#1: Kale & Broccoli Cream Soup

Get your greens in, with this tasty and comforting kale and broccoli cream soup.
You will need:

• 500g broccoli 
• 2 medium leeks – thinly sliced
• 100gr chopped kale
• 4-6 cloves garlic – roughly chopped
• 1.5 L vegetable stock (or substitute chicken or fish)
• 500ml fresh water
• salt and pepper
• Creme fraiche – for garnish

Instructions:

1. In a large, heavy-bottomed stockpot, heat 2 tbsp extra virgin olive oil over medium-low. Add your leeks, season with a pinch of salt and sauté for 12-14 minutes or until softened. Add garlic and sauté for an additional 90 seconds.
2. Add stock, water, broccoli, and a healthy pinch of salt and pepper. Bring to a steady simmer, cover and cook until the yams have softened and become fork-tender (approximately 14-16 minutes). Add kale and cook for an additional 5 minutes.
3. Transfer soup to a high power blender and blend until you reach the desired level of creaminess or chunkiness. Taste and adjust for seasoning.
4. Ladle into individual serving bowls, garnish with a drizzle of creme fraiche.

#2: Tomato and Red Pepper Soup

Red isn’t just for Valentine’s day! Add a pop of colour this month with this gorgeous, vibrant tomato and red pepper soup. This is sure to add some heat during this cold month and the perfect way to warm up!

Ingredients:

• 2 roasted bell peppers
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• ½ cup diced carrot
• ½ cup diced celery
•  Salt to taste
• 4 large garlic cloves, minced
• 1 28-ounce can chopped tomatoes with juice
• ¼ cup tomato paste
• 2 sprigs fresh basil
•  Pinch of cinnamon
• ½ teaspoon sugar (optional)
• 1 ½ quarts vegetable stock or water
• Freshly ground pepper

Instructions:

1. Roast your red peppers and then seed and dice when cooled. 
2. Heat the oil over medium heat in your stock pot and add  onion. Cook until onion is translucent, and add the carrot and celery and a good pinch of salt. Cook until the vegetables are tender and fragrant. Stir in the garlic and cook, stirring, until fragrant.  Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
3. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 30 minutes, stirring from time to time. Season with freshly ground pepper and taste to see if it needs any finishing touches . Remove the basil sprigs.
4. Use your blender and purée in batches, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, basil or any other herbs of choice

#3: Butternut Squash Soup

While butternut squash may seem like a more autumnal flavour, its warmth and subtle sweetness is exactly what you need to put a smile on your face when it’s dreary outside. Enjoy making this comforting and aromatic soup anytime you feel you need something to brighten your day.

Ingredients:

• 1 large butternut squash, halved and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot
• 1 teaspoon salt
• 4 minced garlic cloves
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups vegetable broth
• 1 to 2 tablespoons butter, to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle.
3. Meanwhile, in a large stock pot, warm up 1 tablespoon olive oil over medium heat until shimmering. Add your chopped shallot and 1 teaspoon salt. Cook until the shallot has softened and is starting to turn golden on the edges.  Add the garlic and cook until fragrant, stirring frequently. Transfer the contents to your trustly blender. 
4. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and some freshly ground black pepper to the blender. Pour in 3 cups vegetable broth or work in batches. 
5.  Stop blending once your soup is ultra creamy and warmed through.
6. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and adjust for seasoning. Enjoy!

These were some of our favourite soups to get cozy and beat the winter blues. We hope that you recreate these recipes at home. Tag us on Instagram @stokesstores and use the hashtag #StokesMoments to share your creations with us! Enjoy.

• Cutting Board
• Knife
• Dutch Oven
• Measuring Cup
• Measuring Spoons
• Food Processor/ Blender
• Baking Sheet
• Mixing Bowl – Large

Directions

Chop the garlic and green onions, peel and cube the potatoes, cut cauliflower into florets and set aside. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to the pan and coat the bottom. Add onions, thyme, and garlic. Sauté for 5 minutes or until tender, stirring occasionally.

Once the onions are tender, add potatoes, stock, ½ teaspoon salt, and the bay leaf and bring it to a boil. Once boiling, cover the pot and reduce the heat and let simmer for 35 minutes or until potatoes are very tender. Stir occasionally.

After 35 minutes, remove from heat and discard the bay leaf.

Directions Cauliflower * while potatoes simmer

Preheat the oven to 350°. Coat a cookie sheet with cooking spray. Combine remaining 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and coat well. Roast at 350° for 20 minutes or until browned, turning once. *Watch carefully as they burn quickly.

Place cauliflower mixture and milk in a blender or food processor. In order to allow steam to escape, remove center piece of blender lid, secure blender lid on blender, and place a clean towel over.Blend until smooth then pour the cauliflower mixture into a large bowl.

Assembly

Add half of potato mixture to blender and pulse 5 to 6 times or until coarsely chopped. Pour into thr bowl with the cauliflower mixture. Repeat with remaining potato mixture.

Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc. Stir until fromage blanc melts.

Top evenly with remaining green onions, cheese, and bacon.

Download Step by Step

Pairing the perfect soup with the perfect sandwich is no easy feat; it’s much harder than anticipated because of the abundance of choices we have. Not only do you have to decide on a sandwich, but you also have to choose a soup to go with it. There are specific rules to follow to make sure you get the most out of your soup/ sandwich combo.

Rule #1: Keep it balanced; if you’re having a heartier soup (meatier, creamier…etc), pair it with a lighter sandwich, maybe even a vegetarian one. Keep in a mind that both a sandwich and soup are substantial meals, so one should be a little lighter to not overeat. It also goes the other way, if you have a vegetarian/lighter soup, pair it with a meatier, heartier sandwich.

Rule #2: Use complimentary flavors; there’s a reason why grill cheese and tomato soup is such a classic pair, they complement each other so well.  The grill cheese is fattier, with the butter and cheese and you’re pairing that with an acidic tomato base that essentially cuts the fat. Some typical pairings of flavors to help you in the right direction are; sweet and sour, salty and sweet, and spicy with a touch of cream. This is important as you don’t want to overshadow any of the flavors, and you especially don’t want them to clash.

Rule #3: Make a hearty sandwich but make sure that it isn’t too big. You want a sandwich that’s bursting with flavors and can fill you up, but that if you dip it into your soup, won’t fall apart. A good way to make your sandwich is to start simple then add to it. Always start with your protein, add your favorites vegetables and then a complimentary sauce.

Now that you know how to make the perfect soup for your sandwich (and vice versa), you need the perfect dinnerware set to place it on. To eat soup, you need a round bowl, one without a rim as those aren’t deep enough. You want to get every last bit of that soup, so you want to be able to pick up your bowl at the end and drink those last few drop. Our Tahiti Carmine dinnerware set great for this, it has a nice round bowl and warm colors for fall. If that’s too many colors for your taste, our Twig dinnerware set has more subtle colors with a simple, yet elegant design that’s also perfect for fall and even has the perfect bowl for your soup! If you don’t need a whole dinnerware set, our Breakfast Set is perfect for you. It comes with the ultimate soup bowl and place for your sandwich.

So what are some of your favorite soup and sandwich combos? Comment below!