If the dark mornings and overwhelming sense of doom weren’t enough of a reminder that winter is here, I, like so many other people, have been struck down by my first winter illness of the year.
A key component in feeling better: soup.
Soup is the obvious choice for a go-to sick meal, and it has been for centuries.
Not only is it warming but it also has a load of nutrients crammed in – a winter smoothie, if you will.
If you’re looking for something nice and easy to tuck into when you’re feeling cold and stuffy this winter, we’ve gathered some of the heartiest soup recipes around.
Obviously, there’s a chicken soup recipe in there, plus a few veggie options for those looking to steer clear of meat.
Let’s get stuck in.
Chicken Soup (with lots of lemon & dill) by Dishes to Delight
Would it really be a soup recipe round up without a classic chicken soup?
There’s a reason chicken soup is a go-to and this tried and tested recipe is sure to fire up your tastebuds.
Ingredients:
The stock:
- 1 whole chicken (leftover roasted chicken with meat separated from bones)
- 1.5 litres of water
- 1 brown onion
- 1 bulb of fennel
- 1 large carrot
- Parsley stalks
- A teaspoon of black peppercorns
- 2 bay leaves
- A large pinch of salt
The soup:
- 250g of your favourite tiny pasta shape (I like Stellette, Orzo or Conchigliette Piccole)
- 1 teaspoon of butter
- 1 clove of garlic finely grated
- A pinch of cinnamon
- A pinch of chilli flakes
- Leftover roast chicken meat
- 1 unwaxed lemon
- A bunch of dill
Method:
Add all of the stock ingredients to a large pot and simmer for 4-5 hours until you have a rich and fragrant chicken broth.
When you’re ready to start the soup, add your pasta and butter to a pot and toast on low heat until the pasta is lightly browned.
Add the garlic, cinnamon, and chilli flakes and let sizzle a little before stirring through the chicken.
Pour in a few ladles of stock so that the pasta is completely covered by at least an inch and simmer on low until the pasta is cooked.
Zest half a lemon and juice a lemon and stir that into the soup with lots of fresh dill.
Serve with more chilli flakes, more dill and a final squeeze of lemon.
Read the full recipe
Tinolang Tulya (Clams and Ginger Soup) by Food with Mae
This Filipino dish is perfect for the seafood lovers and pescatarians out there, with lots of nutritious ingredients like ginger, which are perfect for when you’re sick.
It can be eaten on its own or served with jasmine rice.
Ingredients:
- 1kg of clams
- 2 thumb-sized piece of ginger
- 1 small onion
- 3 garlic cloves
- 1.5 litres of water
- 1 tablespoon of salt
- 1 teaspoon of fish sauce
- 1 whole asian cabbage or pak choi
- 2 tablespoons of oil
- Jasmine rice to serve (optional)
Method:
In a pot, heat some oil and saute the aromatics; adding ginger & onions and cook for about 3-5 minutes. Followed by garlic, cook for a minute and pour the water into the pot then bring it to a boil.
Next is to add salt and fish sauce. Mix the soup thoroughly, taste the soup, if you want to add more salt or fish sauce you can do it here. Add the clams into the soup, put the lid on and simmer for about 8-10 minutes.
Take the lid off the pot and add the asian cabbage or your vegetable of choice. Put the lid back on and simmer for about 5 minutes.
Now it’s ready to serve with some jasmine rice.
Read the full recipe
Pumpkin, coconut and chilli soup by Kacie Morgan at The Rare Welsh Bit
Pumpkin is the food of the season and this soup is the perfect winter warmer.
Ingredients:
- 1 tablespoon of olive oil
- 2 shallots, sliced
- 1 garlic clove, sliced
- 750g puréed pumpkin or butternut squash
- 150ml vegetable stock
- 150g creamed coconut
- 1 teaspoon of nduja or dried red chilli flakes
- 100g mascarpone or creme fraiche
- 50g pumpkin seeds
Method:
Heat the olive oil in a non-stick saucepan and shallow fry the shallots and garlic over a low to medium heat for around ten minutes, until softened.
Add the puréed pumpkin and vegetable stock and cook for a further five minutes or so, stirring to combine.
Add the creamed coconut and stir through.
Add the nduja or dried red chilli flakes and stir to combine.
Allow the mixture to cool before transferring it to a blender or food processor and blitzing until smooth.
Reheat the soup and garnish with 100g mascarpone or creme fraiche and 50g pumpkin seeds and serve
Thai Chicken, Coconut And Sweet Potato Soup by Zar’s Kitchen
This warming Thai soup is extremely versatile.
You can swap out the vermicelli noodles for any other type or switch the chicken for tofu.
Ingredients:
- 1 teaspoon oil of choice
- 3 teaspoons of minced ginger
- 3 teaspoons of minced garlic
- 1 red chilli, chopped fine
- 4 tablespoons of red Thai curry paste
- 500ml chicken stock
- 2 tins coconut milk
- 500g sweet potato, peeled and chopped small
- 1 lime, juice only
- 1 teaspoon of sugar
- 25g coriander
- 1 teaspoon of fish sauce
- 2 stalks lemongrass, bashed with a rolling pin
- 4 kaffir lime leaves
- 2 chicken breasts, steamed and shredded
- 2 nests of vermicelli noodles
Method:
Cook noodles according to packet instructions.
Heat oil in a pan on med heat. Add ginger, garlic, chilli, and Thai curry paste. Cook for a few minutes.
Add stock, coconut milk, and sweet potato, cook 15-20 mins until soft.
Blitz until smooth.
Bash lemongrass, add to soup with kaffir lime leaves, fish sauce, lime juice, sugar, and coriander, simmer 15mins.
Add more lime, fish sauce, sugar, or chilli according to taste.
Add the shredded chicken and cooked vermicelli noodles.
Scatter with coriander leaves and serve.
Read the full recipe
Tomato Soup with Vegan Meatballs and Fresh Basil by Life Without Meat
This soup recipe is the definition of hearty!
A range of textures make this a great twist on a classic flavour.
Ingredients:
- 1 tablespoon of olive oil ⠀
- 1 white onion⠀
- 3 garlic cloves
- 2 red bell peppers⠀
- 1 teaspoon of chilli flakes
- 1 teaspoon of mixed herbs⠀
- 2 cans of chopped tomatoes⠀
- 500ml stock water (1 veg stock)⠀
- ¼ teaspoon of sea salt
- black pepper ⠀
- 1 teaspoon of free from green pesto ⠀
- 100g giant couscous (or small pasta e.g. conchigliette) ⠀
- 1 bag of vegan meatballs ⠀
- 100g spinach⠀
- Fresh basil leaves to serve
- Sourdough slices to serve
- Nutritional Yeast to serve
Method:
Prepare your onion, garlic, and red bell pepper. Then put a pan onto a medium heat with a drizzle of olive oil. Add the prepped veg to the pan along with the mixed herbs and chilli flakes. Fry off until the pan ingredients have softened.
Meanwhile, dissolve 1 vegetable stock in 500ml of boiling water.
Add the pan ingredients to a blender jug, along with all the stock, 1 can of chopped tomatoes, sea salt and black pepper. Blend on high speed until it’s a smooth sauce. While it blends, place a soup pot onto medium heat, then drizzle in a small dash of olive oil and fry off your vegan meatballs for a few minutes. Then stir in the second can of chopped tomatoes, free from green pesto and the smooth sauce from the blender.
Next, stir in the giant couscous, and spinach. Add more stock at this stage if you fancy a thinner consistency. Then allow it to simmer for 6-8 minutes or until the couscous is cooked. Use this time for a quick tidy and to slice your bread.
Serve with some fresh basil leaves, fresh bread and a sprinkle of nutritional yeast for extra vitamins.
Read the full recipe
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