As winter well and truly takes over and we’re relegated indoors, there’s nothing more comforting than sitting down over a heart-warming family meal and soup is the regular go-to dish for the cool months. Whether you’re warming up during a crisp workday or winding down at home on a chilly evening, we’ve collected some delicious soup recipes that will keep things interesting and help you and the family through the rest of winter!

 

Pumpkin Soup

Serves 4

Preparation time: 15 minutes

Cook time: 1.5 hours

Recipe courtesy of Whirlpool Ambassador, Scott Gooding

Ingredients

  • ½ pumpkin
  • 1 brown onion
  • ½ bunch of coriander
  • 1 tbsp butter/coconut oil
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 1 tsp thyme
  • 2 – 2½ cups of vegetable stock
  • 1 cup coconut cream
  • Sea salt
  • Black pepper

Method

  1. Preheat oven to 220°c. Chop pumpkin into small chunks then place on a lined baking tray.
  2. Drizzle with olive oil, season and toss with your hands to ensure it’s all covered. Place the baking tray in the oven and reduce heat to 190°c. Cook for 35-40 mins or until cooked through and golden.
  3. Finely dice the onion and chop ½ bunch of coriander including both the leaves and stalks.
  4. In a saucepan, heat 1 tbsp coconut oil/butter on medium heat. Add the chopped onion and coriander stalks. Cook for 3 – 4 mins.
  5. Add herbs and spices (1 tsp cumin, ½ tsp turmeric, ½ tsp cinnamon, 1 tsp thyme) to the onion and coriander in the saucepan and cook for a further minute.
  6. Add 2 – 2½ cups of vegetable stock to the dish and bring to the boil. Reduce to a simmer and cook for 8 – 10 mins. Set aside.
  7. Place the cooked pumpkin in a blender, pour the soup mixture from the ovenproof dish on top and blend for 20 secs, or until fully processed.
  8. Pour the blended liquid back into the dish and put it back on the stove top on a low heat for a few mins.
  9. Add 1 cup coconut cream and stir to combine. Season.
  10. Allow to cool down and add ½ bunch chopped coriander leaves if desired.

 

Chicken Tortilla Lime Soup

Serves 4-6

Preparation time: 5 minutes

Cook time: 17 minutes

Recipe courtesy of KitchenAid

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • Kosher salt
  • 1 corn tortilla (6 to 8 inches in diameter), torn into pieces
  • 1 can (15 ounces) diced fire-roasted tomatoes with juice
  • 1 can (4 ounces) diced mild green chillies
  • 2 cups chicken stock
  • 2 teaspoons chilli powder
  • 1 teaspoon ground cumin
  • Grated peel and juice of 1 lime
  • ¼ cup chopped fresh cilantro
  • 2 cups shredded or chopped cooked chicken
  • 1 cup tortilla chips

To serve

  • 1 avocado, halved, pitted, peeled and diced
  • ½ cup shredded Monterey Jack cheese
  • Lime wedges (optional)

Method

  1. Heat oil in a skillet over medium heat. Add onion, garlic and a pinch of salt, cover and cook, stirring occasionally, until softened and golden brown, about 8 minutes. Remove from heat.
  2. While onion mixture is cooling, add torn tortilla, tomatoes, chillies, stock, chilli powder, cumin, lime peel and juice, cilantro and 1 teaspoon salt to the KitchenAid Pro Line Blender. Add onion mixture, secure lid and blend for 4 minutes or until completely smooth. (NB: If KitchenAid Pro Line Blender not available, move the mixture into a pot and warm over medium heat)
  3. Add chicken and tortilla chips and pulse 2 to 3 times on low to mix. Serve immediately, garnished with avocado and cheese. Pass lime wedges at the table, if desired. To store, do not add tortilla chips; let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months, then add tortilla chips when reheating.

 

Poached Chicken & Vegetable Broth

Serves 4

Preparation time: 5 minutes

Cook time: 20 minutes

Recipe courtesy of Whirlpool Ambassador, Scott Gooding

 Ingredients

  • 1L Chicken Bone Broth
  • 4-5 Organic Chicken Thigh – chopped
  • 2 Shallots – chopped
  • 1 Carrot – sliced
  • 1 tsp Chilli flakes
  • 1 tsp Ghee
  • 1 Lemon – juiced
  • 1/4 bunch Kale – Chopped
  • 1/4 bunch Fresh Parsley – Chopped
  • Sea salt
  • Black pepper

Method

  1. In a large saucepan heat up 1000mls of chicken bone broth, bring to the heat, then return to a simmer.
  2. Add the chopped chicken thighs and chilli flakes.
  3. Cook on a simmer for 5-6 minutes.
  4. Add the chopped shallots, carrots cook for a further 5-6 minutes.
  5. Add the chopped kale, parsley and ghee and cook for 2-3 minutes.
  6. Remove from the heat, add the lemon juice and season.

 

Corn Potato Leek Chowder

Serves 4-6

Preparation time: 7 minutes

Cook time: 31 minutes

Recipe courtesy of KitchenAid

 Ingredients

  • 2 tablespoons unsalted butter
  • 1 leek, white and tender green parts only, chopped
  • 1 large stalk of celery, chopped
  • 1 ½ pounds Yukon Gold potatoes, peeled and cubed
  • 4 ½ cups chicken or vegetable stock
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup fresh or thawed frozen white corn kernels
  • ½ cup heavy cream cup
  • ¼ chopped fresh chives, for garnish

Method

  1. Melt butter in large saucepan over medium heat. Add leek and celery and cook, stirring, until softened, about 5 minutes. Add potatoes, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to low and simmer until potatoes are tender, about 15 minutes. About 5 minutes before potatoes are ready, stir in 1 cup corn.
  2. Add the potato mixture and cream to the blender, secure lid and blend at a slow speed. Slowly increase to medium and blend until smooth, about 1-2 minutes.
  3. If desired, return soup to saucepan, stir in 1/2 cup corn kernels and heat until kernels are warmed through. Season to taste with salt and pepper. Serve at once, garnished with chives. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

 

Tomato & Roasted Red Pepper Soup

Serves 4-6

Preparation time: 5 minutes

Cook time: 7 minutes

Recipe courtesy of KitchenAid

Ingredients

  • 2 pounds ripe tomatoes, preferably heirloom, cored and roughly chopped
  • 1 jar (6 ounces) roasted red peppers, drained (about 3/4 cup drained)
  • 1 cup chopped peeled cucumber
  • 1 small clove garlic (optional)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon hot pepper sauce (optional)
  • ¼ cup good-quality extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Method

  1. Combine tomatoes, red peppers, cucumber, garlic, vinegar and hot-pepper sauce (if desired) in a blender. Secure lid and set the KitchenAid Pro Line blender to a low-speed setting.
  2. Slowly increase speed to high and blend until smooth, about 4 minutes. Season to taste with salt and black pepper. (NB: If KitchenAid Pro Line Blender not available, move the mixture into a pot and warm over medium heat)
  3. Serve in bowls and garnish with avocado slices, diced cucumber, crunchy croutons, chopped fresh flat-leaf parsley, a drizzle of extra-virgin olive oil and/or freshly cracked black pepper.

 

Smoky Tomato Soup with Chickpeas

Serves 4

Preparation time: 5 minutes

Cook time: 10 minutes

Recipe courtesy of Tess Masters for KitchenAid

Ingredients

  • 4 cups (960ml) vegetable broth
  • 1 cup (88g) firmly packed sun-dried tomatoes (soft or packed in oil; pat excess oil off)
  • 1/4 cup (20g) chopped green onion (white and green parts)
  • 2 medium pitted fresh dates (or other sweeteners)
  • 1 medium clove garlic (1 teaspoon minced)
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon red pepper flakes
  • 2 cups (300g) quartered fresh tomatoes
  • 1 tablespoon fresh lemon juice, to serve
  • 2 (15-ounce/425g) cans cooked chickpeas (3 cups (540g), rinsed and drained
  • 1/2 cup finely chopped flat-leaf parsley, plus more to serve

Method

  1. Pour the broth, sun-dried tomatoes, green onion, pitted dates, garlic, salt, smoked paprika, and red pepper flakes into the jar of your KitchenAid Pro Line Blender. Blend for about 5 minutes, starting at a low-speed setting and gradually increase to a higher speed.
  2. Add the fresh tomatoes, and lemon juice, secure the lid, and process for 3 to 5 seconds until the tomatoes are just broken up.
  3. Pour it into a pot and add the chickpeas and parsley, then allow the soup to sit with the lid on over to warm up the beans. (NB: If KitchenAid Pro Line Blender not available, move pot onto cooktop over low heat)
  4. Ladle into bowls, and enjoy immediately, topped with a sprinkle of chopped parsley.

Prep Notes – For demo purposes, it would be better to pour the soup into a pot, and ladle it from there into small cups in order to get an equal distribution of the liquid and the chickpeas etc.