With more than a few cold fronts behind us (and probably more to come), soup is officially the most budget-friendly and cosiest meal to make in bulk right now. And our local supermarkets are in on this. Without fail, as early as Autumn, there is a constant supply of soup packs on the shelves.
And how the combination of turnips, celery, onions, carrots, and leeks gets me excited! One humble base that can turn into an exponential combination, from minestrone and chunky vegetable soup to chicken & noodle and beef & samp. There’s no way you can get bored or run out of ideas.
Here’s how to utilise those soup packs and get the tastiest combos this winter.
How to utilise those soup packs
There is so much you can make from the same base recipe. The soup packs we’re used to make for a light, yet flavourful base for soups. All you need to do is decide in which direction you want to take it, add a couple of extra ingredients, and voila!
The following F&H soup recipes are just a fraction of the list of combos you can use to turn that 1 humble soup pack into something truly comforting.
1. Clear oxtail soup with pearl barley
Together with a soup pack, all you’ll need to add to make this a reality is pearl barley, oxtail, some garlic and ginger, and a good-quality beef stock.
2. Creamy bean and sausage soup
Grate the soup pack veggies up, add in some garlic, chorizo (or your favourite sausage), some stock, a can of canellini beans, and finish off with some cream. Don’t forget the crusty bread. You can omit the sausage and keep this vegetarian. If you’re still after the umami flavour the sausage provides, consider using brown mushrooms instead. Make sure you add them during the frying stage to caramelise them for more flavour.
3. Roasted butternut soup with smoked rashers
Turn that soup pack into something with punch by combining roasted butternut with curry powder, thyme, garlic, veggie stock, orange juice and cream. Add the final touches with smoked rashers and fresh, warm bread rolls. Or keep it vegetarian and omit the rashers, instead topping with crispy croutons.
4. Butternut and coconut soup with toasted seeds
A firm classic only made better with the addition of coconut milk and toasted seeds, that soup pack will transform into a smooth, flavour-packed soup in about 40 minutes. Yum!
5. Split pea and ham hock soup
A firm classic soup flavour in my family, there’s just something moreish about the combination of split peas and ham. This recipe might take the whole day to make, but it’s perfect for making in bulk and freezing. Always serve with a splash of fresh cream and soft, warm bread and butter.
