Soup For The Soul

Soup is by far my favourite go to meal for the winter months.  There are so many variations and they’re so simple to make.  I literally make a huge pot and freeze for future use. They’re also a great way to get all those delicious vegetables into your body in one bowl,  they’ll nourish you and baby will love all that goodness.  They’re also really filling.

There are some great soups on the market.  You know the ones; in cartons in the fresh chiller section that claim to only use ingredients you’d find in your own kitchen but they can be pretty expensive.  I’d also definitely steer clear from the canned soups as they contain high levels of sodium.

Homemade, however is the best way to go; they’re cheap and the beauty is you know exactly what goes in them.

Below you’ll find my top three soups to nourish the body and feed the soul.


Cauliflower and Kale Soup

Serves 4 / Preparation Time 1 hour total


  • 2 Cups of curly kale, washed and chopped
  • 2 tbsp of olive oil
  • 1 clove of garlic crushed
  • 1 large white onion
  • 1 medium sized cauliflower washed and chopped into medium size chunks
  • 3 cups of low sodium vegetable stock
  • 1 tbsp of green pesto
  • Seasoning
  1. Heat the oil in a large saucepan on a medium heat and once hot add the garlic, onion and chopped cauliflower and green pesto
  2. Saute on medium heat for ten minutes until starting to soften
  3. Add the stock and kale, stir well and simmer for 30 minutes until the cauliflower is soft
  4. Blend in a food processor until smooth
  5. Return to the heat and season with salt and pepper
  6. Ladle into bowls and serve with your choice of crusty bread
  7. You could reserve some of the kale and bake in the oven at 180°C on a baking tray until crisp and sprinkle on top of the soup



Creamy Butternut Squash Soup 

Serves 4 / Preparation Time 1 hour total


  • 1 large butternut squash chopped into bite size chunks ( reserve the seeds )
  • 2 tbsp of olive oil
  • 1 white onion chopped finely
  • 2 cloves of garlic crushed
  • 1 cup of light coconut milk
  • Seasoning
  • 1 tsp of smoked paprika
  • 1 tbsp coconut oil
  1. Preheat the oven to 180°C and place the butternut squash; seasoning and half of the olive oil onto a baking tray and roast for 30 minutes until just cooked; don’t let them burn.
  2. In a large saucepan heat the remaining oil and add the garlic and onions and saute for 10 minutes on a low heat.
  3. Add the butternut squash and coconut milk and simmer for twenty minutes
  4. Place the mixture into a food processor and blend until smooth.
  5. Add the seasoning and return to the heat
  6. Meanwhile melt the coconut oil and paprika together on a low heat in a small saucepan and stir in the butternut squash seeds
  7. Spread out on a baking sheet and roast in the oven at 160°C for twenty minutes
  8. Ladle the soup into bowls and sprinkle the seeds on top.


Carrot and Cumin Soup


  • 1tbsp olive oil
  • 1 onion finely chopped
  • 1 clove of garlic crushed
  • 7 large carrots peeled and sliced
  • 1tsp cumin
  • 300ml (10fl oz) vegetable stock
  • 1tsp ground ginger
  • Pepper and Salt to taste
  1. Heat the oil in a large heavy-based pan and fry the onion for five minutes.  Add the peeled and sliced carrots and garlic to the pan and Sauté with the onion for a further 5 minutes.

    Add cumin and ginger then pour in the vegetable stock stirring well and simmer on a medium heat for 40 minutes.


    Once the vegetables are soft blend in a food processor until smooth and return to the heat on low; add the seasoning and ladle into bowls and serve


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