10 Soups 10 Recipes Perfect for the winter

I always get asked for soup recipes sonI gathered my 10 favourite recipes of all times and I hope you all love them!

And I hope you get to make them all! They are all well worth it

Let me know which one is your favourite!

This weather calls for ROASTED CAULIFLOWER SOUP! This recipe is so delicious 😋 you won’t regret making it!


2 small or 1 big cauliflower heads

Olive oil

Sea salt and pepper

1 leek or 1 small white onion

1 clove of garlic

1 can of coconut milk or 400ml of milk

500ml veggie stock

Handful of parsley


– Preheat your oven at 180 degrees Celcius

– Place all the flourets on a tray add a good drizzle of olive oil, sea salt and pepper – Roast for 35 minutes or until cauliflower is nice and brown

– sauté the leek or onion and garlic until translucent. Add cauliflower into the pot, followed by the milk and the stock. Bring it to a mild boil.

– Add the stock and parsley and blend.

Season to taste.

– Add more water or milk to adjust desired consistency

– Hope you enjoy! 😋

Broccoli 🥦 Soup:

Last year teacher sent a little questionnaire asking the kids what is their favourite food and One of my boys said broccoli soup 😂

Anyway I also add peas because they so healthy for kids and adults they are high in protein, contain vitamin C, antioxidants, fibre, you name it! 

2 medium broccoli heads
1 onion 
3/4 cup frozen green peas
Handful of spinach
500ml vegetable stock
Handful of parsley 
Sea salt and pepper 
Pinch of chilli flakes (optional)

1. Sauté onion 
2. Add broccoli and sauté with onion for 5 minutes 
3. Add stock and bring it to the boil
4. Once boiling add spinach, peas and parsley 
5. Bring down the heat to lowest setting, put lid on and cook for 15-20 minutes or until broccoli is tender
6. Serve and garnish with chilli flakes, more parsley or parmesan cheese


If you do anything this weekend make this gorgeous Mexican soup! Have it with a nice crispy bread and sour cream on top with corriander and dry chillies flakes 👌🏼so good!

If you read up on the health benefits of black beans you’ll be all over this even more!


2 cans of black beans

1 can of tomatoes

1 onion

1 garlic clove

1 tomato

1/4 red pepper

250ml vegetable stock

Handful of corriander

Sea salt and pepper


1. Sauté onion, garlic, tomato, red pepper with a tiny bit of olive oil.

2. Add full cans of beans and can of tomatoes along with stock

3. Bring it to the boil, add herbs, bring down the heat and let them cook in the lowest setting

4. Blend, add some sour cream and enjoy!

5. The boys asked for a second bowl so great success (I don’t add chilli on kids foods)

Chicken Noodle Soup 🍜 this recipe was created very randomly as I had some chicken in the fridge it had to be used and only had a few veg left in the fridge so I created this soup that was a big hit in the house 🏠 .

Ingredients: (4 portions)

2 carrots 🥕

1 Red pepper

1 red onion

1 cup frozen peas

2 packs of noodles 85g each

4 chicken breast

800ml chicken stock

Handful of parsley .


1. Chop and sauté all the veggies except for the peas

2. Add the chicken and brown it up a little bit

3. Add the stock and bring it to a boil

4. Add the peas, parsley and season to taste

5. Let it simmer for 20 minutes and then with 2 forks shred al the chicken

6. In a bowl cut the noodles in small pieces (I hate having a fight with the noodles to eat them)

Before serving once soup is very hot add the noodles and cook for 5-10 minutes

-serve & enjoy-

I garnished with red onion, avocado and chilli flakes 👌🏼♥️

“There is no bad that this soup wouldn’t cure, it would even cure a broken heart 💔” my granny used to say this every time she cooked this soup❤️


Ingredients: (serves 6)

4 carrots 🥕

1 small head of broccoli

1 courgette

1 cup of frozen corn 🌽

1 onion

1 red pepper

2 potatoes 🥔

2 and 1/2 pints of vegetable stock

1 can of chopped tomatoes 🍅

Pinch of cumin

Handful of corriander

Sea salt and pepper


Chop finely all the veggies (except the corn) and sauté them for a bit until onion is translucent.

Add the stock and can of tomatoes 🍅. Bring it to a boil. Add the corn, corriender, cumin and season to taste. Bring the heat to lowest setting and let it cook until veggies are soft. If could boil some chicken as well if you wanted! 👌🏼

Lentils for the and the spinach for the magnesium which helps to absorb calcium better 👌🏼 trying to get as much nutrients as possible!


2 carrots

1 red onion

1/2 red pepper

1 leek

1/2 fennel bulb

2 cups spinach

1 cup (200g green lentils)

1 can of tomatoes

1.5 litres of vegetable stock

Sea salt and black pepper to season

Fresh parsley to garnish



1. Chop all the vegetables very finely

2. Sauté them with some water or olive oil in a saucepan

3. Add the lentils and sauté them in for a couple of seconds

4. Add the can of tomatoes and cook them in for a minute, followed by the stock

5. Bring to the boil then simmer until cooked

6. Take out about 2 cups of the soup and blend it

7. Pour the blended bit back in and it will make your soup so creamy you won’t believe what a gorgeous texture this gives it!

8. Serve, garnish with some parsley and enjoy with some crispy bread!

Hope you like this recipe. My granny used to put crispy bacon on top when we were kids and we all used to love it! If you eat pork, you could try this!


This soup is delicious, pack of nutrients and believe it or not, high in protein, fiber and vitamin A just to mention a few!

I like soup a bit spicy so I add chilly flakes Into it but this Ingredient is optional.


5 carrots

1 onion

1 bell pepper (yellow or red)

1/² cup red lentils

1 can of coconut milk

250ml vegetable stockcube

1/4 teaspoon of ginger

1/2 teaspoon paprika

Pinch of cumin

Handful of corriander

1/² teaspoon chilli flakes (optional)

Sea salt & pepper

I used some coconut cream to decorate but this, is also optional!


1. Sauté the carrots, onion and spices with a tablespoon of olive oil

2. Add coconut milk and stock

3. Add lentils and bring it to the boil

4. Add spices and herbs and cook in a low heat until veggies and lentils are cooked

5.Blend, add sea salt and pepper serve with a few slices of brown bread

6. Enjoy!

Roasted butternut squash soup 🥣 soup season is still on with this weather so I have a few soup recipes happening in the next few weeks. This one is a guaranteed success with the whole family 👌🏼 Ingredients: (serves 4)

1 butternut squash

1 small sweet potato or 1 carrot

1 red onion

1 red pepper

500ml vegetable stock

Parsley (dried or fresh)

Pinch of grated ginger

Sea salt

Black pepper

Pre-heat oven 200C

Peel butternut squash and dice all veggies (I know you can roast and it peels easy but I like ro suffer 😜)

Place all the veggies on a tray, drizzle with olive oil, sea salt and pepper and add parsley if it’s dry

Roast for 30-40 min

Blend with the stock, ginger and season to taste.


So yummy you’ll love this soup. Handy to prepare in advance and just heat up for all busy moms here. .

You could add some prawns, chicken or beef if you wanted to or leave vegetarian 🌱 .


2 tablespoons curry paste

2 garlic cloves minced

1 teaspoon ginger

Veggies of choice. Here is the ones I used:

3 carrots

3 bell peppers (1 red, 1 yellow, 1 green)

1 red onion

5-6 salad potatoes

(You can also use asparagus, broccoli, peas, sweet potato, butternut squash, cauliflower etc)

1 can of coconut milk

2 pack of noodles (85g each)

Optional: 1/2 teaspoon fish sauce + 1 tsp brown sugar. Not necessary but it gives it a very that kick flavour to it. Or you can just leave it vegetarian is also nice!

I also added some paprika, corriander, sea salt and pepper to taste.


Melt the curry paste, garlic and ginger on a sauce pan with some olive oil.


Add your chopped veggies and add 4 cups of vegetable stock. Bring to the boil then simmer for 5 minutes.


Add coconut milk and leave simmering.


Cook noodles according to packaging and add them to the soup.


Add the fish sauce (if adding any). Add Corriander, paprika, sea salt and pepper.


Serving: I added a handful of kale, sliced red onion, a red chilli 🌶 and some lime and it was delicious 😋 👌🏼

SHELL 🐚 pasta soup!! soup season is back and I love it!! This soup It is delicious you are going to love it 😊 .


1 head of broccoli

3 carrots 🥕

1 carton of passata

1lt of vegetable stock

200g of shell pasta (smaller the best)

Sea salt and peper

Some parsley


1. Sauté veggies

2. Add tomato sauce and stock

3. Bring it to the boil

4. Add pasta

5. Boil in a medium heat until everything is cooked

6. Season to taste and add your parsley

7. Serve and enjoy 😉

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