Soup Recipes Perfect For Winter
The perfect way to heat up during the cold and dark nights is with a huge bowl of soup. Whether you like your original tomato, spicy, veggie or fruity flavour, we have you covered with these soup recipes. Here are soup recipes perfect for winter that you can try at home.
1. Roasted Red Pepper Soup
Total Time – 60 minutes
You will need:
- 750g red bell peppers (around 6)
- 1Â white onion
- 5Â sun dried tomatoes
- 4 garlic cloves (peeled and whole)
- 1 squeeze of lemon juice
- 600ml vegetable stock
- Salt and pepper (to season)
- 1 tbsp. olive oil
- 2Â tbsp. pesto
- Crème fraiche
Begin by pre-heating the oven to 200°C (400°F). Chop the peppers and place in a baking tray with garlic cloves. Drizzle with olive oil and salt and pepper; roast in the oven for around 40 minutes. Finely chop the onion and sauté in a large pot. Once soft, combine the peppers and garlic; sun dried tomatoes and vegetable stock. Simmer for 10 minutes then turn off the heat and blend until completely smooth using a blender. Finally, add a splash of lemon juice, stir with a drizzle of crème fraiche and pesto. Serve immediately.
2. Spiced Red Lentil And Vegetable Soup
Total Time – 50 minutes
You will need:
- 1 large onion
- 3 cloves garlic
- 3 carrots
- 3 parsnips
- 2 sweet potatoes
- 2 Tbsp. olive oil
- 1Â Tbsp. curry powder
- 1 tsp. ground cumin
- 1/2 tsp. chilli powder
- 1/2 tsp. ground ginger
- 1/2 tsp. ground turmeric
- 150g red lentils
- 400Â ml coconut milk
- 750Â ml vegetable stock
- A handful of sprigs fresh thyme
Begin by peeling and chopping the onion; peel and crush the garlic; peel and dice the carrots, parsnips and sweet potatoes. Heat the olive oil in a large pan. Add the onion and cook for five minutes until soft. Add the garlic and the rest of the vegetables to the pan along with the spices. Continue to cook, stirring frequently, for another five minutes. Rinse the red lentils and add to the pan along with the coconut milk and stock. Bring up to the boil then turn down to a simmer and leave to cook, stirring regularly, for 20-30 minutes until everything is soft. Remove from the heat. Strip the thyme and add to the pan. Use a blender to blend the soup until it’s smooth. Serve immediately.
3. Parsnip, Sage and White Bean Soup
Total Time – 45 minutes
You will need:
- 1 onion
- 2 parsnips
- 420g of cannellini beans
- 1 sprig of fresh sage
- Olive oil
- 1 fresh bay leaf
- 1 organic litre chicken stock
Peel and chop the onion and parsnips. Drain and rinse the cannellini beans, then pick and chop the sage. Heat 50ml of oil in a pan over a medium heat, then cook the onion and parsnips for 10 minutes, or until softened. Add the bay leaf, beans, sage and stock, season and simmer for 15 minutes. Remove and discard the bay leaf from the soup, then blend in a blender until smooth. Serve immediately.
4. Apple and Celeriac Soup
Total Time – 45 minutes
You will need:
- olive oil
- 2 onions
- 1 celery stalk
- 1 celeriac
- 4 apples
- A handful of thyme
- 2 litres vegetable or chicken stock
- 200 ml crème fraîche
- A few sage leaves
- Toasted hazelnuts or grated fresh horseradish
Heat half the oil in a large pan. Slice the onions and chop the celery, and cook over a medium heat for 10 minutes until soft. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender. Remove from the heat and throw in a blender until smooth. Stir in half the crème fraîche. Heat the remaining oil in a pan and fry the sage leaves until crispy. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish. Serve immediately.
