While we love writing about all things bed-related, sometimes we like to touch on other warm and cosy subjects, especially at this cold and dreary time of year. So in that spirit we bring you a selection of delicious winter soup recipes that will bring you warmth and comfort until it’s time to go back to bed.
How to Make Easy Winter Broth
This recipe is a simple chunky winter warmer (like a big knitted jumper), and can be easily adapted to your own taste.
2 cans of chopped tomatoes
1 – 1½litres/1½ – 2pints of vegetable stock
2 cans of mixed beans or other pulses, drained and rinsed
4 carrots, peeled and cut into chunks
2 tsp sugar
1 tbsp roasted red pepper pesto
Tip the canned tomatoes and vegetable stock (use less stock if it starts to look to watery) into a large saucepan, and bring to the boil.
Turn down the heat and throw in the carrots (and any other veg that needs using up), and simmer until they are cooked and the soup has thickened a little.
Stir in the sugar, add the pulses and spinach, and season to taste. Heat until the spinach has wilted, and then mix the pesto into the soup. Serve and enjoy with some crusty bread.
How to make Leek & Potato Soup
A slightly more refined soup, but still absolutely delicious and comforting on a cold, rainy day.
450g potatoes, peeled and cut into 1cm pieces
1 small onion, cut into 1cm pieces
450g white part of leeks (save the green tops for another soup or stock)
850ml – 1.2litres/1½-2pts light chicken or vegetable stock
142ml carton of whipping cream
125ml full-fat milk
Melt the butter in a heavy saucepan until it foams, and then add the potatoes, onions, and leeks. Toss them in the butter until well coated, and season well with salt and freshly ground pepper.
Cut a circle of greaseproof paper to put over the vegetables to keep in the steam, and then cover with pan with its lid. Cook over a gentle heat for 10 minutes until the vegetables have softened.
Discard the paper, and pour in the stock. Bring to the boil and simmer until all the vegetables are just cooked (about 5 minutes).
Blitz in a blender until silky smooth, then season to taste. Return the blended soup to a clean pan, and stir in the milk and three quarters of the cream.
Reheat the soup to a gentle simmer and serve with a drizzle of cream and some black pepper.
How to make Cauliflower Cheese and Broccoli Soup
A luscious and creamy soup that’s easy to make. You can use anything from cheddar to gorgonzola for the cheese.
1 pack (about 350g) of ready prepared cauliflower and broccoli florets
2 rounded tablespoons of grated Parmesan (or your favourite cheese)
1tsp of butter
1 small onion, finely chopped
1 bay leaf
A few gratings of Nutmeg
570ml hot vegetable stock
Melt the butter in a medium saucepan over a low heat, then add the onion and soften for 5 minutes. Add the cauliflower and broccoli, and place a lid on the pan to let the vegetables sweat for 10 minutes.
Add the rest of the ingredients and some seasoning, stir well and replace the lid. Keeping the heat low, simmer gently for 20 minutes or until the vegetables are tender. Fish out the bay leaf and purée the soup with a stick blender or a food processor, tasting to check the seasoning. Serve just as it is with some good crusty bread.