As the temperature drops, it’s time to turn to the comfort of a warming soup.
Delicious, filling soups are perfect for this time of year, and so easy to make. Whether you put yours together from scratch or cut corners with our crafty Good & Balanced packs of ready-to-cook fresh soup ingredients, we've got a recipe for every taste.
From chunky lentil soups and translucent fragrant broths, our champion winter-warmers take bowls of soup to a whole different league.
Time-saving leek and potato soup
Rushed for time? Our handy soup mix packs cut down on prep. Just boil 850ml water with two vegetable stock cubes in a saucepan and add our Good & Balanced Leek & Potato Soup Mix, then simmer for 10 - 15 minutes and serve. It's not only super quick, but healthy too!
Warming carrot and tomato soup
Add an unexpected twist to your average tomato soup by adding carrots. This super-colourful winter warmer will brighten up your day. Don't toss out your stale bread – bake them on a tray with a little oil for super easy croutons.
Easy-peasy vegetable soup
Make a simple vegetable soup by adding one of our Good & Balanced Vegetable Soup Mix packs to 600ml water, and cooking for 15 minutes. No peeling or chopping required!
Zingy mushroom and tofu broth
This simple Asian broth is packed full of fragrant flavours and only takes 25 minutes to make. Simply cut the tofu into small cubes and fry it for 5-10 mins until it starts to colour, then set aside to drain on clean kitchen paper. Meanwhile, heat the rest of the oil in a large pan and cook the spring onions, chilli and ginger over a low heat for 5 mins, stirring often. Add the mushrooms, stock cube, soy sauce, star anise and water. Then, when you're ready to eat it, sprinkle with coriander leaves and serve. Want a non-veggie version? Just add some leftover meat and you'll have a taste of the far east from the comfort of your own home.
Dhal-ightful Indian-style lentil soup
This chunky soup is so filling and tasty that it’s almost a curry. To make, cook an onion in oil over a low heat for 8 mins, until soft the add the garlic and ginger and cook for 1 min, stirring. Add the curry paste and paprika and cook for a further 1 min. Then, add the lentils, stock cube, chopped tomatoes, tomato purée and 800ml water and bring to the boil. Lastly, serve with the chopped coriander.