3 hearty soup recipes to warm you from within
When the temperature dips and comfort calls, nothing beats a steaming bowl of soup. These three hearty recipes will warm you from the inside out.
Tinned tomato soup with halloumi sticks
- 20mins
- Serves 4
Ingredients
- 1 cup coconut cream or coconut milk
- 2 × 400g tins cream of tomato soup
- 50g halloumi, cut into sticks
- Olive oil
- ¼ cup sesame seeds
Chiara Turilli
‧ Recipe & styling
‧ Recipe & styling
Andreas Eiselen // HMimages.co.za
‧ Photography
‧ Photography
Method
- Set aside 2 Tbsp coconut cream or milk. Heat the rest of it with the tomato soup.
- Skewer the halloumi, brush with oil, coat in sesame seeds and fry until golden.
- Season the soup with salt and pepper and garnish with the reserved coconut cream or milk. Serve with halloumi sticks.
Classic vegetable soup
- 45mins
- Serves 6
Ingredients
- 1 Tbsp olive oil
- 2 onions, peeled and cut into thin wedges
- 3 garlic cloves, peeled and crushed
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 3 baby marrows, sliced
- 2 turnips, peeled and cubed
- 1 stalk celery
- 20g origanum
- 1 Tbsp Italian herbs
- 1L vegetable stock
- 400g tin chopped tomatoes
- Salt and black pepper
- 2 × 400g tin cannellini beans
- Grated Parmesan, to serve
Chiara Turilli
‧ Recipe & styling
‧ Recipe & styling
Andreas Eiselen // HMimages.co.za
‧Photography
‧Photography
Method
- Heat the oil in a pot and fry onions and garlic until fragrant, about 5 minutes.
- Add carrots, potatoes, baby marrows, turnips, celery and herbs, and fry for 5 minutes.
- Add stock, tomatoes, salt and pepper and bring to the boil.
- Simmer for 30 minutes, until the vegetables are soft. Add the beans and heat through.
- Serve the soup sprinkled with grated Parmesan.
Bright vegetable and chicken soup
- 1h 10mins
- Serves 4–6
Ingredients
- 2 Tbsp butter
- 1 onion, grated
- 2 cloves garlic, grated
- 6 chicken breasts, chopped into bite-sized pieces
- 3 carrots, diced
- 150g green beans, topped, tailed and chopped
- 3 celery stalks, chopped
- 3 red peppers, chopped
- Salt and pepper
- 4 cups chicken stock
- 1½ cups cream
Elizabeth Mackenzie
‧ Recipe & styling
‧ Recipe & styling
Elizabeth Mackenzie
‧ Photography
‧ Photography
Method
- Heat the butter in a large pot over medium heat. Fry the onion until browned and fragrant. Add the garlic and cook for another minute.
- Add the chicken and fry until it starts to brown.
- Add the carrots, beans, celery and red pepper. Season, then sauté until the veggies are sweating.
- Add the chicken stock and bring to a gentle simmer. Cook until the chicken is done and the veggies are tender, but not soggy.
- Strain the chicken and veggies and set aside. Add the liquid back to the pot and simmer until reduced and thickened slightly. Add the chicken and veggies back to the pot.
- Add the cream to the chicken and vegetable soup, then heat through. Season and serve.
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