A selection of delicious Simple Soup Recipes to Warm Your Soul!
Summer has drawn to an end here in Australia, and we are enjoying a lovely and sunny start to Autumn. As the weather cools down, however, it reminds me of just how much I adore food that is pure comfort.
I want to share with you today a selection of Simple Soups to Warm Your Soul.
The humble bowl of soup has many benefits – it can be delicious, nutritious and one of the fastest meals to get on the table. I also love meals that can be prepared in advance. Best of all, soup generally freezes well, and is great for those nights you really can’t face cooking!
As well as the four recipes I am sharing with you today, please enjoy some of my favourites from other blogger friends:
- Mushroom and Walnut Soup from Mrs Jones’ Kitchen
- Chinese Chicken Soup from Thermo Kitchen
- Beet Borscht from Peter’s Food Adventures
- Cauliflower and Bacon Soup from Be Forever Healthier
ere are some delicious ideas of what to serve with your comforting bowl of soup:
What do you best enjoy with your soup?
I do hope you enjoy these delicious recipes – I would love to know which one you will make first!
Wherever you are in the world, I wish you a happy and healthy weekend!
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.
– Marge Kennedy
My Roasted Capsicum Soup with Basil Oil is so comforting to eat.
The delicious combination of red peppers, tomato and onion roasted to perfection offers a delightfully sweet and comforting taste. I love to serve this soup with a basil oil which takes seconds to make. The flavours complement each other so well, and the colour is so vibrant!
Roasted Capsicum Soup with Basil Oil
For the soup –
- 2 red capsicums bell peppers
- 2 medium tomatoes
- 2 medium brown onions
- 2 tsp olive oil
- 1 tsp dried oregano
- 1 cup vegetable stock
- salt and pepper to taste
Basil oil –
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil extra virgin
- Preheat your oven to 200 Degrees C (390 F).Line a sheet pan with foil.
- Halve your red peppers and remove the seeds and membrane.Peel and halve your onions.Quarter your tomatoes.
- Place the peppers, onions and tomatoes on your sheet pan, and drizzle with olive oil, oregano and salt and pepper.
- Roast in the oven for 30 minutes.
- Place the cooked vegetables in either a blender or a saucepan (if you have an immersion blender). Add the vegetable stock, and blend until a smooth consistency.
- To make the basil oil, place the basil and oil in a small blender or food processor and whiz until smooth.
- Check to make sure the seasoning is to your liking.Serve soup with a drizzle of the basil oil. Enjoy!
This Potato Soup can be on your table in under 20 minutes.
It’s so simple and cheap to make, and chances are you’ll have the ingredients in your store cupboard. If not, you can always improvise! Add other vegetables of your liking, fresh herbs of your choice – make this meal your own!
- 500 g potatoes
- 1 brown onion
- 1 garlic clove
- 2 cups vegetable stock
- pepper freshly ground (to taste)
- 1 tbsp olive oil
- Peel potatoes and chop into cubes.
- Finely chop onion and sweat for five minutes in olive oil.
- Add crushed garlic clove and cook for a further one minute.
- Add potatoes and toss through the onion mixture.
- Add vegetable stock. Simmer for approximately 8 minutes, or until potatoes are tender.
- Using an immersion blender or similar, blend soup until smooth.
- Serve with garnish of your choice. (Eg: chives/spring onions)
I love to make a big batch of this Spiced Pumpkin and Sweet Potato Soup and store the leftovers in the freezer.
You can certainly put your own twist on it also – fresh herbs and baby spinach are a great addition just before serving.
Both sweet potato and pumpkin are full of health benefits. They contain many vitamins and minerals and are high in antioxidants.
Pumpkin and Sweet Potato Soup
- 2 brown/yellow onions
- 1 tbsp olive oil See Note 1
- 550 gm pumpkin See Note 2 and 4
- 550 gm sweet potato See Note 2 and 3
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 4 cups (1 litre) vegetable stock
- salt and pepper to taste
- coconut cream, fresh herbs, toasted pumpkin seeds
- Peel and finely slice onions.Peel and cut pumpkin and sweet potato into small cubes.
- In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes.
- Add the sweet potato, pumpkin, and the spices. Stir until well coated. Cook for 1 minute.
- Add vegetable stock and simmer for 20-25 minutes, or until vegetables are tender.
- Use an immersion blender, food processor or blender; blend the soup until it is smooth.
- Make sure the consistency is to your liking – add a little extra stock or water to thin the soup out if you wish.
- Optional – drizzle the soup with coconut cream or a garnish of your choice; fresh herbs or pumpkin seeds are great options.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- This is the weight once you have peeled and chopped the pumpkin and sweet potato.
- If you are not using sweet potato, add less stock, as you’ll lose the extra starch the potato provides.
- I use either Butternut or Kent Pumpkin in this recipe, but other types of pumpkin work.
- Please note, the nutritional information is based on the recipe making approximately 8 cups. One cup is equal to 250ml. This does not include the garnish you serve with the recipe.
Broccoli and Potato Soup is satisfying, smooth and creamy.
However, the great advantage of this soup is that it uses potatoes to provide a creamy texture so that no heavy cream is required.
It is quick and easy to make, lovely to eat and extremely nutritious. Made from simple ingredients, it is quick to prepare and you can have it on the table in 40 minutes.
Broccoli and Potato Soup
For the Soup:
- 2 tbsp olive oil
- 1 onion large, chopped
- 3 cloves garlic peeled and chopped
- 500 gm broccoli divided into florets (reserve the stems*)
- 2 potatoes medium, peeled and chopped
- 3 cups vegetable stock
- 2 tsp fresh thyme leaves
- sea salt and black pepper to taste
- 1/4 cup fresh parsley leaves *
To Garnish: (optional)
- fresh parsley leaves
- finely grated lemon zest
- Heat olive oil in a large saucepan over medium heat.Saute onion about 5 minutes, stirring occasionally, but do not let it colour.
- Add garlic, saute about 2 minutes. Be careful it does not burn.
- Add broccoli, potato, vegetable stock and thyme leaves.
Season with salt and freshly ground black pepper.
- Bring the mixture a boil, reduce heat, and simmer 15 minutes, or until the vegetables are tender.Remove from the heat and add the parsley leaves.*
- With a hand mixer, or in a blender, puree the mixture until smooth.Reheat in the saucepan, season to taste with salt, and pepper*.
- Add a little finely zested lemon rind and some chopped parsley to the top of each of the bowls.*