5 soul-warming soup recipes to get you through the rainy weather

Not sure if it’s a Cape Town thing or simply an unspoken universal rule that before the first drop of rain hits the surface, it is imperative that the soup pot, legumes, veggies and protein be taken out of the pantry and set on the counter ready to be prepped and made into a hot wholesome bowl of soup filled with warmth, comfort, love and everything good in this world.

Well, the rain has begun and the soup-making must begin.

Here are five soul-warming soup recipes to get you through the rainy weather:

Chicken and lentil soup

Serves: four

Cooking time: 20 minutes

Ingredients:

• 30ml (2 tbsp) olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 large red chilli, seeded and
• finely chopped
• 2 chicken breast fillets, cut into 1cm strips
• 5ml (1 tsp) ground turmeric
• 10ml (2 tsp) ground cumin
• 2 bay leaves
• 1 x 410g tin chopped tomatoes
• 2 x 410g tins brown lentils, drained and rinsed
• 1,25 litres chicken stock salt and freshly ground black p
• Pepper, to taste
• juice of 1 lime
• 45ml (3 tbsp) plain yoghurt

Method:

Roasted tomato soup with cheese toasties

Serves: four

Cooking time: 60 minutes

Ingredients:

• 5 large tomatoes, quartered
• 1 cup cherry tomatoes
• 1 red onion, peeled, quartered
• 1 red pepper, chopped
• 1 whole garlic bulb, top sliced off
• 1 tsp paprika
• 4 thyme sprigs
• 1 cup veggie stock
• Small handful of basil, torn

Method:

1. Preheat the oven to 200-degrees
2. Place the tomatoes, onion, red pepper and garlic in a large roasting tray. Season with salt and pepper and toss with olive oil, paprika and thyme sprigs.
3. Roast the veggies at 200-degrees for 35 to 45 minutes or until softened and just starting to brown.
4. Squeeze the garlic out of the skin, discard the skin and pick out the thyme sprigs from the veggies. Transfer the veggie mixture to a large pot and add the stock and basil. Cook until through and blend with a stick blender until smooth.
5. Ladle the roasted tomato soup into bowls and serve with a drizzle of cream, fresh basil and a crack of black pepper. Enjoy with a grilled cheese toastie on the side.

Beef and barley soup

serves: eight

cooking time: 100 minutes

Ingredients:

• 1 Tbsp. olive oil
• 500 grams stewing beef
• 2 garlic cloves, minced
• 2 onions, finely chopped
• 1 celery stalk
• ¾ cup pearl barley
• 3 cups beef stock
• 6 cups water
• 1 bay leaf
• 1 thyme sprig
• 1 rosemary sprig
• 2 potatoes, peeled and cut into small cubes
• 2 carrots, peeled and cut into small cubes
• ½ cup chopped parsley

Method: 

1. Heat half the oil in a pot over medium-high heat. Season beef and cook, in batches, until browned. Remove and set aside.
2. Heat remaining oil in the same pot over medium heat. Cook garlic, onion, and celery, stirring until onions soften. Return beef to the pot along with barley, stock, water, the bay leaf, thyme and rosemary. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 35 minutes.
3. Add potato and carrots, cover and cook for 25 minutes. Remove and discard the bay leaf, thyme and rosemary. Season to taste.
4. Serve bowls of soup sprinkled with parsley.

Creamy mushroom and chive soup

Serves: four

Cooking time: 25 minutes

Ingredients:

• 15ml (1 tbsp) olive oil
• 1 brown onion, chopped
• 1 garlic clove, crushed
• 1kg button mushrooms, halved
• 1L (4 cups) milk
• 250ml (1 cup) chicken stock
• salt and freshly ground black pepper, to taste
• sour cream and chopped chives, to serve

Method:

1. Heat the oil in a saucepan over high heat
2. Add the onion and garlic and cook for three to four minutes. Add the mushrooms, milk, chicken stock, salt and pepper and cook for a further 15 minutes.
3. Blend with a stick blender until smooth. Top with sour cream, chopped chives and pepper to serve

Quick and easy Tom Yum soup 

Serves: four to six

Cooking time: 25 minutes

Ingredients:

1. Heat tom yum paste in vegetable oil—Fry for one minute.
2. Add chicken stock, fresh lime juice, and coconut milk into the pot. Season and bring to a boil for ten to 15 minutes.
3. Add de-veined prawns, mange tout and mushrooms to the soup. Reduce heat and cook for a further ten minutes.
4. Garnish with fresh coriander.

For more tips, tricks and recipes, click to visit Food & Home’s website.

Also read:

5 cafés serving yummy soup and bread around Cape Town

Picture: Unsplash