This is such an easy soup recipe and will keep you feeling warm on these chilly winter days. It can be ready in 30 minutes and is all done in one pot, no blending required. The spices can be adjusted to suit your taste and you can leave out some if you don’t have a well stocked spice cupboard. That said, buy SOME spices though, cos if you don’t know how to flavour your food what are you even doing?!
You cannot possibly underestimate the warming, healing and happiness power of a good soup on a cold day. I’m probably making at least 1 soup a week at the moment and filling my freezer with tasty things for cold days when cooking is just beyond me. Yeah even people like me who spend all their time, thinking about, writing about and cooking food can’t be stuffed sometimes. Make your way through this tasty little collection this winter for happy bellies and warm hands.
I was going to call this chicken noodle soup, because any short thicker style pasta will work. But, I love it with orecchiette the best so let’s give those little ears of pasta a starring role in the recipe name. They deserve it.
This mushroom soup is the perfect thing for autumn. It’s earthy and warming and super filling thanks to a secret ingredient that also gives it a creamy texture – without the cream.
Just like a cup a noodle soup, but delicious and wholesome and not full of nasty things. This is loaded with flavour and light on the dishes you’ll be eating this one on the reg.
This soup. Just, well it’s everything. If you’ve never used tortillas to thicken your soup you’ve got to do it. It’s genius as it makes it creamier without having to use cream! If a soup can be summery and still hot then this is it. It’s perfect for cities like Melbourne when you’re blessed with summer produce but there’s just as much chance of a cold 6 degree day in December as there is a 34 degree one. The toppings are out of control and the main reason for that summer vibe.
This is so simple to make and so full of flavour. It feels like you’re eating something healing too because of the slurpy broth and big vegetable content. The gently poached chicken adds extra flavour to the broth, however you can leave it out, swap the chicken stock for vegetable stock and you’ve got a great vegetarian meal.
Like usual, I by no means claim authenticity but I do claim flavour. This is a clean and light ramen, perfect for a work lunch. You can adjust the seasonings and vegetables to suit your tastes and use traditional ramen noodles instead of rice noodles if you prefer!
It’s definitely still soup weather and this creamy nutty number is so comforting. Jerusalem artichokes are something that I definitely underuse in my kitchen, especially as they are so rich in flavour. Roasting them before adding to the soup creates so much more flavour.
This soup is creamy and delicious with a little spiciness to balance that sweet juicy corn. The rice noodles hiding in there make this the perfect lunch.