Though often sidelined as a simple warm-up act, soups needn’t mean Heinz. Done right, they deliver flavour and nutrition by the bowlful.
READ MORE: Celebrate Father’s Day with a Hearty Winter Lunch
Whether you’re tired of your boring al-desko lunch or seeking to scale your veg intake, batch-cooking homemade soup is a satisfying, cost-effective answer to your winter woes. Let these recipes fuel your final push towards spring.
Ingredients
Method
- Cover the peppers with foil and oven-roast at 160°C for 25 minutes.
- Peel and dice the squash, sweet potato and onion. Sweat the onion in an oiled pan until soft, then add the sweet potato, squash, five-spice and cumin.
- Cook for five minutes. Add the stock and red peppers, then simmer for 35 minutes.
- Blend in a food processor until smooth. Return to the saucepan, season and top off with scattered rosemary.
Ingredients
Method
- Prep and dice your garlic, onion, celery and carrots. Heat some oil in a saucepan, then sweat the vegetables for five minutes until tender.
- Add the rosemary and tomatoes and simmer for a further five minutes. Pour in the vegetable stock, bring to a simmer, then add the pearl barley and white beans. Blitz in a food processor for a smooth soup, or leave it as it is for a chunky broth.
- Top with fresh basil, season and serve.
Ingredients
Method
- Cover the clams with a litre of cold water and boil. After 10 minutes, extract the meat and chop.
- Fry the pancetta, then remove.
- Sweat the onion, celery and garlic in butter. Add the stock and wine, then the potatoes, thyme, bay leaves and half of the pancetta. Simmer for 25 minutes.
- Discard the bay leaves. Blitz a quarter of the soup, then mix in with the rest.
- Add the clams, cream and parsley. Heat through and serve with the remaining pancetta on top.
From: Men’s Health UK
