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@thnh.en.ha.lc: Tập Cận Bình tuyên bố thống nhất đại lục #batdongsan2026 #batdongsanvietnam #batdongsanhoalac #datxaynhatrohoalac #datgandaihocquocgia

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Friday 13 November 2026 10:15:14 GMT
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If you’re looking for easy soup recipes to make this fall, these 5 soup recipes are for you! 5 Soup Recipes: 1️⃣ Butternut Squash Soup 2️⃣ Mediterranean White Bean Soup 3️⃣ Pastina Soup 4️⃣ Avgolemono Soup 5️⃣ Sausage Tortellini Soup Sheet-Pan Roasted Butternut Squash Soup: Prep: Heat oven to 425°F. Place squash cut-side up on one sheet pan; apples and fennel on another. Drizzle all with EVOO and season with salt. Roast: Roast for 30 minutes, tossing fennel and rotating pans halfway. Remove apples and fennel; continue roasting squash 20–30 minutes until tender and charred. Blend: Scoop squash into a blender with apples, fennel, broth, and salt. Blend until smooth. Simmer: Transfer to a pot. Add Aleppo pepper, vinegar, and black pepper. Simmer 5–10 minutes and adjust seasoning.Serve: Garnish with pepitas, Aleppo pepper, parsley, and a drizzle of EVOO. Mediterranean White Bean Soup: Prep: Separate and finely chop parsley stems and leaves. Sauté: Heat EVOO. Cook onion and garlic for 3–5 minutes.Build flavor: Add tomato paste, carrots, celery, parsley stems, and seasonings. Cook 5 minutes. Simmer: Add broth and beans. Boil 5 minutes, then partially cover and simmer 20 minutes. Blend: Partially blend with an immersion blender for a creamier texture. Finish: Stir in spinach, parsley leaves, dill, and vinegar. Serve: Ladle into bowls and finish with EVOO and Aleppo pepper. Pastina Soup: Simmer: Combine broth, onion, carrots, celery, Parmesan rind, and salt. Boil, then cover and simmer 20–30 minutes, until vegetables are tender. Blend: Remove rind. Blend vegetables with a little broth until smooth, then return to the pot.Cook: Bring soup to a boil, add pastina, and cook according to package directions. Serve: Season to taste and top with parsley and grated Parmesan. Avgolemono Soup: Sauté: Heat 1 tbsp EVOO. Sauté carrots, celery, and green onions briefly, then add garlic. Simmer: Add broth and bay leaves. Bring to a boil, add rice, salt, and pepper. Reduce heat and simmer 20 minutes, until rice is tender. Stir in chicken. Make egg-lemon sauce: Whisk eggs and lemon juice. Slowly whisk in 2 ladles of hot broth to temper the eggs. Finish: Stir egg-lemon mixture into the soup and immediately remove from heat. Garnish with parsley. Sausage Tortellini Soup: Sauté: Heat EVOO. Cook onion, carrots, and garlic for 3–5 minutes.Cook sausage: Add sausage, breaking it up, and cook about 5 minutes. Drain excess fat if needed. Simmer: Add tomato sauce, broth, and Italian seasoning. Bring to a boil. Finish: Add tortellini and cook according to package directions. Stir in kale. Thicken: Whisk flour and milk together, then slowly stir into the soup. Remove from heat. Serve: Top with Parmesan and red pepper flakes. #souprecipes #soupseason #soups #fallrecipes
If you’re looking for easy soup recipes to make this fall, these 5 soup recipes are for you! 5 Soup Recipes: 1️⃣ Butternut Squash Soup 2️⃣ Mediterranean White Bean Soup 3️⃣ Pastina Soup 4️⃣ Avgolemono Soup 5️⃣ Sausage Tortellini Soup Sheet-Pan Roasted Butternut Squash Soup: Prep: Heat oven to 425°F. Place squash cut-side up on one sheet pan; apples and fennel on another. Drizzle all with EVOO and season with salt. Roast: Roast for 30 minutes, tossing fennel and rotating pans halfway. Remove apples and fennel; continue roasting squash 20–30 minutes until tender and charred. Blend: Scoop squash into a blender with apples, fennel, broth, and salt. Blend until smooth. Simmer: Transfer to a pot. Add Aleppo pepper, vinegar, and black pepper. Simmer 5–10 minutes and adjust seasoning.Serve: Garnish with pepitas, Aleppo pepper, parsley, and a drizzle of EVOO. Mediterranean White Bean Soup: Prep: Separate and finely chop parsley stems and leaves. Sauté: Heat EVOO. Cook onion and garlic for 3–5 minutes.Build flavor: Add tomato paste, carrots, celery, parsley stems, and seasonings. Cook 5 minutes. Simmer: Add broth and beans. Boil 5 minutes, then partially cover and simmer 20 minutes. Blend: Partially blend with an immersion blender for a creamier texture. Finish: Stir in spinach, parsley leaves, dill, and vinegar. Serve: Ladle into bowls and finish with EVOO and Aleppo pepper. Pastina Soup: Simmer: Combine broth, onion, carrots, celery, Parmesan rind, and salt. Boil, then cover and simmer 20–30 minutes, until vegetables are tender. Blend: Remove rind. Blend vegetables with a little broth until smooth, then return to the pot.Cook: Bring soup to a boil, add pastina, and cook according to package directions. Serve: Season to taste and top with parsley and grated Parmesan. Avgolemono Soup: Sauté: Heat 1 tbsp EVOO. Sauté carrots, celery, and green onions briefly, then add garlic. Simmer: Add broth and bay leaves. Bring to a boil, add rice, salt, and pepper. Reduce heat and simmer 20 minutes, until rice is tender. Stir in chicken. Make egg-lemon sauce: Whisk eggs and lemon juice. Slowly whisk in 2 ladles of hot broth to temper the eggs. Finish: Stir egg-lemon mixture into the soup and immediately remove from heat. Garnish with parsley. Sausage Tortellini Soup: Sauté: Heat EVOO. Cook onion, carrots, and garlic for 3–5 minutes.Cook sausage: Add sausage, breaking it up, and cook about 5 minutes. Drain excess fat if needed. Simmer: Add tomato sauce, broth, and Italian seasoning. Bring to a boil. Finish: Add tortellini and cook according to package directions. Stir in kale. Thicken: Whisk flour and milk together, then slowly stir into the soup. Remove from heat. Serve: Top with Parmesan and red pepper flakes. #souprecipes #soupseason #soups #fallrecipes

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