By Motlagae Konyana
There’s nothing like a hot, hearty soup on a cold winter’s night with your favourite blanky and amazing garlic croutons. The winter chill won’t stand a chance against these delicious soup recipes that Kaya 959 has found for you.
Dig in.
Spicy Veggie & Lentil Soup
- 2 cups halved fresh green beans
- 2 cups fresh cauliflowerets
- 1 cup dried lentils, rinsed and drained
- 1 cup fresh baby carrots, halved diagonally
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 4 cups beef or vegetable stock
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) diced tomatoes with spicy red pep
Directions
In a slow cooker, combine all the ingredients. Cook, covered, on low until vegetables and lentils are tender for 6-8 hours.
Discard the bay leaves. Stir in diced tomatoes, covered and cook for 30 minutes longer.
Salmon Sweet Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1-1/2 cups frozen corn, thawed
- 6 cups reduced-sodium chicken broth
- 1 teaspoon celery salt
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1-1/2 pounds salmon fillets, skin removed and cut into 3/4-inch pieces
- 1 can (12 ounces) fat-free evaporated milk
- 2 tablespoons minced fresh parsley
Directions
In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next seven ingredients. Cook, covered, on low until sweet potatoes are tender, 5-6 hours.
Stir in salmon, milk and parsley. Cook, covered, until fish just begins to flake easily with a fork, 30-40 minutes longer.
Spinach and Sausage Lentil Soup
Ingredients
- 1 pound Jones No Sugar Pork Sausage Roll
- 1 cup dried brown lentils, rinsed
- 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 cup water
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 6 cups fresh spinach (about 4 ounces)
- Crumbled goat cheese, optional
Directions
In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.
Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through.
Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.Yield: 6 servings (2 quarts).
Creamy Chicken Gnocchi Soup
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1/3 cup butter, divided
- 1 small onion, chopped
- 1 medium carrot, shredded
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 3-1/2 cups 2% milk
- 1-1/2 cups heavy whipping cream
- 1 tablespoon reduced-sodium chicken bouillon granules
- 1/4 teaspoon coarsely ground pepper
- 1 package (16 ounces) potato gnocchi
- 1/2 cup chopped fresh spinach
Directions
In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
Add the gnocchi and spinach; cook for 3-4 minutes or until spinach is wilted. Add the chicken. Cover and simmer for 10 minutes or until heated through (do not boil).
Italian Sausage Kale Soup
Ingredients
- 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
- 1 medium onion, chopped
- 8 cups chopped fresh kale
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/2 cup white wine or chicken stock
- 3-1/4 cups chicken stock (26 ounces)
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1/2 cup sun-dried tomatoes (not packed in oil), chopped
- 1/4 teaspoon pepper
Directions
In a 6-qt. stockpot, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon.
Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer.
Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until kale is tender.
Pumpkin and sweet potato soup with coriander sambal & cumin flatbread
Ingredients
- 60ml (1/4 cup) olive oil
- 1 large brown onion, finely chopped
- 1 tablespoon finely grated fresh ginger
- 1kg Butternut pumpkin, peeled, deseeded, coarsely chopped
- 500g sweet potato (kumara), peeled, coarsely chopped
- 1 tablespoon ground cumin
- 1L (4 cups) Massel vegetable liquid stock
- 125ml (1/2 cup) water
- 2 pieces Lebanese bread
- 1/3 cup chopped fresh coriander
- 1 long fresh red chilli, halved, deseeded, finely chopped
- 2 tablespoons shredded coconut
- Greek-style natural yoghurt (optional), to serve
Heat half the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add half the ginger and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and half the cumin and cook, stirring, for 2 minutes or until aromatic.
Increase heat to high. Add the stock and water. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the pumpkin and sweet potato are very tender. Set aside to cool slightly. Transfer to the jug of a blender and blend until smooth. Season with salt and pepper.
Savory Winter Soup
Ingredients
- 2 pounds ground beef
- 3 medium onions, chopped
- 1 garlic clove, minced
- 3 cans (10-1/2 ounces each) condensed beef broth, undiluted
- 1 can (28 ounces) diced tomatoes, undrained
- 3 cups water
- 1 cup each diced carrots and celery
- 1 cup fresh or frozen cut green beans
- 1 cup cubed peeled potatoes
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Directions
In a large skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Transfer to a slow cooker. Stir in remaining ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.
