If you are reading this article, then you love soup. Who doesn't love soup? It is the definition of winter and warms you up from the inside on a cold, chilly night. Even on the coldest nights, with the wind howling outside, it is like giving your body a cosy, warm hug. It is also delicious to take to work the next day - to heat up in the microwave and make all your workmates hungry from the smell!
We all have our favourite winter soup recipes, which we go back to year after year. This year, our family have tried some new ones which are easy, flavoursome and healthy. Here are 5 of the best and easiest, to put on your soup rotation this winter...
Ingredients: 2 Tablespoons olive oil, 1 brown onion (chopped), 2 garlic cloves (crushed), 2 carrots (peeled and chopped), 2 sticks celery (sliced), 2 medium zucchini (sliced and quartered), 2 potatoes (peeled and chopped), 4 cups beef stock (salt reduced), 810g can whole tomatoes, 1/4 savoy cabbage (sliced and chopped) and 400g cannellini beans (drained and rinsed).
Heat oil in a large pot and saute garlic and onions for 5 minutes, until soft. Add carrots, celery, zucchini and potatoes and cook for 5 minutes. Stir in stock and tomatoes and bring the mixture to the boil, stirring occasionally. Add cabbage and beans and simmer, stirring occasionally, for 1 hour. Season with pepper and serve with crusty bread.
Heat oil in a medium saucepan and add leek, garlic and Moroccan seasoning. Stir until leek is cooked and soft. Add the sweet potato and stock and bring to the boil. Simmer for 10 minutes until the sweet potato is soft when you cut with a knife. Stir in the beans. Remove from heat and blitz with the hand blender. Add cracked pepper to taste. Stir through 1 Tablespoon of the coriander and decorate the top of the soup with the other 1 Tablespoon coriander.
* This soup tastes better the next day, after the flavours have had time to infuse. Reheat and enjoy with crusty bread for lunch.
In a pot, combine the sesame oil, chicken stock, ginger powder, crumbled chicken stock cube, creamed corn and corn kernels. Bring to the boil. Stir in the BBQ chicken and bring to the boil again. Combine the cornflour with a tablespoon of water and add to the soup to thicken. Serve on its own, or stir through 2-minute noodles.
In a large pot add a dash of olive oil and celery, onion and carrots. Cook for 5 - 10 minutes until soft. Stir through garlic and cook for 2 minutes. Add coriander, cumin, dried lentils, diced tomatoes and vegetable stock. Bring to the boil, reduce heat and cover. Simmer for 30 minutes. Use a hand stick blender and blend until smooth. Stir through milk.
Ingredients: 500ml chicken stock (salt reduced), 125g can drained corn (salt reduced), 4 portions of frozen Barramundi portions (defrosted and chopped), 1 cup water, 1 onion (diced), 1 garlic clove (crushed), 1 stick of celery (finely chopped), 1 carrot (chopped), 1/2 cauliflower (chopped), 2 large potatoes (chopped) and 4 Tablespoons fresh parsley, chopped (Tip: Don't omit the parsley - it is a large part of the overall flavour).
Heat oil in a saucepan and sauté garlic, onion, celery and carrot until soft. Add cauliflower, potato, stock and water. Bring to boil and cook for 7 minutes. Add corn kernels. Remove from heat and blend with a stick blender until smooth. Put the pot back on the heat, add fish, put the lid on the pot and simmer for 5 minutes or until cooked. Serve with fresh parsley and pepper.
The weather is starting to get chilly - which winter soup will you try this week?
Thank you for these warming recipes.
I have been making soups from my repertoire and happy to have more to add in my ever expanding file! Lentils and split peas recipes, my go to.
Your Cauliflower Fish Chowder will be the first to try.
My Chinese daughter-in-law makes the BEST Chicken and Corn Soup. She uses a whole chicken and fresh corn.