Soups to soothe the soul

At the start of January, after the indulgence has subsided and the twinkly lights have to be taken down, I’m ready to swing back into somewhat healthier eating habits.

These are three of my favourite no-hassle, one-pot soups that I love to whistle up from some kitchen-cupboard essentials and a few extra frozen ingredients. Each one is quick to make, big on taste and adaptable to the mood you are in…

The fish soup, loosely based on a dish I had on a foodie weekend in Norway, is ‘hygge’ style comfort food at its best. Packed with chunky veg and fish, it filled the spot after a morning hike in the autumn sunshine.

The noodle and gyoza and Thai-based curry soups are my go-to dishes when I need to eat in a hurry or I’m looking for something cleansing or spicy to up my spirits.

The idea is to start with the broth and then gradually drop in the rest of ingredients until they are cooked and you have a big bowl of goodness. I usually precook the noodles and gyoza and place them in the bowl while the broth is simmering and the soup ingredients are cooking.

Noodles and gyoza in a miso broth

Precook one portion of egg noodles and steam 4-6 gyoza depending on how hungry you are. Place them in your bowl so you can get started on the broth.

In a heavy-based pan, mix 1 sachet of miso paste, 300 ml of vegetable stock and 1 tbsp of soya sauce.  When the soup base has come to a simmering point, add one small pak choi roughly chopped, a handful of edamame beans. Let it cook for a further 5-10 minutes. When ready, pour over your ready prepared noodles and gyoza. Season with more soya sauce if needed.

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Thai-style red curry coconut soup

Precook one portion of vermicelli noodles, place them in your bowl then prepare the coconut soup base. In a heavy-based pan, add one tablespoon of red curry paste, two tablespoons of fish sauce, one teaspoon of sugar to half a can of coconut milk and 500 ml of vegetable stock.

Throw in one small pak choi roughly chopped, one small echalote and a handful of cherry tomatoes chopped in half. Let it simmer for 5-10 minutes. When ready, pour over your ready prepared noodles. Season with extra fish sauce if needed.

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Scandi-inspired chunky fish soup

Finely chop one small onion and a red pepper. Heat up 500 ml of fish stock, add a handful of fresh dill, a tbsp of tomatoes paste. Throw in a small potato cut into little chunks. When potatoes are tender add a portion of frozen fish (salmon, cod and smoked haddock), some frozen peas. Let this simmer until the ingredients are all cooked through. Season to taste if needed.

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2 Comments Add yours

  1. As a big soup fan,I just love your recipes! I know frozen spices don’t taste as good as fresh but would frozen dill (or other spices) work for the fish soup? #askingforafriend

    1. salhorspool says:

      Hi there, you can use frozen dill if that’s what you have. Some flat leaf parsley can also work. Thanks for your comment 😀

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