As the weather turns more wintry, there’s nothing nicer than wrapping up warmly in hats and scarves, going for long walks and then coming home to something warming healthy and hearty to eat.

You can’t beat soup as a winter warming meal. It’s one of the easiest things to make and it can be frozen, so you’ve always got some to hand.

Here’s a few filling, hearty soup recipes that you can make ahead of time and enjoy when you’re wanting something quick, tasty and warming, starting with my favourite:

Spicy Carrot and Lentil Soup (from BBC Good Food) – Serves 4

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see ‘try’ below)
plain yogurt and naan bread, to serve

Method

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Simple Noodle Soup (from Jamie Oliver) – Serves 4

Ingredients

4 spring onions
1 stick of lemongrass, optional
2 cloves of garlic
2 fresh red chillies
a few sprigs of fresh coriander
1 litre organic chicken stock
1 bok choy
225 g raw frozen prawns (defrosted), from sustainable sources
300 g ready-prepared rice vermicelli
1 splash of soy sauce
½ a lime

Method

Trim and finely slice the spring onions. Finely slice the lemongrass (if using), peel and finely chop the garlic and deseed and finely slice the chilli. Pick the coriander leaves.
Bring the stock to boil in a large saucepan then reduce to a simmer.
Separate the bok choy leaves (use other greens or frozen peas instead, if you prefer), rinse them and add to the stock together with the prawns, spring onions, lemongrass and garlic.
Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted.
Divide the vermicelli between 4 bowls and ladle over the soup.
Scatter the chilli and coriander on top and season with soy and lime juice.

Vegetarian Chilli with Grains and Beans (adapted from countryliving.com) -Serves 6

Ingredients

800g chopped tomatoes
400g diced fresh cherry tomatoes
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
3 cloves garlic, crushed
1 onion, chopped
1 large carrot, chopped
1 large green pepper, chopped
Salt and freshly ground black pepper
400g tin black beans, drained and rinsed
400g tin kidney beans, drained and rinsed
Sour cream and grated cheese to serve

Method

Put the chopped tomatoes, diced cherry tomatoes, chili powder, cumin, coriander, garlic, onion, carrot, pepper, and 180g water into a slow cooker. Season with salt and pepper. Cook, covered, for 8 hours on low or 6 hours on high.
Stir in the black beans and the kidney beans and cook until warmed through, 8 to 10 minutes. Serve with sour cream and cheddar cheese.

Turkey and Barley Soup (from Test Kitchen Uk) – Serves 6

Ingredients

400g chicken or turkey stock
1 large onion, peeled and chopped
2 bay leaves and sprigs of thyme or rosemary
1kg mixed winter vegetables such as carrot, turnip, swede, celeriac, parsnip
2 sticks of celery
100g pearl barley
600g cooked turkey, shredded
Freshly chopped parsley, to garnish

Method

Bring the stock to the boil and add the onion and herbs. Peel and chop all the vegetables and trim and chop the celery.
Put all the vegetables into a pan, bring to the boil, then stir in the barley. Bring back to the boil, reduce the heat, cover, and simmer for about 20 minutes, then add most of the shredded turkey for a further 10 minutes or until the vegetables are tender.
Season the soup and place into bowls. Top with the remaining shredded turkey, sprinkle with parsley and serve with chunky wholemeal bread.

Chicken Wild Rice Soup (from ifoodreal.com) – Serves 8

Ingredients

700g chopped chicken
1 large onion finely chopped
2 large garlic cloves, crushed
2 large carrots coarsely chopped
3 large celery stalks diced
2 large potatoes diced
50g dried mushrooms or 200g fresh brown mushrooms sliced
150g wild rice
2l chicken stock
1/2 tsp dried thyme
1 tbsp mustard
2 tsp garlic powder
2 tsp salt
Ground black pepper to taste
500ml whole milk
Small bunch parsley finely chopped

Method

1. In a large slow cooker, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, stock, thyme, salt, and pepper; cover and cook on Low for 8-10 hours or on High for 5-6 hours.
2. Remove chicken and place onto a plate. Shred using 2 forks. Add the milk, mustard and garlic powder to the slow cooker. Blend using a hand blender for a few pulses until you have your desired thickness. Add a little water if needed.
3. Add the shredded chicken and parsley, stir well and serve.

Minestrone Soup (adapted from allrecipes.com) – Serves 8

Ingredients

950ml vegetable stock
2 x 400g tins chopped tomatoes
1 large potato, chopped into small cubes
1 onion, chopped
2 sticks of celery, chopped
2 carrots, chopped
1 large head cabbage, finely chopped
2 tbsp Italian seasoning
1 x 400g tin kidney beans
400g tinned sweetcorn
1 large courgette
100g uncooked orzo pasta
Salt and pepper to taste

Method

1. In a large saucepan, combine the vegetable stock, the tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
2. Stir in the beans, sweetcorn, courgette and pasta Simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

We hope that you enjoy these easy to make soups!

Much Love Caroline & Hannah xx