Hello lovelies, I don't know about you, but summer flew by unbelievably fast and autumn is already at the door. Of course you could be sad now and mourn the summer, but I think the better idea is to look forward to autumn — and for that I've got 3 wonderful recipes for you today: autumn soups for soup lovers.
Things are getting cozy again, the evenings cooler, and you can snuggle up and enjoy warm soups and soul food. In collaboration with Migros Bio/Alnatura Switzerland* I've put together 3 delicious soup recipes for you. Quick, easy, tasty and made with good organic ingredients — I'm sure there's something for everyone. A soup is only half as good without a topping and something to go in it, so I looked for tasty ideas in the Migros Bio/Alnatura range that give your soup that certain something and/or make it really filling.
The Crema con Balsamico from Alnatura is really delicious as a topping on a pumpkin soup, because it's lightly sweet and very intense, which balances out the pumpkin nicely. The mini falafel taste great as a topping for a cauliflower-potato soup, and the kids loved the vegan girasoli in their minestrone!
For my 3 soup recipes you only need a few healthy organic ingredients each, plus they're quick and still taste delicious the next day. Here are the recipes:
The cauliflower-potato soup turns out beautifully creamy, with a hint of the Middle East from the cumin and tahini, so mini falafel, pomegranate seeds and a spoonful of tahini make a wonderful topping. You really have to try this version — the whole family loved it so much.
And here's the recipe:
A delicious, warming soup with a hint of the Middle East.
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 350 g cauliflower
- 300 g potatoes
- 800 ml vegetable broth
- 1 tsp salt
- 1/2 tsp cumin
- 1 Tbsp tahini
- 50 ml vegan cream (e.g. soy)
- pepper
- mini falafel, pomegranate, tahini
Finely chop the shallot and garlic clove and sauté in the olive oil until translucent
Wash the cauliflower and break into small florets, add to the pan
Peel the potatoes and cut into cubes, add to the cauliflower and let everything sweat briefly
Deglaze with the vegetable broth, add salt and cumin, cover and simmer for about 10-15 minutes until the potatoes are soft
Add the tahini and cream and purée the soup, season with salt and pepper
Warm the mini falafel in a pan or in the oven and serve them on the soup with the pomegranate seeds and tahini
Of course the autumn classic can't be missing. Especially if you go for organic-quality pumpkins, you won't be disappointed by the taste, and you only need a few ingredients for a delicious soup. The selection of organic pumpkins is always huge in your Migros in autumn, and this time I went for a muscat pumpkin. A little orange juice brings a pleasant tartness, and the Crema con Balsamico gives the soup a fine sweet note.
Here's the recipe:
The autumn classic — easy, quick and always delicious!
- 1 small piece of fresh ginger
- 1 shallot
- 1 Tbsp olive oil
- 500 g organic pumpkin (e.g. muscat)
- 100 g potatoes
- 1 tsp sweet paprika
- salt
- pepper
- 500 ml vegetable broth
- 100 ml plant-based drink (e.g. oat, soy)
- 1 pinch of nutmeg
- 100 ml cream
- juice of 1 orange
- pumpkin seeds, Crema con Balsamico, cress, cream
Finely grate the ginger, dice the shallot and sauté both in olive oil until translucent
Deseed the pumpkin and cut into cubes, peel and dice the potatoes, add both to the onions
Sauté briefly, then add the paprika, salt and pepper
Deglaze with the vegetable broth and the plant-based drink
Cover and simmer for about 10-15 minutes until the vegetables are soft
Purée the soup, add the cream, nutmeg and orange juice
Season with salt and pepper and serve with pumpkin seeds, Crema con Balsamico, cress and cream
And last but not least, my kids' favorite soup: vegetable soup! I don't quite know why, but they just love it. What can't be missing, though, is something tasty to go in it — pasta, of course, preferably. This time I used the vegan girasoli with a vegetable filling. Totally delicious and very practical, because you just let them steep in the hot soup.
Here's the recipe:
A delicious vegetable soup with vegan girasoli.
- 1 onion
- 1 Tbsp olive oil
- 350 g mixed vegetables (fennel, peas, carrots, cabbage)
- 1 l vegetable broth
- salt & pepper
- vegan girasoli, hemp seeds
Finely chop the onion and sauté in olive oil until translucent
Wash the vegetables and cut into small pieces, add to the pot and let sweat briefly
Deglaze with the vegetable broth
Cover and simmer for about 10-15 minutes until the vegetables are soft
Season with salt and pepper
Add the girasoli to the hot soup and let steep for 2-3 minutes
Serve with hemp seeds
These 3 delicious soups aren't just filling, they're packed with healthy ingredients like vegetables and organic-quality toppings. Important for keeping you and your loved ones healthy and fit through autumn and winter! So which would you try first? While the kids clearly crowned the minestrone their favorite, I have to say I especially loved the cauliflower-potato soup, particularly with the mini falafel as a topping. With these autumn soups for soup lovers, everyone's sure to find their favorite — you really have to try the recipes!
And you can already find more delicious recipes with *Migros Bio/Alnatura Switzerland **ingredients here.
Love, Verena
If you're on Pinterest, you can find me here and feel free to pin this picture:
**This blog post was created in collaboration with Migros, but reflects my own opinion. *
