Warming Winter soups

Good tidings one and all, tis the season for chapped hands and stuffy noses! Packed with good-for-you ingredients to keep those pesky Winter bugs at bay, cosy up with a steaming bowl of soup and celebrate the changing of the seasons. If you’re short on time (and let’s face it, aren’t we all at this time of year?), and you haven’t got time to make a vat of soup, here are a few of our favourite piping hot pick-me-ups for you to try straight from the supermarket.

The Meaty – Watmuff and Beckett BBQ Pulled Pork and White bean Soup

Bring back memories of lazy summer evenings and family get-togethers in the garden with this barbequed beauty. Guaranteed to warm you up from the inside out, each mouthful of this almost-stew is dripping with pulled British pork, juicy tomatoes, plump white beans and spicy undertones. You’ll be steaming from the ears by the time you’re finished.

The Veggie – The Real Soup Co. Spiced Parsnip and Honey

Thick, creamy and oh so comforting, this moreish marvel takes the humble parsnip and puts it up on a pedestal. A touch of honey and a hint of spice invigorates this soup making it just the ticket for soothing sore throats and brightening up lacklustre lunches. Now that’s something I can root for!

The Super Soup – Soupologie Spirulina Greens

Remember Mum telling you to eat up all your greens? Well, you’ll have no trouble with this soup! Full of nutritious goodness, broccoli, kale and cabbage will cleanse you, mind, body and soul. However, the real secret to this brew’s wizardry lies in its star ingredients, spirulina and chlorophyll, two supplements to keep you souper-charged and healthy.

The Hot, Hot, Hot – Yorkshire Provender Piri Piri Chicken Soup

You’ll be dancing at your desk with every spoonful of this feisty concoction. The soups wild fiesta of flavours and Piri Piri heat balanced against a smooth tomato base will take your mouth on a trip to Mardi Gras. Plus, it also has the added bonus of basmati rice to keep you partying right through to dinner time.

The Taste of Home – Campbells Condensed Cream of Tomato Soup

A slurp of times gone by, a can of Campbells should hold a special place in everyone’s kitchen cupboard. Packed with tomatoes and a dash of velvety cream, this iconic soup will always be a firm favourite. I mean come on, if it’s good enough for Warhol, then it’s good enough for us.

The Fills You Up – Cully and Sully Smoked Haddock and Salmon Chowder

Cully and Sully are two Irish foodies who specialise in making soups that are honest, tasty and leave you feeling as fit as a fiddle. A hearty bowl of this smoked haddock and salmon chowder, finished with fresh parsley and cream, and a slab of thickly buttered bread, will certainly warm your cockles.

The Try Something New – Soulful Soup Teriyaki Kimchi Ramen with Tofu and Noodles

Handmade in their own kitchen, Soulful Soups transport you to exotic climes without the need to pack. This Japanese inspired broth is brimming with tofu, choi sum and edamame beans in a sweet teriyaki sauce and topped with hot and sour kimchi puree, ideal for packed lunches that pack punches.

Do you have a favourite soup recipe? Do let us know…

Lizzy

P.S.

After we posted this article, one of our wonderful readers, food writer Maureen Clark, sent us a lovely email with her own recipe for red pepper and tomato soup. It's a real Autumnal delight (we tried it for our tea and it warmed us up a treat) and we thought we would share it with you to try as well. Thanks Maureen!

Red Pepper and Tomato Soup

Serves 4

2 medium brown onions, finely chopped

1 tbsp extra virgin olive oil

3 large red peppers, deseeded and sliced finely

400g tin of chopped tomatoes

4 large beef tomatoes, skinned and roughly chopped

750ml vegetable stock

Rock salt

Freshly-ground black pepper

2 tbsp fresh basil leaves, roughly chopped

Swirl of single cream


  1. Heat the oil in a large saucepan, add the chopped onions and red peppers and sauté for 2-3 minutes.
  2. Stir in the tomatoes and vegetable stock, cover the pan and bring to the boil then simmer for about 20 minutes.
  3. Set aside to cool for about 10 minutes then puree either with a hand-blender or food processor.
  4. Season to taste.
  5. Reheat the soup.
  6. Serve immediately with the basil leaves and a swirl of single cream.

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