Soup, glorious soup! A delightfully simple and nutritious dish. Whipping up a soup for a light lunch snack or a family supper is a great go-to, and there are so many varieties to choose from.
From creamy creations to robust broths, there’s a kind suitable for all seasons.
Whether you’re warming up in the winter with a mulligatawny, or cooling off in hotter weather with a bowl of gazpacho, a ‘soup of the day’ can go a long way.
Try out both our classic and more creative combinations for a delicious bowl that's ideal for using up whatever ingredients you have to hand. Plus, our recipes contain less sugar and salt than shop-bought varieties.
We've handpicked a tasty selection of our favourite soup recipes for you to sample. Whether you're vegetarian, looking for low-carb options, want to maximise protein, or simply enjoy the 'classics', we've got something for you.
Simply scrumptious soups
See our range of our quick and easy soup recipes.
Top tips for super soup
Using the wrong pot can have a huge impact on the quality of your soup. You'll need something durable to handlelong cooking time and low heat - a large pot with a round base and heavy bottom works best. Additionally, make sure the pot has a tight fitting lid to allow you control when thickening or steaming.
Soup can be made in large batches and frozen for up to two months. So, for time-efficient, cost-effective meal planning, double up on your ingredients and you'll have dinners sorted for the forseeable future.
Consider your spoon size
Be as rustic as you like, but think about how the soup will look and feel on the spoon. Veggies should be a manageable bite size, so be sure to chop them accordingly.
Sweat it out
Make the most of your produce and saute your veg to enhance the flavour of your soup. Soften any onions, garlic, carrots and celery before moving onto the next step of your soup making.
Hit the stocks
As an alternative to using cubes, you may want to make your own stock to achieve a richer and more intense flavour. A quick vegetable stock can be made in just under 30 minutes; however, if you're short of time, premade or butcher's broth would work just as well - or, for a more cost-effective solution, just add water! Some shop-bought stock may contain a lot of salt to be sure to dilute and check the label.
Cook low and long
Bring your soup to the boil, then reduce to a simmer immediately and cook slowly to achieve the best results. Rigorous boiling over a high heat will toughen meat and result in mushy veg.
Ditch the fat
As your soup simmers away, you may notice a greasy film start to develop on top. This layer is formed of excess fat from any meat used and residual oil used to cook any vegetables. Remove grease completely before serving - you can skim the liquid periodically while simmering.
Cooking on too high a heat or leaving a pot unattended can result in burned veg and meat matter sticking to the bottom of the pot. If this happens, do not stir - instead, decant, and salvage what's left and start cooking in a fresh pot. Stirring or scraping the bottom will result in a bitter, burned flavour.
The perfect portion of piping hot soup is roughly 1 cup (250ml) for a starter portion, and around the 1 1/3 cup mark (350ml) for a main meal.
Soups can last in the fridge for up to three days. Leave them uncovered for one to two hours until the liquid reaches room temperature, then cover and refridgerate until cold to preserve. When preparing to freeze, chill overnight beforehand and make sure you consume the product within two months.