It’s no wonder that soup is everyone’s go to comfort food during the winter months – being easy to prepare, soothing and satisfying – soup is the perfect companion for cold weather.
Hearty or delicate, chunky or smooth – the variety of recipes available mean you’ll always be able to find a well suited soup this season. And, it’s good for you too. The wealth of ingredients that can be included in soup means you can pack the nutrition in without feeling weighed down.
Here are two of our favorite Dairy Winter soups in 6 easy steps from Tnuva USA to excite your palette and warm your soul this winter!
Roasted Red Pepper Soup with Labaneh
The smoky flavor of roasted peppers combined with rich textures equals a dish that will have you wondering how you ever went through winter without this dish!
Servings: 6 | Preparation Time: 15 minutes | Cooking Time: 45 minutes
- 10 large red peppers
- 1/2 package (3.5 oz) Tnuva Butter
- 4 cloves of garlic
- 1/2 container (4.5 oz) Tnuva Crumbled Sheep Feta
- 1 ½ cups yogurt
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 tablespoon sugar
- Ground black pepper
- 3 tablespoons heavy cream
- 1 package (8 oz) Tnuva Labenah Low Fat Cheese Spread or sour cream
- Using a charcoal grill, roast the red peppers whole until skin is lightly blackened. (If you do not have a charcoal grill, a gas burner or the grill setting in your oven will do.) Place peppers in a plastic container or bag, and cool.
- Once the peppers are cooled, deseed, remove the skin and chop roughly.
- In a medium sized pan, melt the butter. Add peppers and garlic. Fry for about four minutes. Add the Bulgarian cheese and cook for another 3 minutes.
- Transfer the pepper, garlic, and cheese mixture to a blender or food processor, and process until you’ve attained a smooth consistency.
- Transfer back into a large pot or bowl and stir in the yogurt, cream, sugar, salt and pepper.
- Serve in bowls with a swirl of cream. If you like, use a knife to create patterns. Finally, top with a dollop of sour cream. If serving hot, heat the soup until simmering, then top with cream.
Minestrone Soup with Parmesan Flakes
The Parmesan punch in this classic soup will make it a must have for the coming winter months!
Servings: 5 | Prep time: 25 minutes | Cooking Time: 45 minutes
- 8 cups vegetable stock
- 1 onion, diced
- 2 carrots, diced
- 2 stalks of celery, thinly chopped
- 2 zucchinis, diced
- 1 cup canned dark red kidney beans
- ½ cup Tnuva Parmesan Cheese, grated
- 2 garlic cloves, thinly chopped
- 1 tbs. tomato paste
- 2 poached tomatoes, peeled and cut into cubes
- 5 tbs. olive oil
- 1 cup small pasta like pipettes, mini farfalle or orzo
- 2 tbs. parsley
- Salt and pepper to taste
- Heat the oil in a large soup pot.
- Add the onion, carrot, and celery and fry, stirring until the vegetables are slightly soft.
- Add the garlic, zucchini, beans, tomato paste and fresh tomatoes and braise for another 5 minutes.
- Add the vegetable stock and season with salt and pepper. Boil and then reduce the flame to a medium flame. Cook for an hour and a half.
- Add the pasta and the parsley and cook for another 10 minutes.
- Pour the soup into bowls, sprinkle with grated Tnuva parmesan and serve hot – with your bread of choice (garlic bread is a delicious option).
For more filling and flavorful dishes check out Tnuva USA’s recipes here.