In need of a little soupspiration?
We hear you sister. It’s still a little frosty, so in order to keep all warm and nourished, soup has become our ultimate BFF. But there is only so many batches of pumpkin or vegie soup you can have before feeling a little bored right? We tend to agree. So, in light of this bored stance on soup, we wanted to think a little differently and conjure up some winter warmer soup recipes that tick all the boxes. Nourishing, hearty, nutritious and delicious.
Spinach, Goats Cheese and Quinoa Soup
Serves 2, Prep time 10mins, cook time 20mins.
200g purple sweet potato, or potato
½ cup cooked quinoa
4 garlic cloves
½ brown onion
2 tsp. coconut oil
2-3 cups chicken or vegetable stock
1 cup spinach
3 tbsp. soft goats cheese such as chevre
Salt and pepper, to taste
- Preheat the oven to 150°C.
- Leaving the garlic cloves in their skin, place onto a baking tray and roast in the oven for 15mins.
- Meanwhile, peel and chop the potato, and steam over boiling water until tender.
- Finely chop the onion and put into a pot on medium heat with the coconut oil. Saute, stirring regularly, until tender.
- Then, add the stock, cooked quinoa, salt and pepper to the pot, bringing up to the boil.
- Add the steamed potato, roast garlic, and spinach and take off the heat.
- In a high-powered blender, carefully pour the soup.
- Add the goat’s cheese and blend until smooth.
- Taste to see if it needs any more seasoning.
- Enjoy hot or cold.
Beef, Buckwheat and Silverbeet Soup
Serves 4, prep time 20mins, cook time 30mins.
400g organic beef rump (or other steak)
1 large brown onion, finely diced
1 leek, washed and thinly sliced
4 cloves garlic, skin removed and minced
1 tbsp. coconut oil
1 cup buckwheat groats
1 Litre beef or vegetable stock, warmed
Salt and pepper
1 tsp. fresh thyme leaves
1 bunch silverbeet, stems removed
- Put a large pot on medium high heat.
- Chop the beef steak into small chunks, removing any bones or gristle.
- Place into the pot and stir regularly until browned.
- Meanwhile, prepare the onion and leek.
- Remove the beef from the pot, and set aside for later.
- Then, in the same pot add the coconut oil, finely chopped onion and leek.
- Sauté, stirring regularly until tender.
- Mince the garlic, and when the onion and leek are almost done, add in the browned beef and stock, along with the buckwheat groats, salt and pepper, and thyme leaves.
- Bring the soup to the boil, and then reduce to a simmer.
- Let simmer, with the lid on for around 25 mins or until the buckwheat is tender.
- Take off heat and stir in the sliced silverbeet.