Autumn time is a cold season. These five soups will help you beat the common cold and get back on your feet quickly.

As soon as autumn is here, you can hear sniffling and coughing everywhere. When you have a cold, wrap up warm, go to bed, and sweat! These five soups will help you get over the cold quickly – because their ingredients work wonders!

1) Chicken Soup

Even our grandparents relied on the healing power of chicken soup for a cold: rightly so, because as researchers from the University of Nebraska found out, chicken soup inhibits very specific white blood cells that are jointly responsible for inflammatory processes in the body. Inflammation and swelling of the mucous membranes can be alleviated in this way.

In addition, a hot chicken soup eaten helps to fight the viruses that are responsible for a cold. The steam that rises from the broth also moisturizes the mucous membranes and loosens mucus in the airways.

An all-around healthy thing is chicken soup. It is important to prepare the soup freshly – instant soups do not have the same effect! If you don’t want to use a whole chicken, you can use chicken thighs.

2) Tom Kha Gai Soup

The spicy coconut soup from the Thai kitchen combines several cold killers: Fresh chili peppers contain capsaicin, which activates the blood circulation in the mucous membranes and helps against a stuffy nose, for example. The spiciness of the chilies also warms the organism weakened by colds.

The ginger contained in Tom-Kha-Gai also warms and has a preventive and healing effect. The essential oils found in ginger, called gingerols, are considered “nature’s aspirin” because they share a similar chemical structure. Ginger also has an anti-inflammatory effect. You can also easily prepare tom ka gai soup yourself; you can get exotic ingredients like lemon grass and kaffir lime leaves in the Asian supermarket.

3) Lilacberry Soup

Lilac berry soup with semolina dumplings, freshly cooked by grandma, is one of the most beautiful childhood memories for many of us. The sweet, intensely tasting soup is not only balm for the soul, but also heats up the cold: Hippocrates is said to have used elderberries as a remedy, and Hildegard von Bingen also had them in her medicine chest.

The blue-black fruits, also called lilac berries depending on the region, have proven to be particularly effective home remedies for colds and flu, because the juice from elderberries has a sweat-inducing and fever-reducing effect.

For a concentrate, boil the ripe black-purple berries with water and sugar, continue to simmer for 15 minutes, and strain through a cloth. Suitable for juice or lilac berry soup. You can also buy ready-made elderberry juice. Drink warm lilac juice, especially if you have a fever. It is also ideal for a sweat cure. So wrap up warm, rest, and support the body’s immune system. Additional health bonus: Elderberries have a healing effect on coughs.

4) Kim Chi Soup

Hot, sour, hot as hell: The kimchi soup from your favorite Asian snack bar is a good ally when you are about to catch a cold. It not only contains plenty of chili but also kimchi (fermented Chinese cabbage).

Cabbage vegetables, such as broccoli, savoy cabbage, and green or Brussels sprouts, contain a lot of vitamin C and vitamin E, which support the body’s immune system. In addition, there are many minerals, B vitamins, and fiber in the cabbage heads.

5) Onion Soup

Onions are a true wonder weapon for the immune system: they contain substances that inhibit inflammation and loosen tough mucus – indispensable for coughs and colds. If you can’t manage onion juice – grandma’s home remedy for coughs and hoarseness – you can cook a nice onion soup.

Ingredients for 2 people

– 1 lobster, small, in ice (approx. 400 g)
– 500 ml cream
– 200 ml chicken broth
– ½ tbsp tomato paste
– 4cl cognac
– 4 cl port wine, white
– 4 cl vermouth, dry (Noilly Prat)
– 1 dash of Pernod
– Salt
– Cayenne pepper
– Oil, neutral

Preparation

1. The lobster must be thawed slowly (in the refrigerator, for 2 days). Then remove the meat from the claws and the tail. Chop the meat into bite-sized pieces.
2. Pour off 100ml of the cream and whip some whipped cream out of it. You don’t need more than 1-2 tbsp per plate. If you have whipped too much cream, stir the rest into the soup. Put the prepared whipped cream in the refrigerator.
3. Then break the lobster shells into pieces. The pieces must be dry. If necessary, pat dry with a kitchen towel.
4. Pieces of a shell holding liquor, oil, tomato paste, lighter, and the chicken broth on the stove. It should be quick.
5. Heat a slightly wider saucepan until you noticeably radiate heat. Add a little oil and quickly add the lobster shells. It must now sizzle vigorously (the pot must be heated until dry, otherwise the oil will burn and smoke beforehand). Roast the shells vigorously while stirring.
6. Add tomato paste and roast as well, being careful not to burn anything. Pour in the cognac and ignite. If there is no metal filter in the extractor hood, you should remove the pot from the stove. A grease-soaked filter mat is prone to burning.
7. As soon as the cognac has almost completely evaporated, pour in the port wine. Let it boil down again, then do the same with the vermouth. When this has also boiled down, add the cream and the chicken broth. Bring to a boil, put the lid on the pot and remove it from the stove. The soup should be steep for at least half an hour.
8. Pass the soup through a fine sieve. Season with a little cayenne pepper and some salt. Be careful with the cayenne pepper. The soup must not taste too spicy and conjure up a sweat on your forehead while eating. Season carefully when trying.
9. Bring the soup to a boil again before serving. Pour the soup over the lobster meat to warm it up.
10. Cooking it in the soup would make it leathery! It also makes portioning easier.
11. The whipped cream can be refined with a dash of Pernod. Now put a dollop on each plate. Serve a fresh baguette with the soup. A dry white wine rounds things off perfectly.

The pea soup with salmon rolls is ideal as a starter is inexpensive and quick, and easy to prepare. Dinner should always consist of at least three courses. It is often more difficult to find a suitable and tasty starter than a main course. The pea soup with salmon rolls is a timeless starter and impresses with its simplicity and taste. Therefore, they are ideal as a local starter dish to serve with almost any local main course. Due to its simplicity, it is good, cheap, quick to cook, and also suitable for beginners.

Ingredients for 4 persons

– 300g young peas (frozen)
– 50 ml of white wine
– 100 g smoked salmon
– 200g cream
– 50g pine nuts
– 1 medium onion
– 1/8 liter of vegetable broth
– Table horseradish
– Salt
– Cayenne pepper
– Nutmeg
– chives

Preparation of the pea soup

As a first step, peel the onion and cut it into small cubes. Then heat some oil or frying fat in a saucepan and add the onion pieces until they are translucent. Next, stir about a teaspoon of vegetable stock into 1/8 liter of warm water and add it to the onions in the pot. Let the whole thing boil up briefly and add the young peas, let it boil up again briefly, and then add half the cream. It is important that you take the pot off the stove and puree the amount well. Then add the white wine and boil the mixture again. Then add the rest of the cream and season with salt, cayenne pepper, and nutmeg to taste. If you don’t like it that spicy, you can use regular pepper instead of cayenne pepper.
To round it all off, heat some oil in a pan and roast the pine nuts, which you then add to the soup.

Preparation of the salmon rolls

Cut the salmon into strips depending on how big you want your rolls to be. It is advisable to choose the size of the rolls in appetizer size since you do not need any additional cutlery to cut the rolls afterward. Spread a thin layer of horseradish on the salmon strips and roll them into a roll. To give the whole thing a hold, tie the rolls together with the chives.

Useful additional knowledge

It is best to serve the soup in a preheated deep plate or cup, as the soup cools down quickly. You should also serve the salmon rolls on the edge of the plate or on an extra plate, as if you put them in the soup, they can fall apart more quickly and the horseradish can drown out the taste of the soup.

Small amounts of this aromatic tomato soup are ideal as a starter or served with a baguette as a warming soup after a cold winter walk. It has also proven itself on birthdays when brunch is offered. The tomato soup at her husband’s card night is just as popular. The soup can be used on different occasions and is always a pleasure. Try it.

Ingredients tomato soup

• 4 large tomatoes
• 2 peppers
• 1 clove of garlic
• 1 onion
• 300ml vegetable broth
• 2 tbsp. tomato paste
• Salt
• pepper

Ingredients for pickled sheep cheese

– 200g feta cheese
– olive oil
– hot peppers
– fresh thyme (also possible in dried form)
– fresh rosemary (also possible in dried form)
– 2-3 cloves of garlic

Preparation of the tomato soup

Tomatoes and peppers are washed and diced. Peel the onion and garlic, cut into smaller pieces and sauté briefly in a pan with a little fat.

Place the vegetables in a saucepan with the remaining ingredients and allow to cook thoroughly. First at the highest level, when the soup is boiling, reduce the heat supply, otherwise, there is a risk that the ingredients will burn.

Once the ingredients are cooked, they are strained with a strainer and allowed to boil again. If the soup is too thick, you can add a little more vegetable broth.

Preparation of sheep’s cheese

Cut the sheep’s cheese into cubes and place it in a plastic container with a sealable lid. Add the olive oil until the feta cheese is completely covered. Add the thyme, and rosemary (fresh) in large portions and the peppers in one piece. Alternatively, thyme and rosemary can also be used in dried form. Peel the garlic cloves, cut through once and add. It is best to leave it in the refrigerator for several hours with the lid closed.

Pour the tomato soup into plates and add the feta cheese.

Useful additional knowledge tomato soup

The sheep’s cheese can also be put in the day before so that it is properly steeped. It is quite durable over a longer period of time. The soup takes little work and after the ingredients have been chopped up, it cooks all by itself, so to speak. However, one should not forget the longer cooking time when planning.

Anyone who likes tomato soup will be delighted. The paprika, onion, and garlic make the soup really hearty. The addition of sheep’s cheese gives it something the Mediterranean.
Prepared in just a few steps, with a delicious result. A slightly different tomato soup, hearty and hearty, aromatic and delicious.

If you want to consciously approach yourself these days and don’t want to stand in the kitchen for hours in winter, this recipe is for you. You can make this soup the day before and if you have an overflow you can eat it the next day if you keep it in the fridge.

In autumn and winter – when it’s cold – most Germans and housewives reach for a warming soup, if it’s light then you’ve done something for your figure.

Ingredients for 2 people

– 250g carrots
– 250g potatoes
– 1 onion
– Salt pepper
– 2-4 sausages
– 200 ml cream
– Oil for frying
– 1 liter of vegetable broth

Preparation

1. First skin the onion and cut into rings or cubes, sweat in oil until translucent.
2. Clean and dice the potatoes and carrots, and add the carrots to the onions.
3. When the onions and carrots are sweaty, pour in the vegetable broth and simmer for 30 minutes, stirring occasionally.
4. Now add the potatoes and stir in the cream.
5. Finally, the sausages are added, either you put them in completely or cut them into small pieces.

Useful additional knowledge

• So that you don’t want to cry when peeling the onion, hold the onion under cold water for a moment.
• If you don’t like cream, you can use either milk or low-fat cream suitable for cooking
• For the figure-conscious, there are reduced-fat sausages
• If you don’t like vegetable broth, you can use beef broth
• You can expand the recipe with Kohlrabi, cauliflower, and other vegetables you like
• If the soup is not “soupy” enough, you can puree it
• If you like it hearty, you can add bacon and/or Maggi seasoning

been at work long? And then stand by the stove for a long time to conjure up a delicious meal on the table? Not with this great soup. Not only is it easy to prepare, but it’s also quick, has very few calories, and costs next to nothing.

Ingredients for 4 persons

For the cheese dumplings

• 30g Parmesan
• 100 g potato dumpling dough half and half
• 2 teaspoons frozen basil
• Salt

For the soup

• 1 tbsp oil
• ½ pack of frozen garlic – duo (iglo)
• 1 tbsp tomato paste
• 400 g frozen pan-fried vegetables Italian (Iglo)
• 2 tsp vegetable broth
• 2 tbsp pine nuts

Preparation

1. Finely grate the parmesan. Mix with dumpling dough, basil, and ¼ liter of water. Leave to swell for about 10 minutes.
2. Roll small dumplings out of the dough with moistened hands and leave to steep in slightly boiling salted water for 7-10 minutes.
3. Heat the oil in a saucepan and sauté the garlic in it. Stir in the tomato paste. Add the frozen pan-fried vegetables, 1 liter of water, and broth, bring to a boil and simmer for 6-7 minutes. Season with salt and pepper.
4. Roast the pine nuts without fat until golden brown. Drain the dumplings and serve them in the soup. Sprinkle with the pine nuts and serve. Good Appetite.

Useful additional knowledge

I have an extra tip for lazybones. If your day has been so tough that even rolling dumplings are too exhausting, I can recommend ready-made gnocchi. These are also a delicious addition to the soup. The pre-cooked ones from the refrigerated section are unbeatably quick to prepare. Simply put in boiling water for 2 minutes, drain and you’re done.

A delicious and warming soup for the cold season. When the days get stormier and colder, the desire for tasty meals increases. This pumpkin seed soup is a real treat and also ideal for vegetarians.

Pumpkins are fall vegetables. They can be used in your own garden or from the nearest farmer. Pumpkins from the region also adorn the vegetable shelves in the supermarkets in autumn. The finely aromatic pulp is full of important ingredients. The recipe can be varied at will. Pumpkin seed oil is very flavorful and should therefore be used sparingly.

Ingredients for the pumpkin seed soup for 4 people

• 1 pumpkin (Hokkaido)
• 1 large carrot
• 50 g feta cheese (small cubes)
• 50 g roasted pine nuts
• 75 g roasted pumpkin seeds
• 1 glass of orange juice
• 400 ml coconut milk
• 1 tsp grated ginger
• 4 pieces of star anise
• pumpkin seed oil
• salt and pepper

Preparation of the pumpkin seed soup

1. Peel the pumpkin, remove the seeds and cut the flesh into small cubes.
2. Peel and finely grate the carrot.
3. Put the pieces of anise in about 400 ml of salted water and then cover the pumpkin cubes with the grated carrots and simmer for about 35 minutes.
4. Then remove the anise pieces and mix in the orange juice and coconut milk.
5. Finely puree the coarse pieces with a blender to create a creamy soup.
6. Then fold in the feta cheese cubes and the ginger and season with salt and pepper.
7. Finally, serve the soup on a deep plate.
8. Sprinkle the roasted pine and pumpkin seeds on top and decorate with a dash of pumpkin seed oil.

Useful additional knowledge about pumpkin seed soup

The squash can last for months if stored in a cool, dry place. A ripe pumpkin sounds hollow when knocked. The autumn vegetables are a bomb of valuable ingredients. It contains large amounts of beta carotene and potassium. Beta carotene has an antioxidant effect. It protects the cells and supports regeneration. In addition, the vegetables are particularly low in fat. It contains about 25 kilocalories per 100 g. Since it provides the body with fiber, the pumpkin pulp aids in digestion. The skin of the Hokkaido pumpkin is particularly tender after preparation and, in contrast to the skin of other pumpkin varieties, can also be eaten.

A good hand blender is important to make the soup nice and creamy. It should be powerful and suitable for use in a hot pot. A blender with a stainless steel blender foot is the best choice here. The material does not discolor. A plastic housing can show discoloration after a while. In addition, stainless steel is more robust than plastic.

But the cream soup can also be finely pureed with other devices. A blender is only suitable for pureeing hot soup if the vessel is made of plastic. Glass would shatter due to the high temperature. Alternatively, you can mash the soup with a potato masher.