Cooking starter soup for Christmas – recipes for delicious and visually appealing starters

At Christmas, when the family likes to spend the most contemplative time together, in addition to the winter decorations, the festive menu is also something that you would like to enjoy in the company of your loved ones. A sophisticated starter actually means a perfect start to the Christmas feast. A delicious pre-soup for Christmas increases your appetite for the upcoming festive menu. In the following article we have put together some tasty and sophisticated recipes for Christmas soups that are ideal as a starter.

Recipes for starter soup for Christmas – beetroot soup with feta

You have already chosen a delicious and healthy soup as an appetizerYour festive menudecided but don't know what to prepare yet? A good starting point is the seasonal vegetables. How about a beetroot soup? The winter vegetables add beautiful color to your festive table and taste particularly delicious.

Ingredients:

  • 2 large tubers of beetroot
  • 2 potatoes
  • 2 stalks of celery
  • 2 carrots
  • 1 shallot
  • 500 ml vegetable broth
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • Thymian
  • Salt and pepper
  • Feta cheese for sprinkling

The cleaned and chopped vegetables are briefly sautéed and the vegetable broth is poured over them. Let everything simmer gently until the vegetables are cooked. Puree the soup with a hand blender and garnish with feta and thyme.

Serve pink cauliflower soup at Christmas

A delicious recipe that is quick and easy to cook is this colorful and festive pink cauliflower soup. You need:

  • 1 piece of pink cauliflower
  • 1 Potato
  • 1 red onion
  • 80 ml coconut milk
  • 1 tbsp cane sugar
  • oil
  • Salt and pepper
  • 2 EL Mohn
  • 50g nuts

First cook the peeled and diced potatoes and add the cauliflower florets shortly before the end of the cooking time. Let them cook briefly so that they don't become too soft. In the meantime, fry the onions and lightly caramelize them with the sugar. Drain vegetables and let cool. Mix the cauliflower and onions, add coconut milk and puree. Season with salt and pepper and garnish with finely chopped nuts and poppy seeds.

Vegetarian, light starter soup for Christmas with peas and pomegranate seeds

Like the other two recipes for festive soup for Christmas, this recipe idea is also suitable for vegetarians. A pea soup with the slightly sour taste of pomegranate seeds not only resultsa tasty appetizer, but a unanimous wintery color combination.

Ingredients:

  • 500g peas
  • 250g potatoes
  • 600 ml vegetable broth
  • 200 ml whipped cream
  • 1 onion
  • small pomegranate
  • 2 EL Kill
  • half a bunch of basil
  • 1-2 tsp lemon zest
  • Salt and pepper

Cut the onion and fry until translucent. Then add the chopped potatoes and fill with vegetable broth. Then add peas and simmer over medium heat for 15 minutes. As soon as the potatoes are cooked, add the basil leaves and cream to the vegetables and bring to the boil briefly. Remove the saucepan from the heat and puree until fine. Season the soup with lemon zest, salt and pepper and garnish with pomegranate seeds.

Vegan potato and leek soup with hazelnuts

If you for your Christmas menua vegan starterIf you want to prepare it, you can recreate this creamy, aromatic and spicy soup. For 4 servings you need the following ingredients:

  • 6 potatoes
  • 2 stalks of leeks
  • 2 shallots
  • 2 cloves of garlic
  • 500 ml vegetable broth
  • 2 EL Kill
  • 2 sprigs of thyme
  • 1 Lorbeerblatt
  • Salt and pepper
  • a handful of roasted hazelnuts

Sauté the sliced ​​shallots and garlic until translucent, add the leek and sauté for another 10 minutes. Season with salt and pepper. Now add the diced potatoes and herbs and pour in the vegetable stock. Let the soup simmer until the potatoes are cooked. Take out the thyme sprigs and bay leaf and puree the soup. Sprinkle chopped hazelnuts over the cream soup and serve.

Cook with winter vegetables – red cabbage soup with fried carrots

You can prepare another vegan starter for Christmas with red cabbage. For 4 servings you need the following ingredients:

  • 1/2 head red cabbage
  • 1 1/2 L vegetable broth
  • 2 carrots
  • 1 stalk of leek
  • 2 potatoes
  • 1 onion
  • 1 clove of garlic
  • 2 EL Tahini
  • 3 tbsp red wine
  • 1 tsp coconut oil
  • 1 tsp cumin
  • 1 tsp Coriander seeds
  • 1 tsp cinnamon
  • 1 teaspoon cayenne pepper
  • Salt

For the carrots:

  • 8-10 Baby Carrots
  • 1 tsp Coconut beer
  • 1 tsp maple syrup
  • Salt and pepper

Warm the coconut oil and add the coriander and cumin. Briefly toss the spices in the pot. Finely chop the onion and garlic and fry. Then deglaze with red wine. Chop the remaining vegetables into small pieces and add them to the pot. Add vegetable broth and cook the soup for about 40 minutes. Shortly before the end of the cooking time, add the cayenne pepper, cinnamon and tahini and season with salt. Now you can prepare the dressing for the carrots. Mix all the ingredients and marinate the carrots in them. Bake in the oven at 200 degrees for about 15 minutes.

Celery and apple starter soup

Would you like to give your guests a quick,creamy soupFor Christmas, which surprises you with a slightly sweet and sour taste, perhaps this delicious soup would be something to your taste:

  • 500 g celeriac
  • 300 g tart apples
  • 1 liter vegetable broth
  • 100g onions
  • 25 g Butter
  • 200 ml whipped cream
  • 2 sprigs of thyme
  • Salt and pepper

Clean and dice the apples and celery. Sauté the cubes in butter and add the broth. Cover and simmer for 20-30 minutes. Then puree everything finely and add the whipped cream. Bring the soup to the boil and season to taste. If you wish, you can serve the Christmas starter soup with fried chanterelles or bread croutons.

Chestnut soup with bacon

Another recipe idea suitable for the season would be the slightly sweet chestnut soup, which with the salty roasted aromas of the fried bacon is perfect in the festive soup plates and on the palate.

Ingredients:

  • 400 g blanched chestnuts
  • 100 g celeriac
  • 700 ml chicken or vegetable stock
  • 40 g Butter
  • 150 ml Sahne
  • 30 ml whipped cream
  • 8 slices of bacon
  • 1 Lorbeerblatt
  • Salt and pepper

First, briefly sweat the diced celery and chestnuts in butter and deglaze with the broth. Add the bay leaf. Season with salt and pepper. Cook vegetables until soft, about 25 minutes. In the meantime, cut bacon into thin slices and fry until crispy. Add the cream to the soup, bring to the boil briefly and then puree everything. Garnish the festive cream soup with whipped cream and strips of bacon.

Prepare consommé with mushrooms

When it comes to tasty soups for Christmas, consommé would also be a suitable starter for your Christmas menu. For the clear soup you need:

  • 2 tbsp dried mushrooms (e.g. mushrooms)
  • 250 g Mushrooms
  • 1 liter beef broth
  • 1/2 bunch of watercress
  • lemon juice
  • Salt and pepper

Soak the dried mushrooms in hot water for 2 hours. Set 4 mushrooms aside and chop the rest. Put the stock in a pot and add the chopped mushrooms. Pour the liquid from the mushrooms into a bowl and squeeze the mushrooms well. These are no longer needed for consommé. Then add the watercress sticks and the mushroom juice to the consommé. Let the soup simmer for 10 minutes, skimming off the foam. Season the aromatic soup with lemon juice, salt and pepper and strain it. Pour into soup bowls and garnish with the mushroom slices and watercress leaves.