One-Pot Soup Recipes

One-Pot Soup Recipes

Can you make immune-boosting, flavoursome soup, with seven ingredients or fewer? Food writer Chloe Scott-Moncrieff rises to the challenge. From Cullen Skink, the soothing Scotch broth, to healing home-made aromatic noodle soup, give these five ideas a try…

1. Cullen Skink


  • 1 leek chopped

  • 1 onion, chopped

  • 2 potatoes, diced into 1cm cubes

  • 1-2 fillets smoked haddock or hake (hake is like cod but more sustainable - try to buy fish with the MSC symbol)

  • 400ml of milk and a lashing of double cream


  1. Saute the onion and leek in a knob of butter in a large pan. Add the cubed potatoes. 

  2. Pour in the milk and simmer until it’s cooked. 

  3. Now include the smoked haddock and hake. Simmer for a few minutes. Remove the fish with a slotted spoon and cool, then flake the fish.  

  4. Pop it back into the soup. Heat. Season with salt and pepper. 

  5. Serve with a lashing of double cream.

​2. Mulligatawny In Minutes (v)


  • 2tsp of curry powder - Madras if you’re spoilt for choice
  • 100g of split lentils (red)
  • 1 inch of ginger, peeled and grated
  • 2 garlic cloves, finely chopped
  • 500ml of vegetable stock
  • Fresh coriander leaves
  • Optional: Coconut milk


  1. In a pan, heat the olive oil and fry the finely chopped garlic and ginger (you can blend these two together for a shortcut).  
  2. Add the curry powder, lentils and stock. Simmer for 30 minutes.
  3. Check the split lentils are cooked. If you wish, pour in 2-3tbsp coconut milk for a southern Indian influence. 
  4. Taste and season with salt and pepper. Serve with fresh coriander.

Tip: For a veg injection, you can add a carrot and apple, both grated, to the mix.

3. One-Pot Spiced Black Bean Soup (v)


  • 2 tins of black beans, drained

  • 2 garlic cloves

  • 1 red pepper and 1 celery, all finely chopped

  • 400ml of stock (if using a cube, please see the back of the packet for instructions)

  • Spices: Cumin, paprika, oregano


  1. In a large heavy bottomed pot, sauté the finely chopped pepper, celery and garlic cloves in butter or oil.  

  2. After a few minutes, when they’ve softened, add the beans and stock. Simmer. 

  3. Sprinkle 1tsp of each spice from the above, if they’re readily available.  Gently bubble until the mix is creamy.  

  4. For a garnish, you could sprinkle over fresh coriander and a blob of sour cream.

4. Aromatic Chilli Noodle Soup 


  • 200ml of chicken stock (dissolve 1 cube into 200ml of boiled water)

  • 1 tin of coconut milk

  • 270g (1 packet) of fresh rice noodles

  • 2 tbsp of fish sauce

  • 1 packet of stir fry veg (pak choi is also good)

  • 1 knob of ginger, peeled and finely chopped

  • 1 red chilli


  1. In a large wok or pan, fry the fresh ginger and stir fry vegetables for a few minutes with the red chilli. 

  2. Add the fresh noodles (if you’re a meat eater, you could throw in some cooked chicken at this point).

  3. Pour in the fish sauce, coconut milk and stock.  Season with salt and pepper.  

  4. From here, you can serve  or add a squeeze of lime, 1 tsp of turmeric and 1-2 tbsp of soy sauce if there’s some in the store cupboard. 

  5. Try piling up with herbs, such as fresh coriander, mint or basil shredded over.

​5. Greens Soup (v)


  • 100g of spinach
  • 1 handful of sorrel or dill
  • 6 spring onions, finely chopped
  • 3 potatoes peeled and chopped into 1cm cubes
  • 650ml of veg stock
  • 50ml of sour cream
  • 2 eggs


  1. Boil two eggs until hard. Peel and chop.  

  2. In a pan, heat 25g butter. Sauté the spring onions, then after a few minutes include the spinach.  Wilt. Mix in 1 tbsp of flour.  

  3. Slowly stir in the stock.  Add the cubed potatoes and simmer for 20minutes. 

  4. At the end  pour in the cream. 

  5. Taste, season with salt and pepper. Serve with finely chopped dill or sorrel and chopped egg on top.

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