Soup Season

By Nathan Carey

Soup Season \ time period 

1:  the period of time just after summer when the chill in the air bites that little bit more and the only thing on your mind is a hot bowl of soup

2: the best season 

3: soup

Don’t get it twisted, soup is one of the most popular foods worldwide and is enjoyed 365 days a year, yet during the colder months a hearty bowl just hits on a whole different level. A comfy sweater, a spooky movie on TV and a roaring fire can only be matched by a delicious bowl of steaming broth. With a history dating back to around 20,000 BC, there are practically infinite ways to create the perfect bowl of soup. Known for its comforting and restorative properties, soup was originally referred to using the word ‘restaurant’ in France (translating literally to ‘something restoring’) where it described a cheap concentrated soup sold by street vendors as an antidote to physical exhaustion. Once this elixir of life caught on, one Parisian decided to open a shop dedicated to soup and hence the modern restaurant was born! So now every time you rustle up a bowl of soup remember you are carrying on a centuries old tradition of comfort and wellbeing. Soup has many attractive qualities as a dish due to its simplistic nature. It can be made in large amounts to feed many or to sustain a few throughout a week. It keeps well in the refrigerator and most can even be stored in the freezer for emergency soup weather. It usually involves minimal working time and can be left to simmer unattended. It is also quite forgiving and allows you to use up old produce that may otherwise go to waste in your fridge (we’re looking at you, two week old carrots that fell behind the shelf). While some recipes call for instant pots or slow cookers, all you really need is a pot large enough to fit all the ingredients your heart desires. Really it boils down to how much time and effort you have to put into it. As I mentioned before, soup is a worldwide phenomenon and so cuisines from every corner of the planet have their own spin on it. From basic vegetable soup to spicy rasam, if there’s a flavour combination you're craving there’s probably a soup for it. Below I’m sharing just a handful of soups that are my weekly go-to recipes during this chilly season.

Spicy Tomato Soup w/ Sourdough Croutons

This recipe highlights another great facet of soup: the toppings. While not wholly necessary, if you have the time they can add another dimension to your bowl. These crispy croutons can adorn almost any soup but pair particularly well with this velvety tomato broth. While technically vegan, this recipe can be made extra creamy with the addition of some dairy product. Sour cream, yoghurt or heavy cream all work well. Add a couple of tablespoons just before serving or top each bowl with a swirl. 

Ingredients:

• 1kg large fresh tomatoes (canned are also fine)

• 1 onion

• 5 cloves of garlic

• 1tsp sugar

• 1tsp hot sauce (add your favourite – Tabasco and Cholula are great options)

• Bunch of basil leaves

• 1tbsp Worcestershire sauce

• 1tsp vinegar (rice, wine or regular malt all work)

• Leftover sourdough 

• 3tbsp olive oil

• 1tsp garlic powder 

• Salt

• Pepper

Method:

• Tear leftover sourdough bread into bitesize pieces and place on a rimmed baking sheet.  

• Toss in olive oil, salt and pepper until completely coated and pop into a 180 degree Celsius oven for about 15 minutes or until they are golden brown and crispy.

• Roughly chop onion and garlic and fry over medium-low heat in a large saucepan until softened and fragrant (About 5 minutes).

• Roughly chop tomatoes and add to the saucepan. Allow to break down for 10 minutes, stirring constantly. 

• Add basil to the pot.

• Using an immersion blender, combine all ingredients until thick and homogenised. At this stage you can strain the whole pot to achieve a silkier result but it’s not required.

• Regardless, once blended, bring to a gentle simmer and add the Worcestershire sauce, vinegar, hot sauce and sugar. Stir to combine. 

• Simmer for 10 further minutes and season to taste with salt and pepper.

• Serve piping hot in bowls and top with sourdough croutons and a drizzle of extra virgin olive oil. 

Broccoli & Spinach Soup 

Okay, okay, I know at least a few of you shook your head at that title. While this is essentially the green juice of the soup world, it is packed with so much flavour that you don’t even realise you're getting all those green vegetable nutrients! And let’s face it, with colder weather looming your body will thank you.

Ingredients:

• 3tbsp olive oil 

• Black pepper

• Salt 

• 1 potato

• 5 cloves garlic

• 1 medium leek

• 1500ml chicken stock

• 1 large head of broccoli 

• 50 grams spinach 

• Bunch of parsley

• Bunch of mint 

• 2 chicken breasts

Method:

• Coat chicken breasts in oil, salt and pepper and cook at 200 degrees Celsius for 18 minutes. Allow to cool and shred.

• Finely chop onion and leek and fry over medium-low heat in a large saucepan until softened and fragrant (About 5 minutes).

• Chop potatoes into bitesize pieces and add to the pan. 

• Finely mince garlic and add to pan. Sauté all ingredients for 5-6 minutes. 

• Add chicken stock to the saucepan and simmer on medium heat. 

• Chop broccoli into small pieces, add to pan and simmer for further 10 minutes until both the broccoli and potato are softened and cooked through. 

• Add herbs and spinach to the pot and let soften and wilt before immersion blending the whole contents of the pot until smooth. At this stage you can strain the whole pot to achieve a silkier result but it’s not required.

• Top with shredded chicken and some fresh mint. 

Chicken Noodle Soup 

This one needs no introduction. The ultimate comfort soup. The cure to every illness.

Ingredients:

• 1kg Whole chicken 

• 2 onions 

• 2 carrots

• 2 sticks celery 

• 10 cloves garlic 

• Black pepper

• Salt

• Olive oil

• Fresh dill 

• 200 gram pasta (smaller pastas work best here such as macaroni or ditalini)

• 2000ml chicken stock 

Method:

• Preheat oven to 200 degrees Celsius. Coat chicken in salt pepper and olive oil and roast on a large sheet tray  for 1 hour until fully cooked through (thigh meat should register 80 degrees Celsius on instant read thermometer).

• Roughly chop onions, garlic, celery and carrots.

• Add vegetables to pot on medium-low heat and fry for 5 minutes. Add finely minced garlic and cook for a further minute. 

• Add 2 full litres of chicken stock and simmer for 10 minutes. 

• Season to taste with salt and pepper.

• Shred chicken making sure to include both meat from the breast, thighs and legs. 

• Add chicken to broth and stir through.

• Pour pasta into the pot and cook until al dente (8-9 minutes).

• Ladle the soup into bowls and top with freshly chopped dill before serving.

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So there you have it. 3 recipes for 3 very different soups. As always if you make any of the recipes featured in the Express, we would love to see them! We’d also love for you to share your own favourite soup recipes with us! You can post a picture on Instagram or Twitter with the hashtag #ExpressCooks.