Is there anything better than soup? I could live on it – in fact, I could have a different soup every day for a year and still have riches left to plunder. Soup is a sustaining staple in every culture, versatile, economical, nourishing and – when done well – very delicious. Dive in for some of my souper favourites.
Do you ever have those “OMG I forgot to make dinner!” moments? Wouldn’t it be good to have a healthy pantry meal always on hand that you could get on the table in 20 minutes? This is that dish. It’s also gluten-free, grain-free, vegan and super tasty!
Everybody needs a simple chicken soup in their repertoire: this one is warming, sustaining, nurturing and nourishing. Steaming a whole chicken in the Varoma means the chicken juices drip over the vegetables and into the mixing bowl, flavouring everything and forming a healthy broth at the same time.
I love this layered soup – it’s good any time of year but particularly wonderful in cool weather. It’s based on a recipe by Alain Chapel, one of the fathers of nouvelle cuisine, and his famous recipe travelled from France to London and New York. M. Chapel called it Bouillon de Champignon Comme Un Cappuccino but we’re allowed to call it a Mushy Cap! It’s great for parties and cosy gatherings.
This is a quick and easy soup using lovely millet and basil pesto. Hearty and healthy, we begin and end this recipe with pesto, first by making it and then leaving it in the bowl as the base of our soup, then by topping the finished soup with a nice big dollop.
This Jewish Passover classic is good anytime of year! A good matzo ball (in my opinion) is fluffy and has some texture. That’s why I make my own matzo meal so I can keep some larger crumbs, and I beat my egg whites separately. My radical intervention is to add a few Vietnamese flavours, inspired by pho noodle soup.
Jo Whitton’s creamy (but dairy free) chicken soup always gets a big showing in our winter repertoire. Thanks Jo, for letting me share your great recipe here! It’s thickened with brown rice and nuts and is so filling and feel-good.
The soup method is interesting but it’s the Virtual Bacon Dust that is the real thrill in this George Calombaris recipe. It tastes just like bacon, but no pigs were harmed in its creation. Just three ingredients lead to a mind-bending taste explosion.
My tomato Passata is so versatile! It works as a simple tomato soup so you can always have it for a meal all by itself. It’s also perfect in my Spaghetti Bolognese. And I’ve got another cheeky idea! Use it in my Creamy Tomato and Vodka Pasta Sauce, pictured here with my delicious gluten-free Gnocchi.
Leek, potato and truffle are a lovely combination and, even if you don’t have truffle, you will still be able to make this gorgeous vegan soup without it. The video shows my Truffle Soup Adventure, making 250 litres of soup to serve at a Melbourne festival celebrating the wonderful truffle. You probably don’t want to make 250 litres of soup, so I’m sharing the Thermo-friendly version!