Anglicare Winter Soup Recipes

This year's winter soup recipe is from Jarred Styles. Jarred does quite a bit of catering in his role as director of Turnstyles Events. He is also organising this year’s Great Chefs of Adelaide Luncheon — so his recipes are not only well sourced, they are well tested! Jarred has been experimenting this soup for some time: he reckons it is perfect and we had to agree, easy and very tasty. Try it to keep you warm this winter, or enjoy a cup with friends for a gold coin donation to Anglicare.

Zucchini, basil & parmesan soup

• 2 tbs olive oil
• 1kg green zucchini diced into small cubes
• 4 cloves of garlic, finely chopped
• 1/3 cup packed basil leaves, torn
• 3 cups of chicken stock
• 2 tbs flat leaf parsley, finely chopped
• 1/3 cup pouring cream
• 60g finely grated parmesan
• Finely sliced basil leaves and shaved parmesan for garnish

1. Heat oil in a large saucepan.
2. Add zucchini, garlic and basil and cook on low heat for 10 minutes or until the zucchini is slightly brown and soft. Be careful not to burn the garlic.
3. Add chicken stock and simmer for 10 minutes.
4. Remove from heat and process until smooth.
5. When ready to serve return pan to medium heat and stir in parsley, cream and parmesan until heated through but not boiling. 
6. Season with salt and pepper then ladle soup into warm bowls and scatter with sliced basil and shaved parmesan.

Serves 4 (recipe can be doubled for larger crowd)

Check out our soup recipes from past years...

Really simple pumpkin soup

• About 1/3 jap pumpkin chopped
• 1 brown onion
• 1 leek
• 2 sticks celery
• 2 large carrots
• 1 knob butter
• vegie stock cube (or chicken)
• 1 teaspoon curry powder
• Enough water to cover vegies.

1. Place butter in pan and melt.
2. Add all vegies and ‘sweat’ them for about 5 mins.
3. Add curry powder and mix.
4. Then add stock cube and water.
5. Put lid on and boil till vegies soft.
6. Blend.
7. Add knob of sour cream if desired. Garnish with chives.
8. Eat. Enjoy.

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Carrot, ginger and honey soup

This soup is a new twist on an old favourite, from John Hall, chef of The Greedy Goose in North Adelaide.

• 2 tablespoons olive oil
• 150g onions thinly sliced
• 20g fresh root ginger, peeled
• 600g carrots, peeled and grated
• 1 tablespoon of honey
• Juice of one lemon
• 2 teaspoons sea salt
• Fresh ground black pepper
• 1 litre of chicken stock or veg stock or water

1. Heat oil in a heavy based saucepan. Add onions and cook until transparent with out colour (about 5 minutes)
2. Slice your ginger and add to the onions and let them sweat on a low heat for 10 minutes.
3. Now add carrot, honey, lemon juice, salt and pepper and stir well. Pour in your chosen stock and bring to the boil, reduce the heat and simmer for 30 minutes.
4. Remove from the heat and liquidise the contents with a hand held blender until smooth and creamy.
5. Check your seasoning and serve.

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Sweet potato & red lentil soup

This is an easy vegetarian mix from the students at St Andrews' School in Walkerville. It's quick and delicious and makes a good meal.
Serves 6–8

• 500gms sweet potato (chopped into cubes)
• 1 onion
• 1 clove garlic or 1 tsp dried/diced
• 4 cups vegetable stock
• 1 zucchini coarsely grated
• ½ cup red lentils

1. Cook onion and garlic together for approx. 3 mins. Add sweet potato and red lentils.
2. Add vegetable stock and bring to the boil.
3. Simmer for 25–30 minutes.
4. Add zucchini.
5. Boil an extra 5 minutes with lid off (for thicker soup) or leave lid on for thinner soup.

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Gypsy soup

Jan Horsnell, our former chief executive, gave us her favourite soup recipe in 2006. It's easy and spicy and can be made with whatever you have on hand.
This is a spicy soup which is simple and has plenty of variations. This recipe calls for cooked chickpeas. Begin soaking ¾ cup raw chickpeas at least 4 hours before soup time. Allow 1½ hours for them to cook — or use tinned chickpeas!

• 3–4 tbs olive oil
• 2 cups chopped onion
• 2 cloves crushed garlic
• 2 cups chopped, peeled sweet potatoes
• ½ cup chopped celery
• 1 cup chopped, fresh tomatoes
• ¾ cup chopped red capsicum
• 1½ cups cooked chickpeas or tinned chickpeas
• 3 cups stock (or water)
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp basil
• 1 tsp salt
• dash of cinnamon
• dash of cayenne pepper
• 1 bay leaf
• 1 tbs tamari (soy sauce)

1. In a stock pot or large saucepan sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes.
2. Add seasonings, except tamari, and the stock or water.
3. Simmer, covered, 15 minutes.
4. Add remaining vegetables and chickpeas.
5. Simmer another 10 minutes or so, until all the vegetables are as tender as you like them.
6. Add the tamari and seasonings at the end, taste and adjust as required.
7. Note: The vegetables used in this soup are flexible. Any orange vegetable can be combined with green. For example, peas or green beans could replace the capsicum. Carrots can be used instead of, or as well as, sweet potatoes…
8. Serves four, and it gets better with sitting for a day or two.

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Beautiful chicken soup

In 2005, Nicole Cornes shared her ‘modern woman’s’ favourite soup this winter. It’s easy and delicious. Some of our staff have it listed at the top of their all time favourites – when you make it, you will agree.

• 1 kg chicken legs
• 5 litres of water
• 1 pkt yellow split peas
• 1–2 chicken stock cubes
• 2–3 carrots 2–3 parsnips
• 1 swede
• 1 turnip
• 1 sweet potato
• 1 brown onion
• 1 bunch spring onion
• 1/2 bunch celery
• Fresh thyme, fresh basil
• Fresh parsley
• Salt & pepper to taste
• 1 x big pot

1. Prepare split peas as per directions on the packet.
2. Remove skin from chicken legs, and brown in soup pot. Add brown onion and sauté. Wash all vegetables. Cut carrots, parsnip, turnip, swede, sweet potato, into cubes and add to pot. Add split peas. Add water and chicken stock cubes. Chop up celery including the leafy part, and add to the soup.
3. Chop fresh herbs, and spring onion and add to soup.
4. Simmer for about four hours, or until the chicken meat has fallen off the bones.
5. Serve hot and garnish with fresh parmesan and basil.
6. Bon appetit!

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Rex's cup of winter warmth   

Rex Jory's winter soup raised the sale of lentils in 2004, and with reason. It couldn't be easier, and it tastes fantastic.

• 1 cup dried brown lentils
• 5 cups stock or water
• 1 400g can tomatoes, chopped
• 1 cup sliced carrots
• 1 cup sliced onions
• 2 tablespoons tomato sauce
• 3 rashers bacon (or ham) chopped and cooked
• ½ tsp dried majoram
• salt, pepper to taste
• Dash of Worcestershire sauce

1. Put it all in a pot and simmer for two hours.
2. Serve with sour cream or grated cheese on top
3. Thin with beer when reheating.

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Cauliflower and cheese soup

The symposium Café in the Adelaide Arcade supplied this one for Anglicare in 2003, and it's a great way to use winter vegies.

• 200 gms butter
• 2 large brown onions, finely chopped
• 1 large cauliflower, roughly chopped
• 100 gms plain flour
• 1.5 litres vegetable stock (or water with a stock cube)
• 100 gms parmesan cheese (or blue castello for a richer flavour)
• 300 mls cream salt and pepper

1. Melt butter, add onions and brown slightly.
2. Add cauliflower and cook for 10 minutes, stirring occasionally.
3. Stir in flour and add vegetable stock one cup at a time, stirring vigorously to remove any flour lumps.
4. Simmer for about 30 minutes until cauliflower is soft and breaking up, add cheese and cream and season to taste. (You can blend the soup at this stage, or use a potato masher)
5. Simmer and serve with shaved parmesan on top, and crusty bread.

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The ultimate minestrone

'Minestrone', we are told, comes from the same word as 'ministry', so Adelaide Symposium Café's Minestrone soup is one of the nicest ways to bring people comfort and warmth!
Serves 8-10

• 2 tbsp olive oil
• Peel and dice the vegetables:
• 1 large brown onion 2 carrots
• 1 stick of celery 2 zucchinis
• 100gm pumpkin 2 potatoes
• 1 x 375gm can whole peeled tomatoes
• 10 basil leaves (chopped) or 1/2 tsp dried basil
• 1 x 375 gm can borlotti beans, drained & rinsed
• 1 litre of water
• Salt and pepper to taste
• Parmesan cheese (optional, to serve)

1. Place oil in a large saucepan over medium heat.
2. Add diced vegetables, stirring occasionally till soft.
3. Add the rest of the ingredients and simmer till tender, approximately one hour.
4. Serve topped with grated cheese.

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Good blend: fruit and vegetable soup

Anglicare's first winter warmth soup was a delicious and unusual blend by noted home economist Margaret Kirkwood.

• 2 cups diced potato
• 1 cup diced onion
• 1 cup diced celery
• 2 cups diced apple
• 2 cups diced banana
• 6 cups chicken stock
• salt and pepper to taste
• 1 tsp curry powder
• 2 cups milk
• 1 tsp grated nutmeg

1. Place the prepared vegetables and soup into a large saucepan; add the chicken stock; bring to the boil.
2. Simmer until tender, about 15–20 minutes.
3. Purée the mixture and season with salt, pepper and curry powder to taste.
4. Stir in the milk and heat through.
5. Serve sprinkled with nutmeg. Serves 8–10