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Winter Warming Soups

Winter Warming Soups

There is nothing better in winter than a nice warm hearty soup. It is like a warm hug when the air is cold, frost is on the ground and the winds are blowing. Try these soups to keep warm this winter:

Warming Ginger & Pumpkin Soup
Serves: 4-6


  • 1kg pumpkin - chopped, peeled and deseeded
  • 2 Inch fresh ginger – grated
  • 1 tspn olive oil
  • 1 carrot- large, chopped
  • 1 onion – large, chopped
  • ½ cup red lentils
  • 1 tbspn tamari (salt, yeast and wheat free)
  • Salt and pepper
  • 1 litre water
  • ½ Massel vegetable stock cube

1. In a large heavy pot place sauté ginger and onion on a medium heat

2. Add the carrot, pumpkin and red lentils

3. Then add the tamari, water and stock cube and cook for 30 minutes

4. Once vegetables are soft let cooled a bit use a food processor or a hand blender to create the desired smooth consistency.


Chilli Tomato and Lentil Soup
Serves: 2-4

  • 1 onion- large, chopped
  • 2 birds eye chilli- finely chopped
  • 1 tspn olive oil
  • 400g X 2 can tomatoes - chopped
  • 125g red lentils (dry weight)
  • 2 cups Massels vegetable stock
  • Pepper and salt
  • Handful fresh Basil leaves – chopped


1. In a large pot place in the oil and sauté the chilli and onions on medium heat.

2. Add the tomatoes and break them up slightly.

3. Rinse the lentils and drain and add them to the tomatoes.

4. Stir in the stock and season with pepper and salt.

5. Bring the boil for 30mintues, once the lentils are tender and slightly thickened.

6.Remove from the heat and add the fresh basil.

7. It can be blended with a hand blender if desired for a smoother consistency.

Spicy Black Bean & Chicken Soup
Serves: 2

  • 2 tbsp olive oil
  • 2 cloves of garlic
  • Small handful of coriander leaves – chopped
  • Juice and zest of 1 lime
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 400g can chopped tomatoes
  • 400g can black beans (drained and rinsed)
  • 600mls chicken stock
  • 175g kale leaves – shredded
  • 250g free-range chicken – cooked and shredded


1. In a large heavy pot place, the oil and gently cook the garlic and lime zest and on medium heat.

2. Cook for 2 minutes and add the cumin and chilli flakes.

3. Add a can of tomatoes, beans and chicken stock.

4. Bring to the boil for 10-15minutes.

5. Using a potato masher roughly crush the beans in the pot.

6. Stir in kale and chicken simmer for 5-8 minutes.

7. Add the lime juice and coriander.

8. A little more water can be added if required.

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