The presence of colder days is an invitation to good gastronomy. Whether in hot dishes or drinks that warm the body, the desire to eat also increases, because our organism requires more sources of heat at that time.

To welcome the low temperatures with a table full of flavor, we teach you how to prepare four incredible soups and broths to enjoy the chill with your loved ones.

Asparagus soup

Ingredients: 

500 g of fresh asparagus

1 medium chopped onion

2 garlic cloves, minced

2 tablespoons of butter

4 cups of vegetable broth (or chicken broth, if you prefer)

1 cup of heavy cream

Salt and pepper to taste

Croutons (optional, for serving)

Preparation method: 

Start by preparing the asparagus. Wash them well and then remove the most fibrous part of the stalk. Cut the asparagus into small pieces. In a large sauce pan, melt the butter over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until soft and translucent. 

Add the asparagus pieces to the sauce pan and sauté for another 2-3 minutes. Pour the vegetable broth into sauce pan, enough to cover the asparagus. Bring to a boil, then reduce heat to medium-low. 

Cook for about 15-20 minutes, or until the asparagus is tender. Remove the sauce pan from the heat and use a blender or hand mixer to process the soup until smooth and creamy. Return the soup to the sauce pan over low heat. 

Add the heavy cream and stir well. Heat the soup for a few more minutes, just to make sure it is very hot. 

Season with salt and pepper to taste. Serve the creamy asparagus soup hot, accompanied by crunchy croutons, if desired.

Carrot soup

Ingredients: 

500 g of carrots, peeled and chopped

1 medium chopped onion

2 garlic cloves, minced

2 tablespoons of butter

4 cups of vegetable broth (or chicken broth, if you prefer)

1 cup of heavy cream

Salt and pepper to taste

Chopped fresh parsley (optional, for garnish)

Preparation method: 

In a large sauce pan, melt the butter over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until soft and translucent. Add chopped carrots to the sauce pan and sauté for another 2-3 minutes.

Pour the vegetable broth into sauce pan, enough to cover the carrots. Bring to a boil, then reduce heat to medium-low. Cook for about 15-20 minutes, or until the carrots are tender. 

Remove the sauce pan from the heat and use a blender or hand mixer to process the soup until smooth and creamy. Return the soup to the sauce pan over low heat. Add the heavy cream and stir well. 

Heat the soup for a few more minutes, just to make sure it is very hot. 

Season with salt and pepper to taste. Serve the warm creamy carrot soup, garnishing with chopped fresh parsley, if desired.

Pumpkin soup

Ingredients:

1 medium pumpkin (about 1.5 kg), peeled and diced

1 medium chopped onion

2 garlic cloves, minced 

2 tablespoons of olive oil

4 cups of vegetable broth (or chicken broth, if you prefer)

1 cup of coconut milk

1 teaspoon of curry powder

½ teaspoon of powdered ginger

Salt and pepper to taste

Chopped fresh cilantro (optional, for garnish)

Preparation method: 

In a large sauce pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until soft and translucent. Add the pumpkin cubes to the sauce pan and sauté for another 2-3 minutes. 

Pour the vegetable broth into sauce pan, enough to cover the pumpkin. Bring to a boil, then reduce heat to medium-low. Cook for about 20-25 minutes, or until the pumpkin is tender. 

Remove the sauce pan from the heat and use a blender or hand mixer to process the soup until smooth and creamy. Return the soup to the sauce pan over low heat. Add the coconut milk, curry powder, ginger powder, salt and pepper. 

Stir well and heat the soup for a few more minutes, just to make sure it is very hot. 

Serve the creamy warm pumpkin soup, garnishing with chopped fresh cilantro, if desired.

Squash soup

Ingredients:

1 medium squash (approximately 1.5 kg), peeled and diced

1 medium chopped onion

2 garlic cloves, minced

2 tablespoons of olive oil

4 cups of vegetable broth (or chicken broth, if you prefer)

1 cup of coconut milk

1 teaspoon of cumin powder

½ teaspoon of smoked paprika

Salt and pepper to taste

Chopped fresh cilantro (optional, for garnish)

Preparation method: 

In a large sauce pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until soft and translucent.

Add the squash cubes to the sauce pan and sauté for another 2-3 minutes. Pour the vegetable broth into sauce pan, enough to cover the squash. Bring to a boil, then reduce heat to medium-low. Cook for about 20-25 minutes, or until the squash is tender. 

Remove the sauce pan from the heat and use a blender or hand mixer to process the soup until smooth and creamy.

Return the soup to the sauce pan over low heat. Add the coconut milk, cumin powder, smoked paprika, salt and pepper. Stir well and heat the soup for a few more minutes, just to make sure it is very hot. 

Serve the creamy warm squash soup, garnishing with chopped fresh cilantro, if desired.

Now that you have four delicious options for soups and broths, there are no excuses not to warm up and enjoy yourself during the winter. Prepare these recipes with love and share unforgettable moments.

Also, remember that winter is also a perfect time to experiment with new combinations of seasonings, herbs and condiments in your soups. Do not be afraid to explore and create your own variations of these recipes!