Four veggie-packed soup recipes
01 January 0001 | Schwartz
Soup can warm the cockles on a cold winter’s night, or act as a refreshing lunch in the warm summer. It can be a pleasingly light starter, or a simple but hearty meal. It’s a quick dinner idea for every occasion that’s sure to warm you up from the inside out. And there’s no better way to shake off the last of winter than with these frankly underrated bowls of brilliance. So pull apart a crusty French loaf, swirl some sour cream and a dash of black pepper into a wholesome bowl full of vitamin-rich greens and tender meats.
Our red lentil soup recipe is a lifesaver on a cold evening, and the perfect light meal. Peppery basil and pungent garlic granules infuse the onion, tomatoes and lentils while cooking – the result is a spectacular treat for your tastebuds. Put it this way: we don’t think you’ll be returning to tomato soup in a can anytime soon.
This easy minestrone soup is a fantastic blend of carrot, celery, bacon, tomatoes and pasta. As a traditional Italian dish, we think it’s at its best when you add the typical Mediterranean ingredients of bay leaf, oregano, basil, rosemary and garlic – the tried and tested combination just never fails. For that final authentic flourish, sprinkle a generous handful of Parmesan cheese on top.
Tick off a few of your five a day with this delicious vegetable soup recipe. Surprisingly simple to make, all you need to do is fry the vegetables with butter and flour before adding in stock, herbs and potatoes. And to season this veggie soup? All you need to do is add our mixed herbs and bouquet garni – both perfectly balanced blends are packed with the flavours of basil, oregano, thyme, marjoram and bay leaf.
If you’re after a lunch that keeps you full until dinner, try our creamy potato soup recipe. Cooking the potatoes in a broth with spices and fried vegetables allows them to soak up all those lovely flavours, and you can tailor the recipe to your taste too. Sweet nutmeg is a fantastic spice to use here as it subtly seasons the creamy potato flesh, while white pepper has a less complex flavour that won’t overpower the soup. Finish it off with a garnish of earthy parsley and a fresh bread roll to mop up any leftovers you can’t quite manage with your spoon.