V for Life

Warm up with wonderful soup

Posted by Alex on 20/01/25 in Articles, Life After Retirement, Recipes

V for Life's Chef Alex shares some top tips for super soups and winter warmers.

One of my favourite go-to winter meals is a delicious home-made soup – it's economical, filling, versatile, and healthy too.

Soups can be made in many ways; a traditional pan, oven, slow cooker or air fryer. There is even a specific gadget for making soup. But the only equipment I recommend is a stick blender, which makes the process much easier. Food processors can also be used – but remember to secure the lid when you blend. More on this later.

How to create your perfect soup

Chopping an onion is a reasonable place to start. Gently fry it in a little olive oil, and then add almost any vegetables you have or need to use up. Cover in stock, add a few herbs, simmer until tender, and then blend. Easy – a delicious hearty meal in just 20 minutes.

Time to get creative

Beans, peas, lentils and even tofu can add protein to your soup. Or add red lentils alongside the vegetables; they only require about 15 minutes to cook. Frozen peas should be added towards the end of cooking, as they only need to be heated through. Tinned beans can be rinsed and added. Dried beans are better when they are soaked overnight; rinse and boil rapidly for 10 minutes before adding to your soup mixture. Some dried pulses, such as chickpeas, require cooking for about 40 minutes – I tend to use tinned to save time.

Tofu can be used in a range of ways. Try cutting firm tofu into cubes and gently frying until crispy. Season with soy sauce and paprika, and use the pieces as croutons. Silken tofu can be cut into blocks and added towards the end of the cooking process; it will break down and thicken the soup when you blend it.

Add flavour to your soup by roasting your vegetables before blending them with stock. This can be an economical way to create a delicious meal if you have been using the oven for another dish. An air fryer is great for roasting your vegetables too.

And remember, soup can be frozen to eat another time.

Stock

What sort of stock to use? Any standard stock will work well. If you are watching your salt intake, then perhaps use a low sodium variety. My personal favourite is Marigold Bouillon. It has a great flavour and comes as a powder which allows it to dissolve easily.


Gazpacho soup

Chilled soup is very popular in warmer parts of the world. I remember trying to convince a group of catering students of its delicious qualities – my words fell on deaf ears. However, I made some on holiday in Minorca, and it really does work. Perhaps not so much for a rainy day in Manchester.


Quick tomato soup

This recipe is based around the traditional gazpacho but served hot.

Serves 2

Cooking time: 20 minutes
Preparation time: 10 minutes

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 3 large ripe tomatoes, chopped – get the posh on-the-vine tomatoes for more flavour
  • 1 tsp red or white wine vinegar
  • 1 tbsp tomato puree
  • ¼ cucumber, chopped
  • 250ml stock
  • ½ tsp dried basil
  1. Put half the oil into a pan (the remaining is for a garnish). Add the onion and gently fry for 5 minutes.
  2. Add the garlic and continue to cook for another minute.
  3. Add all the remaining ingredients and simmer for 15 minutes before blending. Use the remaining olive oil for a little garnish swirl.

Chef's tip: This recipe works in reverse too. Blend all the ingredients (excluding half the olive oil) until smooth. Then transfer to pan and gently simmer for 15 minutes. Garnish with the remaining olive oil.


Leek and potato soup

I can’t get enough of this at the moment. This soup has the addition of lentils which, although not traditionally used in this dish, add texture and protein. You may want to add a handful of peas too.


Borscht

The first time I made this beetroot-based Eastern European soup I was 12 years old. I put the soup into a blender but forgot to put the lid on. When I switched it on, the soup went everywhere! Some 45 years later, I still remember the mess. Perhaps that’s why I prefer stick blenders.

A couple of tips for the recipe: Firstly, always use fresh beetroot. This will add a little extra time in comparison to precooked, but the colour and flavour will be far richer. My second tip is to cut the beetroot into small pieces; this will speed up the cooking process.


Let’s make life easier          

Supermarkets sell pre-chopped fresh vegetables, which make an ideal base for soups. These are often in the discounted section. Frozen vegetables make an ideal addition to your soup. Any vegetables that you may have cooked for a separate meal can also be included. All these tips mean no chopping or peeling. Simply add to your pan and cook.

For more soup recipes please visit our website.


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