Hearty Winter Soups

Pumpkin soup is a fantastic source of Vitamin A as well as a source of Vitamin C and E. With a wholemeal bread roll, it makes a perfect lunch on a cooler day, or a light dinner. Serves 4

2 tablespoons olive oil

1 onion, finely chopped

4 cloves garlic, finely chopped

1 teaspoon curry powder

4 cups of chopped pumpkin

500ml of stock

 

Heat the oil in a fry pan and add the onion, garlic and curry powder. Cook until the onions are soft, set aside. In a large pot, add the chopped pumpkin and stock. Bring to the boil and simmer until the pumpkin is cooked. Leave to cool a little and carefully blend with a stick blender, or mash with a potato masher. Mix in the onion/garlic/curry mix. Add extra liquid till the soup reaches your desired thickness. Add salt and pepper to taste.

A hearty classic Italian soup, this is terrific for a filling meal on a cold night. With lots of vegetables, plus haricot beans it is a good source of vitamins, antioxidants and protein. Don’t be put off by the long list of ingredients, it’s not a time consuming recipe, and the meal at the end is worth the preparation! Serves 6

1 cup of haricot beans (use canned, drained – or soaked overnight for dried beans)

1 tablespoon olive oil

3 radishes of rindless middle bacon, chopped

3 cloves garlic, finely chopped

1 large onion, diced

1 stalk of celery, sliced

4 tablespoons tomato paste

2 potatoes, diced

3 carrots diced

8 cups vegetable stock (or 8 cups of water and 6 vegetable stock cubes)

1 tsp dried oregano and 1 tsp dried basil

½ cup dried macaroni

150g green beans

1 leek, cut into slices

2 courgettes, quartered lengthwise and chopped

 

Heat the oil in a large saucepan and gently cook the bacon, garlic onion, celery and tomato paste for 5 minutes. Add the potatoes, carrots, stock, herbs and beans and bring to the boil. Reduce heat and simmer for 1 hour. Add the beans, courgettes, leek and macaroni and cook for a further 10 minutes. Season with salt and pepper. Garnish with Parmesan cheese.