All-year soups: How to make vegetable soups for Winter, Fall and beyond!

If you’re wondering how to vary and increase your intake of vegetables, soup is always a great option. Below, you’ll find how to make vegetable soups to suit everyone in the family, whatever the weather!

Fall vegetable soup
Fall vegetable soup
Nothing is associated with fall more than pumpkins. Have a look at this tasty but easy vegetable soup recipe, sure to brighten up those shorter days.

If pumpkin isn’t your thing, why not try this recipe for cauliflower soup?

Ingredients:

5 cups cauliflower, sliced into florets

1 tbsp. tarragon leaves

A pinch of nutmeg

0.5 tsp. sweet chili powder

3 cups vegetable stock

1 cup cream

Chopped parsley

Directions:

Add the cauliflower, vegetable stock and tarragon into a pan. Bring the mixture to a boil over a medium heat, before covering and simmering for another 15 minutes.

Pour the mixture into a blender and add the nutmeg and chili powder. Blend until smooth.

Fold the cream into the soup. Garnish with chopped parsley.

If you’re using the Philips Soup Maker, there’s simply no need for multiple kitchen appliances! Place all the ingredients without the cream into the machine and simply select the puréed soup program. Add the cream and garnish at the end or leave out the cream if you feel that’ll make for a more healthy vegetable soup.

For another fall soup option, check out this one with tortellini.
Winter vegetable soup
Winter vegetable soup
With a few vegetable soup recipes in hand and the right equipment, you can make a soup as light and breezy as springtime. Spring has an exciting array of vegetables just waiting to be put together for an easy vegetable soup. This chickpea soup with sweet potato, light but warming, is a perfect bowl for that changeable springtime weather.

For something a little less spicy, why not try this simple spinach and scallions spring soup? Here’s how to make it:

Ingredients:

1.75 cups scallions, white and light green part only, cleaned, cut into half-inch pieces

1 cup onions, chopped

3 cups low-sodium vegetable broth

Salt and pepper to taste

2 cups packed baby spinach

1 tbsp. olive oil

Directions:

First, wash the cut leeks in a bowl of water to remove any excess dirt.

After straining through a colander, place the leeks in a large pan with a little olive oil and the chopped onions. Add salt and pepper to season.

Cook the scallions for around 5 minutes over a medium heat, then add the vegetable broth.

Bring the mixture to a boil, before reducing the heat and simmering for around 15 minutes.

he spinach will cook in around 1 minute, so add this ingredient last.

Finally, using a blender, purée your mixture into a texture of your choosing. For a thinner soup, simply add more broth or a little water.

Tip: Why not add some beans for a protein boost? Have a look over here for some vegetarian bean soup inspiration.

If you’re lucky enough to have a soup maker at home, you can whip up your spring soup in no time at all. A model like the Philips Viva Collection Soup Maker will cook your ingredients in as little as 18 minutes without the need for lots of different pots and pans. Plus, It’s the only soup maker that heats and blends – all in one. Here’s how:

Place all the ingredients into the soup maker, except for the spinach. Give the ingredients a stir before closing the lid.

Select the chunky soup program and then start.

Once the soup is ready, open the lid of the soup maker and stir in the spinach. Let it wilt for 30 seconds before serving.

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Spring soup
Spring soup
There are plenty of cold soup recipes out there for when the weather heats up. This cucumber and avocado soup, with a touch of mint, has just the right amount of zing.

If you’re looking for more traditional cold soups, recipes for gazpacho are usually a safe bet. Here’s a particularly good one:

Ingredients:

1.5 cups of cucumber, cut into half-inch pieces

2 cups peeled tomatoes (canned or fresh)

3 garlic cloves

0.5 cup red pepper, chopped

0.5 cup red onion, chopped

0.5 cup white wine vinegar

0.5 cup olive oil

Salt and ground pepper to taste

Directions:

On a chopping board, peel and crush the garlic cloves.

In a bowl, mix the garlic together with the peeled tomatoes, red pepper, onion and cucumber.

Add the olive oil, vinegar, salt and ground pepper, before pouring the mixture into a blender.

Blend the gazpacho until it’s smooth.

Tip: Use a sieve or mesh strainer to ensure that your finished gazpacho is as smooth as velvet.

If you’re lucky enough to have a soup maker at home, you can whip up your spring soup in no time at all. A model like the Philips Viva Collection Soup Maker will cook your ingredients in as little as 18 minutes without the need for lots of different pots and pans. Plus, It’s the only soup maker that heats and blends – all in one. Here’s how:

Place all the ingredients into the soup maker, except for the spinach. Give the ingredients a stir before closing the lid.

Select the chunky soup program and then start.

Once the soup is ready, open the lid of the soup maker and stir in the spinach. Let it wilt for 30 seconds before serving.

Tip: To top off this easy vegetable soup, serve with a dollop of soy yogurt.

All-year soups: How to make vegetable soups for Winter, Fall and beyond!

Viva Collection Soup Maker

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