Soup recipe collection

Soup recipes

Green minestrone

1 hour 10 minutes

Soup recipes

Baby marrow-and-pea soup

35 minutes

Beetroot recipes

Hot pink beetroot soup with spiced yoghurt

2–3 hours

Soup recipes

Easy masala chicken soup with buckwheat and turmeric labneh

1 hour

Aliums

Leek-and-onion soup with ricotta frittata

50 minutes

Corn recipes

Mexican black bean soup with chipotle charred corn

30 minutes

Carrot recipes

Butternut noodle and carrot soup

45 minutes

Soup recipes

Lemony green soup with yoghurt, sweet potato fries and dukkah

10 minutes

Butternut recipes

Golden soup

30 minutes

Caldo verde soup with ricotta and garlic baked potato

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

5 T olive oil
1 large onion, diced
2 cloves garlic, crushed
1 litre Woolworths organic chicken or vegetable stock
500 g potatoes, peeled and diced
180 g kale, shredded
1 x 400 g can cannellini beans, rinsed and drained
sea salt and freshly ground black pepper, to taste
150 g chorizo, sliced

For the garlic baked potatoes:

½ head garlic
4 large potatoes
2 T butter
Maldon salt, to taste
1 x 250 g tub Woolworths smooth ricotta
1 lemon, zested
a large pinch paprika

Method

Heat 2 T oil in a large saucepan over a low heat. Add the onion and garlic and sauté for 5–8 minutes, or until soft and sweet. Add the stock and bring to a boil.
Add the potatoes and cook until just soft. Add the kale and beans cook for a further 5 minutes, then season to taste.
In a separate pan, heat the remaining olive oil and sauté the chorizo until crispy.
Divide the soup between 4 bowls, top with the crispy chorizo and oil and serve with a baked potato on the side.
To make the baked potatoes, preheat the oven to 200°C. Wrap the garlic in foil. Rub the potatoes with butter and salt and wrap in foil. Place the garlic and potatoes in a baking dish and roast for 40 minutes, or until the potatoes are soft.
Squeeze out the garlic and mix with the ricotta, lemon zest and paprika. Squash or cut the potatoes and serve dolloped with the ricotta.

Browse more soup recipes here.

This recipe appears on the cover of the June 2019 issue of TASTE Magazine - on sale now! Get a sneak preview of the issue here.

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Green minestrone

Baby marrow-and-pea soup

Hot pink beetroot soup with spiced yoghurt

Easy masala chicken soup with buckwheat and turmeric labneh

Leek-and-onion soup with ricotta frittata

Mexican black bean soup with chipotle charred corn

Butternut noodle and carrot soup

Lemony green soup with yoghurt, sweet potato fries and dukkah

Golden soup

Caldo verde soup with ricotta and garlic baked potato

Caldo verde soup with ricotta and garlic baked potato

Ingredients

Method