Winter is here, and it is a cold and wet start to the season this year. Out of the wardrobe come jumpers, coats, scarves and beanies. In the kitchen, soups arrive – wholesome and hearty, steaming as they hit the table. We are grateful to Winter for providing us with the weather to have these great soups.
Our approach to stock for soups has varied over the years. In current times, we tend to make it as we need it, quickly infusing skins and peels, lentils, vegetables, herbs and spices to match the soup. In past years, when we were busier, stocks always sat in the freezer – we made them in the evenings, or as we prepared other dishes the stock would bubble on the stove. Choose a method to suit your lifestyle and family. Sometimes we just use water! We rely on the vegetables and other ingredients itself to shine in the soup.
To help you on your way with stocks, here are the ones that we use the most.
- How to Make Vegetable Stocks
- How to Make Vegetarian Dashi
- A Light, Infused Vegetable Stock
- Deeply Flavoured Coconut Curry Stock
- Asian Flavoured Vegetable Stock
- Easy Vegetable Stocks
Now that you have your Winter wardrobe organised, let’s get cooking! Most of these soups will freeze well.
Here are 30 of our best Soups for Early Winter.
6th. Simple Beetroot Soup
8th. Cumquat Rasam
10th. A Special Pumpkin Soup
19th. White Bean Soup
One of my favourites, but I don’t have a picture of it!
24th. Wintery Carrot Soup
25th. Turtle Bean Soup
27th. Miso Soups
29th. Rustic Red Lentil Soup