Soup Isn’t Just for Using Up Vegetables
Soup often gets labelled as the “clean out the fridge” meal.
And while there’s absolutely nothing wrong with an “any vegetable goes” soup (I make those too), some soups deserve to be built around one ingredient that’s truly in season.
When pumpkins are sweet, let pumpkin be the star.
When tomatoes are overflowing, celebrate tomatoes.
When zucchini seem to multiply overnight, turn them into something completely different.
Cooking seasonally doesn’t have to mean growing everything yourself. It simply means noticing what’s plentiful, affordable and tasting its best.
Here are some of my favourite soups to enjoy throughout the year.
Spring
Zucchini, White Bean & Mint Soup
One of the gentlest soups you’ll make.
The white beans add creaminess without needing lots of cream, while fresh mint brightens the whole bowl.
Finish with cracked pepper and a drizzle of olive oil.
Pea, Spinach & Herb Soup
Sweet peas, spinach and plenty of parsley or mint make this a vibrant spring soup.
Serve with sourdough soldiers for dipping.
Sorrel & Potato Soup
If you grow sorrel, this is one of spring’s hidden treasures.
Sorrel has a gentle lemony flavour that pairs beautifully with potatoes, onions and a little cream or Greek yoghurt.
Summer
Roasted Tomato & Capsicum Soup
Roast tomatoes, red capsicums, onions and garlic until caramelised.
Blend with basil and a splash of stock.
Summer in a bowl.
Corn Chowder with Thyme
Fresh sweet corn, potatoes and thyme make a hearty soup without feeling heavy.
Perfect for those first cooler evenings after summer.
Garden Gazpacho
When it’s simply too hot for soup…
Blend tomatoes, cucumber, capsicum, herbs and olive oil into a chilled gazpacho.
A wonderful way to use garden produce.
Autumn
Pumpkin, Sage & Garlic Soup
Simple.
Classic.
For good reason.
Roasting the pumpkin first gives the soup incredible depth, while fresh sage adds warmth.
Sweet Potato, Carrot & Ginger Soup
Naturally sweet, comforting and packed with colour.
Finish with toasted pumpkin seeds.
Mushroom Potage with Garlic & Thyme
A silky soup made with mushrooms slowly cooked with garlic, onions and fresh thyme.
One of my favourite autumn lunches with thick slices of sourdough.
Winter
Cauliflower, Leek & White Bean Soup
Creamy without relying on lots of cream.
The beans add body while the leeks bring gentle sweetness.
Roasted Broccoli, Parmesan & Herb Soup
Roasting the broccoli first transforms the flavour.
Finish with grated Parmesan and plenty of parsley.
Slow-Cooked Chicken, Barley & Garden Herb Soup
The kind of soup that quietly simmers all afternoon.
Use homemade stock, leftover roast chicken, pearl barley and whatever herbs are growing.
Every pot is slightly different.
The Herbs That Make Soup Better
Fresh herbs can completely change a soup.
Try adding:
🌿 Parsley
🌿 Thyme
🌿 Sage
🌿 Rosemary
🌿 Chives
🌿 Dill
🌿 Basil
🌿 Mint
🌿 Sorrel
Rather than adding lots of cream or butter, herbs often provide all the flavour a soup needs.
Mrs E Tip
Soup doesn’t need to start with a recipe.
It can start with one question.
What’s growing?
Or…
What’s in season this week?
One beautiful ingredient, a few pantry staples and some fresh herbs are often all you need.