Winter Soups that will give you chills

Winter Soups that will give you chills

Winter is here and we’re and all cold and hungry. Soups give us the warmth we need this season without making feel weighed down and tired.

I like really simple soups, not too many ingredients. To many things floating about in the bowl are off putting, plus I don’t like surprises generally so the idea of a mystery ingredient hidden at the bottom of the bowl isn’t appealing to me. One of my personal favorites is Miso soup.

Miso Soup

Miso hails from Japan and his a common side at sushi restaurants. The most basic miso recipes consist of 4-6 simple ingredients, Miso paste (fermented bean paste knows as Kojikin), dashi (fish stock), and cubed tofu and seaweed. I ABSOLUTELY LOVE SEAFOOD so this soup is right up my ally without being overtly fishy. It’s light and tasty with a light salty/briney edge. Miso is super inexpensive you can by it at most sushi restaurants for around $2-$5 depending on the size. If your adventurous and want to try this at home the process is pretty straight forward but some of the ingredients can be hard to get a hold of cheaply if you are not in a major city with an Asian market near by.

Another one of my favorite winter time soups is a little creation of my own, carrot ginger, butternut squash soup. I make this a least once a month because it’s quick and delectable. You can find my recipe and personal video below.

Butternut Squash, Carrot ginger soup

2 large carrots or 4-6 medium sized carrots, cubed
1 16oz bag frozen butternut squash 
2′ piece fresh ginger sliced
4 cloves fresh garlic
1/2 tbs chile flakes
1/2 tbs chile power
2 tpbs Italian seasoning
salt and pepper to taste
*chicken stock

roast on a sheet pan lined with parchment paper in an oven heated to 420 degrees F. For 20mins and let cool for 5 mins 

Pulse in a food processor adding chicken stock intermittently until smooth. 

Add mixture onto a pot on the stove top over medium heat. Stir in 1-3 cups of chicken stock until the soup reaches your desired consistency. Let soup heat through on a low simmer and serve!

Mr. Sykes

I'm a home cook from Brooklyn, New York of West Indian and Southern background. My dishes and my views reflect who I am and this is a space to share it with you. And yes my hair is blue

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