{"id":17014,"date":"2017-06-13T12:38:13","date_gmt":"2017-06-13T10:38:13","guid":{"rendered":"https:\/\/blog.pricecheck.co.za\/?p=17014"},"modified":"2017-06-14T09:32:45","modified_gmt":"2017-06-14T07:32:45","slug":"these-creamy-soups-will-make-your-winter-delicious","status":"publish","type":"post","link":"\/blog\/these-creamy-soups-will-make-your-winter-delicious\/","title":{"rendered":"These Creamy Soups Will Make Your Winter Delicious"},"content":{"rendered":"

With a\u00a0warm fire blazing and the fall of the cold rain outside, there’s nothing quite like a delicious steamy soup to bring it all together. And if you are eager to experiment with some new recipes, step up to the challenge and enjoy this list of yummy soups for winter.<\/span><\/p>\n

Mexican Street Corn Soup (50 mins to make, serves 6)<\/span><\/h3>\n

\"Mexican\"Mexican\"Mexican<\/span><\/p>\n

*Recipe credited to Closet Cooking<\/a>.<\/span><\/p>\n\n\n\n
\n

INGREDIENTS:<\/strong><\/span><\/p>\n

METHOD: \u00a0<\/strong><\/span><\/p>\n
    \n
  1. Melt the butter in a large saucepan over medium-high heat, add the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.<\/span><\/li>\n
  2. Add the onions and jalapeno and cook until the onions are tender, about 3-15 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.<\/span><\/li>\n
  3. Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with a stick blender or in a blender or food processor.<\/span><\/li>\n
  4. Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serving topped with crumbled cheese!<\/span><\/li>\n<\/ol>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
    \n

    ROASTED ITALIAN SWEET POTATO SOUP<\/span><\/h3>\n

    \"Roasted\"Roasted<\/span><\/p>\n

    *Recipe credited to \u00a0Can’t Stay Out of the Kitchen<\/a><\/span><\/p>\n<\/div>\n

    \n\n\n\n
    INGREDIENTS:<\/strong><\/span><\/p>\n\u00a0METHOD:<\/strong><\/span><\/p>\n
      \n
    1. \n
      \n
      Peel sweet potatoes and slice down into thin French fry-type wedges.<\/span><\/div>\n<\/div>\n<\/li>\n
    2. \n
      \n
      Place in a 10×15\u201d glass baking dish sprayed with olive oil cooking spray or a parchment paper-lined large cookie sheet.<\/span><\/div>\n<\/div>\n<\/li>\n
    3. \n
      \n
      Brush with 2-3 tbsp. olive oil and sprinkle generously with salt and pepper.<\/span><\/div>\n<\/div>\n<\/li>\n
    4. \n
      \n
      Measure 1\/3 cup olive oil into a glass measuring cup.<\/span><\/div>\n<\/div>\n<\/li>\n
    5. \n
      \n
      Add garlic, parsley, chives, thyme, rosemary, basil and oregano.<\/span><\/div>\n<\/div>\n<\/li>\n
    6. \n
      \n
      Stir to combine.<\/span><\/div>\n<\/div>\n<\/li>\n
    7. \n
      \n
      Brush potatoes with garlic-Italian seasonings mixture and spread out into the pan as evenly as possible.<\/span><\/div>\n<\/div>\n<\/li>\n
    8. \n
      \n
      Cover with foil, and bake about 30 minutes at 400\u00b0.<\/span><\/div>\n<\/div>\n<\/li>\n
    9. \n
      \n
      Turn potatoes over and bake uncovered until fork tender\u2014about 5-10 more minutes.<\/span><\/div>\n<\/div>\n<\/li>\n
    10. \n
      \n
      Remove sweet potatoes and drippings to a large Dutch oven.<\/span><\/div>\n<\/div>\n<\/li>\n
    11. \n
      \n
      If desired, set aside about half a cup for garnish.<\/span><\/div>\n<\/div>\n<\/li>\n
    12. \n
      \n
      Mash potatoes with a potato masher.<\/span><\/div>\n<\/div>\n<\/li>\n
    13. \n
      \n
      (Don\u2019t make it too smooth. You\u2019re looking to leave some texture.)<\/span><\/div>\n<\/div>\n<\/li>\n
    14. \n
      \n
      Stir in vegetable broth and almond milk and heat through over low heat.<\/span><\/div>\n<\/div>\n<\/li>\n
    15. \n
      \n
      Remove from heat.<\/span><\/div>\n<\/div>\n<\/li>\n
    16. \n
      \n
      If desired, you can puree soup with an immersion blender at this point. See note below.<\/span><\/div>\n<\/div>\n<\/li>\n
    17. \n
      \n
      Ladle into bowls and garnish with fresh thyme, rosemary, basil or oregano as desired.<\/span><\/div>\n<\/div>\n<\/li>\n
    18. \n
      \n
      Add reserved roasted sweet potatoes on top of the soup.<\/span><\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      Asiago Roasted Garlic Cauliflower Soup<\/span><\/h3>\n<\/div>\n
      \n
      \n
      \n
      \n

      \"Asiago\"Asiago\"Asiago<\/span><\/p>\n

      *Recipe Credited to <\/span>Closet Cooking<\/span>.<\/a><\/p>\n\n\n\n
      INGREDIENTS:<\/strong><\/span><\/p>\n\u00a0METHOD:<\/strong><\/span><\/p>\n
        \n
      1. \n
          \n
        1. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.<\/span><\/li>\n
        2. Cut the top 1\/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.<\/span><\/li>\n
        3. Roast in a preheated 425F\/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.<\/span><\/li>\n
        4. Heat the oil in a large saucepan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.<\/span><\/li>\n
        5. Add the thyme and cook until fragrant, about a minute.<\/span><\/li>\n
        6. Add the broth, roasted cauliflower and garlic, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.<\/span><\/li>\n
        7. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

          FOR THE CRUNCHY TOPPING:<\/span><\/p>\n

            \n
          1. Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.<\/span><\/li>\n
          2. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.<\/span><\/li>\n
          3. Mix in the lemon zest and parsley before serving as a garnish on the soup.<\/span><\/li>\n<\/ol>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

             <\/p>\n

            Spinach, Coconut and Zucchini Soup<\/h3>\n

            \"Spinach\"Spinach\"Spinach<\/p>\n

            *Recipe credited to Super Golden Bakes.<\/a><\/span><\/p>\n\n\n\n
            INGREDIENTS:<\/strong><\/span><\/p>\nMETHOD:<\/strong><\/span><\/p>\n
              \n
            1. Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little coloured. Set aside.<\/span><\/li>\n
            2. Heat the coconut oil in large pot. Add the spices and stir for a minute.<\/span><\/li>\n
            3. Add the leek, potato, courgette and chilli and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.<\/span><\/li>\n
            4. Add the vegetable stock and coconut milk and cook for another 10 minutes or until the potato is fork tender.<\/span><\/li>\n
            5. Add the spinach and stir. Cook for another 2-3 minutes.<\/span><\/li>\n
            6. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.<\/span><\/li>\n
            7. Serve the soup topped with the croutons and a handful crisp spinach leaves.<\/span><\/li>\n<\/ol>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

              Creamy Tuscan Garlic Tortellini Soup<\/h3>\n

              \"creamytuscangarlictortellinisoup2\"\"creamytuscangarlictortellinisoup\"\"creamytortellinisoup3\"<\/p>\n

              *Recipe credited to The Recipe Critic.<\/a><\/span><\/p>\n\n\n\n
              INGREDIENTS:<\/strong><\/span><\/p>\n\u00a0METHOD:<\/strong><\/span><\/p>\n
                \n
              1. In a large pot over medium heat, heat up the butter. Add onion and garlic and cook until tender. Add chicken broth, diced tomatoes, white beans, heavy cream, parmesan cheese, <\/span>Italian seasoning, salt and pepper. Bring to a simmer.<\/span><\/li>\n
              2. Add the chicken, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.<\/span><\/li>\n<\/ol>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

                With a\u00a0warm fire blazing and the fall of the cold rain outside, there’s nothing quite like a delicious steamy soup to bring it all together. And if you are eager to experiment with some new recipes, step up to the challenge and enjoy this list of yummy soups for winter. Mexican Street Corn Soup (50<\/p>\n

                Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":17040,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"amp_status":"","footnotes":""},"categories":[88],"tags":[2152,2151,2153],"jetpack_featured_media_url":"\/blog\/wp-content\/uploads\/2017\/06\/Untitled-design.png","_links":{"self":[{"href":"\/blog\/wp-json\/wp\/v2\/posts\/17014"}],"collection":[{"href":"\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/comments?post=17014"}],"version-history":[{"count":20,"href":"\/blog\/wp-json\/wp\/v2\/posts\/17014\/revisions"}],"predecessor-version":[{"id":17061,"href":"\/blog\/wp-json\/wp\/v2\/posts\/17014\/revisions\/17061"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/media\/17040"}],"wp:attachment":[{"href":"\/blog\/wp-json\/wp\/v2\/media?parent=17014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/categories?post=17014"},{"taxonomy":"post_tag","embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/tags?post=17014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}