Recipe of the day: Two comforting soup recipes to beat the winter blues

Soup is a popular meal option during the colder months because the dish warms you up and keeps you hydrated. A delicious bowl of hot soup warms your body from within, and as it’s not uncommon to drink less water than you need in winter, soup will ensure that you get enough liquids in your body to stay hydrated.  

We found two ‘newish’ delicious soup recipes for you to try if you’re over the usual butternut and tomato soups.

ALSO SEE: Recipe of the day: Rich tomato chicken stew with steamed dombolo

Two winter soup recipes

Loaded potato soup with bacon

• Author: macmillan
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Category: side,starter
• Method: Boil
• Cuisine: British

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 potatoes, peeled and cut into small blocks
• 2 cups vegetable broth
• 2 cups plain unsweetened almond or soy milk
• 1 teaspoon dried rosemary
• Salt and ground black pepper, to taste
• Sour cream
• Fresh chives, chopped
• Shredded cheddar cheese
• Cooked chopped bacon

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until softened. Add the potatoes, broth, almond or soy milk, and rosemary. Bring the soup to a boil, then reduce to a simmer and cook for about 30 minutes, or until the potatoes are easily pierced with a fork.
2. Use an immersion blender to puree the soup to the desired consistency. It doesn’t have to be completely smooth; personally, I like to leave a few chunks of potato for texture. If you don’t have an immersion blender, you can ladle about half of the soup into a regular blender to puree, then transfer it back to the pot. Season with salt and pepper to taste.
3. To serve, divide the soup evenly into four bowls. Add a dollop of sour cream and a sprinkle of fresh chives, cheddar, and bacon to each serving.

*This recipe was found on www.cookstr.com.

Chunky Bolognese soup with penne

• Author: Sara Buenfeld
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Category: soup
• Method: Boil
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 tsp rapeseed oil
• 3 onions, finely chopped
• 3 large carrots, finely diced
• 2 celery sticks, finely diced
• 3 garlic cloves, finely chopped
• 250g pack low fat steak mince
• 500g carton passata
• 1 tbsp vegetable bouillon powder
• 1 tsp smoked paprika
• 4 sprigs fresh thyme
• 100g wholemeal penne
• 45g finely grated parmesan, plus extra to serve

Instructions

1. Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.
2. Add the meat and stir well so it breaks down as it cooks. Once it’s turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.
3. Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.

*This recipe was found on www.bbcgoodfood.com.

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