So I love fall cooking and have been trying all sorts of new soup recipes. A note for vegetarians/vegans and people with lactose intolerance, none of these soups require the heavy cream as stated in the recipe. I’ve omitted it in all of them that call for it and the soups are still delicious (and don’t tell anyone, I don’t notice the difference!) The vegetables in the soup are enough to make a thick, creamy soup without the added cream.
Here are the ones that turned out really well:
I love ginger and usually have a heavy hand with all of my seasonings. However, I actually cut back the amount of ginger in this recipe or it over powers the carrots. I definitely recommend tasting as you go, and add more ginger as you see fit.
Garlic Potato Soup
I love the flavor of this soup. It has a subtle garlic taste that really stands out when paired wit the garlic chips (yes, even after adding BOTH heads of garlic!). I like a creamy potato soup so I just puree the whole thing together and it turns out lovely. Also, there is no real need for the cream unless you want the additional richness. And those garlic chips are well worth it! (recipe)
Roasted Parsnip and Apple Soup
The flavor of this soup was fantastic and had a lot of depth. Wouldn’t change a thing… and it might be the star ‘starter course’ for my Thanksgiving, it’s that tasty. (recipe)
Butternut Squash Soup with Sage and Hazelnut
This is an excellent base that you can season any way you’d like. I didn’t used hazelnut oil instead of coconut oil. I also made candied squash seeds as a garnish and they were excellent though got chewy as they soaked in the soup. I might try t candy hazelnut pieces next time instead. (recipe)