Warming Winter Soups

Coming home from school or work on a cold winter’s day to be greeted by a bowl of steaming warming winter soup almost makes it worth going to school or work for! We’ve recipes for winter soups that are quick to prepare, easy to make, and use seasonal food. And they can be made in advance and reheated. Served with crusty fresh bread and maybe a chunk of cheese they make a wholesome and filling lunch or supper that suits the season.

Squash and chilli soup

• 1 medium butternut squash, peeled and cut into 1” cubes
• 1 onion, peeled and finely chopped
• 1 red chilli, cored, deseeded and finely chopped
• 1 tin coconut milk
• Vegetable stock
• Olive oil
• Freshly ground salt and pepper

Sauté the squash, onion and chilli in a little oil for a few minutes then cover and leave over a low heat to sweat gently for 10 minutes. Add the coconut milk and enough stock to cover the vegetables. Bring to the boil and cover. Simmer gently for about 30 minutes or until the squash is tender. Season generously and whizz in a blender until smooth.

Carrot and leek soup

• 1 lb carrots
• 4 leeks
• Olive oil
• 2 pints vegetable stock
• Freshly ground salt and pepper
• single cream

Trim the leeks, slice and wash well. Peel and slice the carrots. Heat a little oil in a saucepan. Toss the vegetables in it then cover and allow to sweat for 5 minutes. Add the stock and seasoning and bring to the boil. Cover and simmer gently for about 1-1½ hours or until the carrots are very tender. Whizz in a blender until smooth. Serve hot with a swirl of cream.

• Add chopped coriander for a spicy flavour.
• If you have a pressure cooker, the time for cooking is greatly reduced (to about 15 minutes).

Bacon and lentil soup

• 6 oz lentils
• 2½ pints stock
• 1 clove garlic, peeled and finely chopped
• Freshly ground pepper
• 7 oz bacon rashers, finely chopped
• Small can tomatoes
• 1 large onion, peeled and finely chopped
• 1lb potatoes, peeled and diced
• 2 tablespoons lemon juice

Wash the lentils before placing them in a saucepan with the stock, garlic, pepper, bacon, tomatoes and onion. Bring to the boil, cover and simmer gently for about 1 hour or until the lentils and bacon are soft. Add the potatoes and cook for another 20 minutes. Whizz in a blender. Add the lemon juice and check the seasoning. Serve hot garnished with crispy fried bacon or grated cheese.

Spicy parsnip soup

• Olive oil
• ½ lb potatoes, peeled and diced
• 1 large onion, peeled and finely chopped
• 1 lb parsnips, peeled and diced
• 1 clove garlic, peeled and finely chopped
• ½ teaspoon turmeric
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1½ pints vegetable stock

Heat a little oil in a saucepan. Add the potato and onion, cover and allow to sweat until the onion starts to soften. Add the parsnips and garlic. Sprinkle on the spices and stir until all the vegetables are coated. Add the stock and bring to the boil. Cover and simmer for about 30 minutes or until the vegetables are tender. Whizz in a blender until smooth. Add freshly ground salt and pepper if necessary.

• Use 2 level teaspoons of curry powder instead of the separate spices if wished.

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