Few things are as comforting as a bowl of steaming soup on a cold day. Whether you're hosting a winter dinner party or just curling up on the sofa with a good book, a hearty homemade soup can be the ultimate source of warmth and nourishment. These delicious recipes combine rustic ingredients with bold flavours - and best of all, they're simple enough to make on a weeknight.
Chicken and Wild Rice Soup
Original recipe found here.
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 cup wild rice blend, rinsed
- 6 cups chicken stock
- 2 cups cooked, shredded chicken (rotisserie works well)
- ¾ cup heavy cream
- Salt and pepper to taste
- Handful of baby spinach (optional)
Method:
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until softened.
- Stir in garlic, thyme, parsley, and bay leaf. Cook for 1 minute more.
- Add rice and chicken broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes, until rice is tender.
- Add shredded chicken and cream. Stir to combine and heat through.
- Optional: Stir in baby spinach during the last 5 minutes for extra colour and nutrition.
- Remove bay leaf, season to taste, and serve hot with crusty bread.
Creamy Roasted Butternut Squash Soup
Original recipe found here.
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1 large butternut, peeled and cubed
- 1 yellow onion, chopped
- 2 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 3 cups vegetable stock
- ½ cup heavy cream (or coconut milk for dairy-free)
- Pumpkin seeds and crème fraîche (optional, for garnish)
Method:
- Preheat oven to 200°C (400°F)
- On a baking sheet, toss butternut, onion, and garlic with olive oil, salt, pepper, and nutmeg.
- Roast for 30–35 minutes, until vegetables are tender and caramelized.
- Transfer to a blender (or use an immersion blender), add stock, and blend until smooth.
- Stir in cream, then heat gently over medium heat. Adjust seasoning to taste.
- Serve hot, garnished with toasted pumpkin seeds and a swirl of crème fraîche.
Moroccan-Spiced Lentil Soup
Original recipe found here.
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground cinnamon
- 1 tsp paprika
- 1 cup red lentils, rinsed
- 4 cups vegetable stock
- 1 can crushed tomatoes
- Juice of ½ lemon
- Salt and pepper to taste
- Plain yoghurt or harissa (for topping)
- Fresh coriander (optional)
Method:
- Heat olive oil in a large saucepan over medium heat. Sauté onion and carrots for 5–6 minutes until soft.
- Add garlic and spices; cook 1–2 minutes more.
- Stir in lentils, stock, and tomatoes. Bring to a boil, then simmer for 25–30 minutes until lentils soften.
- Blend partially for a creamy texture if desired.
- Stir in lemon juice, season to taste.
- Serve hot with yoghurt or harissa and a sprinkle of coriander.
Whether you're leaning into rustic simplicity or aiming for elegant cosiness, these soups offer comfort in every bite. Make a big batch, pour yourself a glass of wine, and let your kitchen be the heart of your home this season.
