3 recipes for warm soups for Christmas

Do you like hot soups? They are ideal to warm us on the coldest nights or days of winter. We propose precisely 3 delicious options for this Christmas.

Red pepper soup with a sweet touch

The red pepper soup is a soup that is very rich and is easy to prepare, in a short time we will have a delicious first course prepared.

A nutritious and healthy soup, rich in antioxidants, vitamins, minerals, that we will prepare in just 30 minutes.

Ingredients:

• 4 red bell peppers without seeds, chopped.
• One large onion, diced.
• 2 potatoes cut into squares.
• 700 ml. of homemade or industrial vegetable broth.
• 200 ml. of cooking cream.
• 125 grams of ricotta cheese.
• Extra virgin olive oil.
• A pinch of sweet paprika.
• A pinch of ground black pepper.
• A pinch of salt.
• A teaspoon of honey

Elaboration:

1. We wash the peppers, remove the seeds, the stem and cut them into small squares.
2. In a pan we put a little virgin olive oil to heat to sauté the onion and pepper.
3. We remove the skin from the potatoes, wash them and cut them into squares.
4. When the sauté is ready, we add the potatoes, the broth, the sweet paprika, the pepper, a little salt if it was perhaps homemade broth.
5. If it is industrial broth, we will first test if it needs salt.
6. We cook the pepper soup over low heat until the potatoes are tender.
7. When the potatoes are tender we add the cream, the cheese and cook 5 more minutes.
8. We remove from the heat and beat with the arm of the mixer.
9. Add a teaspoon of honey and stir with the help of a spoon.
10. We pour the red pepper soup into individual plates or bowls to take to the table.
11. The pepper soup can be accompanied by fried bread, slices of fresh bread, croutons, cereal sticks or squares of toast.

Green asparagus soup

The soup of green asparagus is a healthy , nutritious soup. Green asparagus are vegetables rich in fiber, vitamins, antioxidants and minerals.

Ingredients:

• Half a kilo of green asparagus.
• 2 large potatoes.
• A chopped onion.
• 700 ml. of homemade or industrial vegetable broth.
• 150 ml. of cooking cream.
• One teaspoon of minced dill.
• Extra virgin olive oil.
• A pinch of ground black pepper.
• A pinch of salt.

Elaboration:

1. In a cauldron we put a small pot of virgin olive oil to heat to sauté the onion.
2. We wash the asparagus, and cut them, reserving the tips for presentation.
3. We remove the skin from the potatoes, wash them and divide them into squares.
4. When the onion is sautéed, add the asparagus, potatoes, and vegetable broth and cook over low heat until the potatoes are tender.
5. Remove from the heat and grind everything with the help of the mixer.
6. Add the cream, pepper and beat again.
7. We will test if it is well of salt, if perhaps it needs something more, we add a little.
8. We reserve the cream.
9. In a frying pan we put a little virgin olive oil to heat to roast the asparagus tips.
10. Brown the asparagus tips on both sides and reserve.
11. We put the asparagus soup in individual plates or bowls.
12. We spread a little minced dill on top of each plate of asparagus soup.
13. Then we put on each plate some of the asparagus tips that we have roasted for presentation and we serve the soup piping hot.

Leek soup with emmenthal cheese

The leek soup is rich and is simple to prepare. Leeks like onions belong to the Liliaceae family.

They are rich in water, fiber, vitamins of group C, B6, and E, antioxidants and minerals, they are therefore vegetables with diuretic properties and due to their high fiber content, they promote good intestinal transit.

Ingredients:

• 2 leeks without the green parts, chopped.
• 2 cloves of garlic without skin and chopped.
• 2 potatoes, cut into squares.
• One liter of homemade or industrial vegetable broth.
• 150 grams of emmenthal cheese in small cubes.
• Extra virgin olive oil.
• A pinch of ground black pepper.
• A pinch of salt.
• Serrano ham shavings, (to decorate).

Elaboration:

1. In a cauldron we put a little olive oil to heat to sauté the chopped leeks.
2. When the leeks are almost sautéed, add the minced garlic.
3. Add the vegetable broth, the potatoes in squares and cook over low heat until the potatoes are tender.
4. Remove from the heat, add the pinch of ground black pepper and test if it needs a little more salt.
5. Add the cheese cubes and then beat with the arm of the mixer.
6. We arrange the leek soup in individual plates or bowls and top with some Serrano ham shavings.
7. We will serve the asparagus soup piping hot.
8. We can accompany it with a few cubes of fried bread, croutons, or squares of toast.