Winter Warmer Soup Recipes
There’s nothing better when it’s cold outside than to snuggle up with a steaming soup…or having it hot on the run! Thermos allows you to take your hot meals, soups or drinks with you on the go. We share with you some soup recipes to keep you warm during the cold winter months.
Thermos was founded in 1904 and is the leading manufacturer worldwide of insulated food and beverage containers. At Howards particularly like the design of the ‘twist-and-pour’ stopper as it’s easy to use while minimising mess and spills. Most also have a cup that attaches to the lid which is handy. The unbreakable stainless steel interior/exterior enables the flasks to keep drink/food hot/cold for up to 24 hours. Thermos is simply a quality product that won’t let you down.
See the full range here.
Here are our top two insulators:
Red Lentil Soup
(cooked within a Thermos!)
375ml of chicken broth
250ml of mixed vegetables (shredded carrot, diced zucchini, cauliflower mini florets)
75ml of red lentils
1 green onion finely chopped
Salt and pepper
1 x 500ml Thermos Flask (minimum of 500ml capacity)
- Fill Thermos with boiling water to preheat it while preparing the soup.
- In a saucepan, bring all the ingredients to a boil.
- Boil for 1 minute.
- Season with salt and pepper.
- Pour into the preheated thermos and close Thermos tightly.
- Do not open the thermos for at least 4 hours to allow the food to cook in the hot broth.
You can use vegetables of your choice (above mentioned are just suggestions). It is important, however, to use red lentils, as they will cook more quickly.
Thermos Noodle Soup
1½ cups spaghetti
2 cups boiling water
2 teaspoons beef bouillon or vegetable bouillon
1 teaspoon of instant minced onion
½ teaspoon parsley
1 x 1L Thermos Flask
- Preheat the Thermos by filling with boiling water, allow it to sit for 10 minutes then discard.
- Fill Thermos will all the above mentioned ingredients.
- Seal and tilt thermos for 15 minutes.
- Noodles will ‘cook’ over the morning and will be ready to eat at lunch or dinner. Egg noodles would hold up better during longer cooking times.
Chicken, Corn and Risoni Soup
½ onion, finely chopped
1 clove garlic, finely chopped
1 x 420g can of creamed corn
1L vegetable or chicken stock
4 chicken thigh fillets, cut into bite size pieces
170 g risoni
- Pour olive oil into a large saucepan and cook onion and garlic until soft.
- Add chicken pieces and lightly brown.
- Add all other ingredients and simmer for 20-25 minutes.
- Add cracked pepper.
- Soup will thicken if left overnight. If too thick, just add some more water.
- Place in a Thermos and enjoy on the road or place in a bowl and have it at home.
Cauliflower and Leek Soup
1 tbsp butter
1 head of cauliflower, cut into florets
1 leek, rinsed and sliced finely
6 cups water
6 tsp chicken flavoured stock powder
3 potatoes, peeled and diced
- In a saucepan fry the leek gently in the butter for 4 minutes with a lid on. Stir frequently.
- Add the water, cauliflower, potatoes and stock powder.
- Bring to the boil and simmer for 10-15 minutes until all vegetables are soft.
- Liquefy with a stick mixer or blender.
- If the soup is too thick add a little water to thin it out.
Simple Roast Pumpkin Soup
Source: Julie Goodwin
1kg butternut pumpkin, peeled, deseeded and cut into 4cm cubes
2 carrots, peeled and cut into 4cm lengths
500ml chicken or vegetable stock
Salt and ground white pepper
- Preheat oven to 200°C.
- Toss the pumpkin and carrot in the melted butter and bake for 30-35 minutes or
until golden and soft.
- Remove from the baking tray and place in a bowl with the stock.
- With a hand-held blender, blend the soup until smooth and season with salt and pepper.
- Serve with buttered sourdough.
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© Copyright Howards Storage World, 2015.
Accurate as at July 2015.