When the temperature drops and the world outside turns into a frosty wonderland, it’s time to cozy up with some seriously satisfying winter fare. Here's some of the foods that’ll keep you warm, happy, and totally in love with the chilly season.
Toma-totally Awesome Soup
A cozy bowl of goodness that’ll warm you up faster than a toddler’s hug (and with fewer sticky fingers)!
Ingredients
3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (800g each) whole peeled tomatoes, undrained
950ml chicken stock (dilute 1-2 stock blocks in boiling water)
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Optional toppings: Thinly sliced fresh basil leaves and grated Parmesan cheese
Add some macaroni for extra texture and an easier eating experience for little hands, optional
Serve with bread and butter, optional
Instructions
In a 6-litre stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes.
Add garlic and basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavours blend, 20-25 minutes.
Remove pot from heat. Using a blender, puree soup in batches until smooth. If desired add macaroni and bring the soup to a simmer for the pasta to cook. If desired, slowly stir in heavy cream, stirring continuously to incorporate. Top servings with fresh basil and Parmesan cheese if desired. Serve with fresh bread or ciabatta.
Nutty for Butternut Soup
Butternut soup is a creamy, velvety blend of roasted butternut squash, spiced with hints of nutmeg and cinnamon, perfect for warming up on a chilly day.
Ingredients
1 large butternut squash, halved vertically and seeds removed
1 tablespoon olive oil, plus more for drizzling
½ cup roughly chopped onion (about 1 large onion)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 tablespoon sugar (to taste)
⅛ teaspoon ground nutmeg (to taste)
Freshly ground black pepper, to taste
1 teaspoon of cinnamon (to taste)
1 teaspoon of cayenne/ red pepper (to taste)
3 to 4 cups vegetable / chicken broth, as needed.
1 to 2 tablespoons butter, to taste
500 ml cream
Crème fraiche / sour cream
Ciabatta / fresh sour dough bread
Instructions
Preheat the oven to 220 degrees Celsius and line a rimmed baking sheet with wax paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavour). Set the squash aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped onion and 1 teaspoon salt. Cook, stirring often, until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
Use a large spoon to scoop the butternut squash flesh into your pot. Discard the tough skin. Add the sugar, nutmeg, cinnamon, cayenne pepper and a few twists of freshly ground black pepper to the pot. Pour in 3 cups vegetable broth, being careful not to add too much liquid.
Bring the soup to a slow boil. Use an immersion blender to blend the soup in the pot or a standing blender. Carefully scoop the hot contents into a standing blender and blend until a smooth puree. Stop once your soup is ultra creamy.
Bring the puree back to the stove and heat up once again bringing to a simmer. Add the heavy cream and gently stir allowing the soup to simmer.
7. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary. You can also add more cinnamon and/or cayenne pepper and/or sugar to taste.
After your soup is piping hot you can pour it into serving bowls. You can top individual bowls with some extra black pepper, a dollop of crème fraiche or sour cream and some cayenne pepper for extra spice.
Serve with a fresh bread or crunchy baked ciabatta on the side.
Lentil Love in a Bowl
Lentil soup is a cozy, rustic dish where earthy lentils simmer with aromatic spices, creating a thick, savoury blend that feels like a warm hug in a bowl.
Ingredients
2 tablespoons olive oil
1 onion, chopped)
2 garlic cloves, minced
1 large carrot, chopped (about 1 1/4 cups)
2 celery ribs, chopped (about 1 1/4 cups)
2 cups / 400g dried lentils, green or brown, rinsed
400g crushed tomato
· 1.5 litres / 6 cups vegetable or chicken stock (2 stock blocks with 1,5 litres boiling water)
1/2 teaspoon each cumin and coriander powder
1 1/2 teaspoon paprika powder
2 dried bay leaves
1 lemon (zest + juice)
1/4 teaspoon salt and pepper, each
Chopped fresh parsley for garnish
Warm bread, to serve
Instructions
1. Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
2. Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
3. Add all remaining ingredients except the lemon and salt. Stir.
4. Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
5. Remove bay leaves.
6. Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
7. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
Finnish Fisherman’s Feast
Finnish fish soup, or lohikeitto, is a hearty mix of tender salmon, potatoes, and leeks, simmered in a creamy broth that's both light and comforting. With its delicate blend of fresh dill, rich butter, and ocean-kissed salmon, Finnish fish soup is a bowl of Nordic warmth that tastes like the sea meeting the forest!
Ingredients
500g salmon fillet
4 Tablespoon unsalted butter
1 large leek, trimmed, sliced, and well rinsed
5 cups fish stock (use approx. 2 stock blocks and add to 5 cups of boiling water)
500g potatoes, peeled and diced
2 large carrots, sliced
1 cup fresh dill for garnish, finely chopped
1 cup heavy cream
Salt and pepper to taste
Fresh bread / ciabatta for serving
Instructions
1. Remove the skin from the salmon (if needed) and cut into largish chunks. Remove any small pin bones and discard.
2. Melt the butter in a soup pot and sauté the leeks for about 10 minutes, stirring often, until nice and soft.
3. Add the broth to the pot with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
4. Add the salmon chunks to the soup along with the cream, and gently simmer on low heat until cooked through, just a few minutes. Add the remaining dill, and salt and pepper to taste.
5. Serve with fresh bread / ciabatta
Spud-tacular Soup
A bowl of creamy potato goodness that’s as comforting as your favourite blanket and twice as delicious!
Ingredients
· 6 strips (uncooked) bacon cut into small pieces
· 3 Tablespoons butter unsalted or salted will work
· 1 medium yellow onion chopped (about 1.5 cup/200g)
· 3 large garlic cloves minced
· ⅓ cup all-purpose flour (42g)
· 1.15kg gold potatoes peeled and diced into pieces no larger than 3cm (this can be about 6 large potatoes)
· 4 cups chicken broth (945ml use two stock blocks to make this)
· 2 cups milk (475ml)
· ⅔ cup heavy cream (155ml)
· 1 ½ teaspoon salt
· 1 teaspoon ground pepper
· ¼ - ½ teaspoon chili powder**optional
· ⅔ cup sour cream (160g)
· Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
Instructions
1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
2. Remove bacon pieces and set aside, leaving the fat in the pot.
3. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
4. Add garlic and cook until fragrant (about 30 seconds).
5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and chili powder. Stir well.
7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
8. Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively, you can use an immersion blender.).
9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
10. Allow soup to simmer for 15 minutes before serving.
11. Top with additional sour cream, bacon, cheddar cheese, or chives.
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