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.

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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:

  1. Fry the garlic and Thai green curry paste in a large saucepan in the olive oil for a minute until fragrant.
  2. 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.
  3. 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:

  1. 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.
  2. Simmer slowly for 20–30 minutes, until the vegetables are tender and soft. Season to taste.
  3. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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?

SHOP THE RANGE OF SOUP MIXES AND READY-MADE SOUPS