Thick winter warming soups

3 Thick Winter Warming Soups

It is an understatement to say we are having a cold spell at the moment. Its super cold, and huge parts of South Africa are blanketed in snow today. I have made some delicious, thick and comforting soups to keep the chills away this winter. These soups are all thickened with potato, and are healthy and tasty. They are some of my tried and tested, family favourites, which are so easy to make.
Leek and Potato Soup with Fennel and Chives

A smooth, creamy, classic soup that’s full of flavour. Make it into a meal with plenty of bread and butter. The addition of Fennel seeds gives it a delicious aromatic twist, but these can be left out if you prefer the traditional Vichyssoise . Remember fennel seeds have a very strong aniseed flavour, so use them with caution. Vichyssoise is usually eaten hot, but is surprisingly delicious at fridge temperature on a hot summers day. Add a dollap of natural yoghurt and a squeeze of lemon.

 

Curried Orange Sweet Potato Soup



If you like something a little spicy, this curried soup has just the right amount of “bite”. ORANGE sweet potatoes are quite hard to come by, so buy them when you can, because you can make this soup and freeze it. Always remember , never to put cream or milk in your soup before freezing. Leave that part of the recipe for when you are about to use it. Defrost, reheat and add the milk before serving.
Delicious served with warm pitta bread

Cream of Chicken and Vegetable Soup

This thick and hearty Chicken soup is much better than anything you will buy in a can, and it’s a great way to use up a chicken carcass that still has a few pieces of chicken on it .

Curried Sweet Potato Soup
 
Author:
Recipe type: Soup
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 tablespoon oil
  • 1 large onion, chopped,
  • 2 cloves garlic, crushed
  • 3 teaspoons of your favourite curry powder
  • 1.25kg orange sweet potatos, peeled and cubed
  • 4 cups chicken stock
  • 1 apple, peeled, cored and grated
  • ½ cup of coconut cream (or normal milk if you prefer)
Instructions
  1. Heat the oil in a large pot and cook the onion over medium heat for 10 minutes until soft. Add the garlic and curry powder and cook for an extra minute or two.
  2. Add the orange sweet potato, stock and apple, and bring to the boil. Reduce the heat and simmer for 30 minutes or until the potato is soft.
  3. Allow the soup to cool a little before blending. Return it to the pot and stir in the coconut cream/milk and reheat gently without boiling. The soup can become quite thick after cooling, so can be thinned with a little stock, or milk.
  4. This is delicious served with warmed pitta bread.

Leek and Potato Soup with Fennel and Chives
 
Author:
Recipe type: Soup
Serves: 6
Prep time:
Cook time:
Total time:
 
A twist on the classic Vichyssoise
Ingredients
  • 6 leeks
  • 1 onion
  • ½ teaspoon of fennel seeds. Fennel has a very strong aniseed flavour, so dont overdo this(these are optional – leave out if you want a classic Vichyssoise.)
  • 2 Tablespoons Coconut oil or butter
  • 1 liter Chicken stock (4 tsp. stock powder added to water)
  • 5 medium potatoes
  • Salt and white pepper
  • 1 cup milk or cream
  • Chopped chives
Instructions
  1. Slice the leeks and onion and cook gently in 2 tablespoons of coconut oil or butter, together with the fennel seeds for about 10 minutes.
  2. Peel and cut the potatoes into quarters and add to the pot.
  3. Add the chicken stock and cook for 35-40 minutes.
  4. Blend the slightly cooled mixture in a blender and return to the pot.
  5. Add milk/cream to thin to the consistency of your liking. If you use cream it will make your soup very rich.
  6. Season to taste with salt and pepper, and serve with a sprinkling of chopped chives and a sprig of fennel for decoration.

CREAM OF CHICKEN SOUP
 
Author:
Recipe type: Soup
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • Chicken carcass or 4 chicken pieces on the bone
  • 1 onion
  • 3 carrots
  • 4 potatoes
  • Bouquet garni made with basil, parsley, oregano, and sage
  • Or pinch of mixed dried herbs
  • 2 bay leaves
  • ½ teaspoon pepper corns
  • 1½litres water
  • 4 teaspoons chicken stock powder
Instructions
  1. Place chicken into a large pot with the whole onion, carrots, bouquet garni and water. Allow to simmer on medium heat for 1 hour until most of the chicken has fallen off the bone. Remove from the heat and take the carcass or bones out. Strip the bones of all the meat and throw the carcass away.
  2. The chicken meat is then returned to the pot with the potatoes and chicken stock powder and cooked for a further 20 minutes or until the potatoes are soft.
  3. Allow to cool slightly before blending the soup with a blender. Season to taste with salt and pepper.
  4. The soup can be thinned out with water if it is too thick for your liking.


Previous Post Next Post

You Might Also Like

4 Comments

  • Reply Co van doorn August 8, 2012 at 4:11 AM

    Love love love soup!!!! Gonna give these three a bash in my Thermomix !!!

  • Reply Cooking Rookie October 16, 2012 at 4:49 AM

    I was looking for a leek potato soup and saw yours on RecipeNewZ. It looked so warm and rich – perfect for a rainy Sunday. The only change I made was adding garlic. Other than that I followed the recipe exactly as it is, and it turned out amazing! I had a foodie friend over for dinner and I wanted to impress her, and I think the mission was accomplished. And even my boyfriend, who would never eat cooked onions, loved this soup. Thank you for the wonderful recipe! 5 stars!

  • Reply Shades of Cinnamon October 16, 2012 at 5:58 AM

    Fantastic – I am so glad everyone enjoyed it. Its always great to add the things you love to a recipe – makes it your own signature – I do it all the time. Happy cooking

  • Leave a Reply to Co van doorn Cancel Reply

    Rate this recipe: