9 Healthy Soup Recipes

Heat a large saucepan on a moderate heat. Add the olive oil and butter until melted. Tip in the onions, a pinch of salt and pepper and half the ginger and cook until the onions are soft and translucent.

Stir in the remaining ginger and carrots, and cook until the carrots have started to soften.

Pour over the vegetable stock, turn up the heat and bring to a boil. Reduce the heat to a simmer and cook for five minutes or until the vegetables are soft.

Swirl in the cream, check for seasoning and adjust by adding more salt and pepper if necessary. Remove from the heat and blend in a jug blender until very smooth.

Halve the mushrooms and the baby sweetcorn (lengthways). Trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onions, keeping the white and green parts separate. Roughly chop the coriander. Quarter the lime.

Boil a kettle. Dissolve the creamed coconut and stock cube in a jug with 800ml boiling water.

Heat a large saucepan on medium heat with 2 tsp of oil. Add the mushrooms, spring onion whites and corn. Cook for 2-3 mins, then stir in the ginger and curry pastes. Cook for 2 mins, then add the stock mixture and bring to a boil. Add the noodles, pak choi, edamame beans and half the coriander. Gently separate the noodles with a fork and simmer for 3-4 mins, or until the noodles are cooked.

Squeeze in the juice from 2 lime wedges. Spoon the noodle soup into bowls. Garnish with peanuts, spring onion greens and the remaining coriander and lime wedges.

Melt the butter in a large saucepan, then add the vegetables, garlic and bay. Season. Cover and cook over a medium heat for 10 minutes, stirring occasionally, until caramelised. Add the tomatoes and 275ml stock, then simmer with the lid ajar for 15 minutes. Preheat the oven to 220ºC/Gas Mark 7.

Roughly chop half the goat’s cheese, then chill the rest. In a large bowl, combine the flour, 1 tbsp poppy seeds, lemon zest and salt. Rub in the cold butter and cheese to look like fine crumbs. Mix the milk and lemon juice, then work into the bowl to make a sticky dough.

On a floured work surface and using your hands, knead the dough briefly. Pat into a 15cm round, cut into 8 wedges and move to a floured baking tray. Brush with milk, sprinkle with 1 tsp of poppy seeds, then bake for 15 minutes, until risen and golden.

Remove the bay from the soup, add the cream and blend until smooth. Gradually add the remaining stock to loosen. Season. Gently reheat without boiling. Serve in bowls with more cream, a little black pepper and the warm scones and sliced cheese on the side.

In a large pot, heat the olive oil. Add the onion and garlic, and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, 6-8 minutes.

Add 500ml of water and the 500ml of stock, potato and the broccoli (saving aside about ⅓ of the florets for later). Bring to a boil over high heat, then simmer over moderate heat, stirring occasionally, until the potato and broccoli are very soft, about 30 minutes. Stir in the spinach until wilted.

Meanwhile, on one side of a large-rimmed baking sheet, toss the remaining broccoli florets with 1 tablespoon of the oil, and season with salt and pepper. Bake the broccoli florets for 10-15 minutes.

In a medium bowl, toss the croutons with the remaining 1 tablespoon of oil and season with salt and pepper.

Puréee the soup in a blender until very smooth and add in the vinegar, Ched Spread and season with salt and pepper. Ladle the soup into bowls and top with the crispy broccoli and croutons.

Preheat the oven to 180ºC/Gas Mark 4.

Put the pumpkin or butternut squash onto a baking tray, drizzle with oil, season with salt and pepper and. Bbake for 30-35 minutes until soft.

In a large pan, boil the vegetable stock, then transfer the pumpkin from the oven to the pan, and add the chestnuts.

Continue to cook together for a further 5-10 minutes, reducing the liquid by a third, then take it off the heat and stir through the maple syrup and cream.

Meanwhile, dry fry the hazelnuts in a pan to toast and set aside.

Pour the pumpkin mixture into a blender or food processor and select the ‘pulse’ setting. Pulse until a smooth consistency is formed.

To serve, garnish with hazelnuts and chopped chives, and drizzle with extra maple syrup and double cream as desired.

In a medium saucepan, bring the stock and coconut milk to the boil. Once the mixture is bubbling away, add the galangal, lemongrass, chillies and coriander roots or stalks. Cook over a medium heat for about 10 minutes, until the flavours come through and the soup has turned a slightly yellow colour.

Now add the oyster mushrooms, tofu, chilli paste, lime juice, soy sauce, sugar and salt. Cook for a further minute, then add the tomatoes and coriander leaves. Reduce the heat to a simmer and cook for a further minute, until the tomatoes have softened.

Half-fill a medium saucepan with water and bring to the boil. Add the noodles in the boiling water for 20 seconds, then drain. Divide the noodles between 2 bowls, then pour over the soup.

Garnish with the coriander leaves and serve immediately.

Preheat the oven to 200ºC, Gas Mark 6. Peel and deseed the butternut squash, and peel the sweet potatoes, then roughly chop into small chunks. Put into a large roasting tin and drizzle with 2 tbsp of the oil, then add the garlic cloves. Season and roast for 45 minutes, or until golden and easy to squash when pressed with a fork.

To make the pumpkin seed topping, combine all the ingredients in a small bowl and spread onto a parchment-lined baking tray. Bake at the same time as the vegetables for 13-15 minutes, or until the honey has stopped bubbling and the seeds smell toasty. Allow to cool completely before breaking up into pieces.

Heat the remaining 1 tbsp oil in a large saucepan, then add the onion and fry gently for 5 minutes. Add the ginger and spices and fry for 2-3 minutes more, or until fragrant. Pour in the coconut milk and stir well, add 250ml vegetable stock and the miso paste, then spoon in the roasted squash and sweet potato. Squeeze the roasted garlic cloves from their skins and add to the pan.

Transfer to a blender or use a stick blender to purée the soup until smooth and velvety. Add the remaining stock little by little, until you get a consistency you are happy with, then season to taste. Return to the pan and heat through until piping hot, then divide between bowls and top with the pumpkin seed topping.

Bring a 1 litre pot of water to a boil and add the parsnips. C, cook for 5-10 minutes until beginning to soften, then add the leeks.

Simmer until both leeks and parsnips are cooked, about 10 minutes. Take the pot off the heat, add the watercress and allow to wilt slightly, then strain the vegetables from the liquid, keeping it to one side to add back into the soup.

Using either a handheld blender or food processor, blitz the vegetables, adding a little of the cooking water in between to thin the mixture out until you reach your desired consistency.

Serve with croutons or warm crusty bread.

In a saucepan fry the garlic mince, spring onions and shiitake mushrooms for a few minutes until they start to brown.

Make the miso soup by mixing the Yutaka sachets with 700ml of boiling water. Add to the saucepan and simmer for about 5 minutes. Turn off the heat.

Cook two portions of Yutaka Udon noodles in boiling water for 5-6 minutes. Rinse the udon under cold water to prevent further cooking and remove starch. Drain well.

Serve noodles and soup in two noodle bowls, top with half soft-boiled egg and garnish with thinly sliced spring onions. Add any other toppings & garnishes of your choice such as blanched greens, grilled meat, sesame seeds.