We tried Courtney Cox's secret winter soup recipe and then some more

If Monica Geller wants to teach you how to make soup, you learn how to make soup! And with winter closing in on us, there's nothing quite like a bowl of hearty, homemade soup. Below we've rounded up some of our favourite soup recipes. Whether you’re experimenting with bold flavours, using seasonal produce, or simply clearing out your fridge, these soup recipes are equally innovative and comforting for the colder weather. Add to that, a secret soup recipe from Courtney Cox that we just can't get enough of!  

Let’s dive in!

Wild rice and bean soup

Ingredients: 1 tbsp butter, 2 tbsp tomato puree, 1 tbsp garlic (minced), 1 tbsp celery stalk (finely chopped), 2 bay leaves, 1 onion (finely chopped), 1 cup wild mushrooms (cremini, chanterelle, enoki, shiitake, oyster, whatever is available in dried form), 5 tbsp grated parmesan cheese, 1 potato (finely chopped), 1/2 cup boiled beans (rajma/pinto beans/canned beans), 2 tsp dark soy sauce, juice of 1/2 a lemon, 1/2 cup wild rice, 1 cup assorted veggies (finely chopped carrots, French beans, button mushrooms, broccoli), 1 tsp pepper, 1 tbsp dried herbs, salt as per taste.

Method

In a pot, boil the soaked beans with water, one bay leaf, and salt until tender. Reserve the stock. In a separate pot, cook the wild rice and reserve its stock. Wash the dried mushrooms, par-boil them in another pot, and reserve the stock. Combine all three stocks, strain, and season with salt and soy sauce. Heat butter in a pan and saute onion, garlic, and celery. Add the remaining bay leaf, mixed vegetables, and potato, cooking for 3-4 minutes until slightly tender. Stir in the mushrooms, tomato paste, and rice, then add the stocks. Season with salt, dried herbs, lemon juice, and soy sauce. Cover and simmer on low heat for 20 minutes until the veggies are soft and the rice is cooked. Stir in the boiled beans and parmesan, cook for 12 more minutes, adjust seasoning, and serve.

Ginger and carrot soup

Ingredients: 1 tbsp extra-virgin olive oil, 1 medium onion (chopped), 2 garlic cloves (minced), 1 tsp fresh ginger (peeled and minced), 1/2 cup carrots (roughly chopped and baked until mildly charred), 1 tbsp carrot greens (finely chopped), 1 cup vegetable stock, 1/2 cup coconut milk, salt to taste.

Method

Saute the onions, stirring occasionally, until soft and translucent. This should take about five minutes. Add the garlic and ginger, and cook until fragrant, about 2 minutes more. Add the carrots and season with salt and pepper. Stir in the stock, coconut milk, carrot greens, and cover. Allow this to bubble for 8-9 minutes on low. Take it off the pan and allow it to cool down. Blend it in a blender until smooth and strain it. Allow it to bubble for 4-5 minutes further. Season and serve hot. 

Courtney Cox’s cauliflower soup

Ingredients: 1 medium cauliflower (roughly chopped), 2 tbsp celery (roughly chopped), 1 medium onion (roughly chopped), 1/2 bulb fennel (roughly chopped), 1 tbsp thyme, 6 cups stock, salt as per taste, truffle oil for garnish.

Method

In a pot, boil cauliflower, celery, onion, fennel, thyme, and stock. Allow it to bubble on medium temperature for 30 minutes, stirring occasionally. Use an immersion blender and grind it well in the pot itself. Season and serve with hot garlic bread. 

Fridge clearance soup

Ingredients: 1 tbsp olive oil, 1 onion (roughly chopped), 2 large carrots (roughly chopped), 3 celery sticks (roughly chopped), 1 tbsp mixed herbs, 1-litre chicken stock, 1 cup tomatoes (roughly chopped), 1/4 cup green peas, 1/2 cup French beans (roughly chopped), 1 cup pasta (boiled), salt and black pepper to taste.

Method

Heat olive oil in a large saucepan and saute the onions for five minutes or until they just begin to caramelise. Add the celery sticks, mixed herbs, and tomato and cook for another 3-4 minutes. Add the chicken stock, peas, and French beans and allow the soup to bubble for 12-15 minutes on medium flame. Once the vegetables have cooked well,  add the pasta and season with salt and pepper before serving.

Lead image credits: Pexels 

Also read: It’s soup season—slurp on a bowl of comfort at these restaurants across India

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