fit all of the ingredients, unless you want to split the ingredients into two separate pans.
Chop the onion, leek, and fennel. Then, add them to the saucepan, along with salt and pepper, as preferred. Let the ingredients cook for about 9 minutes, or until the vegetables start to brown. Stir occasionally.
Chop the carrots, celery, and apple. Add these ingredients, as well as the garlic, curry powder, and ginger to the saucepan. Let them sit for about 10 minutes and stir occasionally.
Add the chicken stock and let the mixture simmer for about 25 minutes, or until the vegetables are softened. The carrots will probably take the longest to soften.
Once the vegetables are soft, pour the mixture into a blender(in batches, since there is probably too much food for the blender to handle in one shot). Add in the sour cream and puree the mixture. Repeat this step until all of the soup is pureed.
Allow the soup to sit overnight for better flavor and reheat the next day. You can also eat it right away, although you may still have to reheat it, after adding the sour cream.
This could also be served as a cold soup, although the consistency is a little thick.
I used yellow rainbow carrots, which is why the soup has a very yellow color. I would assume orange carrots would give it a more orange color.
Add more chicken stock if you would like a soup that is not as thick. Mine came out as a hummus-like consistency, since I did not use enough chicken stock.
Hungarian Beef Goulash
1-¼ beef stew meat
3 medium onions
4 minced garlic cloves
½ tsp pepper
¼ teaspoon cayenne pepper
1 tsp salt
2 cans beef broth
2 cups cubed potatoes
2 cups carrots
2 cans diced tomatoes
Set your oven to 350 degrees and brown the beef in olive oil. Once the beef is browned, add the remaining oil to a saute pan, along with the onions and cook them until they are brown (about 8-10 minutes). Once they are browned, add the garlic, salt, pepper, and cayenne pepper, and cook for an additional minute. Let the beef sit while doing this.
Add the beef to a pan, along with the broth, carrots, and potatoes. You should also add in the garlic and onion mixture. Bring this mixture to a boil, then reduce the heat, cover the pan, and let the mixture simmer for 1-½ hours.
Add the tomatoes and let the mixture reach a boil. Then, reduce the heat, cover the pan, and let it simmer for 30-40 minutes.
Adding the spices again once the tomatoes are added will give the soup more flavor.
Sour cream also goes well with this soup.