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Five Creative Soups You Will Love

By Edited Nov 13, 2013 0 0

Spicy Lentil and Chickpea Soup

In South Africa we don't exactly have the widest variety of beans so I used what I could get my hands on. This dish has a primarily Moroccan character.


  • olive oil
  • 1 onion, chopped fine
  • 2 cloves garlic, chopped
  • 2 carrots, diced
  • 1 stalk celery, chopped
  • 1 cup haricot beans, cooked
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp chilli powder
  • 1 teaspoon coriander
  • 1 cup lentils, cooked
  • 1 quart chicken stock
  • 4 tomatoes, diced
  • salt and black pepper
  • plain yogurt
  • coriander, chopped




  • In a large soup pot, heat the oil over a gentle heat.
  • Add the onion, garlic, carrots and celery, cook and stir until the onion is soft.
  • Add the beans. Add paprika, cayenne pepper and chilli powder and coriander
  • Stir in the lentils and add stock and tomatoes.
  • Bring to the boil.
  • Simmer for about 30 minutes until the carrots are tender.
  • Add salt and pepper.
  • Serve with a spoon of yogurt and chopped coriander.

Serves 4

Tomato, Feta and Basil Soup

This is the easiest and most fantastic soup. It's great for a large crowd on a cold winter's day. Give it a bash!


  • olive oil
  • 3 cloves garlic, finely chopped
  • 2 x 14 oz. cans whole peeled tomatoes
  • 1 Tbsp sugar to taste
  • 2 liters/4.2 pints vegetable stock
  • ½ cup cream
  • 4 Tbsp feta, crumbled
  • handful basil, chop up at last minute
  • salt and pepper


  • Saute the garlic in olive oil.
  • Add tomatoes, crush up a bit, then add the sugar.
  • Liquidize until smooth.
  • Add vegetable stock.
  • Add cream.
  • Then add the feta and basil.
  • Don't forget salt and pepper.

Serves 8

Minestrone Soup

If you think of minestrone, most of the time you will think of a couple of veggies with some pasta floating in the bowl, but it's a lot more than that. There are actually so many different types of minestrones. Once you have had a bowl of this, you should be completely satisfied.


  • vegetable oil
  • 1 onion, finely diced
  • 3 large carrots, finely diced
  • 2 nice celery stalks, finely diced
  • 3 leeks, chopped well
  • 3 garlic cloves, crushed
  • ½ cup Swiss chard, chopped
  • 1 x 28 oz. can peeled tomatoes
  • 1 Tbsp chopped rosemary sprigs
  • 2 x 4.2 pints chicken stock
  • ½ cup pasta (your choice)
  • 1 can cannellini (1x 14 oz)
  • ½ cup basil pesto
  • ½ cup pecorino cheese


  • Add a little oil to a pot over a moderate heat.
  • Start with the onions and the garlic a little later, and then add the leeks, celery and carrots once the onions are soft.
  • Now you can add the tomatoes.
  • Start to add a little of the stock and stir it around to get more of the flavor and then pour it all in.
  • This should simmer for about 20 minutes until you add the pasta and the swiss chard.
  • Don't add the swiss chard until the soup is almost done because it will overcook.
  • Give it another 10 minutes and your delicious minestrone will almost be ready.
  • Once the beans are stirred in and pesto is added you are ready to serve, but don't forget to season.
  • Once you serve this in bowls, make sure you give it a generous portion of pecorino. 

Cauliflower and Blue Cheese Soup

You may not be a lover of blue cheese, but try it in this soup and you will be converted.


  • olive oil
  • 1 onion, chopped fine
  • 2 cloves garlic
  • 1 cauliflower
  • ½ cups chicken stock
  • ½ cream
  • ½ cup blue cheese, crumbled
  • salt and pepper
  • 1 Tbsp oregano, chopped



  • Add the onion to the olive oil in a saucepan.
  • Add the garlic.
  • Break up the cauliflower and add it to the pot.
  • Stir it around for about 2 minutes.
  • Add the chicken stock.
  • When the cauliflower is tender take it off the heat and puree the soup.
  • Heat the soup up again and add the cream and the blue cheese.
  • Season with salt and pepper and add the oregano.

Serves 2 

Irish Soup

When I was in Ireland and slightly broke, I used to walk down to the market every day and make this soup on a daily basis which became like a stew and somehow I never got tired of it. Now that I have a few more pennies I add in some bacon and few extra ingredients.


  • 4 Tbsp butter
  • olive oil
  • 1 onion, diced
  • 3 cups bacon, diced
  • 1 tsp thyme
  • 2 cloves garlic
  • 6 potatoes, diced
  • 8 carrots, sliced
  • 4 leeks, sliced
  • ½ cups beef stock
  • 1 red cabbage, diced
  • ½ tsp grated nutmeg
  • salt and pepper


  • Add the butter and olive oil to a pot with the onion, bacon and thyme.
  • When the onion is soft, add the garlic.
  • Add all the vegetables, except for the cabbage.
  • Add the stock and let the soup simmer for 30 minutes.
  • Add the cabbage and season with salt and pepper.
  • Don't overcook the cabbage.
  • Add the nutmeg.
  • When the cabbage is tender, the soup is ready to eat.

Serves 4

Sweet Potato and Butternut Squash Soup

Sometimes potato soup can be a little bland so you have to do a lot to it to make it taste good. Here I used sweet potatoes for something on the sweeter side.


  • 1 butternut squash, peeled and cut
  • 3 sweet potatoes
  • vegetable oil
  • 1 onion, diced fine
  • 3 cloves garlic, crushed
  • vegetable stock


  • 3/4 tsp nutmeg
  • A bunch sage leaves, chopped well
  • ½ cup cream

butternut soup



  • Boil the squash with the sweet potatoes until they are soft, then mash them up well.
  • Add the onion to a pot with a little oil.
  • Add the garlic once the onion is soft.
  • Mix everything together in the pot.
  • Now you can add in the vegetable stock.
  • It is a good idea to puree this.
  • Last, but not least, add salt and pepper to your liking, then the nutmeg, the sage and the cream.

Serves 4



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