Of course, with the cold winter approaching, you need to stay warm.
For these soups, we use our pandemonium.
So read on to find out more about these dishes.

As winter sets in and temperatures drop, there is nothing more comforting than embracing the cosy warmth of a delicious winter soup

De winter brengt niet alleen koude temperaturen met zich mee, maar ook een verlangen naar warmte en comfort.
Wat is er nu beter dan jezelf te verwennen met een heerlijk, hartverwarmend wintersoepje?
Daarvoor hebben we een recept gevonden van deze overheerlijke champignonsoep.

Just what do you need to make this delicious mushroom soup?

500 gr mushrooms (sliced)

50 g butter

1 teaspoon thyme

50 g flour

2 medium-sized onions

2 cloves of garlic

2 stock cube tablets (chicken or vegetables) (Maggi)

800 ml hot water

200 ml whipping cream or cooking cream

Pan

How do you prepare it?

Chop the onions and garlic finely

Heat a little butter (10 g) in a soup pan and sauté the onion and garlic in it

Add the mushrooms and fry for a few minutes until they have shrunk a little

Add the thyme and through

Add the rest of the butter and melt between the mushrooms

Then add the flour and stir in and fry for a minute

Dissolve the stock cube in the hot water, then pour in the mushrooms

Stir well so that the lumps all disappear

Let this cook for about 10 minutes

Pour in the cream and taste if the soup could use a pinch of salt or pepper

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Delicious pumpkin with ginger from the heksenketel

Ah, a warm cup of pumpkin soup. Enjoy! Totally ideal for lovers of Oriental cuisine.

Dus lees gauw maar verder voor de ingrediënten en bereidingswijze. of bekijk het recept zelf (pompoensoep)

What do you all need?

1 bottle pumpkin (approx. 750 g)

1 potato (large approx. 100 g)

2 onions

2 cloves of garlic

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 litre of broth (chicken or vegetables)

olive oil, salt and pepper

Pan

How do you prepare it?

Peel the pumpkin, remove the seeds and cut into coarse pieces

Peel the potato and cut into chunks

Chop the onions and garlic

Heat a little olive oil in the pan

briefly fry the onion and garlic

add the cumin powder and turmeric

Add the potatoes and pumpkin

Pour in the stock and bring to the boil

Now simmer for 15-20 minutes until all vegetables are soft

Put the hand blender in and puree until smooth

Season with salt and pepper and a dash of cooking cream to taste

Instead of the herbs above, you can also add our herbs through it

Tomato soup with roasted garlic

Tomato soup is a classic, but add roasted garlic and you get a deeper, richer flavour that is perfect for winter.

So read on soon for the recipe and how to prepare it. or check out the recipe itself.

What do you all need?

10 Tomato

6 Teen Jumbo Garlic

2 Onions

4 Wood carrots

1 tbsp Olive oil

70 g Tomato puree

1500 ml Garden herb stock

2 tbsp flat parsley

150 g minced beef

100 g White pasta uncooked

1 tbsp Allesbinder

1 pinch of black pepper

1 pinch of salt

Pan

How do you prepare it?

Chop the onion and squeeze the garlic over it

Slice the carrots

Wash and slice the tomatoes

Prepare the minced meat in your own way, turn it into balls and put away in the fridge

Cut off the stems of the parsley and add to the tomatoes

Finely chop the leaves and place covered in the fridge until use

In the soup pan, heat the oil and briefly fry the onion and garlic

Add the tomatoes, parsley stalks and carrot and fry for a few minutes

Now crumble the stock cube over the tomato mixture and add 1 1/2 litres of water

Add the tomato puree too.Bring the soup to the boil and simmer gently for 20 minutes

Sieve the soup and press the vegetables through the sieve with a wooden spoon until almost nothing comes out

The skins, seeds and cooked-out remains are left behind

Bring the soup back to the boil and add the meatballs, parsley and pasta

Leave to cook gently for a while until the pasta is cooked

Thicken the soup very slightly with all-purpose binder

Season with salt and pepper from the mill