Starting with a classic, the noble vegetable stew. Brown some chopped onion, celery, and garlic in a pot with oil, salt, pepper, a bay leaf, and rosemary. Chuck in some roughly chopped vegetables – I recommend carrot, potato, cauliflower, and kale – and cover with stock, simmering until cooked through. Add a teaspoon of marmite (trust me), an optional splash of red wine, and a touch of Encona if you like a little heat. Finish with chickpeas or butter beans and crusty bread, or pour over toad in the hole for a rustic take on Sunday dinner.
If you’re searching for a cold-busting cure, look no further than the ‘Italian penicillin’, Pastina, a simple soup that’s done faster than a sneezing fit and perfectly suits the season of starlit nights. Finely chop onion, carrot, celery, and garlic, and soften in a pan with oil, salt, pepper, and a bay leaf. Add some stock and your little pasta stars, along with an optional Parmesan rind for added flavour. Simmer until cooked, remove the rind, and garnish with Parmesan and black pepper. You can even stir in a whisked egg before serving for a hearty hit of protein.
Sometimes your soul needs a little warming too
Here's one for lasagna lovers short on energy and time. Add chopped onion, garlic, celery, mushrooms, and vegan mince to a pot with oil, salt, and pepper with a bay leaf, oregano, thyme, and tomato paste until browned. Throw in a tin of chopped tomatoes and passata, some stock, a splash of soy sauce, chopped carrots, and kale, and simmer until cooked through. Break up some lasagna sheets and simmer until cooked, or use tortellini for an even more robust meal. Top with vegan ricotta, parmesan, and basil for the ultimate lasagna soup, perfectly paired with garlic bread.
Remember, if you’re in a rush you can always jazz up tinned soups with additions like herbs, spices, cheese or nutritional yeast, croutons, and scrumptious sides like toasties. Nevertheless, whether heated or home-made, I hope these recipes bring you comfort this season of the soup.
