Super Winter Soups - goodness in a bowl

There's a lot to love about Winter - woolly jumpers, log fires and steaming bowls of home-made nutritious soup.

Here are some recipes that will warm your bones and they're healthy too......


⅓ cup olive oil
12 pork and sage sausages
4 leeks, trimmed, halved, washed, sliced
5 celery stalks, sliced
5 garlic cloves, crushed
3 x 400g cans diced tomatoes
5 x 420g cans four bean mix, drained, rinsed
2 litres chicken style liquid stock
500g frozen peas
½ cup basil pesto
Shaved parmesan, to serve

Heat 1 tablespoon oil in a large 12-litre capacity stockpot over medium-high heat. Cook sausages in 2 batches, turning, for 10 minutes or until browned. Transfer to a plate. Slice. Discard oil from pot. Wipe pot clean.

Heat remaining oil in pot over medium heat. Add leek, celery and garlic. Cook, stirring occasionally, for 3 minutes. Cover. Cook for 5 minutes or until leek has softened. Add tomatoes, beans, stock, sausage and 2 litres cold water. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 15 minutes, adding peas for the last 2 minutes of cooking. Season with salt and pepper.

Ladle soup into bowls. Dollop with pesto and serve topped with parmesan.


800 gm lamb rosettes, bone in, cut into 4 pieces (ask your butcher to do this)
60 gm pearl barley, soaked in water overnight
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 small turnip, peeled and coarsely chopped
1 leek, washed and thinly sliced
350 gm white cabbage, thinly sliced
¼ cup coarsely chopped flat-leaf parsley

Bouquet garni

2 fresh bay leaves
6 celery leaves
2 stalks flat-leaf parsley
3 sprigs thyme

In a large saucepan combine lamb and barley with 3 litres cold water and bring to a simmer over medium heat.

For bouquet garni, wrap herbs in muslin, tie with kitchen twine and add to pan.

Season broth with sea salt and simmer, skimming occasionally, for 1 hour, then add vegetables except cabbage and simmer for 2 hours.

Remove lamb from broth, remove meat and return to soup, add cabbage and simmer for 10 minutes or until cabbage is tender. Season to taste with sea salt and freshly ground black pepper. Ladle soup into bowls and serve scattered with parsley.


1 large onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
1 to 3 cloves garlic, to taste
500g diced chicken thigh fillet
1 bay leaf
2 litres Asian master or chicken stock
250g egg noodles
2 teaspoons vegetable oil

Warm 1 teaspoon of the oil over medium heat in a large pot until shimmering. Add the onion, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3 to 5 minutes. Clear a space in the middle of the pan and add the garlic. Cook until aromatic, about 30 seconds, then stir the garlic into the vegetables.

Move the vegetables to the edges of the pan and warm the remaining 1 teaspoon oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. It's ok if they are snug. Cook without moving until the underside is golden-brown, about 3 minutes. Flip and sear the other side until golden.

Add the bay leaf and ½ teaspoon of salt. Pour in 1 litre of the stock. Bring to a simmer, then reduce the heat to medium-low and simmer for 10 minutes.

Add the second litre of stock to the soup, bring to a simmer, and add the pasta in the soup itself.

If a thinner broth is desired, add additional stock. Remove the bay leaf. Taste the soup and add salt and pepper as needed. Remove from heat and serve.


1kg bacon bones
1 brown onion, chopped
2 carrots, chopped
2 celery sticks, chopped
3 litres water
2 tablespoons olive oil
1 leek, thinly sliced
2 garlic cloves, crushed
1kg desiree potatoes, peeled, cubed
3 cups water, extra
¾ cup pouring cream
Snipped fresh chives, to serve
Ground black pepper, to serve
Bread, to serve

Place bacon bones, onion, carrots, celery and water in a large saucepan. Cover and bring to the boil. Simmer, partially covered, for 1½-2 hours or until the meat falls off the bones. Remove meat and set aside. Strain the stock, discarding vegetables. Shred the meat when cool.

Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 8-10 minutes. Stir in potatoes, water and 3 cups of stock. Simmer, partially covered, for 15-20 minutes. Stir in cream and simmer, uncovered, for 10 minutes.

Slightly mash the potatoes. Add the shredded meat and stir over low heat until heated through. Serve topped with chives and pepper and accompanied by crusty bread.


2 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, minced
1 large carrot, diced
¼ teaspoon smoked paprika
¾ teaspoon cumin
4 cups Moredough chicken stock
1 can diced tomatoes
¼ cup red lentils
½ teaspoon dried thyme
2 bay leaves
1 teaspoon salt
¼ teaspoon ground black pepper
1½ cups chickpeas – cooked as per instructions
1 cup cooked vegetables, frozen peas or chopped fresh greens

In a large pot, heat the olive oil over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn’t brown, about 2 minutes more.

Add the stock, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. 
Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth. Add the puréed soup back to the pot and stir. 
Taste; if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables, frozen peas or chopped greens and simmer
until the soup is hot and the vegetables are warmed through. 

Ladle the soup into bowls and serve.

Knights Meats