Soup has to be one of the most comforting winter foods, offering not only warmth, but immune-boosting powers too. We had a look on our favourite celebrity chefs’ websites to bring you three winter soups that are easy to make:
Jamie Oliver’s Tomato Soup (available on jamieoliver.com)
2 sticks celery
2 medium onions
2 cloves garlic
2 organic chicken or vegetable stock cubes
2 x 400g tinned plum tomatoes
6 large ripe tomatoes
sea salt and black pepper
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onion. Peel and slice the garlic. Fry in a bit of olive oil in a medium sized pot for about 10 to 15 minutes (until the carrots are softened).
Mix the stock cubes with 1.5 litres of boiling water and stir until the cubes are dissolved. Add to the pot with your tinned and fresh whole tomatoes. Bring to the boil. Reduce heat and simmer for 10 minutes with the lid on.
Season with salt and pepper and add a few basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth.
Rachael Ray’s lentil and turmeric soup (available on rachaelray.com)
2 tablespoons coconut oil
1 small onion, minced
2 tablespoons fresh ginger
2 cloves garlic, minced
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 cup red lentils
1 teaspoon salt
½ cup plain yoghurt
In a soup pot, heat the coconut oil on medium heat and add the onion. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic, coriander, turmeric, lentils, and salt, and cook for one minute more.
Add 5 cups water and bring to the boil. Decrease the heat and simmer, stirring occasionally, until the lentils have cooked into a puree, about 20 minutes. Taste and add more salt if needed.
Top each serving with the juice of 1/4 lime and a dollop of yogurt.
Lorraine Pascale’s roasted butternut soup (available on cookingchanneltv.com)
1 medium butternut squash
1 clove garlic
2 tablespoons olive oil
sea salt and black pepper
4 tablespoons unsalted butter
1 large onion
1-one inch piece of fresh ginger (grated)
1 or 2 small hot chillies (finely chopped)
4 cups chicken or vegetable stock
squeeze of lime juice
coconut milk to serve
Preheat the oven to 220 degrees C.
Cut the squash in half from top to bottom and scoop out the seeds. Put the squash and the garlic clove onto a baking sheet, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven until it is nice and soft, 30 to 35 minutes. Remove from the oven and let cool. When it is cool enough to handle, scoop out the flesh and set aside with the garlic clove.
While the squash is roasting, put the remaining tablespoon of oil and the butter into a large pot over low heat. Add the onion and cook, stirring often, until the onion is browned and caramelized, about 20 minutes.
Squeeze the roasted garlic clove into the pan, discarding the skin. Add the squash, ginger, chillies to taste and stock. Turn the heat to high and bring it to a boil, then remove from the heat.
Working in batches, puree the soup in a blender, getting it as smooth as possible. Pour into a clean pot while you blend the rest. Heat the soup until it is piping hot. Taste and season with salt and pepper and a squeeze of lime juice.
To serve, pour the soup into warm bowls, drizzle with a little coconut milk, scatter over some cilantro leaves and chillies.