Things are getting chilly here in Johannesburg, South Africa. I don’t know quite when the transition happened, but at some point, I had to swap out shorts for long pants, sandals for sneakers, and t-shirts for jerseys. The mornings are starting a bit slower thanks to the sun rising later than in summer, and evenings cuddled up on the couch whilst watching movies are just wonderful. I will be sharing a few delicious salad recipes on Monday with you for the days when the sun shines a bit brighter, but in preparation for the colder months I’ve done a round-up of some of my favorites soups from some of my favorite bloggers that will definitely be on rotation in my home throughout this chilly season.
This recipe features in McKel’s spring edition of the NS Society, but it’s still one of my favorite soup options for any season. It is so simple and quick to make, using only 10 ingredients, and the use of coconut milk makes it super creamy without the need to add any dairy.
This soup is so comforting and warm. The use of lentils, coconut milk, and carrots makes it creamy and thick, whilst the use of spices and flavourings like mustard seeds and cumin give it a rich, deep flavour with every bite. I love how Ella suggests that you serve it topped with sautéed cannelini beans and mushrooms to give it an extra depth of flavour and texture. YUM!
I agree with Madeleine Shaw here: “During the colder month’s it’s always nice to have delicious and quick soup recipes on hand to whizz up in your blender and take to work…”. There’s nothing better than having comforting winter recipes that are simple enough to whip up in no time at all that will nourish and sustain your body. In a similar way to McKel’s zucchini soup, this recipe uses coconut milk in place of cow’s milk or cream to give the soup a super thick, creamy texture.
Leeks seem to be in season at the moment. Where I struggled to find them during the height of summer, they can now be found in abundance at most supermarkets and farmer’s markets. YAY! Ilse’s recipe for creamy leek and potato soup is just to die for. It’s decadent, delicious, warm, and creamy. The perfect combination for cold winter nights.
This recipe is busy cooking on my stove as we speak. I’m so excited to enjoy a creamy, flavourful, soul-warming bowl of this soup with a slice of toasted rye for dinner. I’m a sucker for curry spices, so I know the use of curry powder, cinnamon, and black pepper is going to make my tastebuds happy. I love the serving suggestions for this soup, but I might try my hand at toasting the butternut squash seeds for a crunchy topping to see how they turn out.
I LOVE mushrooms. This soup is a warm, comforting, vegan-friendly soup that is flavoured with white wine, rosemary, and thyme. I can’t wait to make this for my dinner sometime during the course of next week. I love the idea of serving the soup with wholegrain rice and a few pieces of sourdough rye slathered with mashed avocado and chilli flakes to make it more hearty and wholesome.
Hot spices like chilli, ginger, and paprika are bound to keep your belly nice and warm during winter. Sarah’s take on harira soup, traditionally prepared in Algeria and Morrocco, looks so delicious. She uses spiralised sweet potato noodles in place of rice or pasta, adding to the texture and overall vegetable content of the soup. It’s one of the longer soup recipes featured here, but is totally worth the effort.
I love how Ella summarises the three components that make for the best homemade tomato soup:
- Caramelised roasted tomatoes
- Roasted garlic
- A good amount of fresh herbs
This recipe takes longer to make than others, but it requires very little preparation which makes it pretty simple and easy to prepare. There are a few serving suggestions as well as ways in which you can mix up the recipe a bit, and if you get a bit confused there is a wonderful video showing you step-by-step what to do to make this delicious winter warmer.
Vegetable soup is a winner. It’s such a great way to use up a variety of different vegetables to make one bowl of goodness. It’s an affordable, easy meal to prepare, and can be a great way to use up veggies that are starting to age a bit and need to be used up. Heidi’s combination of white beans, crushed tomatoes, carraway seeds, and chillies pair together so well. Topp it off with a basil pesto and you’re all good to go.
There are few kitchen appliances more handy than a slow-cooker. One of the best ways to ensure that you’re eating good, wholesome dinners during busy weekdays is to find a few staple slow-cooker recipes that you love, and have them on rotation when life gets busy. This soup is packed with some nutritious ingredients like kale, garlic, and carrots, and is super easy to make. Prepare a big batch on the weekend if you like and enjoy it all week long.