Down south the days are getting shorter and the nights longer. After a gorgeous summer, winter is inevitable and does have its good points. Top of the list would have to be soup.

Soup is one of those meals you kind of grow into. I don’t recall being that enthused by soup as a child, and nor are our children, but it’s definitely a preferred option now.

Granted you have to be in the right mood to embark on a soup making odyssey which is why I generally leave it to to Sundays and school holidays. All that chopping and pureeing takes time but is so worth the effort.

I generally freeze ahead so we can pull some out on Saturday morning for after sports, with the obligatory fundraising cheese rolls on the side, and take to work during the week.

Soup is healthy, sustaining and comforting. What’s not to like?! Here are three of my favourites shared by friends and family:

Curried Kumara – a sweet potatoes! In New Zealand we have kumara but you’ll have something similar where you live. The combination of curry and sweet is so delicious.

500g kumara, 50g butter, 2 chopped cloves garlic, 1/2tsp curry powder, 1c boiling water, 2tsp chicken stock, 2-3 c milk.

Peel and slice kumara thinly. Microwave butte,r garlic and curry powder in large bowl til bubbling. Add kumara  and boiling water. Cover. Cook til kumara is tender. Add stock powder, puree, thing with milk. Preheat stirring every 2 mins and adding extra milk if needed.

Pumpkin and walnut – 15g butter, 1 med onion chopped, 1 clove garlic crushed, 300g pumpkin chopped, 1.5 c water, 1 vegetable stock cube crumbled, 1 tsp tomato paste, 2T chopped walnuts.

Melt butter. Add onion and garlic and stir over low heat. Add pumpling, water, stock, paste and walnuts slowly bring to boil. Cover and simmer 30 minutes, Blend til smooth.

Carrot – 3 large carrots, 2 small onions, 1Tbutter, 1-2T curry powder, 3C water, 3tsp vegetable bouillon powder.

Slice carrots and chop onions finely. Melt butter in medium sized pot, add curry powder and onions and saute. Add carrots, water and powdered stock and simmer til carrots are tender. Drain and out in a food processors. Add stock as required.


PS: Apologies to my Northern Hemisphere followers! Hope you don’t have soup envy. Try these salads to savour instead…


One thought on “Souptastic

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  1. I am just thinking about transitioning from soup and stew to salads. We have still not warmed up at all, but the days are longer. I really can imagine loving these recipes next fall. I will try to print them out.


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