Brothy summer soups: Get a bowl of goodness to go

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Brothy summer soups: Get a bowl of goodness to go

It’s warming up out there but don’t put away your soup pot just yet. Abigail Donnelly’s bright nourishing bowls make the most of summer’s harvest to help you boost your veg intake and eat better this season.

“Eating well doesn’t mean losing flavour. If you’re cutting back on sugar and salt, use fresh herbs, with garlic and spices to enhance the natural taste of your veg.” – Abigail Donnelly.


Caprese tomato water recipe

This summer broth is the opposite of the thick, creamy tomato soup I love, but the tomatoes, which contain the antioxidant lycopene, and mozzarella make it just as substantial.

Get the recipe here.


Green asparagus broth recipe

Eat all your greens in one go with this super bowl starring asparagus and mangetout – a squeeze of lemon juice adds delicious zing.

COOK’S TIP: Cutting back on carbs is easy with Woolies’ Carb Clever spinach-and-cauliflower noodles and cauliflower, broccoli and kale rice.

Get the recipe here.


Poached trout bowl recipe

This broth is just pure umami in a bowl. Edamame beans are delicious in soups, salads or on their own as a snack dipped in sea salt.

Get the recipe here.


Turmeric-and-coconut broth recipe

Turmeric is known for its anti-inflammatory and antioxidant properties.

Get the recipe here.


Beetroot broth recipe

The earthiness of the beetroot and turnips is complemented by the sweet-sour tang of sauerkraut. Whether you roast beetroot whole, blend it into soup or drink the juice, you’ll be getting a dose of vitamins and minerals. Beetroot belongs to the same family as Swiss chard and spinach and you can also eat the leaves (they’re more bitter than the sweetish root).

Get the recipe here.

Find our soup recipe collection here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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