A buttery, butternut soup with potato and thyme brings out the flavour of autumn in so many good ways.
This spicy pumpkin soup is a favourite of my mother’s on a cold, winter day. If you’re coming out of winter right now, think of this as a reminder of when you really wanted something warm, toasty and comforting for lunch. If winter decided to pay you a quick visit this Easter, as it did us, then warm and toasty is exactly what we all need.
This soup is surprisingly delicious. It’s loaded with veggies, all of them green, and not much else. It has kale, but doesn’t taste like it, and there’s also celery, zucchini and other green things, but it doesn’t taste like any of them either. The Paddington Foodie, who is the star creator if this soup, said everyone…
This soup has everything needed for a hearty Sunday winter soup: fish, veggies, warmth and nothing too heavy to weigh us down for Monday. The magazine we took it from called it kakavia, which, it says, translates as Greek fish soup.
This beetroot soup starts with the richness of baked vegetables and adds a home-made vegetable stock. For us, it is a change from the more Russian-inspired borsch.
Laksa is easy to make, and it never fails, provided you have the right ingredients, including a good laksa paste. We now make our own paste that suits the tastes of a household heavily influenced by a variety of Asian restaurants around town.
Broccoli soup with almonds and leek makes a delicious entree or even a light dinner: just have more if you’re still hungry!
This light but tasty chicken soup boasts a decent chicken flavour supported by lemon thyme and a touch of chilli. It’s the ideal soup for feeding to your family when they have a bad head cold. It’s also great for those really hot nights: somehow chilli and stifling heat go together, or maybe we’re just a family that loves its chilli.
Leek and potatoes combine to make this soup a real classic. We enjoy this as a hearty evening meal or Sunday lunch rather than the more formal, pureed presentation. Sometimes, we take out a little, puree that, and pour it back in to thicken the soup a bit.
We loved borsch from the first spoonful we had in Russia. Unfortunately, we didn’t think to ask for a recipe, so several years later, we went through our cookbooks and invented something that we thought was similar. At the least, it’s become our memory of the borsch was had all those years ago.
Pumpkin soup is a favourite winter’s meal. In our search for the perfect pumpkin soup, we’ve tried all sorts of things, but we eventually settled on a combination of sweet potato and butternut pumpkin to get that perfect creamy smoothness and richness without cream or butter or bacon. And it’s still delicious.
Minestrone soup is one of those soups that every student would have learned how to cook. It’s tasty, cheap, and you can make enough to feed a household easily. These same features make it ideal for a family with growing teenagers, or to fuel a committed athlete. My Italian cookbook tells me that minestrone is…
This lentil soup is my favourite: it’s easy to make, simultaneously filling and refreshing, and really, really delicious. Who would have thought a straightforward combination of lentils and vegetables would work so well?
Take some mussels, tomatoes and basil, and you have the perfect Sunday-night dinner. The trick is to use fresh basil and to be very fussy about your mussels. They should be fresh and sourced from somewhere reliable: for us, that’s mussels from pollution-free waters on the south coast of New South Wales.
This light soup is an ideal starter, preparing the way for a more substantial roast or casserole. The leek and celery blend together with the rich, velvety flavour of the shallots. A dash of cashew cream finishes it off.
Our boy loved chicken and sweetcorn soup from the first spoonful he ever had as a three-year old in the local Chinese restaurant. It’s firmly entrenched as a must-have when we go out, and it’s now a treat when we stay home. It’s a treat that tastes great and is so easy to make.
Sunday night is for soup. Tonight it’s cream of mushroom, using the beautiful orange saffron milkcap mushrooms we picked on our mushrooming adventure. Because we have people in the house who just don’t like cream, we’ve gone vegan and used cashews for the ‘cream’ part of the soup. It’s really tasty and surprisingly filling.
The roasted onion and garlic combine to make a deliciously light and sweet soup. It’s ideal for a light supper or as a first course. And it’s very, very easy.
Fassolatha (I love the sound of the word) is one of our family’s favourite soups. It is hearty yet suitable for a summer evening dinner or a late lunch.