Warm up even the chilliest winter night with winter soup recipes. Every spoonful is packed with flavour and cosy feelings.

Garden Chicken Gnocchi Soup

Ingredients :

1 tbsp Olive oil

1/2 onion 

1 stalk Celery

½ cup Carrots

2 tsp Garlic

4 Chicken Breast 

4 cups Chicken broth

Salt and Black pepper 

1 tsp Fresh thyme

600g of Potato Gnocchi

2 cups of single cream

1 cup Fresh spinach

Method :

In a large pot over medium heat, heat 1 tablespoon olive oil and add ½ diced onion, 1 chopped stalk celery, ½ cup shredded carrots, and 2 teaspoons minced garlic. Sauté, stirring, for 2-3 minutes until the onions are translucent.

Add in 4 cups diced chicken breasts, 4 cups chicken broth, 1 teaspoon thyme, salt and black pepper to taste and bring to a boil.

Stir in 600g potato gnocchi and boil for 3-4 minutes. Then reduce heat to a simmer and cook for 10 minutes more.

Stir in 2 cups single cream and 1 cup fresh spinach and cook for 1-2 minutes until the spinach is wilted. Taste and adjust salt and black pepper if needed.

PUMPKIN AND PRAWN SOUP

Ingredients :

2tbsp vegetable oil

500g peeled butternut pumpkin

1 large shallot chopped

Hands full of Ginger & Garlic chopped

1 lemongrass stalk

1 tin of single cream

1 lime juice

2 tsp fish soup

500g tiger prawns

1 long red chillie

Method :

Step 1- In a large heavy pot over medium heat, Add 1 tsp oil .Add pumpkin shallot a piece of lemon grass. Cook for 2-3 minutes until fragrant. Add enough water add the cleaned and cut prawns let it simmer. Reduce the heat to medium low. Cover and cook until pumpkin is completely tender.

Step 2 – Remove the lemongrass stalk and set soup aside to cool slightly. Transfer to a blender and add lime zest ,1 tin single cream, fish sauce and puree until very smooth and creamy. Season it with salt.

Step 3 – Add the puree to the soup and give it a good stir. Garnish with onion leaves and ground pepper. Serve it hot!

Beef Mushroom Barley Soup

Ingredients :

1kg beef stew meat, cut into small pieces

1 tablespoon vegetable oil

1 ½ onion, chopped

3 stalks celery, chopped

3 carrots, chopped

7 ½ cups beef stock

200g  pearl barley

500g mushrooms, sliced

Method :

Step 1:Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.

Step 2:Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.

Step 3:Pour beef stock into the pot.

Step 4:Stir pearl barley into the stock.

Step 5:Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.

Step 6:Stir mushrooms through the soup; cook 1 hour more.

Creamy Vegetable Chicken Soup

Ingredients :

6 tablespoons butter, cubed

200g pound sliced fresh mushrooms

5 medium carrots, chopped

1 large onion, chopped

3 celery ribs, sliced

1/4 cup all-purpose flour

1 teaspoon each dried thyme and parsley

1/4 teaspoon white pepper

1/4 teaspoon black pepper

10 cups chicken broth

3 cups uncooked wagon wheel pasta or other large shaped pasta

2 cups cubed cooked chicken/ turkey

1 cup single cream

Method :

Step 1:In a pot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth

Step 2 :Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in chicken, cream and herbs; heat through (do not boil).