It’s no surprise that soup is one of the most popular and most satisfying options for lunch or dinner. On a cold autumn or winter day, nothing is more satisfying than a nice, heartwarming, steaming-as-it-goes-down bowl of soup. There are so many options that it never gets boring and with a soup maker, it can be so easy to make.
The dictionary.com definition of soup is “…a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavour is extracted, forming a broth.” Over the centuries, soup has been referred to as gruel, potage, broth, stock and consommé. Modern terminologies include soup, bisque, stoop and stew. Whatever the terminology, whatever the presentation, Campbell’s is right… soup is good food.
Roasted Pumpkin Soup
Glorious Roasted Pumpkin Soup from Jamie Oliver.
1.5kg edible pumpkin
1 teaspoon dried chilli
1 tablespoon coriander seeds
1 large onion
3 cloves garlic
1 stick of celery
1 litre hot vegetable stock
- Preheat the oven to 170°C/340°F.
- Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges.
- Place the pumpkin on two large baking trays and drizzle over a little olive oil.
- In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground.
- Sprinkle the spices over the pumpkin with some black pepper.
- Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.
- Meanwhile, roughly chop the onion, garlic, carrot and celery.
- Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.
- When the squash is ready, add to the pan with the hot stock.
- Blend with a stick blender, adding a little more water if you like a thinner consistency.
Tomato Parmesan Soup
This soup is so hearty that served with a side of garlic bread, it makes a fabulous meal.
1 can of condensed tomato soup
8 oz. water
6 oz. milk
1 can diced tomatoes
1/3 package frozen spinach
1 teaspoon Italian seasoning
1/3 cup Parmesan cheese
- Add first six ingredients to a medium pot on the stove. Bring to a boil, and then reduce heat to medium-low.
- Simmer, stirring often until cooked through (about 20 minutes).
- Stir in Parmesan cheese and serve.
Hearty Lentil Soup with Spinach and Goat’s Cheese
2 cups lentils
2 cups loosely packed fresh spinach
½ cup red onion, diced
1 clove garlic, diced
7 cups chicken or vegetable stock
2 oz. goat cheese
2 cups of water
- Add onions and garlic to a large stockpot. Cook over medium-high heat until soft.
- Add lentils and broth to the pot. Cover, reduce heat and simmer for one hour, stirring occasionally.
- Add water ½ cup at a time for thinning, if needed.
- Add spinach, sautéing until cooked through.
Carrot and coriander soup
I got this one from Good Food and it is so easy and delicious.
1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 potato, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
Handful coriander (about ½ a supermarket packet)
- Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
- Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
- Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
- Cover and cook for 20 mins until the carrots are tender.
- Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Veggie Packed Italian Soup
This beauty is hearty and a perfect meal soup from Hello Fresh.
28g vegetable stock powder
100g cavolo nero
400g cannelini beans
30g tomato puree
1.5tsp ground coriander
2 cloves garlic
1 red onion
1 yellow pepper
1 Vine tomato
- Preheat your oven to 200°C. Pop the cauliflower florets on a lined baking tray and drizzle on a splash of oil. Season with salt and pepper. Roast on the top shelf of your oven until soft and charred at the edges, 20-25 mins.
- Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the cannellini beans
- Heat a splash of oil in large, deep saucepan on medium heat. When hot, add the onion, carrot and pepper. Cook until beginning to soften, 4-5 mins then add the garlic, tomato purée, ground coriander and Italian style herbs. Stir and cook for 1 minute before adding the water and the stock powder. Bring to a boil, then reduce the heat to low and simmer for 10 mins
- Roughly chop the basil (stalks and all) and half the rocket. Pop the basil, chopped rocket and hazelnuts in a small bowl and use the end of a rolling pin to roughly mash them together. Tip: Use a pestle and mortar if you have one! Stir in the olive oil, you should have a rough, thick paste. Season to taste with a little salt and pepper. Chop the vine tomato into small pieces.
- Add the cannellini beans and cavolo nero to the soup and simmer until the cavolo nero has softened, 5 mins. Season the soup to taste with salt and pepper and just before serving, stir in the chopped vine tomato.
- Ladle the soup into deep bowls and spoon small amounts of the pesto on top for stirring in. Top with the cauliflower florets. Finish with the remaining rocket.