Stay warm this winter with these tasty soup recipes for the whole family

FEELING the chill? Me too. That’s why I’m making super soups this week. It’s a perfect working-from-home lunch and also great for taking in a flask on those socially distanced walks.

Below are two guaranteed winter warmers that will keep the whole family happy and healthy.

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The chicken noodle soup recipe works well as a light dinner for the kids, and the tasty spiced sweet potato soup is one of my seasonal faves.

Both can be made in advance and frozen in portions for whenever you need a hug in a mug.

Spiced sweet potato soup

(Serves 4-6)

3

Prep time: 5 minutes

Cook time: 15-20 minutes

YOU NEED:

• 1 tbsp coconut or other oil
• 230g frozen chopped onions
• 800g frozen diced sweet potatoes
• 525g frozen chopped mixed peppers
• 2 tsp korma curry powder
• 1.5 litres vegetable stock
• Fresh coriander, to garnish

METHOD: Heat the oil in a large saucepan and cook the onions until soft. Add the sweet potatoes, peppers and curry powder, stir then turn down the heat to low and put a lid on the pan.

Let the vegetables sweat for around 5 minutes. Pour in the stock and cook until the vegetables are soft, which should take about 15-20 minutes. Whizz up the soup with a handheld blender, season with salt and pepper and garnish with coriander.

Ready to freeze: Divide into sealable zip-lock bags. Once cool, label the bags and freeze.

Ready to eat: Defrost and heat in microwave or a pan until piping hot.

Chicken noodle soup

(Serves 4-6)

3

Prep time: 5 minutes

Cook time: 15 minutes

YOU NEED:

• 1500ml chicken stock
• 1 tsp chopped frozen ginger
• 1tsp chopped frozen garlic
• 1 cooked chicken breast, shredded
• 70g frozen sweetcorn
• 40g chopped mushrooms (optional)
• 4 tbsp soy sauce, plus extra for serving
• 2 spring onions, sliced
• 150g instant vermicelli noodles

METHOD: Heat the stock in a large saucepan and add the garlic and ginger. Bring to boil then simmer.

Add in the cooked shredded chicken, sweetcorn, mushrooms, soy sauce and the spring onion, and cook for 10-15 minutes.
Add in the noodles 3 minutes before serving, and stir the soup.

Ready to freeze: Remember, if your chicken has already been cooked then cooled, you can only heat it up once. Therefore, if you want to make this just for the freezer, allow the soup to go cold then add in the cold shredded chicken breast and freeze.

That way, the chicken has still only been cooked once and can be reheated once defrosted. Do not add the noodles if you plan to freeze this soup. Instead, once the soup is defrosted, add in the noodles when reheating.

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Ready to eat: To reheat, defrost the soup then add the chicken and noodles and reheat until piping hot. Serve with fresh coriander and a splash of soy sauce.

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