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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.
Cheesy Cream of Broccoli
grated parmesan cheese+ all-purpose cream + broccoli
Here’s a quick shortcut to a classic.
Prep time 5 minutes
Cooking time 10 minutes
Serves 4
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.
Squash Tomyum Soup
squash + cilantro + tomyum paste
Put a Thai twist to your favorite squash soup.
Prep 5 minutes
Cooking time 20 minutes
Serves 4 to 6
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
Introduce your palate to this interesting flavor combination.
Prep 5 minutes
Cooking time 20 minutes
Serves 4 to 6
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.
Photography by Majoy Siason; recipes and styling by Zee Castro-Talampas
