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There's a chill in the air and my winter coat is calling my name.

After a rainy and windy day, there is nothing more comforting than getting into your pyjamas with a nice big bowl of soup.

With these delicious recipes, you can get a tasty dinner in no time, and also enjoy it for lunch tomorrow.

1. Ten-minute tomato soup

2. Carrot soup

3. Spiced lentil and ginger soup

4. Roasted butternut squash soup with toasted pumpkin seeds

5. Potato and courgette soup

6. Roasted pepper and tomato soup

7. Leek and potato soup

8. Pea and mint soup

9. Thai coconut chicken soup



Have you hit the January food slump yet? You're trying to be a little healthier, but all the leftover sweeties and junk is calling your name from the Christmas press, while you desperately avoid your wilting lettuce in the bottom of the fridge.

Never fear, foodie! We've rounded up our favourite soup recipes from BOSH to give you some wholesome vegan veggie inspo for your lunch times! From twists on classic recipes to new vegan staples, there's a wintery, warming soup for every taste palette. Have a scroll and let us know which one you make! (If it's not the Indian spiced tomato, what are you doing with your life?)

Vegan ‘Chicken’ Soup

Plate with delicious vichyssoise cream soup served on table with blue tablecloth

A classic. Hearty, warming and delicious, this vegan take on a winter staple delivers all the flavour and warmth of the winter kitchen staple.


2tbsp olive oil

2 white onions

3 carrots

4 sticks celery

2 cloves garlic

6 sprigs thyme

600g king oyster mushrooms

100ml dairy free yoghurt

2tbsp nutritional yeast

1 bay leaf

1 litre low sodium vegetable stock

½ lemon (unwaxed)

100g kale

10g parsley

Salt and pepper to taste


Cut the caps off the mushrooms and cut into fine slices. Pull rough strips off the stems (the strips will resemble shredded chicken) and set to one side.

Peel, trim and halve the onions. Peel, trim and roughly chop the carrot. Trim and roughly chop the celery. Put all carrot, onion and celery in the food processor and pulse until diced. Peel and grate the garlic. Strip the thyme leaves off the stalks. Prepare the stock. De-stalk and shred the kale. Pick the parsley leaves and roughly chop.

Warm the olive oil in a stock pot over a medium heat. Add the onions, carrot, celery and a pinch of salt to the pan and stir for 5-6 minutes. Add the garlic and thyme to the pan and stir for 1 minute. Add the chicken (shredded mushrooms) and chicken seasoning to the pan and stir for 6-7 minutes. Add the dairy free yoghurt and nutritional yeast to the pan and stir for 1 minute to combine. Add the bay leaf and stock to the pan and stir to combine. Turn the heat up and simmer for 8-10 minutes.

Add the kale to the pan and stir into the soup. Squeeze the lemon into the pan, catching any pips in your spare hand. Leave the soup to simmer for 2-3 minutes. Add the parsley leaves (keeping a few aside for garnish) to the pan and stir to combine. Taste the soup and season to perfection with salt and lots of pepper.


Indian spiced tomato soup

bowl of thick soup on plate

The perfect pick for the chilly weather we’re experiencing right now! The lush spices will warm you up and the tomatoes ensure you get that little extra boost of vitamin C! Ticks all the boxes!


1kg cherry tomatoes

2tsp extra-virgin olive oil, plus extra for drizzling

1⁄2 fresh red chilli

2 garlic cloves

3 small green cardamom pods

1⁄2tsp cumin seeds

1tsp ground coriander

1⁄2tsp ground turmeric

1⁄2tsp cayenne pepper

1tsp ground black pepper

2 small red onions

1tbsp balsamic vinegar

salt and black pepper



 Roast the tomatoes | Tip the tomatoes into the roasting tray | Drizzle over 1 teaspoon of the olive oil and season with salt and pepper | Cut the half chilli lengthways, remove the seeds and add it to the tray | Crush the garlic cloves into the tray (skin on) | Crack open the cardamom pods and add the seeds to the tray | Cover the tomatoes with all the remaining spices | Mix everything around, put the tray in the oven and roast for 15 minutes.

Peel and finely chop the onions | Heat the remaining teaspoon of olive oil in one of the saucepans over a medium heat | Add the onions and a pinch of salt and sauté for 8–10 minutes, stirring regularly | Add the balsamic vinegar and stir for 2 minutes.

Remove the tray from the oven, removing the garlic skins, and put everything in the saucepan, making sure you scrape all the spices in | Stir the contents of the pan to combine | Pour half the contents of the pan into the blender and blitz until smooth (if you prefer a chunkier soup, blend only until roughly textured) | Pour the contents of the blender into a separate saucepan over a low heat to keep warm, then blend the rest of the soup | Garnish with basil leaves, a drizzle of olive oil and a sprinkle of salt and pepper, and serve with bread.


Sweet potato cauli soup

bowl of soup near two pumpkins

Dreamy and creamy, this soup is packed full of nutrients, exactly what you need for back to work and back to school to bolster your immune system!


600g sweet potato

400g cauliflower

1tsp cumin seeds

2 onions

2 large cloves garlic

2 inches ginger

2 tsp cumin

1tsp turmeric

1tsp smoked paprika

½tsp cayenne pepper

1tsp chilli flakes

40g tomato puree

400g tomatoes

1L veg stock

100g coconut cream

250g pre-cooked red lentils

250g pre-cooked beluga lentils

40g coriander

150g spinach

1 lemon

Salt and pepper to taste

Rapeseed oil


You will need to preheat oven to 180*C, baking sheet lined with parchment, saucepan.

Peel the sweet potatoes and cut into 3cm cubes, spread the cubes out on a baking tray, drizzle over a little rapeseed oil, sprinkle over a little salt and pepper | Put the baking sheet in the oven and roast the potatoes for 25-30 minutes.

Break the cauliflower into small florets, spread over a baking tray, drizzle over a little rapeseed oil and sprinkle with salt and pepper and sprinkle over the cumin seeds | Put the baking sheet in the oven and bake for 20 minutes until the florets begin to char.

Whilst the potatoes and cauliflower florets are roasting, peel and finely chop the onions | Peel and grate the garlic and ginger | Remove the coriander leaves from the stalks and and finely slice the stalks Dice the tomatoes and roughly chop the spinach.

Warm 2 tbsp rapeseed oil in a large saucepan over a medium heat, add the onions, a pinch of salt and stir for 4-5 minutes to soften | Add the coriander stalks, garlic, ginger and cumin seeds to the pan and stir for 1 minute to release the aromas | Add the paprika, cayenne, cumin, turmeric and chilli flakes to the pan and stir them into the onions | Add the tomato puree and stir for 30 seconds | Pour the chopped tomatoes into the pan and stir for 2 minutes until well mixed and soft.

Pour the vegetable stock into the pan, turn the heat up and bring to a simmer | Add the roasted sweet potato and blend until smooth either with a hand blender or in a food processor | Pour the liquid back into the pan and bring to a very gentle simmer over a low heat | Add the lentils, spinach and ¾’s of the coriander to the pan and stir until completely warmed through | POur the coconut cream into the pan and stir it through | Add the roast cauliflower to the pan, squeeze in the lemon juice, catching any pips in your other hand and fold everything together | Taste the soup, season to perfection with salt and pepper.

Ladle the soup into 4 bowls, garnish with a sprinkle of chilli flakes, coriander leaves and serve immediately with some fresh sourdough bread.


Hearty minestrone

Green Basil Topped Dish in Brown Bowl


2tbsp of olive oil

1 large red onion

2 carrots

1 stick celery

150g celeriac

150g swede

400g swiss chard

1 large garlic clove

1 400g can green lentils

1 can plum tomatoes

10g thyme

4 sage leaves

1 bay leaf

750ml vegetable stock

50ml white wine

10g parsley

(Parsley Pesto Ingredients)

25g parsley

20g toasted pine nuts

1tsp of white miso

3tbsp of extra virgin olive oil (tester to adjust quantities)


Peel, trim and roughly chop the red onion and carrots | Slice the celery in to similar sized pieces | Peel and grate the garlic | Peel and roughly chop the celeriac and swede in to 1 cm pieces | Shred the swiss chard leaves in to thin strips and roughly chop the stalks | Drain and rinse the lentils | Remove the thyme, sage and parsley from the stems and roughly chop

Heat the olive oil in a large saucepan, place the carrots, onion and celery in the pan and fry over a low/medium heat until soft | Add the celeriac and swede and cook for a further 15-20 minutes | Add the chard and garlic to the pan and cook for a further 2-3 minutes | Add the chopped thyme and sage to the pan and stir through | Once all the vegetables are soft, add the lentils, tomatoes, stock, wine and bring to the boil

Taste the soup and season to perfection with salt and pepper | Cover and simmer for 13-15 minutes

While the soup is cooking, make the parsley pesto | Add the pine nuts to the blender and blitz into a meal | Add the rest of the ingredients and pulse until the ingredients come together into a textured pesto | Place half the pesto in a sealed container and save for another day

When the soup is ready, place half the pesto in a bowl, add the remaining pesto and scatter with parsley | Pour the remaining half of the soup into a sealed container, let it cool down to room temperature and place the container in the fridge ready to be reheated and eaten for lunch later in the week (make sure it’s piping hot)


Carrot & Coriander Soup

Green Leaf Vegetable on White Ceramic Bowl


10 carrots

4 cloves Garlic

Salt & Pepper

Olive Oil (for roasting)

1tbsp Olive Oil (for frying)

1 White Onion

2 inches Ginger

3tbsp Coriander (Cilantro) stalks

1tsp Cumin

1tsp Ground Coriander

4 cups (1 litre) Vegetable Stock

Small bunch Coriander

1/4 cup soy cream

Garnish: Black Pepper, Coriander & Soy Cream


For the carrot and coriander soup, start by roasting the carrots and garlic, with a drizzle of olive oil and some seasoning, for 30 minutes at 200°C. Whilst their roasting, fry off the white onion in a frying pan until translucent. Add the ginger and coriander stalks and stir well. Then mix in the ground coriander and cumin. Transfer this over to a larger pan and add the roasted carrots and garlic (remove the skins!). Add the vegetable stock, simmer for 10 minutes, and whizz using a hand blender. Stir in the soy cream and coriander, and serve with a drizzle of soy cream, some black pepper, and more coriander if you wish.


Food lovers, avert your eyes. 

Gordon Ramsay has revealed the one dish he would never order in a restaurant and it might surprise you. 

The 50-year-old has spent most of his career working in busy kitchens so we're pretty sure he knows a thing or two about how they operate – and we're honestly devastated by his latest revelation.

In an interview with Town and Country magazine the chef explained that the soup-of-the-day is rarely fresh and is actually often made using leftovers from the day before.

 "Ask what yesterday’s soup du jour was before today’s special. It may be the case that it’s the soup du month," he said.

What's more, the television chef also revealed that Valentine's Day is the worst day of the year to dine out. 

"Valentine’s Day is the worst day of the year to go out. Busy kitchens with tones of diners means you don’t get the true feeling of the restaurant.''

''You should be cooking on Valentine’s. What’s more romantic than a meal cooked for your partner with good bottle of wine," he added.

We couldn't agree more Gordon. 


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.


When you come home from work or college, there really is nothing better than digging into a hot bowl of soup on a cold night.

But now the question is, what soup to make?!

Here, we have five great soups that will feel like a hug in a mug. 

Roasted garlic Sage Pesto Pumpkin Soup

It may be a mouthful to say, but once you actually take a mouthful of this soup, it will be like autumn in your mouth.


Brie and Cheddar Apple Beer Soup

It's beer soup. Nothing else needs to be said for this delicious concoction


Creamy Chicken Tortilla Soup

If you want to make your Mexican chicken wraps that little bit more filling, you need to try this soup.


Roasted Butternut Squash and Bacon Soup

To be honest, this soup had us at 'bacon'.


Tuscan-Style Sausage, White Bean and Kale Soup

This soup will taste even better with a side of crusty bread and cheese. 


We were promised an Indian summer (umm?) – but sadly there's no denying that September is feeling decidedly autumnal.

There's a chill in the air, the evenings are getting a smidgen darker that bit earlier, and we're slowing transferring our diets to more hearty stables. 

But hearty certainly doesn't have to mean stodgy: in fact, soup is just about the healthiest – not to mention the most satisfying – autumnal warmer going.

We stumbled across this AMAZING and oh-so delicious recipe for carrot and ginger coconut soup… and suffice to say we're already hooked.

Coming in at less than 100 calories a bowl, it takes just ten minutes to prepare (and about 30minutes to cook).

Serve with freshly toasted bread, or have on its own as a snack, starter, or light-lunch, the SHEmazing! seal-of-approval has now very much been granted…


  • Low-sodium vegetable broth cube
  • 1 teaspoon olive oil
  • small chopped onion
  • garlic clove, minced
  • 1 teaspoon minced peeled fresh ginger
  • medium chopped red potato
  • chopped carrots
  • 250ml coconut milk
  • small chopped red pepper
  • 1/2 teaspoon white pepper
  • 1/2 cup cubed apple or pear (optional)


1) Taking a saucepan, bring around 1.5ltr of water to the boil before popping in the stock cube and stirring.

2) Turn off the heat and leave aside.

3) Next, heat the oil in a frying pan or wok (preferably one with a lid) and then add your onion and garlic; sauté for around three to five minutes.

4) Add ginger, potato and carrot; cover and cook five minutes, stirring occasionally.

5) Add the coconut milk and red pepper; cover with a lid and cook five more minutes.

6) Take your broth from earlier and gradually add it with ladle into the vegetable mixture. Season with white pepper.

7) Cover and cook until all the vegetables are tender.

8) In a food processor or using a hand blender, puree soup in small batches until smooth. 

9) Serve in warm soup bowls. Garnish with apple or pear cubes, if desired.


If you want to lose those that stubborn bulge, we have come across a super easy and seriously tasty way to do it.

Taking tips from celebrity trainer Joel Harper, we reckon that eating soup could be the dietary answer you've been waiting for. 

As Joel reveals: "Liquids are already broken down," which apparently in turn makes it quicker for the food to be processed through your body as your digestion system has less work to do.

Not only can this help get rid of the horrible bloating we all get from time to time but it will also aid in shifting them extra few pounds. 

But be warned, not any old soup will be up to scratch. You need to concentrate on the quality of the calories you put into it rather than just the number and also make sure that you have some protein in the bowl too. 

But no matter what type of food takes your fancy, here is a list of soups that will not disappoint taste wise. 


Tortilla-less soup

Tortilla-Less soup is high in protein and vitamin C. The Mexican style soup is paleo approved and will keep you warm on a chilly night in.


Ginger carrot soup

This little beauty of ginger and carrot soup is high in vitamin A, C and maganese. It is the perfect soup for a detox as it aids in digestion and makes everything happen super fast.


White bean pesto soup

This one takes an hour to cook so it will take a little longer than others in your pot. White bean pesto soup has a whopping 9g of fiber and with only 230 calories per serving it's perfect for losing weight.


Cheddar cauliflower soup 

Most cheesy soups are known for being too rich in saturated fat, but not this one. This cheddar cauliflower soup is mainly only light green veg and cauliflower in it so as well as having a lightweight soup, you also get all the great taste from it too.


Santa Fe-style veg soup

This soup only needs a few minutes prep in your crockpot and  is perfect either pre or post-workout. The paleo-approved soup is also high in protein and vitamin A.also.


Curried butternut squash soup

This is a great soup for when the days get colder as it adds a bit of spice and warmth into the mix. Curried butternut squash soup has a great metabolism boosting power which is a proven way to help keep the weight off!


Spicy chicken chilli soup

This one is high in protein and really packs in the heat! To make an even bigger impact to your chicken chilli soup, garnish yours with greek yogurt to add an extra dose of digestion-supporting probiotics and extra protein too. 

If these don't tickle your taste buds I don't know what will!


Soup is great for bulk-making those weekly lunches – just cook ahead of time and store in the fridge or freezer. Healthy and satisfying, this soup is great with brown bread on those cold winter days.

What you need:

  • 2 carrots
  • 1 onion
  • 2 stalks celery
  • 1 leek
  • 1 parsnip
  • fresh parsley
  • 1 tsp vegetable bouillon powder
  • salt and pepper

What you do:

  1. Chop the onion, carrot, parsnip, leek and celery into pieces; you’ll be blending it anyway so it doesn’t need to be perfect.
  2. Heat a tbsp of olive oil in a large saucepan and add all the veg. Cook for about 5 minutes and season well.
  3. Add the tbsp of bouillon powder and cover the veg with boiling water.
  4. Cook over low-medium heat until the veg has softened.
  5. Add the chopped fresh parsley.
  6. Allow to cool and use a hand-blender to blend the soup.
  7. Serve with your favourite brown bread.

This soup is great for those nights you just can’t face a big heavy meal. The gentle Thai spices mesh wonderfully with the coconut milk, so this will soon become a firm favourite.

What you need:
Serves 2

  • 1 x 400g light coconut milk
  • 1 tbsp coconut oil
  • 1 tbsp red curry paste (green can also be used here)
  • 1/4 pack of rice noodles
  • 1 carrot, julienne
  • 1/2 small head of broccoli
  • 1 red chilli, chopped
  • 1 roasted peanuts, chopped (optional)

 What you do:

  1. Heat a tbsp of coconut oil in a saucepan over medium heat and add the curry paste.
  2. When the paste is warmed slightly, add the coconut milk and stir for about 2 minutes.
  3. Add the veg and cook to soften, with the lid on. If it reduces too much just add in a little veg stock.
  4. Squeeze in the lime juice.
  5. Cook the noodles to the instruction on the packet and add to the soup.
  6. Garnish with the chilli and peanuts, if using.

Top tip: Why not add some cooked prawns to your laksa?


The HiLo range from Just Food is the first high protein, low fat soup to be marketed in Europe.

These soups are especially aimed at people wanting to lose or keep off weight, active people who wish to consume more protein rich natural food alternatives, and to those looking for a non-dairy protein source.

The range includes Bean and Quinoa, Supergreens and Spiced Thai Veg, offering people interested in a healthier diet an tasty variety.

Cork-based company Just Food began life in 2004 at the Middleton Farmers Market, where Deirdre Hilliard sold soups as a weekend hobby. Deirdre now supplies 100% organic handmade food to hundreds of  supermarkets and restaurants.

These high-protein soups are made from a range of fresh organic ingredients, sourced as locally as possible, making them perfect for busy women trying to lead healthier lives.