Healthy, cheap, filling, office-friendly: soups are your best friend if you want to avoid the dreaded Sad Desk Lunch.
And even if there are plenty of nice options in the shop, they will never be as good as the one you make yourself. You can trust us on this, there is nothing as easy to make as a big batch of soup that will last you a whole week!
The great thing about soup is that it is quite hard to mess up. If you just buy what is in season – and usually, on offer – peel it, cover it with water and let it cook gently, you will definitely end up with a delicious soup.
But for those afraid to try, don't worry, we have you covered with these 3 foolproof recipes.
Creamy courgette soup
- 1kg courgette, roughly chopped
- 500g potato, peeled and roughly chopped
- 1 bunch spring onions, roughly chopped
- 1 stock cube
- 100g grated parmesan, to serve
- 10g butter
- Pepper to taste
In a large saucepan, melt the butter and cook the spring onions for 2 minutes.
Add the courgettes, potatoes and stock cube and cover with water.
Bring to a boil then reduce to a simmer.
Cook for about 20 minutes, until vegetables are soft.
Blend and serve topped with freshly ground pepper and grated parmesan.
Spicy butternut squash soup
- 1 butternut squash, cut into chunks
- 3 carrots, roughly chopped
- 1 onion, roughly chopped
- 3cm fresh ginger, peeled and roughly chopped
- 1 garlic clove, roughly chopped
- 1 tbsp coconut oil
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 stock cube
- Sour cream to serve
In a large saucepan, melt the coconut and fry the onion, garlic and ginger for about 3 minutes.
Add the butternut squash, carrots, stock cube, turmeric and cayenne pepper and cover with water.
Bring to a boil then reduce to a simmer and cook for about 20 minutes, until the vegetables are tender.
Blend and serve, topped with a dollop of sour cream if desired.
Green pea soup
- 1kg frozen peas
- 3 shallots, roughly chopped
- 1 garlic clove, roughly chopped
- 25g butter
- 1 stock cube
- Pepper
- Greek yoghurt and finely chopped mint to serve
Melt the butter in a large saucepan and add the shallots and garlic.
Cook for 2 minutes
Add the peas and the stock cube and cover with water.
Bring to a boil then reduce the heat to low and simmer for 20 minutes.
Blend and serve topped with a tablespoon of greek yoghurt and some fresh finely chopped mint.
