Winter Soups to Warm your Soul
by Mary-Jane Shenton
There is something about a good soup that warms the soul! They’re the perfect lunch or dinner solution for a busy lifestyle where eating well and exercising are important to you. Set aside some time to make a big batch of soup on the weekend and make it easy to fit in your Pilates, yoga and barre practice. We hope you enjoy making these recipes and eating these soups as much as we do!
THE PERFECT MINESTRONE SOUP
Warm yourself up with this delicious, hearty soup that’s full of flavour.
1.5L chicken stock
0.5L water
3 rashers pancetta, chopped (or bacon)
400g tin of chopped tomatoes
400g cannellini beans, rinsed and drained
1 cup of macaroni pasta (or any pasta shape)
A handful of runner beans
2 cups fresh spinach
1 large brown onion, chopped
1 large zucchini, diced
1 leek, sliced
1 large carrot, chopped
2 celery sticks, chopped
1 clove garlic, crushed
2 tbsp extra virgin olive oil
Parsley, salt & pepper, parmesan to taste
Heat the oil in a large saucepan over low heat. Add pancetta and stir for 2 minutes. Add onions, leek, carrot, celery and garlic. Cook and stir for 7-8 minutes or until softened. Add zucchini, runner beans and tin of tomatoes. Stir for 2 minutes then add chicken stock and water. Bring to boil and skim off any froth. Boil for 30 minutes. Add spinach and pasta. Simmer for 20 minutes. Add the cannellini beans and parsley or basil. Season to taste and simmer for another 10 minutes. Ladle into bowls, drizzle with olive oil and sprinkle with freshly grated parmesan!
PUMPKIN, SWEET POTATO CURRY SOUP
Make this soup mild or add more curry to spice it up!
1.0L Veggie or Chicken stock
1 brown onion, chopped
1 clove garlic, crushed
1.5 tablespoons Ayam red curry paste
Half butternut pumpkin, chopped
1 sweet potato, chopped
2 carrots, chopped
1 zucchini, chopped
1 can chickpeas
1 small can lite coconut cream
parsley, salt & pepper to taste
Roast butternut pumpkin until brown (approx 30 mins).
Drizzle oil in pan and add garlic and onions. Cook on medium heat until brown. Add curry paste to pan to create base flavour for soup. Add carrots, sweet potato and stock. Bring to the boil, add roast pumpkin, zucchini and simmer for 45 mins. Add half the chickpeas and simmer for 5 minutes. Add lite coconut cream and bring to boil. Mash soup to desired consistency. Add parsley, salt and pepper to taste.
In separate pan, add olive oil and fry other half of chickpeas until crispy. Add chickpeas as garnish to soup.
SPLIT PEA & BARLEY SOUP
1 cup split peas
1 cup barley
Olive oil
1 leek, sliced
2 carrots, diced
2 celery stalks, chopped
Fresh corn, chopped
Cauliflower stalks, chopped
Broccoli stalks, chopped
1.5L Vegetable stock
Salt, pepper and fresh herbs
Add salt, pepper and fresh herbs to taste.
CHICKPEA, CHORIZO
& TOMATO SOUP
A moreish combination and the way to a man’s heart!
1 spicy chorizo sausage, finely chopped
1 brown onion, finely chopped
4-5 celery sticks, finely chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
700g jar of passata
1/2 cup water or stock
400g can chickpeas, rinsed, drained
Handful fresh coriander
Heat a large, deep saucepan over medium-high heat. Add the chorizo and cook, stirring, for 2 mins or until light golden. Add onion, celery, zucchini, garlic. and spices. Cook, stirring, for 3 mins or until onion is tender. Add the passata, chickpeas and water. Cook for 30-40 mins on low. To thicken soup slightly, puree using hand blender a few times. Top with coriander and serve with fresh, crusty bread. Vegan option: add extra veggies instead of chorizo.
A big thanks to Viola’s Mum for sharing this one!
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