Back to ideas wall

3 hearty soups

Category: entertainment

Nothing says winter like a hearty bowl of soup full of nutritious vegetables and soothing broth.

To keep you cosy as the mercury drops, we’ve partnered with the Internet Chef to bring you her favourite winter warming recipes. These three soups are all made from the one stock – chicken – and are guaranteed to warm you up when the weather gets chilly. 

Cream of Mushroom and Spinach Soup

Ingredients:

Serves 6
1 large onion, sliced thinly
1 leek, washed and sliced thinly
3 garlic cloves, finely chopped
800g mushrooms, washed and thinly sliced 
1 tbsp avocado oil (can be substituted with olive oil)
1 ½ litres chicken stock
3 cubes or 125g frozen spinach
Salt and pepper
½ cup of cream

Instructions:

Heat the oil in a large pot and fry the onion, leek and garlic for a few minutes. Add the mushrooms and season with salt. Cook for a few minutes and then add the chicken stock and frozen spinach. Cook for 15 minutes before seasoning well with salt and pepper and blend till smooth. Add the cream and serve with sides of bread. 

Chicken, Corn and Coriander soup

Ingredients:

Serves 6
2 medium onions ~ thinly sliced
3 carrots ~ cut into matchsticks
3 garlic cloves ~ finely sliced
3 tablespoons of finely sliced ginger 
2 tablespoons avocado oil (can be substituted with vegetable oil)
2 cups of frozen corn kernels
1 large bunch coriander stalks ~ finely sliced
2 cups shredded cooked chicken meat
2 litres chicken stock
3 tablespoons fish sauce
Salt and pepper
Handful of bean sprouts
A few fresh coriander leaves to serve

Instructions:

Heat a large pot with the oil and fry the onion, carrots, garlic and ginger for a few minutes. Add the corn, coriander and chicken and cook briefly. Add the stock, fish sauce and season well with salt and pepper. Cook for 15 minutes and serve with a handful of bean sprouts and a few fresh coriander leaves. 

Honey Roasted Butternut Pumpkin Soup

Ingredients:

Serves 6
1 large butternut pumpkin ~ peeled and diced
2 medium onions ~ finely sliced
1 leek ~ well washed and finely sliced
3 garlic cloves ~ finely sliced
1 tablespoon avocado oil (can be substituted with olive oil)
1 ½ tablespoons honey
1 ½ litres chicken stock
Salt and pepper
1 small tub Labne 
Handful of croutons
1 small bunch chives ~ finely chopped

Instructions:

Heat a large pot with avocado oil and fry the onions, leek and garlic for a few minutes. Add the pumpkin and honey and mix well. Cover with the chicken stock and cook for 30-35 minutes until the pumpkin is soft. Season well with salt and pepper and blend till smooth. Serve with a dollop of labne, a sprinkling of croutons and a few chopped chives 

For more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.