Winter has come. Curl up with your favourite book and a steaming bowl of soup.
With cool weather setting in, it’s time to warm up from the inside with these easy soups
POTATO MUSHROOM SOUP
Prep time 10 mins Cooking time 30 mins Serves 4-6 4 tbsp butter
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
250g beef bacon, chopped
400g mixed mushrooms, roughly chopped
5 potatoes, peeled and roughly chopped
500ml milk
500ml water Heat butter and olive oil in a medium-sized pot. Add onion and garlic, and fry for about 2 minutes or until the onion starts to brown. Add beef bacon and mushrooms and fry for 5 minutes. Add potatoes, milk and water. Lower heat. Simmer until potatoes are cooked, 10-15 minutes. Blend the mixture into a smooth purée. If the soup is too thick, add extra warm milk to thin it out. Season with salt and pepper. Hint: for extra flavour, sauté a handful of button mushrooms in butter until golden and place on the soup just before serving.
TOMATO AND BASIL SOUP
Prep time 5 mins Cooking time 30 mins Serves 4-6 10 (500g) tomatoes, halved
2 garlic cloves, chopped
3 tbsp olive oil
3 tbsp butter
1 onion, finely chopped
250ml vegetable stock
1 x 400g can tomatoes
250ml cream Basil leaves, a handful Preheat the oven to 220ºC. Place tomatoes on a baking tray in a single layer and sprinkle garlic and olive oil over. Roast them for 10 minutes. Heat butter in a pan. Add onion and grilled tomatoes. Fry for 5 minutes. Add stock and canned tomatoes. Boil for 10 minutes. Add cream and basil and bring to the boil again. Blend the mixture into a smooth purée. Season with salt and pepper.
LENTIL AND BEEF SAUSAGE SOUP
Prep time 10 mins Cooking time 30 mins Serves 4-6 2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 chilli, finely chopped
300g beef sausage, sliced
5 tsp smoked paprika
400g canned tomatoes
500ml chicken stock
800g canned lentils, drained Heat olive oil until warm in a mediumsized pot. Add onion, garlic, chilli and sausage. Sauté for 5-8 minutes or until the onion starts to brown. Add paprika, tomatoes and stock. Lower the heat and simmer for 10-15 minutes or until the liquid has reduced by a third. Add lentils and bring to the boil again. Season with salt and pepper. Serve warm.
PEA AND PARSLEY SOUP
Prep time 10 mins Cooking time 30 mins Serves 4-6 4 tbsp butter
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
500g frozen peas
2 potatoes, peeled and roughly chopped
750ml chicken stock
250ml cream Parsley, a handful, finely chopped Heat butter and olive oil in a medium-sized pot. Add onion, garlic and peas. Sauté for 5-8 minutes or until the onion starts to brown. Add potatoes and chicken stock. Lower heat and simmer for about 15 minutes until the potatoes are soft and cooked. Add cream and parsley and bring to the boil. Blitz mixture in a food processor into a smooth puree. Season with salt and black pepper. Serve warm.