For many people, soups are one of the things they only learn to appreciate as adults. Especially in the colder months, soup is often not just a meal, but a real soul warmer! Especially after a long run in the cold, there's nothing like a hot shower followed by a good soup that not only fills you up but also warms you from the inside out. We have three soup classics for you that you should add to your menu from now on!
Pumpkin dishes of all kinds definitely belong on the menu in autumn. We have a delicious, fruity-fresh soup for you that warms you from the inside and also gets you through the cold season thanks to the anti-inflammatory properties of ginger.
1kg Hokkaido pumpkin
400 ml coconut milk
200 ml apple juice
2 cloves of garlic
50 g ginger
Oil for frying
1-2 tbsp vegetable stock
1-1.5 L water
Remove the seeds from the pumpkin and cut it into small cubes. You can leave the skin on the Hokkaido pumpkin. Cut the onions, garlic and ginger into small pieces. Heat a pot, add a dash of olive oil and fry the pumpkin briefly. After 3-4 minutes, add the onions, garlic and ginger and fry for another 2-3 minutes until the onions are translucent.
Then deglaze everything with about 1.5 litres of water in which you have dissolved 1-2 tablespoons of vegetable stock and let it simmer until the pumpkin is soft. Now puree everything until it is a creamy mixture. Then add the coconut milk and blend everything again. Season everything to your taste with salt, pepper and curry and add about 200 ml of apple juice to taste. Stir well once more and the fruity soup is ready to eat!
Tomato soup from the oven
A real classic from childhood!!! This soup recipe is simple, quick, delicious and a little reinterpreted!
1 kg tomatoes
2 cloves of garlic
1 tbsp salt
1 tbsp sugar
1 tbsp olive oil
Herbs of your choice (fresh or dried: basil, thyme, rosemary, marjoram, etc.)
300 ml vegetable stock
5-10 fresh basil leaves
Preheat your oven to 220° Celsius and use a casserole dish or baking tray. Chop the onions and tomatoes into large pieces, quarter the garlic cloves and put everything into the casserole dish together with the sugar, salt, olive oil and fresh herbs. Mix everything well and leave it in the oven for about 30-40 minutes. Take your soup base out of the oven and puree it together with the vegetable stock and paprika powder until it forms a homogeneous mass. Now pass the soup through a sieve again to catch any large chunks and serve with fresh basil.
It is one of the most popular soups in Germany, contains vitamin C and fills you up with long-chain carbohydrates while keeping you warm. A classic potato soup should not be missing on any dining table during the cold season.
1kg potatoes (mainly waxy)
1 clove of garlic
30 g butter or frying fat
1 bunch of parsley
Cut the potatoes, carrots, parsnips, onions and celeriac into roughly equal cubes. Put the vegetables in a pan with cooking fat and sauté for 3-4 minutes before adding the chopped onions, garlic and leeks. After sautéing everything for another 2-3 minutes, deglaze your vegetables with vegetable stock and let everything simmer for about 30 minutes. Now add the spices to your taste and stir everything well. Chop the parsley and serve the soup while it is still hot.
If you want an alternative with a meat garnish, you can slice sausages shortly before serving and heat them in the soup.
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Picture 1 : Ruth Georgiev via unsplash
Picture 2 : Jenn Kosar via unsplash
Picture 3 : DIE GRIECHEN via unsplash