When the weather cools down, I crave my favourite warming foods – porridge and soup.
But by mid-winter it can start to feel a bit boring, with a handful of recipes on rotation. Want to up your soup game? Here’s my favourite soups, one for every week of the season and beyond.
A soup for every week of winter
These soups are vegan, so they’re dairy-free and most are also gluten-free. But they’re adaptable if you want to add animal protein; just add a lamb shank to the barley and vegetable , an egg to the red lentil or chicken to the healing soup.
The recipes are simple and can all be made on a stove top, stock pot or Instapot (just follow manufacturers directions).
Barley and vegetable (v, df)
Bean and vegetable (v, gf, df)
Big bowl miso (v, gf, df)
Chard and chickpea (v, gf, df)
Creamy carrot (v, gf, df)
Green soup (v, gf, df)
Healing soup (gf, df)
Jerusalem artichoke soup (v, gf, df)
Nettle and mushroom (v, gf, df)
Red lentil (v, gf, df)
Roast vegetable (v, gf, df)
Pumpkin, almond butter & lime (v, gf, df)
Tomato and quinoa (v, gf, df)
More delicious soups
Anna Jones’ five flavourful soups
Ottolenghi’s onion and chickpea
Hetty McKinnon’s mushroom and cashew cream
Ganga’s coconut and sweet corn