Soups: A Meal for All Occasions

Soups are both nutritious and filling without being stodgy. They can be made from almost any ingredient and can be eaten any time of the year. Spring and Summer are the times to use seasonal produce in light watery soups, for example, minestrone, chicken soup or miso soup with pack choi. Autumn and Winter cook thicker soups with root vegetables and cream, for example, broccoli and Stilton soup or cream of mushroom.

I always feel better after eating a home made soup, my favourites are as follows:

Clear vegetable soup, ideal for vegetarians; using fried onions and garlic as a base, I only add the water once the chopped carrots, celery and parsnips have cooked a little with the onions. When adding the water to the pan, I add just enough to cover the vegetables and allow the contents to simmer, you retain the flavour of the vegetables this way. In the meantime I chop a couple of small potatoes, 1 tomato in half and some fresh curly parsley. After, 10 minutes of simmering, I add the remainder of the water to the pan, leaving about an inch free to the brim of the pan. Bring the water to the boil and add the potatoes and the tomato. I add a little stock and salt and pepper to taste, then a couple of table spoons of tomato ketchup. Once the soup has cooked, and vegetables are soft, add the fresh parsley, simmer for two more minutes, then it’s done. You can add small pasta shapes to the soup while cooking or dumplings, either way there is never any soup left over!

Famous Soups

 Bouillabaisse: A thick soup based on a French recipe made from any fish. It includes tomatoes and vegetables, and can be served with crusty bread.

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Chicken: In folk medicine, chicken soup is said to clear a blocked nose. It should be a nice clear soup with light vegetables such as carrot, celery leaves and parsley. Traditionally used to fight colds and flu.

French onion: Onions contain an anti-bacterial compound which can help with colds and digestion. This is a warming soup and is regarded in folk medicine as an anti-dote to tiredness, head colds and even hangovers. Good onion soup should taste of onion and not salt, use tasty varieties, such as red onion.

Gazpacho: A cold soup, ideal for alfresco dining in the summer. It includes breadcrumbs, tomatoes and salad vegetables such as spring onions and cucumber and is high in Vitamin C content.

Lentil: Lentils are an excellent source of protein, iron and fibre for vegetarians. You can use any type of lentil, although I prefer to use the red lentils for soup, add carrots, coriander and garlic for a taste sensation.

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Minestrone: An Italian soup made with fresh vegetables, dried beans and pasta or rice, it’s an all-round meal providing protein, fibre and vitamins. Ideal with a crusty roll.

There are plenty of healthy soup recipes to be found, cook your own, they taste better and are less likely to be high in salt and sugar content.

Find your favourite soups and share your recipes here.