Article

Winter Soups

Words & Photography by Lisa Brooke

I love nothing more in Winter than a blanket, some trashy TV reruns and a big bowl of belly warming soup. And bulk making your soups on a Sunday night makes weeknights a breeze.

Here are two simple yet delicious recipes. Both are easy to make, freeze well and will just make you a happier member of society.

The first is a basic green soup which is enhanced using simple pantry ingredients. It is high in vitamins and the cumin adds a touch of interest, propelling it from being ‘just a basic green soup’ – if you don’t have any on hand though, I wouldn’t fret; the cashews alone are outstanding. They add a sensational nuttiness that pairs beautifully with the sweetness of the leeks.

The second powerhouse is a carrot and lentil soup with a nice tangy tomato edge. Full of fibre and protein. It is also chock full of beta-carotene – It will improve your vision and win over your friends (because they’ll want to know the cause of your glow, and if you serve it to them, they’re sure to fall in love).

Cashew, Leek and Broccoli Soup with Cumin

Makes

Ingredients

5 med heads of broccoli, florets and stems trimmed and cut halved
2 leeks, chopped
1 bunch of asparagus, woody ends removed
3 cups frozen baby peas, thawed
150g cashews
1 heaped tsp ground cumin
1 tbs olive oil
1L salt reduced vegetable stock
Sea salt and white pepper to taste
Feta (Optional)

Method

In a large pot on medium heat, add olive oil and sauté leeks with cumin till tender.

Add broccoli, and cover with stock. Simmer, covered for 20 mins before adding asparagus and peas. Simmer for a further 10 mins.

Meanwhile, blitz cashews in food processor until finely chopped.

Season soup with a pinch of sea salt and white pepper.

Remove from heat and blend with a bar mix until smooth.

Serve with cracked black pepper and crumbled feta.

Carrot & Lentil Soup with Rosemary & Thyme

Makes

Ingredients

1kg carrots, peeled and chopped
Half bunch celery, stems and leaves washed and chopped
420g tinned lentils, drained and rinsed
420g tinned diced tomato
420g tinned cherry tomatoes
10g fresh rosemary
5g fresh thyme, finely chopped
1L salt reduced vegetable stock
1 tbs olive oil
Sea salt and white pepper to taste

Method

In a large pot over medium to high heat, add olive oil, celery and carrot. Sauté until softened slightly.

Add tomatoes before covering with stock. Simmer, covered for 30 minutes.

Meanwhile, remove rosemary leaves from stalks, by pinching the top of the stalk and dragging towards the base. Add herbs and lentils to soup and simmer for a further 10 minutes before removing from the heat.

Blend with a bar mix until smooth.

Serve with cracked pepper and a dollop of Greek yogurt.