Three amazing soups to try for winter
Baby, it’s cold outside. But in here we’re warming up with a range of hearty soups – all well-known favourites, all given a surprising (and delicious) twist.
1. Spicy split pea soup
Ingredients:
- 2 cloves garlic, crushed or sliced
- 80 g Thai green curry paste
- 2 T olive oil
- 750 g Woolworths Split Pea Soup Mix
- 500 ml organic vegetable or chicken stock
- 1 x 400 ml can reduced fat coconut milk
- Woolworths Heat & Eat Garlic Ciabatta toasted in a pan, to serve
- Woolworths Nut &Seed Sprinkle, to serve
- Chilli-infused oil, to serve
- Pea shoots, to serve
Method:
- Fry the garlic and Thai green curry paste in a large saucepan in the olive oil for a minute until fragrant.
- Add the split pea soup mix, the stock and ½ the can of coconut milk. Simmer for 40–50 minutes until the peas are tender and soft. Season to taste.
- Serve warm, with a toasted slice of heat & eat garlic ciabatta, chilli oil, greens and a dash of remaining coconut milk. Sprinkle with nut & seed sprinkle to garnish and a good squeeze of fresh lime juice.
(Serves 4)
2. A ‘Mexican’ minestrone
Ingredients:
- 50 g Woolworths Enchilada Spice
- 2 cloves garlic, crushed or sliced
- 2 T olive oil
- 550 g Woolworths Minestrone Soup Mix
- 500 ml organic chicken or vegetable stock
- 1 x 400 g tin canned tomatoes
- Crème fraîche or sour cream to serve
- Spring onions, to serve
- Woolworths Crispy Onion Sprinkle, to serve
- 2 cups Woolworths Pearl Barley, cooked separately
Method:
- Fry the garlic and enchilada spice in a large saucepan in the olive oil for a minute until fragrant, then add Woolworths Minestrone Soup Mix, the canned tomatoes and the stock.
- Simmer slowly for 20–30 minutes, until the vegetables are tender and soft. Season to taste.
- Serve warm, topped with sliced spring onions, crispy onion sprinkle, cooked barley and a dollop of crème fraîche or sour cream.
(Serves 4)
3. Best-ever potato and leek soup
- 2 cloves garlic, crushed or sliced
- 600 g Woolworths Potato &Leek Soup Mix
- 2 T olive oil
- 500 ml organic chicken or vegetable stock
- 1 cup cream
- Woolworths Sarta Chorizo, gently fried to serve
- Woolworths Sea Salt &Black Pepper Croutons, to garnish
- Woolworths Heat & Eat Ciabatta Rolls
- Flat-leaf parsley, to serve
Method:
- Fry the garlic in a large saucepan in the olive oil for a minute until fragrant. Add the first half of the Woolworths Potato &Leek Soup Mix to soften the leeks and bring out their flavour.
- After 5 minutes on low, turn up the heat and add the remaining soup mix. Top with vegetable stock and ½ cup cream and simmer slowly for 30-40 minutes until the potatoes are tender and soft. Season to taste.
- Set aside to cool slightly and then blend until smooth. Reheat in a clean saucepan and serve warm, topped with sliced and fried chorizo, reserving some of the chorizo pan oil to drizzle over the soup.
- Drizzle with a dash of cream, top with croutons and parsley, and serve with the warm ciabatta rolls.
(Serves 4)
In the mood for a bowl of soup?