words Al Woods
Nothing beats the satisfaction of tucking into a piping hot bowl of soup on a cold and rainy day — extra points if you pair that with some crusty bread on the side. Aside from the warming pleasure it offers, sitting down to a delicious bowl of soup can also help you stay fuller for longer and cram as much fresh produce into your diet as possible.
If you’re a soup aficionado, today’s article is going to be right up your alley. We present to you our favorite 6 recipes for simple soups to try on rainy days — comfort and warmth guaranteed.
Creamy Roasted Capsicum Soup
- 1kg red capsicum, quartered and seeded
- 500 g tomatoes, halved, seeded
- 1 red onion, cut into wedges
- 3 cloves garlic, skin on
- 1 long red chilli, halved, seeded
- 1 tbsp olive oil
- 2 tsps smoked paprika
- 1 tsp dried oregano
- 8 cups salt-reduced chicken or vegetable stock
- ½ cup quinoa, rinsed
- ¼ cup no-fat natural yoghurt
- Coriander leaves, lime wedges, to serve
- Preheat the oven to 200 C. Line a large oven tray with baking paper. Arrange capsicum skin-side up on a tray with tomatoes, onion, garlic and chilli. Drizzle with oil and season to taste.
- Bake for 30 to 35 mins, until capsicum and tomatoes soften. Allow to cool and then peel capsicum, tomatoes, onion and garlic, discarding skins. Transfer to a large heavy based saucepan with paprika and oregano.
- Stir over medium heat, 2 to 3 mins, until fragrant. Add stock and quinoa to the pan, then bring to a boil on high. Reduce heat to medium. Simmer, uncovered, 10 to 15 minutes.
- Using your hand blender, blend or process soup until smooth. Season to taste.
- Return to the saucepan to reheat if required.
- Serve topped with a little yoghurt and coriander leaves. Accompany with lime wedges.
Chicken Udon Noodle Soup
- 2 kg whole chicken, rinse inside out and pat dry
- 350g leek, cut into 5-cm chunks 300g celery, cut into 5-cm chunks
- 120g carrot, cut into 5-cm chunks
- 4-cm piece fresh ginger, chopped coarsely
- 1 tbsp salt
- 160 g corn kernels
- 4 tsps soy sauce
- 400g fresh udon noodles
- 1 cup fresh coriander sprigs
- Place chicken in a large pan; cover with cold water. Add leek, celery, carrot, ginger and salt. Bring to a boil. Reduce fire; cook, uncovered, for 2 hours. Skim away any froth that rises to the surface.
- Drain and remove chicken from the stock; place on a plate. Stand until the chicken is cool. Strain stock into a large pot; skim away the fat from the top. (You can make the stock a day ahead and refrigerate. The fat will solidify on the surface and is easier to remove).
- Discard chicken skin and shred the flesh coarsely. Set aside.
- Return 1.5 litres of stock to a large clean pot and bring to boil over a high fire. Add corn; turn fire to low and cook, uncovered, for 2 minutes. Add chicken flesh to the pot with soy sauce; bring to boil again. Add noodles; cook over a low fire, uncovered, for about 3 mins.
- Ladle soup, noodles, chicken and corn into four serving bowls. Serve hot with coriander.
Speedy Carrot and Lentil Soup
- 2 tbsps olive oil
- 1 large brown onion, chopped coarsely
- 750 g carrots, chopped coarsely
- 2 tsps ground cumin
- 2 tsps ground coriander
- Pinch of dried chilli flakes
- 100 g red lentils
- 1L vegetable stock
- 400ml water
- ½ cup fresh coriander leaves
- Heat oil in a large saucepan over medium heat; cook onion and carrot, covered, stirring occasionally, for 10 mins or until softened.
- Add cumin, coriander and chilli; stir to coat. Add lentils and stock; bring to the boil. Reduce heat; simmer, covered, for 35 mins or until lentils and carrots are soft. Blend or process soup until smooth. Return soup to pan with the water; bring to the boil. Season.
- Serve soup drizzled with pesto, topped with coriander leaves.
Beef Massaman Soup
- 500g gravy beef, fat trimmed, cut into 3cm pieces
- 1 brown onion, halved, thinly sliced
- 1/3 cup massaman curry paste
- 1 litre chicken stock
- 2 dried bay leaves
- 1 cinnamon stick
- 2 large desiree potatoes, peeled, cut into 2cm pieces
- 300g sweet potato, peeled, cut into 2cm pieces
- 1/2 cup coconut milk, plus extra to serve
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Unsalted roasted peanuts, to serve
- Fried shallots, to serve
- Fresh coriander leaves, to serve
- Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook beef, in 2 batches, for 5 to 6 minutes or until browned all over. Transfer to a bowl and set aside.
- Heat remaining oil in the pan. Add onion. Cook, stirring, for 5 minutes. Add curry paste. Cook, stirring, for 1 minute. Return beef to the pan. Stir to coat.
- Add stock, bay leaves and cinnamon. Cover. Bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour 30 minutes.
- Add potato and sweet potato. Cook, covered, for 30 minutes or until beef and potato are tender.
- Discard bay leaves and cinnamon. Stir in coconut milk, fish sauce and lime juice. Ladle soup into bowls.
- Top with peanuts, fried shallots and coriander leaves, and drizzle with extra coconut milk to serve.
Easiest Lasagna Soup
- 2 tbsp olive oil
- 500g beef mince
- 1 brown onion, diced
- 1 stick celery, diced
- 3 cloves garlic, crushed
- 1/3 cup red wine
- 700g tomato passata
- 1.5 litres Massel Chicken Style Liquid Stock
- 2 bay leaves
- 1 tsp dried oregano
- 2 tablespoons balsamic vinegar
- 120g curly fettuccine
- 40g parmesan, grated
- 8 bocconcini balls
- Fresh basil or oregano, to serve
- Heat 1tbsp olive oil in a large saucepan over high heat. Add mince and brown very well all over. Use a slotted spoon to remove the mince to a bowl, then discard any excess oil or fat.
- Add remaining tablespoon of oil and cook onion, celery and garlic for 5 minutes over medium heat until soft, being careful not to let it colour too much.
- Return drained beef to the pan then pour in wine and allow it to bubble up and reduce.
- Add passata, stock, bay leaves, dried oregano and vinegar. Season liberally with salt and pepper. Bring to the boil, then reduce heat and simmer for 40 minutes, adding more stock or water if it gets too thick.
- Break fettuccine pieces in half and add to soup. Cook for 8 minutes or until al dente. Stir through parmesan cheese.
- Ladle hot soup into bowls and push a bocconcini ball into the centre of each. Enjoy!
Creamy Corn Soup
- 6 corn cobs, husks and silks removed
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 1 celery stick, finely chopped
- 1 leek, pale section only, thickly sliced
- 2 garlic cloves, crushed
- 2 Red Royale potatoes, peeled, coarsely chopped
- 4 cups (1L) Massel chicken style liquid stock or vegetable liquid stock
- 1/2 cup (125ml) light cream
- 2 bacon rashers, finely chopped
- Light cream, extra, to drizzle
- Finely chopped chives, to serve
- Use a sharp knife to cut down the side of each corn cob to remove the kernels. Reserve the corn cobs.
- .Heat the oil in a large saucepan over medium heat. Add the onion, celery, leek and garlic. Cook, stirring, for 5 mins or until the onion softens.
- Add the corn kernels, reserved corn cobs, potato, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 30 mins or until the potato is tender. Set aside to cool slightly.
- Use tongs to remove and discard the corn cobs. Carefully use a stick blender to blend mixture until smooth. Season. Add the cream and stir to combine.
- Meanwhile, cook the bacon, stirring, in a frying pan over medium-high heat for 2 mins or until the bacon is crisp. Transfer to a plate lined with a paper towel.
- Divide the soup among serving bowls. Drizzle with extra cream and sprinkle with bacon and chives.
And there you have it — 6 comforting belly busters that are sure to keep you feeling warm and satiated even when it’s storming outside. What are some of your favourite rainy day soup recipes? Be sure to let us know in the comments!