You’ve got to admit, as soon as the temperature drops, cooking is back on your mind. There’s nothing better than the smell of belly-warming goodness coming from the kitchen, and soup is the perfect place to start. We love cooking soup at our house. It’s something the whole family can do together. So next on the list is finding the perfect soup recipe to get started on. These 3 delicious soup recipes have been tried and tested many times at our house. I’m sure your family will love them too!
Delicious soup recipes
Lentil Soup - slow cooker
Servings: 6
Equipment
- slow cooker
Ingredients
- 1 cup onion diced
- 4 cloves garlic finely chopped
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 3 cups chicken stock
- 1 cup dried red lentils
- 2 tsp curry powder
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 2 400g tins diced tomatoes
- 1-2 tbsp coconut oil for frying
Optional
- 1/2 cup coconut or fresh cream this will make it much creamier
Topper
- 4-6 slices of bacon diced
Instructions
- Add the diced onion and sliced garlic to a pan with oil and saute until soft and fragrant then transfer to your slow cooker.
- Add all the other ingredients and stir through, except the bacon.
- Cover and cook on a low setting for approx 8 hours.
- Towards the end of the 8 hours, cook the bacon in a pan until crispy and set aside. Stir in the cream if using.
- Serve with the bacon sprinkled on top of each individual bowl.
Pumpkin & Cauliflower Soup
Servings: 6
Ingredients
- 2 carrots chopped
- 2 sticks of celery chopped
- 1/2 kent pumpkin skinned, deseeded and chopped
- 1 head of cauliflower chopped
- 3 cloves of garlic crushed
- 2 tbsp fresh ginger finely grated
- 1 tbsp dried thyme
- 1 tsp cumin
- 5 cups chicken stock
- salt & pepper
- oil for sauteing
Instructions
- Saute the carrot and celery in a large soup pot until soft. Use a small bit of oil.
- Add the garlic and ginger to the pot and stir through for a few minutes.
- Add all other ingredients and bring to a boil. Reduce to a simmer for about 40min until the vegetables have softened.
- Once cooked, use a stick blender to puree the soup to your liking and serve.
White Vegetable Soup
Servings: 6
Ingredients
- 3 large parsnips cut into cubes
- 600 grams white sweet potato cut into cubes
- 1/2 cauliflower head cut into cubes
- 1 onion peeled cut into chunks
- 1 bulb of garlic halved
- 2 tins of cannellini beans drained and rinsed
- 8 springs of fresh thyme remove leaves from stem
Optional
- 6 Slices of smokey bacon, diced
Instructions
- Bake the parsnip, sweet potato, cauliflower, onion and garlic for approximately 45 minutes at 180 degrees C / 350 degrees F. No oil is required because we want to cook them but not turn them golden, or it will not remain white. If they start to colour, cover with a sheet of parchment paper.
- Once cooked, place the cooked vegetables in a large pot. Remove the garlic bulbs from the skin before adding.
- Add all the remaining ingredients to the pot and simmer for approximately 15 min.
- Season well.
- Puree the soup in the pot then serve with some fresh thyme leaves sprinkled on top.
- Pan fry bacon until crispy, and add on top of each serving.
Notes
If you can't find parsnip, swede and turnip add a nice flavour as well.
