5 Comforting Soups To Warm You Up This Winter

Mexican Soup With Nacho Dippers


  • 1 small brown onion
  • 3 tbsp extra virgin olive oil, divided
  • 2 garlic cloves, crushed
  • 2 large peppers, chopped
  • 4 large vine-ripened tomatoes, halved
  • 2 cups vegetable stock
  • 1 tsp ground cumin
  • 2 tsp ground paprika
  • ½ tsp ground chilli



  • 1 avocado
  • 1 lime
  • Handful of coriander


  1. Preheat oven to 180°C (350°F)
  2. Place red peppers and tomatoes on oven tray, drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Bake for 30-40 minutes until very soft. Remove and allow to cool.
  3. Heat saucepan over medium-high heat, add olive oil and sauté onion until golden brown and softened. Add garlic and sauté until fragrant.
  4. Add roasted tomatoes, red peppers, stock, and spices. Simmer for 10-15 minutes.
  5. Allow soup to slightly cool, then blend (in blender or food processor) in batches until you have a smooth purée. Taste and add salt and pepper, if needed.
  6. Layer on nacho dippers and top with diced avocado, lime, & fresh coriander.

Tom Kha Soup with Zucchini Noodles


  • 2 stalks lemongrass
  • 1 tablespoon coconut oil, for cooking
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2-inch piece ginger, peeled and thinly sliced
  • 1 long red chilli, deseeded and thinly sliced
  • ½ cup vegetable stock
  • 1 x 400ml can coconut cream
  • 1 cup white mushrooms, sliced
  • 1 tomato, cubed
  • Juice of 1 lime
  • 1 tablespoon tamari
  • ½ tablespoon maple syrup

To serve

  • 2 medium zucchini, spiralised
  • ¼ lime
  • ½ bunch coriander


  1. To prepare the lemongrass, slice off the thick ends of the lemongrass stalks. Then, using the back of your knife, lightly bang the lemongrass stalks to release the oils. Next, slice stalks into smaller strips.
  2. In a large pot over medium-high heat, add the coconut oil and lemongrass stalks. Cook for 1 - 2 minutes or until the lemongrass is fragrant. Add in the diced onions and sauté until onion begins to soften.
  3. Reduce heat to medium and add in the garlic, ginger, and chilli, cooking for another minute until fragrant.
  4. Add ½ cup vegetable stock and the coconut cream and bring to a boil. Reduce heat and continue to simmer for 10 - 15 minutes. Using a slotted spoon, remove the lemongrass from the soup and discard.
  5. Add in the mushrooms, tomato, lime juice, tamari, and maple syrup. Stir well and continue to simmer for another 5 - 8 minutes. 
  6. Spiralise one zucchini and ladle the soup on top. Serve with a squeeze of lime and fresh cilantro leaves.

Hearty Root Vegetable Soup


  • 2 tbsp. Olive oil
  • 1⁄2 large celeriac (celery root) peeled and chopped 
  • 3 large carrots, peeled and chopped
  • 1 large rutabaga, peeled and chopped
  • 3 medium potatoes, peeled and chopped
  • 1 medium onion, peeled and chopped
  • 1 clove garlic, peeled and grated
  • 2 cups spinach
  • 2 bay leaves
  • 2 tbsp. Minced fresh parsley
  • 8 cups vegetable stock
  • Sea salt and fresh ground black pepper to taste


  1. Heat the oil in a large soup kettle over medium heat. Toss in onion and sauté until onion is translucent in appearance (approx. 3min.) Then add in the garlic and sauté for approx. one minute.
  2. Toss in the rest of the root vegetables and cook over medium heat for 5 minutes. Next add broth, parsley, bay leaves.
  3. Simmer for approx 30 min.
  4. Toss in spinach and simmer until vegetables are tender (15-30min.).

Miso Eggplant and Gluten-Free Noodle Soup 


  • 4 tbsp toasted sesame oil
  • 1 medium eggplant, cut into cubes
  • ⅓ cup tamari
  • 7 mushrooms, sliced
  • 2 tbsp ginger, finely grated
  • 6 cups water (1.5 litres) boiled
  • ⅓ cup brown rice miso paste
  • 4 cloves of garlic, finely chopped
  • 1 small carrot, grated
  • 45g vermicelli
  • 2 handfuls of baby spinach
  • Small handful of coriander, roughly chopped
  • Pepper to taste
  • Toasted sesame seeds to garnish (optional)


  1. In a frying pan, heat 2 tbsp of the sesame oil on a medium heat for around 30 seconds to a minute. Add the eggplant and make sure that all the pieces are touching the pan. Give it a stir every 30 seconds and cook until it is slightly browned and soft.
  2. Add the tamari sauce and take off heat. Put to the side until you need to add to the soup.
  3. In a medium sized saucepan, add the other 2 tbsp of sesame oil and warm on medium heat. Add the mushrooms and ginger and stir till they brown slightly.
  4. Add the boiled water and miso paste. Making sure that the miso paste is dissolved properly. I find it easiest to dissolve it between two tablespoons while mixing it around in the water. Stir for about 30 seconds to combine it all well.
  5. Add the garlic and carrot and let it simmer for a couple of minutes then toss in the cooked eggplant and all the juices from the pan.
  6. Let this cook for about 3-4 minutes and then add the vermicelli noodles. They normally take about 3 minutes to cook.
  7. Add the spinach and coriander and give it a good stir.
  8. Take off heat and sprinkle some toasted sesame seeds on top. You may also like to add some pepper here if you want, for a bit of heat add even more.
  9. Feel free to substitute the carrot for small cubes of pumpkin or leave it out altogether. You can pretty much use any vegetable in this soup. Capsicum, shallots and other mushrooms would also work really well. If you want some more protein, you can add some tofu.

Minestrone Soup (with a North African twist)


  • 200g farro semiperlato (or pearl barley)
  • 4 tablespoons olive oil, plus extra to serve
  • 1 large onion, finely chopped
  • 1 leek, finely chopped
  • 1 stick celery, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 1 medium turnip, peeled and finely chopped
  • 3 garlic cloves, crushed
  • pinch of crushed dried chilli flakes
  • 400g tin tomatoes
  • 800ml - 1 litre vegetable stock
  • 400g can cannellini beans, drained and rinsed (or soak and cook from dried)
  • 1 bunch kale, shredded
  • salt and freshly ground black pepper
  • freshly grated vegetarian parmesan to serve (omit if dairy free)


  1. Rinse the farro in a sieve under cold running water tip into a bowl, cover with cold water and soak for 20 minutes while you prepare the soup base.
  2. Heat the olive oil in a large saucepan.
  3. add the chopped veggies and cook over a low-medium heat for 10-15 minutes until tender but not coloured. Add the crushed garlic and chilli flakes and cook for a further minute.
  4. Pour the tomatoes into the pan, add the stock and bring to boil. Drain the farro and add to the pan. Reduce the heat to a gentle simmer, cover and cook the soup for 25 minutes until the vegetables are tender and the farro is cooked.
  5. Add the cannellini beans and cook for a further 2-3 minutes. You may need to add extra stock if the soup is too thick.
  6. Add the kale and cook for 3-4 minutes until tender.
  7. Season the taste with salt and freshly ground black pepper. Serve in bowls with a drizzle of olive oil and a scattering of grated parmesan.

For a added boost of essential nutrients, we recommend adding a sprinkle of some Sunflower Lecithin to your soup.

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