3 Soup Recipes for the Colder Months

Chicken Soup – serves 2


Olive oil

1 onion

1-2 medium carrots

1 celery stalk

½ tsp mixed herbs

0.8l chicken stock

150g cooked chicken, skin removed and shredded

100g peas

2 tbsp milk or Greek yoghurt (optional)


  1. Heat a drizzle of oil in a large pan. Chop the onion, carrot and celery and add to the pan along with the mixed herbs. Fry gently for 15 minutes or until soft.
  2. Add the chicken stock and simmer for 7 minutes.
  3. Remove roughly half of the soup mixture to a blender. Add the chicken and blend until smooth, or your desired consistency.
  4. Tip the thickened mix back into the pan with the reserved mixture, season and add the peas. Simmer for 5-10 minutes until the peas are cooked through.
  5. Turn off the heat and if using the milk or Greek yoghurt stir into through the soup mixture. Split the soup into two bowls and serve with fresh baguette.

Tomato and Basil Soup – serves 2


Olive oil

1kg tomatoes

2 garlic cloves

1 small onion

Handful of basil leaves

1 tsp tomato puree

600ml vegetable stock

1 tbsp caster sugar

75ml double cream


  1. Heat the oven to 200c. Add some olive oil to an ovenproof dish. Chop the tomatoes, onion and garlic and add to the dish.
  2. Place in the oven for 25-30 minutes.
  3. In a large saucepan heat some olive oil and then add cooked tomatoes, onion, garlic, basil and the tomato puree. Cook for a few minutes.
  4. Add the vegetable stock, bring to the boil then reduce to a simmer for 5 minutes.
  5. Transfer the mixture to a blender and blitz until smooth.
  6. Return the soup to them pan and add the sugar. Season.
  7. Pour in the cream and leave simmering for a few minutes.
  8. Serve the soup in two bowl and enjoy. You can swirl some extra cream and oil into the bowls and garnish with a couple of basil leaves to be really fancy.

Broccoli and Cheddar Soup – serves 2


Olive oil

1 head of broccoli

1 small onion

1 garlic clove

1 small carrot

1 medium potato

100ml milk

400ml vegetable stock

100g cheddar (plus a bit extra for garnish)


  1. Heat the oil in a large pan or casserole dish. Chop the onion, garlic and add to the pan. Grate the carrot into the pan. Fry for around 8 minutes until the vegetables have softened.
  2. Chop the broccoli reserving the florets. Cut the outer layer of broccoli stalk off and the roughly chop the inner stalk and add to the pan. Peel and chop the potato and add to the pan. Cook for a couple of minutes.
  3. Add the stock, season with a bit of salt and pepper, bring to the boil and simmer for 20 minutes (or until the potatoes are tender).
  4. Add half the florets cook for a few minutes and then add the mixture to a blender and blend until smooth. You may need to do this in batches.
  5. Return the mixture to the pan and the other half of the florets and simmer for approximately 5 minutes or until they’re cooked through.
  6. Add the milk and the cheese and stir through until warm. Check for seasoning.
  7. Divide the soup into two bowls. Add a bit more grated cheese on top if you wish.