3 Simple Fall Soup Recipes - Lakatwalk - a fashion and lifestyle blog.

3 Simple Fall Soup Recipes

Wednesday, October 12, 2016

Soup just like a coffee or tea can be called a hug in a cup on a cold, rainy Fall day such as today in Barcelona. My favorite kind of soup is the one that is simple to make, delicious, nutritious and keeps well in the fridge so we can eat it over a few days period.

Since I have a baby now, little to no time to cook and work and definitely cannot afford to get sick, I started planning our meals a day ahead and I make sure they are loaded with vegetables. Since my boyfriend is not a huge fan of veggies I 'hide' them by blending them in a soup.

Cream of Zucchini Soup

This recipe only requires 5 simple ingredients, it takes less then half an hour to make and it's deliciously healthy! Bellow listed ingredients quantity can serve up to 4 people.


3 medium zucchini
1 half of small onion
1L / 32 oz chicken or vegetable broth
2 garlic cloves
2 tbsp of sour cream
salt & pepper to taste
grated parmesan cheese (optional)


Combine quarter zucchini chunks, garlic cloves cut to half, onion half cut in quarters and vegetable or chicken broth in a pot and bring to boil over medium heat. Cover and simmer over low heat for about 20 minutes. Add sour cream and mix in a blender until you get puree consisency. Add salt & pepper to taste. Sprinkle with parmesan cheese or add homemade bread croutons (recipe bellow).

Cream of Pea Soup

This soup is also great for kids and babies 1 year and older. My boyfriend also loves it, it's super light and tastes great!


1 tbsp of butter or olive oil
10 oz \ 283g of baby peas
1 cup of chicken or vegetable broth
1 cup of light evaporated milk
2 tbsp of flour
1 tsp thyme
1 tsp of all spice (or Croatian spice Vegeta)
salt & pepper to taste


In a non-stick pot heat butter over medium heat. Add seasoning, chicken or vegetables broth, baby peas and spices and bring to a boil. Cover, reduce heat and shimmer for another 5 minutes or so (peas need to be soft but not overcooked. Poor milk and flour into a blender, blend for 1 minute or until smooth and well combined. Poor milk mixture gently into a soup mixture, stir and bring to a boil cooking for about 1 minute.

Pumpkin Soup

Pumpkin soup has stronger taste then pea or zucchini soup. For me this soup makes a full meal. If you enjoy a unique taste of pumpkin you will definitely love it! This soup also takes much longer to cook 1.5 hour aprox (30 minutes to make pure and another hour to finish a soup).


4 cups of pumpkin pure
6 cups of chicken broth
1 tsp chopped fresh parsley
1 cup chopped onion
0.5 tsp of thyme
1 garlic clove minced
0.5 cup of heavy whipping cream
5 black peppercorns
1.5 tsp of salt (or to taste)


Prepare pumpkin pure: preheat oven to 325 F/ 165C. Cut the pumpkin in half and clean out the seeds and pulp. Cover each half with foil. Bake for 1 hour or until tender. Scrape out pumpkin meat and pure in blender.

Heat chicken stock, pumpkin pure, onion, thyme, garlic and peppercorn in a pot. Bring to a boil over medium heat. Reduce to low heat and shimmer for half an hour uncovered.

Pure the soup little by little (not the whole pot at the time) in a blender.

Return to a pot, bring to boil and then shimmer for another 30 minutes over low heat. Stir in heavy cream and serve with chopped fresh parsley.

Perfect Soup Accessory - Bread Croutons 

Make your own bread croutons for soup:

Preheat oven to 350 degrees F /175 C. Brush bread on both sides with melted butter or olive oil and spice mixture (I use Italian spices and sea salt). Cut bread slices up into very small cubes. Bake for 15 minutes or until golden brown and toasted. Let cool. Store croutons in a covered container or a zip lock bag.

Enjoy a hug in a cup, home made Fall soup!
Bon appetite!

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