Let's Eat

Souped up

Keep the chill at bay with one of our favourite winter wamers


It's cold out there and, with heating bills on the rise, not overly warm inside many of our homes.

The answer is (in part) soup. Quick to make, packed with nutrients and vitamins and a doddle to batch cook and freeze.

Here are some of my favourite recipes for you to fill your freezer:

My gorgeously green super fast pea soup, made with frozen peas broth looks as good as it tastes. It's also simple enough to whizz up for lunch, with ingredients many of us will have in store. Delicious with or without the crème fraiche and sumac garnish.

Silvia Nacamulli's recipe combines seasonal Jerusalem artichokes and nutrient-packed sweet potatoes for a comforting weekday lunch. Or add the herb oil and crunchy fried veg crisps to zhuzh it up for Shabbat.

Pale and beautiful, this smooth soup from Lisa Roukin gets its creamy texture from ensuring you fully blitz the cauliflower and chestnuts. Just make sure you buy unsweetened and not sweetened chestnut puree to avoid turning it into dessert.

Anna Del Conte's velvety spinach and watercress soup is packed with iron and vitamin C. It's thickened with cannellini beans for an extra nutritional punch.

Beans, veg and pasta make this delicious minestrone from Tamar Adler a keeper, and definitely cooking up a batch for the week.

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