Cold weather begs for warm, steamy dishes and these comforting soups will give you enough variety in texture and flavour so you don’t feel bored. Also, you can whip up a couple and freeze them for work lunches. Score! Start with a good-quality chicken or vegetable stock (plus, some chilli, garlic and onion) and build up from there.
Soup stars
Get your kitchen tools ready and you’ll be off creating flavourful, comforting soups in no time.
Smeg Hand Blender

This retro-styled hand blender does it all, including mashing, blending and chopping.
Haden Jug Blender

Jug blenders make it easy to dump soups into and blend in a blitz.
Kambrook Smartlife Soup Maker

Blades whirr and break down veg, while a heating plate makes it easy to create your soups in one container.
Comforting soups that boost immunity
These vegetable soups are jam-packed with immune-boosting veggies. They’ll ward off illness and have you feeling like your strongest self. Here’s why.
Cauliflower
This white veg is high in nutrients, despite its lack of colour. And just one serving gives you 58% of your daily allowance of vitamin C. It’s also high in fibre, feeding your gut’s healthy bacteria and dialling up digestion.
Spinach
The benefits of spinach are so large that it’s considered a superfood. And for good reason: from flushing out the free radicals that lead to cancer to enhancing your body’s essential functions, spinach is an all-rounder queen.
Butternut
Butternut is a powerful source of vitamins, including vitamins A, C and E. From taking care of your hair, skin and nails to boosting immunity, butternut is great at souping up your meal’s nutritional profile.
Cauli Soup
Ingredients
- 1 large onion chopped
- 1 clove garlic chopped
- 1 red chilli finely chopped
- 1 tbsp extra-virgin olive oil
- 1 head cauliflower chopped
- 2-3 cups vegetable stock
- parsely for garnishing
Instructions
- In a large saucepan, sauté the onion, garlic and chilli in the olive oil.
- Add the cauliflower, cover with stock and cook over medium heat for 30 minutes, until the cauliflower is soft.
- Blend with a hand blender until creamy. Garnish and serve.
Spinach and broccoli soup
Ingredients
- 1 large onion chopped
- 1 clove garlic chopped
- 1 red chilli finely chopped
- 1 tbsp extra-virgin olive oil
- 1 head broccoli roughly chopped
- 1 bag baby spinach divided in half
- 3-4 cups vegetable stock
- 1/2 handful fresh basil
Instructions
- In a large saucepan, sauté the onion, garlic and chilli in the olive oil. Add the broccoli and half the bag of baby spinach then cover with vegetable stock. Cook over medium heat until broccoli is soft, about 30 minutes.
- Remove from the heat. Add the rest of the baby spinach and some basil and blend with a handheld blender. It'll go bright green. Serve with some chopped spring onions and extra basil. Garnish with extra chilli (optional).
Spicy butternut soup
Ingredients
- 1 medium-sized butternut chopped
- 1 large onion chopped
- 1 tbsp masala curry spice
- 1 chilli chopped
- 1 tbsp extra-virgin olive oil
- 1 cup vegetable stock
- 1/2 tin coconut cream
- coriander for garnishing
Instructions
- Preheat the oven to 180° C. Place all the ingredients, besides the stock, coconut cream and coriander, in a roasting pan and roast for 40 minutes until cooked through and slightly charred. Remove from the oven and allow to cool slightly.
- Squeeze the sweet, soft garlic flesh out of the cloves and place with the rest of the ingredients in a large saucepan. Add the cup of stock and coconut cream.
- Using a hand blender, blitz all the ingredients together and reheat until the desired temperature is reached. Garnish with coriander.