Soup! Soup! Soup!

Ingredients:

• Farmhouse chicken soup
• 3 small carrots, halved
• 4 T cream, lightly whisked
• 2 g Italian flat leaf parsley
• 1 T olive oil
• Sea salt flakes, to taste

Method:

1. Coat the carrots in the olive oil and salt and place in an air fryer at 200°C for 8–10 minutes, or until roasted. 
2. Warm the soup according to package instructions and top with the carrots, parsley and cream.

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Ingredients:

• 2 g basil
• 2 T sea salt flakes
• 1 x 125 g Woolworths Buffalo Mozzarella
• 1 t chilli flakes

Method:

1. Place the basil and sea salt in a pestle and mortar and pound together to form a green salt – this should take about 3 minutes.
2. Warm the soup according to package instructions and top with the buffalo mozzarella, green basil salt and chilli flakes. 

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Ingredients:

• 1 Roma tomato quartered
• 2 g basil
• 2 T Woolworths Chilli Crunch
• 2 T sour cream

Method:

1. Place the tomato quarters in an air fryer at 180°C for 5–7 minutes. 
2. Warm the soup according to package instructions and top with the roasted tomatoes, basil, Woolworths Chilli Crunch and sour cream.  
    

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Ingredients:

• Butternut Soup
• 100 g cubed butternut
• 1 T olive oil
• 20 g butter
• 1 T yellow mustard seeds
• Sea salt flakes, to taste
• 1/3 cup canola oil 
• 3 g tarragon
• 4 T mascarpone

Method:

1. Toss the cubed butternut in the olive oil, butter and mustard seeds. Season with the salt. Place in a preheated air fryer at 180°C for 10–12 minutes, or until cooked and caramelised. 
2. Heat the canola oil over high heat in a small pot or pan. Fry the tarragon leaves for 10 seconds (watch out for the splatter!), remove and place on a paper towel to drain. 
3. Warm the soup according to package instructions and top with the roasted butternut, tarragon and mascarpone. 

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Ingredients:

• 100 g butter, softened
• 5 anchovy fillets, chopped
• 4 thinly sliced pieces of ciabatta, toasted
• 2 g Italian flat leaf parsley

Method:

1. Mix the butter and anchovies. Season with a crack of black pepper. Lather onto the toasted bread slices.
2. Warm the soup according to package instructions and top with toasties and parsley.

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Ingredients:

• 50 g coppa ham
• 2 T olive oil
• ½ cup peas, blanched
• Zest and juice of 1 lemon
• Sea salt and black pepper, to taste

Method:

1. Place the coppa ham and half the olive oil in a pan over medium heat and cook for 5 minutes, turning halfway, or until crispy. Remove and drain on a paper towel. 
2. Mix the blanched peas, lemon zest and juice and olive oil. Season to taste. 
3. Warm the soup according to package instructions and top with crispy coppa and peas. 

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Ingredients:

• 50 g kale 6009189640650
• 1 T olive oil 6009184388632
• 1 t Woolworths Chilli Salt 6009175048194
• 30 g Woolworths Sea Salt and Black Pepper Croutons

Method:

1. Toss the kale in the olive oil and season with the chilli salt. Place in a preheated air fryer at 200°C for 5–8 minutes, or until crispy. 
2. Warm the soup according to package instructions and top with crispy kale and croutons.

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Ingredients:

• 1 L vegetable stock
• 2 stalks celery
• 100 g Woolworths Plain South African Feta
• 4 T sunflower seeds, toasted

Method:

1. Place the Hearty Vegetable Soup Mix in a large pot and add 1 L of stock. Bring to the boil, lower the heat to a simmer and continue cooking for 25–30 minutes, or until the barley and vegetables are cooked. Blend until smooth and season to taste. 
2. Use a peeler to make long ribbons of the celery stalks and place in an ice bath for 10 minutes, or until they form beautiful curls. 
3. Spoon the hot soup into bowls, crumble over the feta and garnish with celery curls and toasted sesame seeds.

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Ingredients:

• 10 g wild rocket
• 70 g prosciutto 
• 2 T Woolworths Grated Medium Fat Hard Cheese

Method:

1. Warm the soup according to package instructions and top with the rocket, ham and a generous sprinkle of Woolworths Grated Medium Fat Hard Cheese. 
    

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Ingredients:

• 2 T Cajun seasoning
• 2 free-range chicken breasts
• 1 x 410 g tin cannellini beans, drained
• 2 T olive oil

Method:

1. Place the soup in a small pot and heat over medium heat.
2. Rub the seasoning on the chicken breasts and cook in a preheated air fryer at 180°C for 10 minutes, or until cooked, but still juicy. 
3. Spoon the soup into bowls and top with sliced chicken, cannellini beans and a little olive oil. 

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Ingredients:

• 1 T olive oil
• 2 T capers
• 2 cloves garlic, finely sliced
• 3 T sundried tomatoes, roughly chopped
• 3 T basil

Method:

1. Warm the soup according to package instructions. 
2. In a separate small pan, heat the olive oil and flash fry the capers and sliced garlic until crispy. 
3. Spoon the soup into bowls and garnish with the crispy garnish, sundried tomatoes and basil. 

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Ingredients:

• 1 x 2-pack Woolworths Cheesy Naan
• 2 T Woolworths Pickled Red Onion Petals
• 5 g coriander

Method:

1. Place the Woolworths Cheesy Naan in a preheated air fryer at 180°C for 5–8 minutes, or until toasted and warm. 
2. Warm the soup according to package instructions and top with the Woolworths Pickled Red Onion Petals and some fresh coriander. Serve with warm naan. 

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