3 of our favourite substantial soups

Considering the mix of warming spices, hearty grains and the use of a whole roasted chicken, it’s safe to say that this soup will fill you up and then some. If you like, use a rotisserie chicken or even leftover roast chicken to make this, but keeping the chicken on the bone results in a much deeper flavour.

Ingredients:

• 1 free range chicken
• 2 T Woolworths Chicken Masala
• 2 T olive oil
• 100 g butter
• 1 large onion, diced
• 1 green pepper, diced
• 3 cloves garlic, minced
• 1 stick celery, finely chopped
• 1 thumb-sized piece ginger, finely grated
• 1 T garam masala
• 1 T paprika
• 180 g Woolworths Dehulled Buckwheat
• 2 litres chicken stock
• 200 g tomato paste
• 1 T honey
• Salt, to taste
• ½ cup coriander, roughly chopped (reserve some for serving)
• Woolworths Labneh, for serving
• 1 t fresh turmeric
• 1 lime, zested

Method:

1. Preheat the oven to 200°C. Rub the whole chicken with the chicken masala and olive oil. Roast the chicken for 30–45 minutes, or until the skin is golden brown and crisp, turning once. Set aside.
2. Heat the butter in a large saucepan. Gently fry the onion, green pepper, garlic, celery and ginger. Add the spices and buckwheat and fry for a further 3–5 minutes, or until the onion is translucent and lightly caramelised.
3. Stir in the chicken stock and cook over a medium-high heat until the buckwheat is cooked.
4. Add the roast chicken (either whole or shredded) and the tomato paste, honey and salt and stir gently. Simmer for 10 minutes and then stir in half the coriander.
5. Mix the labneh, turmeric and lime zest. Dollop onto the soup and garnish with the remaining coriander.

(Serves 6-8)

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Minestrone, complete with pasta and chickpeas, is known for its belly-filling capabilities, and this Mexican-inspired version is guaranteed to warm you up.

Ingredients:

• 800 g Woolworths Roma Tomatoes, halved and quartered
• 350 g Woolworths Exotic Tomatoes
• ½ head garlic
• 1 - 2 shallots, sliced
• 1 x 50 g box Woolworths Enchilada Spice
• 5 T olive oil
• Sea salt, to taste
• 1 x 500 ml carton Woolworths Organic Vegetable Stock, heated
• 200 g Woolworths Bronze Die-cut Penne
• 1 T smoked paprika
• 2 garlic cloves, sliced
• 1 T tomato paste
• 1 x 400 g can chickpeas, drained and rinsed
• Sour cream, for serving
• Basil, for serving

Method:

1. Preheat the oven to 200°C. Place the tomatoes, garlic, shallots and half the enchilada spice in a deep roasting pan. Drizzle with 2 T olive oil and season with salt. Roast for 20 minutes.
2. Add the hot vegetable stock and pasta to the tomatoes, adding extra hot water to just cover the ingredients if necessary. Roast for 30 minutes or until the pasta is tender.
3. Fry the garlic in the remaining olive oil with the paprika, tomato paste and remaining enchilada spice. Toss the chickpeas in the pan.

(Serves 4)

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There’s a reason this soup is one of our most well-loved – it combines two of our favourite soups and is garnished with equally-favoured prawn toast. The chicken meatballs are what add bulk here, but you could just easily stir some cooked chicken through this too.

Ingredients:

• 1 T olive oil
• 1 stalk lemongrass
• 2 T fresh ginger, grated
• 2 cloves garlic, crushed
• 1 red chilli, finely sliced
• 1 kg butternut, peeled and cubed
• 1 x 400 g can coconut milk
• 2 cups Woolworths Organic Chicken Stock
• 2 limes, juiced
• 1 x 600 g punnet Woolworths Chicken Frikkadels
• 4 spring onions, finely chopped
• 2 t soya sauce
• Canola oil, for frying
• Basil, for serving
• Coriander, for serving
• Mint, for serving

For the prawn toast:

• 200 g prawn meat
• 1 clove garlic, crushed
• 1 T fresh ginger, grated
• 1 free range egg white
• 1 t soya sauce
• 3 slices white bread, crusts removed and cut into quarters
• 1 free range egg, lightly beaten
• 50 g sesame seeds

Method:

1. Heat the oil in a large saucepan over a medium heat. Bruise the lemongrass with the back of a knife.
2. Add the lemongrass, 1 T ginger, garlic and chilli to the pan. Cook for 2–4 minutes or until fragrant.
3. Add the butternut, coconut milk and stock and simmer for 25–30 minutes or until the butternut is soft. Season with lime juice and blend using a stick blender.
4. Pan-fry the chicken frikkadels in the oil, with the spring onions, remaining ginger and soya sauce, to make a glaze. (Alternatively, you can break up the chicken frikkadels and mix with the spring onions, remaining ginger and soya sauce. Shape into small balls and pan-fry in the oil until golden brown.) Add to the soup during the last 5 minutes of cooking.
5. Divide the hot soup between bowls, top with the fresh herbs and serve with the prawn toast on the side.
6. To make the prawn toast, blend the prawn meat, garlic, ginger, egg white and soya sauce in a food processor. Chill for 30 minutes. Spread the prawn mixture onto one side of the bread, right to the edges. Brush all over with beaten egg and sprinkle with sesame seeds. Shallow fry until golden brown, then drain on kitchen paper.

(Serves 4-6)

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