Soups are bursting with nutrients. Quick and easy, they can be used as an instant snack or a nutritious meal; they are cheap too! Kids can be tempted with a side helping of toasted soldiers, hot pitta bread with hummus or even healthy potato wedges. If you or your child has a packed lunch, why not invest in a small flask and fill it with your home-made soup – satisfying and warming, especially during the winter months.
Tips for making soup
- Stock – I don’t use stock cubes; they are far too salty and totally overpower the natural flavours. Instead I just add water or I make a vegetable stock. If you prefer to make your own fresh stock, see Essentials on page 184 for more information.
- Puréeing soups – some people like a chunky soup, others prefer a smooth one. It is purely personal taste. When puréeing soup, I use an electric hand blender (also known as a stick blender). It is simple to use and saves on washing up and messy transfer to a liquidiser (though make sure the end of the blender is fully submerged in the soup or you will end up with it everywhere!). For a really fine soup, you can filter through a sieve.
- Slow cooker – I make my soups in a slow cooker unless I am in a hurry and have forgotten to prepare something earlier. Don’t worry if you haven’t got a slow cooker, the recipes include both techniques where applicable.
- Chunky soups – some chunky soups may benefit from a thicker stock/sauce. To achieve this, simply remove about a quarter of the soup and purée, and then return it to the soup.
- Liquid – you may need to add more water or stock to your soup depending on your personal preference and how you cook the soup. The higher the temperature when the soup is cooked, the more liquid evaporates.
- Meat and fish – although there are soup recipes including meat and fish, a lot are vegetarian. You can add meat to a soup to create more of a broth/casserole. When you add meat or fish to a recipe, make sure it is well cooked/reheated (if applicable) before serving.
Chicken, Cumin and Harissa Soup
Slow cooker, casserole dish or saucepan
Olive oil
1 onion, finely chopped
2–3 cloves of garlic, finely chopped
½ red pepper, finely chopped
1 teaspoon ground cumin
2–3 teaspoons Harissa paste
1 teaspoon paprika
1 tin of chickpeas
1 tin of chopped tomatoes
300g cooked chicken
500ml chicken stock
Freshly chopped coriander
To cook on the hob
- Heat the olive oil in a pan and cook the onion, garlic and red pepper until soft. Add the cumin, Harissa paste and paprika and cook for 1–2 minutes.
- Add the remaining ingredients, including half the chopped coriander, and cook on low/medium heat for 30 minutes.
- To serve, add the remaining coriander and a dollop of natural yoghurt or crème fraiche.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed) and fresh coriander (which you can add later). Make sure the chicken stock is warm when you add it as this will help to maintain the temperature. Turn your slow cooker to low for 6 hours or high for 4 hours. Add half the fresh coriander 20 minutes before serving.
- To serve, add the remaining coriander and a dollop of natural yoghurt or crème fraiche.
Beef and Barley Soup
I recommend making this in a slow cooker as it is a much nicer way of cooking cheaper cuts of beef, making them lovely and tender.
Slow cooker, casserole dish or saucepan
50g pearl barley
Olive oil for frying
1 onion, diced
250g beef steak, diced
2 sticks of celery, diced
2 carrots, diced
2 leeks, diced
1 litre beef stock
1 teaspoon paprika
1 teaspoon mixed herbs
Seasoning to taste
To cook on the hob
- Rinse the pearl barley.
- Heat a little olive oil in the pan and fry the onion until it starts to soften. Add the beef and brown for 3–4 minutes before adding the vegetables.
- Sweat for 5 minutes before adding the remaining ingredients. Cover and cook for 50 minutes–1 hour on a low heat. Season to taste before serving.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Rinse the pearl barley.
- Add all the ingredients apart from the olive oil (which is not needed). If you would like to brown the meat beforehand (this is just to achieve the colour), cook in a little olive oil before placing in the slow cooker.
- Make sure the beef stock is warm when you add it as this will maintain the temperature.
- Turn your slow cooker to low for 6 hours or high for 4 hours.
- Season to taste before serving.
Squash Soup with Spiced Yoghurt
This is one of my favourites – the spiced yoghurt really adds to the flavour. It’s a perfect autumn soup, making use of the cheap squash on offer.
Slow cooker, casserole dish or saucepan
Olive oil
1 onion, diced
1–2 cloves of garlic, crushed
1 teaspoon coriander seeds
25g butter
1 butternut squash
1 teaspoon ground coriander
1–2 teaspoons curry powder (according to taste)
1 cooking apple, diced
500ml water or vegetable stock
Seasoning to taste
200g natural yoghurt
1 chilli, finely chopped
1 teaspoon hot paprika
To cook on the hob
- Sauté the onions, garlic and coriander seeds in olive oil for 3–4 minutes to help soften.
- Add the butter, butternut squash, ground coriander and curry powder and cook for a further 3–4 minutes.
- Add the apple before adding the stock. Put a lid on the pan and cook on low/medium heat for 30 minutes until the vegetables are tender.
- Season to taste before liquidising. (I use my electric hand/stick blender rather than transferring to a liquidiser – this saves washing up!)
- In a separate bowl, mix the yoghurt, chilli and paprika together.
- To serve, add a dollop of yoghurt mixture in the centre of the soup.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed).
- Make sure the water or vegetable stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6 hours or high for 4 hours.
- Season to taste before liquidising. (I use my electric hand/stick blender rather than transferring to a liquidiser – this saves washing up and avoids having to remove the soup from the slow cooker, so is ideal for reheating).
- In a separate bowl, mix the yoghurt, chilli and paprika together.
- To serve, add a dollop of yoghurt mixture in the centre of the soup.
Chicken and Tomato Soup
Slow cooker, casserole dish or saucepan
Olive oil
1 red onion, finely chopped
2 cloves of garlic, crushed
1 red pepper, finely diced
2 sticks of celery, finely diced
1 tin of tomatoes (or 8 ripe tomatoes, finely chopped)
1–2 teaspoons tomato purée (I prefer sun-dried tomato purée)
250g cooked chicken, diced
2 teaspoons paprika
500ml chicken stock
Seasoning to taste
1 bay leaf
To cook on the hob
- Heat the olive oil and add the onion and garlic. Allow to soften before adding the diced pepper and celery. Cook for 2–3 minutes.
- Add the tomatoes and tomato purée before adding the cooked chicken and paprika. Gradually add the chicken stock.
- Season and add the bay leaf. Leave to cook on a low heat for 30 minutes before serving.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the chicken stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6 hours or high for 4 hours.
- Season to taste before serving.
Red Pepper and Tomato Soup with Pesto Swirl
Slow cooker, casserole dish or saucepan
Olive oil
1 large onion, chopped
1–2 cloves garlic, crushed
4 red peppers deseeded and chopped
½ teaspoon mild chilli powder
4–6 fresh tomatoes, peeled and chopped
1 teaspoon paprika
900ml–1 litre of water (or home-made stock)
Black pepper to taste
Pesto (fresh or jar)
To cook on the hob
- Heat the oil and cook the onion, garlic and peppers together in a pan until soft and the onions are translucent. Add the chilli powder and stir well.
- Add the tomatoes and cook for 2 minutes. Add the paprika and water. Season to taste. Cook slowly on a low heat for 1 hour.
- Cool slightly. Use an electric hand blender to purée. Reheat when ready to serve.
- Pour the soup into bowls and add a spoonful of pesto to the centre of each bowl. Using a sharp knife, swirl the pesto from the centre of the bowls.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the water is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6 hours.
- Use an electric hand blender to purée. Reheat when ready to serve.
- Place the soup in a bowl and add a spoonful of pesto to the centre. Using a sharp knife, swirl the pesto from the centre of the bowl.
Gammon and Parsnip Soup
This is a great recipe for using up any leftover gammon joint and vegetables.
Slow cooker, casserole dish or saucepan
25g butter
1 onion, finely chopped
2 cloves of garlic, crushed
1 carrot, diced
2–3 parsnips, diced
1 litre of vegetable stock
1 bay leaf
A small handful of freshly chopped parsley
Seasoning to taste
200g cooked gammon, cut into chunks
Single cream
To cook on the hob
- Melt the butter in your stock pan. Add the onion, garlic, carrot and parsnips and allow to sweat for 5–6 minutes.
- Pour over the stock, add the bay leaf and parsley and season to taste. Cook on medium heat for 20–30 minutes.
- Remove from heat and remove the bay leaf. Purée gently (I use the electric hand/stick blender). You can leave some chunkiness to the soup, just purée enough to form a creamy consistency.
- Add the gammon pieces and return to a low heat and cook for 20 minutes (you can transfer to a slow cooker if you prefer).
- To serve, place the soup in bowls and add a swirl of single cream to each bowl.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the butter (which you don’t need), the gammon and the cream (which will be added later).
- Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6 hours.
- Liquidise with your electric hand/stick blender. Add the cooked gammon chunks and turn onto high and cook for 30–45 minutes.
- Season to taste and serve with a swirl of cream in the centre of each bowl.
Note: If you prefer, you can add the gammon when you add the stock and cook in one batch, before puréeing. I prefer to do this the other way as I think the gammon chunks look more attractive in the creamy soup, but it is personal preference.
Carrot, Tomato and Basil Soup
Slow cooker, casserole dish or saucepan
Olive oil
1 onion
1–2 cloves of garlic, crushed
30g fresh basil leaves
1–2 carrots, diced
400g tomatoes (you can use tinned if you prefer, but fresh tastes best!)
1–2 teaspoons of sun-dried tomato purée
500ml water or stock
½ teaspoon oregano
Seasoning to taste
To cook on the hob
- Heat the olive oil in a pan and cook the onion and garlic for 3–4 minutes to help soften.
- Add half the fresh basil and all the remaining ingredients, and cook on a low to medium heat for 20 minutes.
- Add the remaining basil and cook for a further 5–10 minutes.
- Season to taste before serving.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the water or stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6 hours.
- Season to taste before serving.
Mint and Green Pea Soup
Casserole dish or saucepan
1 teaspoon olive oil or a knob of butter
4–6 spring onions, chopped to include most of the green stalks
400g fresh peas (you can use frozen if not in season)
500ml water
A small handful of fresh pea pods, chopped finely (ignore this if you are using frozen peas)
2–3 sprigs of fresh mint
Black pepper to season
A swirl of low fat crème fraiche and a sprig of fresh mint to garnish
- Heat the butter or oil in a pan and cook the spring onions for 2 minutes. Add the pea pods and cook for a further 2 minutes.
- Add the water, peas and mint, season with black pepper and cook gently on a low heat for 45 minutes–1 hour.
- Cool slightly. Use an electric hand blender to purée the soup and return it to the pan until you are ready to serve. Alternatively, you can place it in the fridge to serve chilled.
- Add a dollop of low fat crème fraiche to each bowl and swirl from the centre. Garnish with a sprig of fresh mint.
Spicy Vegetable and Lentil Soup
This is a great winter warmer and ideal for using up any spare vegetables lurking in the bottom of your fridge. You can adjust the spices to suit your own palate.
Slow cooker or saucepan
Olive oil
1 onion, finely chopped
2–3 cloves of garlic, crushed
½ a chilli, finely chopped
2.5cm (1in) knuckle of ginger, finely chopped
1 teaspoon cumin seeds
1 teaspoon cumin
1 teaspoon garam masala
½ teaspoon of turmeric
2 sticks of celery, sliced
1–2 sweet potatoes, diced
2 carrots, diced
3 tomatoes, finely chopped
125g red lentils
400ml passata or tomato juice
1 litre vegetable stock
Seasoning to taste
To cook on the hob
- Place the oil, onion, garlic, chilli and ginger in a saucepan and heat gently until the onion starts to soften. Add the spices and cook for another 2–3 minutes to release the flavours.
- Add the vegetables and allow to sweat for 5 minutes before adding the lentils, passata/tomato juice, vegetable stock and seasoning.
- Cover and cook slowly on a medium heat for 30–45 minutes, until the vegetables are tender.
To cook in a slow cooker
- Sauté the onions, garlic, chilli and ginger in the oil until the onion starts to soften. (If your slow cooker has a sauté facility or can be removed and used directly on the hob, do this. Alternatively, you can prepare the first stage in a frying/sauté pan then transfer to the slow cooker.)
- Add the spices and cook gently for 2–3 minutes to release the flavours. Transfer to the preheated slow cooker (refer to your manufacturer’s guidelines on temperatures).
- Add all the remaining ingredients. Turn your slow cooker to high and cook for 6–8 hours.
- You can purée the soup if you want a smooth soup, or you can remove a small amount of soup, purée and return to the pan – this gives a thicker base but retains the chunkiness of the vegetables. Season and serve with crusty bread, naan or pitta bread.
Avocado Soup
Use up your ripe avocados in this recipe. Serve hot or cold.
Liquidiser or saucepan
3 ripe avocados
Juice and zest of 1 lemon
1–2 cloves of garlic, crushed
1 chilli, chopped finely
750ml hot chicken or vegetable stock
200g low fat crème fraiche
Coriander leaves
Seasoning to taste
- Place the avocados, lemon, garlic and chilli in a liquidiser and blend until smooth.
- Add the hot stock, crème fraiche and coriander leaves and whizz again. Season to taste.
- Serve hot or cold.
Cream-free Broccoli and Stilton Soup
This recipe avoids the traditional use of cream and milk, so is lower in fat than most recipes. However, you can add cream if you prefer the taste.
Casserole dish or saucepan
1 teaspoon olive oil
1 onion, chopped
1 small leek, finely chopped
2 cooked potatoes, chopped
2–3 heads of broccoli
900ml water, stock or milk
120g Stilton cheese, crumbled
Black pepper to taste
- Heat the oil in a pan and cook the onions and leeks until soft and translucent.
- Add the potatoes, broccoli and water or stock and cook for 30 minutes on a low heat until tender.
- Cool slightly. Use an electric hand blender to purée and return the soup to the pan until you are ready to serve.
- Add the cheese and cook for a couple of minutes prior to serving, until the cheese melts.
- Season to taste.
Note: If you prefer the soup with a creamier flavour, add a few spoonfuls of low fat crème fraiche when you add the Stilton.
Cream of Celeriac Soup
Slow cooker, casserole dish or saucepan
Olive oil
1 onion
2 cloves of garlic, crushed
1–2 leeks, sliced
25g butter
1 stick of celery, sliced
1 green pepper, diced
750g celeriac, sliced
1 white potato, diced
750ml vegetable stock
1 bay leaf
250ml milk
2 tablespoons low fat crème fraiche
Seasoning to taste
To cook on the hob
- Sauté the onion, garlic and leeks in olive oil for 4–5 minutes.
- Add butter, celery, pepper, celeriac and potato and allow to sweat in the pan for a further 5 minutes.
- Add the vegetable stock, bay leaf and milk and cover. Leave to cook on a low/medium heat for 30–45 minutes.
- Liquidise and then add crème fraiche and season to taste. Reheat gently before serving.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6 hours.
- Use your electric hand/stick blender and liquidise the soup until smooth. Add the crème fraiche and season to taste. Reheat gently before serving.
Tomato Soup
Tomato soup never fails to cheer me up – it’s like a hug in a bowl or mug. For an extra treat, enjoy with some cheese on toast – delicious!
Slow cooker, casserole dish or saucepan
1 teaspoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
800g fresh tomatoes, peeled and finely chopped
2 teaspoons sun-dried tomato purée
50g sun-dried tomatoes
½ stick of celery, finely chopped
450ml water
1 teaspoon paprika
Black pepper to taste
To cook on the hob
- Heat the oil in a pan and fry the onion and garlic until translucent.
- Add all the remaining ingredients to the pan and leave to cook slowly on a low heat for 45 minutes–1 hour.
- Cool slightly. Use an electric hand blender to purée and return the soup to the pan until you are ready to serve.
- Garnish with basil leaves.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6 hours.
- Use your electric hand/stick blender and liquidise the soup until smooth. Reheat gently before serving.
Minestrone Soup
Slow cooker, casserole dish or saucepan
1 teaspoon olive oil
1 large onion, chopped
1 clove garlic, crushed
1 red pepper, finely chopped
1 carrot, diced
½ celery stick, finely chopped
3–4 fresh tomatoes, peeled and chopped
50g red kidney beans, cooked
50g fresh green beans, chopped
500ml water or fresh stock
3 teaspoons pure tomato purée
½ teaspoon cayenne pepper
1 teaspoon paprika
2 bay leaves
50g cabbage, shredded
40g dried spaghetti
1 tablespoon fresh basil
Seasoning to taste
To cook on the hob
- Heat the oil in the base of your casserole dish or heavy saucepan and cook the onion and garlic until translucent and soft. Add the pepper and cook for another 2 minutes.
- Place all the remaining ingredients except the cabbage, basil and spaghetti into the pan and cook slowly on a low heat for 45 minutes–1 hour.
- Twenty minutes before serving add the shredded cabbage, dried spaghetti (broken into smaller pieces) and basil.
- Serve with crusty bread and hummus for a hearty meal.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed), cabbage, spaghetti, cayenne and basil. Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6 hours.
- About 30–45 minutes before serving, add the cabbage, dried spaghetti (broken into smaller pieces), cayenne and basil. Turn slow cooker up to high.
- Serve with crusty bread and hummus.
Note: Be aware that red kidney beans must be precooked thoroughly before you add them to the slow cooker! Tinned are safe to add straight from the can. Red kidney beans that are not cooked correctly could cause food poisoning.
Rich Vegetable Soup
This also makes a lovely casserole if you leave the vegetables chunky.
Slow cooker, casserole dish or saucepan
1 teaspoon olive oil
1 medium onion, coarsely chopped
1–2 cloves garlic, crushed
¼ swede, finely chopped
1 parsnip, finely chopped
3 medium tomatoes, chopped
2 small carrots, chopped
1 small celery stalk with leaves, chopped
1 small apple, chopped
500ml stock or water
100ml apple juice
2 teaspoons paprika
A dash of cayenne pepper
2 bay leaves
½ teaspoon dill
Seasoning to taste
2 teaspoons of chopped parsley to garnish
To cook on the hob
- Heat the oil in the base of your saucepan or casserole dish and cook the onion and garlic until translucent and soft.
- Place all the remaining ingredients (except the herbs) into your pan and cook on a low heat for 1–1½ hours.
- Add the herbs 20 minutes before serving. If you want a smooth soup, cool slightly. Use an electric hand blender to purée and reheat when you are ready to serve. Alternatively, leave chunky.
- Serve garnished with chopped parsley.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- If you prefer a smooth soup, you can use your electric hand/stick blender and liquidise until smooth. Reheat gently before serving and garnish with chopped parsley.
Cream of Split Pea Soup
Slow cooker, casserole dish or saucepan
100g yellow split peas
1 teaspoon olive oil
1 medium onion, chopped
1–2 cloves of garlic, crushed
1 large potato, diced
1 stick of celery
1 teaspoon caraway seeds
¼ teaspoon of ground mace
1 bay leaf
750–900ml of water or stock
Seasoning to taste
To cook on the hob
- Steep the split peas in hot water for an hour and drain.
- Heat the oil in the base of a casserole dish or heavy saucepan and cook the onion and garlic until translucent and soft.
- Add all the remaining ingredients and cook for 1 hour on a low heat.
- Cool slightly and remove the bay leaf. Use an electric hand blender to purée the soup and reheat when you are ready to serve.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- Remove the bay leaf. Use your electric hand/stick blender and liquidise until smooth. Serve immediately or reheat gently before serving.
Chilli, Prawn and Noodle Soup
I have shamelessly pinched this recipe from a friend of mine who discovered the original online and has since adapted it. It is a big hit with her family and friends, so I hope you enjoy it too.
Sauté pan or saucepan
Olive oil
1 bunch of spring onions, finely chopped
2–3 cloves of garlic, crushed
2.5–5cm (1–2in) knuckle of ginger, finely chopped
1 chilli, finely chopped
200g tiger prawns, shelled
75g creamed coconut
400ml water
500ml fish stock
4–6 teaspoons fish sauce
100g fresh rice noodles
A handful of fresh coriander
- Heat the oil in the saucepan/sauté pan, add the spring onions, garlic, ginger and chilli and cook for 2 minutes to release the flavours.
- Add the prawns and cook for 1–2 minutes before adding the coconut, water and fish stock. Cook for 5 minutes before adding the remaining ingredients.
- Cook for a further 5 minutes before serving.
Carrot and Coriander Soup
Slow cooker, casserole dish or saucepan
1 teaspoon olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 onion, chopped
1 clove garlic
3 carrots, diced
2 celery sticks, finely chopped
500ml water or stock
Seasoning to taste
1 teaspoon finely chopped coriander leaves (optional)
To cook on the hob
- Heat the oil in the base of a heavy saucepan or casserole dish. Add the spices and cook for no more than 1 minute.
- Add all the remaining ingredients and leave to cook on a low heat for 1 hour.
- Cool slightly. Use an electric hand blender to purée the soup and reheat when you are ready to serve.
- Season and garnish with chopped coriander leaves. Serve hot.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- Use your electric hand/stick blender and liquidise until smooth. Reheat gently before serving.
Country Vegetable Broth
Anything goes with this soup! It is excellent for using up vegetables that are nearing their use by date.
Slow cooker, casserole dish or saucepan
Olive oil
1 onion, chopped
1 clove of garlic
25g green split peas
25g red lentils
1 medium parsnip, diced
1 sweet potato, diced
1 medium potato, diced
1 carrot, diced
700–900ml vegetable stock or water
2 teaspoons tomato purée (optional)
1–2 bay leaves
1–2 teaspoons paprika
2 teaspoons rosemary, freshly chopped
1 teaspoon thyme, finely chopped
Seasoning to taste
To cook on the hob
- Heat the oil in the base of a casserole dish or heavy saucepan and cook the onion and garlic until translucent and soft.
- Add all the remaining ingredients (except the herbs) to the pan and leave to cook on a low heat for 1–1½ hours.
- Stir in the herbs and season to taste. You can serve the soup immediately, just as it is, or blend it briefly in a liquidiser or with a hand blender for a smoother texture. Do not liquidise it completely or it will lose its character.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- You can liquidise slightly if you prefer a half smooth, half chunky soup. Reheat gently before serving.
Note: You can substitute 50g of dried soup mix (containing a range of pulses and barley) for the lentils and split peas.
Roasted Pumpkin Soup
This makes a delicious warming dish for Halloween or you can use other squash for an all-year treat.
Ovenproof dish and saucepan
Olive oil
1 small pumpkin
1 onion
1 garlic clove, crushed
1 teaspoon grated root ginger
1 teaspoon grated nutmeg
½ teaspoon ground coriander
1–2 carrots, chopped
1 medium sweet potato
2 sticks of celery
4 tomatoes, peeled and chopped
2 teaspoons of tomato purée (optional)
300–425ml water or stock
15ml lemon juice
Seasoning to taste
- Cut the pumpkin into wedges, coat with a light brush of oil and place in the oven on a low heat (160°C/gas mark 3) for 20 minutes.
- Meanwhile prepare the vegetables. Cook the onion, garlic and spices together in a saucepan until soft and the onions are translucent.
- Take the flesh from the pumpkin wedges and place with the spices. Add all the other ingredients.
- Cook slowly on a low heat for 1 hour. Cool slightly. Use an electric hand blender to purée and return to the pan until you are ready to serve.
- Season as required.
- For impressive presentation, use hollowed pumpkins as serving dishes.
Carrot, Tomato and Lentil Soup
This is a really tasty and wholesome soup that kids and adults adore. As with most of the soups in this chapter, you can cook it on the hob or in the slow cooker.
Slow cooker, casserole dish or saucepan
Olive oil
1 large onion
1–2 cloves garlic
2 teaspoons paprika
6–8 tomatoes chopped
2 carrots, chopped
1 teaspoon dried basil or a bunch of fresh basil, chopped
570ml water or stock
125g lentils, washed
2 dessertspoons tomato purée (optional)
½ red pepper
1 bay leaf
To cook on the hob
- Heat the oil in a casserole dish or saucepan and cook the onion, garlic and paprika together until soft and the onions are translucent. Chop all the remaining vegetables and add to the pan with the herbs, lentils, tomato purée and bay leaf.
- Cover with water or stock. Cook slowly on a low heat for 1 hour.
- Cool slightly. Use an electric hand blender to purée and reheat when you are ready to serve.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- Use your electric hand/stick blender and liquidise until smooth. Reheat gently before serving.
Butter Bean and Vegetable Soup
Slow cooker, casserole dish or saucepan
225g butter beans
500–900ml water or stock
25g butter
2 leeks, finely sliced
2 carrots, chopped
1 parsnip, chopped
½ teaspoon dried thyme
Black pepper to taste
To cook on the hob
- If using dried butter beans, soak the butter beans overnight in lots of water.
- Rinse the beans well and cook in the stock or water until soft, adding more water if the liquid is evaporating. When cooked, place to one side. Alternatively, you can use canned butter beans.
- Heat the butter in a saucepan and cook the leeks until soft. Add the remaining vegetables and cook for a further 2 minutes before adding all the remaining ingredients.
- Place on a low heat and cook slowly for 1 hour.
- Season to taste before serving.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- I would suggest you use tinned butter beans for this. Add all the ingredients apart from the butter (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- Season to taste before serving.
Carrot and Courgette Soup
Slow cooker, casserole dish or saucepan
Olive oil
1 onion, chopped
2–3 carrots, diced
1 sweet potato, diced
1–2 teaspoons grated fresh ginger
900ml water or stock
1 teaspoon dried or fresh thyme
2–3 courgettes, diced
To cook on the hob
- Heat a dash of olive oil in a saucepan and cook the onion until soft and translucent.
- Add the carrots and sweet potato and cook for a further couple of minutes to help soften. Add the fresh ginger and cook for another minute.
- Add all the remaining ingredients. Cook slowly on a low heat for 45 minutes– 1 hour.
- You can leave the soup as is or, if you want a smooth soup, cool slightly. Use an electric hand blender to purée and return to the pan until you are ready to serve.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- Use your electric hand/stick blender and liquidise until smooth. Reheat gently before serving.
Mulligatawny Soup
Slow cooker, casserole dish or saucepan
Olive oil
1 large onion, chopped
1–2 cloves garlic
1 tablespoon garam masala or curry powder
2–3 carrots, diced
1 sweet potato, diced
1 parsnip, diced
1 cooking apple
1 litre water or stock
Seasoning to taste
2 bay leaves
1 tablespoon lemon juice
75g long-grain rice
1 chicken breast fillet, cubed (vegetarians can omit)
Fresh coriander leaves or parsley to garnish
To cook on the hob
- Heat the olive oil and cook the onion, garlic and spices together in a saucepan until soft and the onions are translucent. Add the carrot, sweet potato, parsnip and apple and sweat together for 5 minutes.
- Add the water or stock, seasoning and bay leaves. Cover and cook for 15 minutes on medium heat.
- Add the lemon juice and check the seasoning, adding a little more garam masala if required.
- Add the rice and the chicken, if using. Cover and cook for a further 15–20 minutes.
- Garnish with chopped coriander leaves or parsley.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- Garnish with some fresh herbs before serving.
Nettle Soup
It sounds scary but nettles make a wonderful tasty soup. Make sure you wear gloves when you are collecting them. Choose the newest stems and wash before use.
Slow cooker, casserole dish or saucepan
500g young organic nettles (wear gloves when picking!)
25g butter or olive oil
1 large onion
2 cloves of garlic, crushed
1 potato, diced
1 leek, chopped
900ml water
Black pepper to taste
2–3 tablespoons low fat crème fraiche
To cook on the hob
- Thoroughly wash and chop the nettles (you may want to wear gloves for this).
- Heat the butter or oil in a pan and fry the onion and garlic until soft. Add the potato and leek and cook for a further 5 minutes.
- Add the water and nettles to the pan and season with black pepper. Cook slowly on a low heat for 45 minutes–1 hour.
- Cool slightly. Use an electric hand blender to purée the soup and reheat when you are ready to serve.
- Add the crème fraiche. Check the seasoning and serve the soup garnished with chopped fresh sage or parsley.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the butter or olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6 hours.
- Use your electric hand/stick blender and liquidise until smooth. Add the crème fraiche and season to taste. Reheat gently before serving.
Variation
For a change, you can use the green tops of red radishes instead of nettles.
Watercress Soup
Saucepan
25g butter
1 onion, chopped
2 potatoes, chopped
600ml water or stock
150–200g watercress
300ml semi-skimmed milk
Seasoning to taste
- Heat the butter in a saucepan and cook the onion until soft and translucent. Add the potatoes and cook for a further 5 minutes.
- Add the water or stock and watercress. Cook slowly on a low heat for 30–45 minutes, until the potatoes are tender.
- Cool slightly. Use an electric hand blender to purée and return the soup to the pan. Add the milk and season to taste.
- Reheat gently when you are ready to serve.
Sweet Potato, Carrot and Parsnip Soup
Slow cooker, casserole dish or saucepan
25g butter
1 leek, sliced
2 celery sticks, chopped
3–4 sweet potatoes, cubed
2–3 carrots, cubed
1 parsnip, cubed
1 litre water or stock
15ml fresh chopped parsley
Fresh ground black pepper to taste
To cook on the hob
- Heat the butter in a large saucepan and fry the leek until soft. Place all the remaining vegetables into the pan and sweat for another 5 minutes.
- Add the water or stock, and the parsley. Cook slowly on a low heat for 45 minutes or until the vegetables are tender.
- Season to taste with black pepper.
- If you want to thicken the soup, remove about a quarter of the cooled soup and liquid, and liquidise until smooth. Return the liquidised soup to the pan and reheat gently before serving.
- Serve sprinkled with parsley garnish.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the butter (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- If you like a smooth soup, you can use your electric hand/stick blender to liquidise until smooth. Reheat gently before serving.
- Serve sprinkled with parsley garnish.
Tuna and Sweetcorn Chowder
This is a really simple soup that takes minutes to make.
Saucepan
Olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
2 sticks of celery, finely chopped
1 tablespoon plain flour or cornflour
1 litre milk
1 can of tuna, drained
1 can of sweetcorn, drained
1 bay leaf
A handful of fresh thyme
A handful of fresh parsley
Seasoning to taste
- Heat the oil in a pan and fry the onion, garlic and celery until the onion starts to soften.
- Add the flour and stir well, absorbing all the juices. Gradually add the milk and keep stirring until the mixture starts to thicken.
- Add the tuna, sweetcorn, bay leaf, thyme and parsley. Bring to simmering point and cook for 5–8 minutes. Season to taste.
- Remove the bay leaf and serve.
Leek and Potato Soup
This is a family favourite in our house. I hope you also enjoy it.
Slow cooker, casserole dish or saucepan
25g butter
2–3 leeks, sliced or chopped
2 potatoes, cubed
700ml water/stock
300ml semi-skimmed milk
4 tablespoons low fat crème fraiche
½ tablespoon parsley
1 tablespoon fresh sage
Black pepper to taste
1 teaspoon chives
To cook on the hob
- Heat the butter in a saucepan and cook the leeks until soft. Add the potato and cook for a further 5 minutes.
- Cover with water or stock. Cook slowly on a low heat for 30–45 minutes. Add the milk, crème fraiche, parsley and sage and cook for a further 5 minutes. Season to taste.
- Cool slightly. Use an electric hand blender to purée the soup and return to the pan until you are ready to serve.
- Garnish with chopped chives
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the butter (which is not needed), milk and crème fraiche. Make sure the water or stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- Use your electric hand/stick blender and liquidise until smooth. Add the milk and crème fraiche and season to taste. Reheat gently before serving.
Sweet Potato and Butternut Squash Soup
I love sweet potatoes – they are such a vibrant colour and packed full of goodness.
Slow cooker, casserole dish or saucepan
Olive oil
1 onion, chopped
1–2 cloves garlic, crushed
1 teaspoon coriander seeds
1–2 teaspoons freshly grated ginger
2 sweet potatoes, diced
1 stick of celery, diced
1 small carrot, diced
½ small butternut squash, peeled and cubed
1 litre water or stock
Seasoning to taste
To cook on the hob
- Heat the oil in a saucepan and cook the onion, garlic and coriander seeds together until soft and the onions are translucent. Add the grated ginger and cook for a further minute.
- Add the potatoes, celery, carrot and squash and a little of the water/stock and cook for another 5 minutes to help soften.
- Add all the remaining water/stock. Cook slowly on a low heat for 45 minutes.
- Cool slightly. Use an electric hand blender to purée the soup and return to the pan until you are ready to serve.
- Season to taste before serving.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed). Make sure the stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6 hours.
- Use your electric hand/stick blender and liquidise the soup until smooth. Reheat gently before serving.
Note: Serve with a swirl of chilli sauce for added zing.
Scotch Broth
Slow cooker, casserole dish or saucepan
Olive oil
1 onion, diced
1 leek, finely chopped
1 carrot, cubed
1 parsnip, cubed
400g beef skirt, sliced thinly
75g soup mix
¼ small cabbage
1 litre water or stock
1 bay leaf
Seasoning to taste
To cook on the hob
- Heat the oil in a saucepan and cook the onion and leek together until soft and the onion is translucent.
- Add the carrot and parsnip and cook for a further 5 minutes.
- Add the beef skirt slices and brown for 2–4 minutes before adding all the remaining ingredients.
- Cook slowly on a low heat for 45 minutes–1 hour.
- Season to taste before serving.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- If you would like to brown the meat beforehand (this is just to achieve the colour), fry in a little olive oil before placing in the slow cooker. Add all the remaining ingredients to the slow cooker.
- Make sure the beef stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours or high for 4–6 hours.
- Season to taste before serving.
Sweet Potato, Apple and Ginger Soup
Slow cooker, casserole dish or saucepan
Olive oil
1 onion
2 sweet potatoes, chopped
2 sticks of celery, chopped
2 cooking apples, chopped
2–3 teaspoons grated fresh ginger (depending on desired strength)
700ml water or stock
30ml lemon juice
Seasoning to taste
Coriander leaves to garnish
To cook on the hob
- Heat the oil in a saucepan and cook the onion until translucent. Add the sweet potatoes, celery and apples and sweat for another 5 minutes.
- Add the grated ginger and cook for 2 more minutes. Add a dash of water if the mixture is too dry.
- Add the water/stock, cover the pan with a lid and cook slowly on a low heat for 45 minutes.
- Cool slightly. Use an electric hand blender to purée. Add lemon juice and seasoning to taste.
- Reheat the soup gently before serving. Garnish with coriander leaves.
To cook in a slow cooker
- If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on temperatures for your specific model.
- Add all the ingredients apart from the olive oil (which is not needed), lemon juice and coriander leaves. Make sure the water/stock is warm when you add it as this will maintain the temperature. Turn your slow cooker to low for 6–8 hours.
- Use your electric hand/stick blender and liquidise the soup until smooth. Season and add lemon juice to taste. Reheat gently before serving. Garnish with coriander leaves.
Pea Soup
Saucepan
25g butter
1 onion, finely chopped
1–2 cloves garlic, crushed
1 medium potato, diced
700ml water or stock
400g peas (fresh peas give a richer taste)
2 tablespoons fresh chopped mint
Seasoning to taste
Crème fraiche
- Melt the butter in a pan and fry the onion and garlic for 2 minutes.
- Add the potato and cook for a further 3–4 minutes.
- Add the water or stock and cook for 10 minutes, or until the potato is tender.
- Add the peas and mint, and cook for a further 10 minutes.
- Cool slightly. Use an electric hand blender to purée the soup and return it to the pan. Add seasoning to taste and 1 large spoonful of crème fraiche. Stir well and reheat gently.
- Serve warm with a spoonful of crème fraiche and mint leaves to garnish.
Sweetcorn and Haddock Chowder
Saucepan
25g butter
1 onion
2 potatoes, cubed
2 sticks of celery, chopped
2–3 lean smoked bacon rashers, chopped (optional)
500ml water or stock
2 smoked haddock fillets, chopped
200ml semi-skimmed milk
Seasoning to taste
2 teaspoons chopped parsley
- Melt the butter in a large saucepan and fry the onion until translucent.
- Add the potatoes and sweat for 5 minutes. Add the celery and bacon (if using) and cook for another 2 minutes.
- Add half the water/stock and cook for 5 more minutes to help soften the potatoes slightly.
- Add the rest of the water/stock and all the remaining ingredients and cook for 10 minutes.
- Test the haddock to see if it is cooked – it should flake if pressed with a knife or fork.
- Reheat the soup gently. Season to taste. Serve and sprinkle with parsley to garnish.
Chinese-style Beef Broth
Saucepan
Olive oil
1 onion
1–2 cloves garlic, crushed
200g thinly sliced beef steak
½ red pepper, sliced
5cm (2in) knuckle of ginger, chopped
1–2 red chillies
4–5 button mushrooms, finely sliced
30g bean sprouts
100ml dry sherry
750ml water or stock
1–2 teaspoons soy sauce
100g fine noodles
- Heat the olive oil in a saucepan or casserole dish and sauté the onion and garlic for 2–3 minutes. Add the beef, pepper, ginger and chillies and cook until the beef is brown.
- Add the mushrooms, bean sprouts and sherry. Cook for 2 minutes before adding the stock, soy sauce and noodles.
- Cook for 15 minutes before serving.