3 quick and easy soups for Winter evenings

There are few things more enjoyable on a chilly Winter evening than a bowl of, hearty hot soup, but who has the time to spend hours in front of the stove to cook soup? We went off in search for a solution, and came up with three quick soup recipes with diverse flavours.

READ: Food24’s favourite soup recipes

1. Red lentil and coconut soup

This light vegetarian soup is quick and easy to make, and packed with nutritious ingredients.

Ingredients
100g red lentils
1 heaped tsp turmeric1 tbsp coarsely grated ginger
2 garlic cloves, sliced
1L vegetable stock
400ml can coconut milk
2 leeks, well washed and sliced
2 handfuls baby spinach (approx 50g)
2 limes, cut into wedge

Method:
1.    Tip the lentils into a large pan.
2.    Add the turmeric, ginger and garlic.
3.    Pour in the stock.
4.    Cover the pan and simmer for 15 mins until the lentils have softened.
5.    Pour in the coconut milk and stir in the leeks.
6.    Cover and cook for 10 more minutes.
7.    Add the spinach and cook just to wilt it.
8.    Spoon into bowls and squeeze over the lime juice.

2. Ham and pea soup with crispy onions and feta recipe

A delicious, hearty soup that can be served in just over a hour, provided that your soak the peas be-forehand.

Ingredients
400g dried green split peas, soaked overnight
1 onion, halved
2 bay leaves
500ml low-salt chicken stock
few sprigs of thyme, leaves stripped
5 tbsp olive oil
1 onion, finely sliced
225g gammon steak
large handful baby spinach
handful fresh parsley, roughly chopped
50g feta cheese, crumbled

Method
1.    Drain the soaked peas and tip into a large pan.
2.    Cover with 1.5L water, then add the onion and bay leaves.
3.    Bring to the boil, skimming of any scum that forms, then simmer for 45 minutes, until tender.
4.    Drain the peas and return to the pan.
5.    Add the stock and top up with 500ml freshly boiled water.
6.    Add the thyme leaves, season well, and then simmer over a low heat for 30 minutes.
7.    Meanwhile, heat the oil in a large frying pan over a low heat.
8.    Add the onion and cook until golden and crisp.
9.    Remove with a slotted spoon and drain on kitchen paper.
10.    Wipe most of the oil from the pan, then increase the heat and fry the gammon for 2-3 minutes on each side, or until cooked through.
11.    Set aside to rest for 5 minutes, then shred into small pieces.
12.    Stir the spinach into the soup and then, using a stick blender, whip until almost smooth.
13.    Stir in most of the parsley.
14.    Ladle into bowls and top with the feta, gammon, remaining parsley and crispy onions.

3. Quick red Thai curry noodle soup

This spicy soup has has two time-saving “cheats” – shop-bought curry paste and stir-fry vegetable mix – to enable you to put it on the table is as little as 15 minutes.

Ingredients
1tbsp oil
300g mixed stir-fry vegetables
2-3tbsp red Thai curry paste
400ml tin coconut milk
300g fresh noodles (I used egg noodles but you can use a vegan noodle if needed)
Salt
Black pepper
300ml water
2tbsp fresh coriander, chopped

Method
1.    Heat the oil in a large wok or deep frying pan.
2.    Stir-fry the vegetables for around 5 minutes..
3.    Add the curry paste and mix well .
4.    Add the coconut milk and the fresh noodles, and season to taste.
5.    Cook over a medium heat for a few more minutes, simmering very gently, until the curry is hot.
6.    Stir in the chopped coriander, and serve.

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