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Looking for an easy soup recipe perfect for rainy-night dinners? Add these 3-ingredient combos to some pantry staples (water, oil, salt and pepper) to make bowlfuls of comforting soups.
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Cheesy Cream of Broccoli
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grated parmesan cheese+ all-purpose cream + broccoli
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Here’s a quick shortcut to a classic.
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Prep time 5 minutes
Cooking time 10 minutes
Serves 4
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Chop a large head of broccoli (about 500 grams) into florets. In a pot over medium heat, bring 2 cups of water to a boil. Add broccoli then bring heat down to a simmer. Cook for about 5 minutes. Add 1 cup of all-purpose cream and ½ cup of grated parmesan cheese.
Using an immersion blender, blend soup until you get your desired consistency. Season with salt and pepper. Top with more parmesan cheese before serving.
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Squash Tomyum Soup
squash + cilantro + tomyum paste
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Put a Thai twist to your favorite squash soup.
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Prep 5 minutes
Cooking time 20 minutes
Serves 4 to 6
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Chop 800 grams of squash into 2-inch cubes. Heat 1 tablespoon vegetable oil in a pot over medium heat. Add squash and cook until brown on all sides. Add 4 cups of water and simmer for 15 to 20 minutes or until squash is tender when pierced with a fork. Add 2 tablespoons of tomyum paste. Using an immersion blender, blend soup until you get your desired consistency. Chop 2 sprigs of cilantro, and mix into soup before serving.
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Sweet Potato Curry Soup
sweet potato + curry powder + coconut cream
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Introduce your palate to this interesting flavor combination.
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Prep 5 minutes
Cooking time 20 minutes
Serves 4 to 6
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Clean, peel, and chop 500 grams of sweet potato. In a pot over medium heat, bring 3 cups water to a boil. Add sweet potato. Lower heat and let simmer for 20 minutes or until sweet potato is tender when pierced with a fork. Mix in 1/2 cup coconut cream and 2 tablespoons of curry. Using an immersion blender, blend soup until you get your desired consistency. Add water to thin out soup if desired. Season with salt and pepper.
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Photography by Majoy Siason; recipes and styling by Zee Castro-Talampas