Winter Warmer Soup Recipes to Warm Your Soul – It’s Too Cold For Ice Pops!
Sadly the season for ice pops has come to an end. But don’t worry, we will be back in full swing next year with a full fun-packed schedule.
In the meantime, it’s been pretty cold the last few days so here are some winter warmer soup recipes to help warm your soul over the cold winter months.
We have come up with four of our favourites that are sure to put a smile on your face.
Make a batch of these delicious soups and store them in your freezer, then just take them out when you need them. Enjoy.
Hearty Beef Goulash
Courtesy of BBC Good Food
- 1 tbsp olive oil
- 1 large onion, halved and sliced
- 3 garlic cloves, sliced
- 200g scotch fillet steak, finely diced
- 1 tsp caraway seeds
- 2 tsp smoked paprika
- 400g can chopped tomatoes
- 600ml beef stock
- 1 medium sweet potato, peeled and diced
- 1 green capsicum, deseeded and diced
- 150g pot natural greek yogurt
- Handful of parsley, chopped
- Heat the oil in a large pan, add the onion and garlic and fry for 5 minutes until it starts to colour. Stir in the beef, increase the heat and fry, stirring to brown it.
- Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 minutes.
- Stir in the sweet potato and green capsicum, cover and cook for 20 mins more or until tender. Allow to cool a little then serve topped with the yogurt and parsley.
Red Lentil, Sweet Potato and Coconut Soup
Courtesy of Jamie Oliver
- Olive oil
- 750g sweet potato, peeled and cut into 2 cm chunks
- 2 red onions, peeled and cut into 2cm thick wedges
- ½ tablespoon cumin seeds
- 1 teaspoon ground coriander
- 4 cloves of garlic, peeled and finely sliced
- 1 fresh red chilli, finely sliced
- ½ bunch of fresh coriander, pick the coriander leaves and finely slice the stalks
- 125g red lentils
- 1 litre organic vegetable stock
- 1 x 400ml tin of light coconut milk
- 1 lemon
- Preheat the oven to 180C / gas mark 4.
- Place the sweet potato and onion wedges into a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40-45 minutes, or until cooked and golden.
- Meanwhile, place a large saucepan over a medium-low heat and pour in a lug of olive oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.
- Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk.
- Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down.
- When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until it’s creamy but still has a little texture.
- Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like.
French Onion Soup
Courtesy of Good Housekeeping
- 2 tbsp olive oil
- 6 large brown onions, finely sliced
- 2 tsp fresh thyme leaves, plus extra to garnish
- 500ml (17 fl oz) cider
- 1 tsp caster sugar
- 1.4 litre (2 ½ pints) good quality vegetable stock
- 6 small slices freshly baked white bread
- 150g 5oz gruyère cheese, grated
- Gently heat oil in a large pan. Add onions, thyme and a large pinch of salt. Cover and cook over low heat for 30min, stirring occasionally, until onions are soft.
- Pour over the cider and add the sugar. Turn up the heat and bubble, stirring frequently, until the cider has evaporated and the onions are well caramelised, about 30-40min.
- Add stock and heat through. Check the seasoning. Preheat grill to medium. Put bread on a baking tray and lightly toast both sides under the grill. Divide the cheese equally among the toasts and grill until melted and bubbling.
- To serve, divide the soup among six warmed soup bowls. Top each bowl with a cheese toast and garnish with thyme leaves and black pepper.
Hearty Chicken and Vegetable Soup
Courtesy of Taste
- 2 tablespoons olive oil
- 1 leek, halved, washed and thinly sliced
- 2 garlic cloves, crushed
- 1 large carrot, peeled and diced
- 2 celery sticks, diced
- 2 small zucchini, diced
- 1 swede or turnip, peeled and diced
- 1 ¼ cups dry soup mix, rinsed (a combination of split peas and lentils)
- 8 cups organic chicken stock
- 1kg skinless chicken legs
- Heat the olive oil in a large saucepan over a medium heat. Add the leek and garlic and cook, stirring, for 2 minutes or until soft but not coloured. Add the carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in the soup mix, stock, chicken and 1 cup cold water. Increase heat to high and bring to the boil.
- Reduce the heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
- Remove the chicken legs from soup and allow to cool slightly. Remove the meat from the bones. Roughly chop the chicken meat and add to the soup. Season with salt and pepper. Ladle the soup into warmed bowls and serve.
Start Planning Your Vintage Experience In Time For Summer
If you are planning a summer event or wedding, Delish Ice can help. We are now taking bookings for next summer, so get your preferred date locked in today to avoid disappointment. We have a range of packages available to suit any budget. Visit our Your Experiences page for more information.