Spiced Chickpea and Lemon Soup

Spiced Chickpea and Lemon Soup

From 500 Soups.


• Olive oil
• 1 onion, chopped
• 2 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Two 400g (14oz) cans chickpeas
• 450g (1 lb) ripe tomatoes, peeled and chopped (or canned if out of season)
• 1 litre (1 ¾ pts) chicken or vegetable stock
• 2 tablespons chopped fresh parsley
• Juice of about half a lemon,
• Salt and pepper.


• Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes.
• Stir in the cumin, cinnamon and ginger, then add half the chickpeas, the tomatoes and most of the stock, reserving about 200ml (7 fl oz). Bring to the boil, reduce the heat and simmer for about 5 minutes.
• Meanwhile, process the remaining chickpeas and reserved stock to a smooth purée in a food processor or blender.
• Stir the purée into the soup. Stir in the parsley. Add salt and pepper, and lemon juice to taste, and serve.


Creamy Mushroom Soup with ciabatta crostini.


From Jamie Oliver’s website. This recipe takes 45 minutes, and serves six people.


• 600g mixed mushrooms, finely sliced
• Olive oil
• 1 onion, peeled and finely sliced
• 2 sticks celery, trimmed and finely sliced
• 3 cloves garlic, peeled and sliced
• A few sprigs of fresh flat-leaf parsley: leaves picked, finely chopped and set aside; stalks finely chopped
• A few sprigs of fresh thyme, leaves picked
• 1.5 litres chicken or vegetable stock
• Salt and pepper
• 75ml single cream
• 4-6 slices ciabatta bread


• Heat a large saucepan over medium heat and add a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
• Spoon four tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil.
• Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth.
• Pour in the cream, bring back to just boiling, then turn off the heat.
• Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil.
• Spoon the soup into bowls, garnish with the chopped parsley leaves and remaining mushrooms, and serve with the ciabatta crostini.

Cheesy Ham and Potato Soup


This recipe is great for leftover ham cuts or scraps of shaved ham. The cheese sauce makes it thick and filling – perfect for a rainy day.


• 3 ½ cups peeled, diced potatoes
• 1/3 cups chopped celery
• ½ cups onion, finely chopped
• 1 ½ cups chopped cooked ham
• 3 ½ cups chicken broth
• Salt, to taste
• 1 teaspoon pepper
• 5 tablespoons butter
• 5 tablespoons all purpose flour
• 2 cups milk
• 2 ½ cups grated cheese
• 2 tablespoons chopped fresh parsley


• In a large soup pot, bring chicken broth, celery, onion, potatoes, and ham to the boil. Simmer until potatoes are tender; about 15 minutes. Stir in pepper and salt to taste.
• In another, smaller saucepan, melt butter. Stir in flour and cook, stirring constantly, for about one minute.
• Slowly whisk in milk, whisking away any lumps that may form. Cook over medium heat, stirring often, until thick and bubbly; about five minutes. Add cheese and stir through.
• Stir cheese sauce mixture into your potato/veggie mixture. Heat through.
• Spoon into bowls and garnish with a sprinkle of cheese and parsley, if desired.

Pumpkin Soup

Pumpkin Soup

Hot soup is amazing on a cold winter’s day, so here I’ve got my recipe for pumpkin soup. There are several ways to do this; the first is healthier and tastes better (just under pumpkin skin contains a lot of nutrients), while the other two options are a lot quicker to prepare.

The healthier version:

• Dice up an onion, and add to a pot of water.
• Cut a pumpkin (one pumpkin feeds approximately five people) into chunks, taking out the seeds but leaving the skin on. Add to a pot with enough water to cover the pumpkins by three quarters.
• Bring water to boil, then let simmer. The pumpkin skins should be facing down.
• After twenty minutes, turn the pumpkins over so their skins are face-up, and turn off the heat. When they’ve cooled enough, peel off the topmost layer of skin, leaving the green layer on the pumpkins. If the skins aren’t coming off easily, simmer them for longer.
• Add water to cover pumpkins, turn the heat back up, and let the pumpkins simmer until they’re soft enough to mash (about half an hour)
• Mash the pumpkins into gloop.
• Add a packet of Maggi onion soup, or onion soup with bacon (the ones you use to make Kiwi dip).
• Add salt to flavour.

• Optional extras for flavour include adding a rasher of diced bacon, and/or a pinch of curry powder.

The easier version:

• When cutting up the pumpkins, cut off the skins as well.
• Cook the pumpkins with a diced onion, for approximately an hour, until the pumpkins are soft.
• Add a packet of Maggi onion soup or onion soup with bacon, and mash everything.

The roasted version:

• As above, but roast the pumpkin (seeds, skin and all) in the oven for half an hour before cutting up. It will be much easier to handle, and will only need approx 20 mins in the pot to be ready.

>> Optional extras for flavour include adding a rasher of diced bacon, and/or a pinch of curry powder.

>> This soup goes great with a bread roll, cheese toastie or cheese puffs.

“Student Soup”

Student Soup

This is my Go-To easy soup recipe, for those days when it’s freezing and the fridge is running low. Every now and again I’ll whip up a big batch of it using whatever veggies we have, and freeze individual servings for emergency work lunches. I like to add some pre-cooked chicken to a defrosted serving, but it also works great as a vegetarian meal.

I’m pretty sure it’s similar to an Italian minestrone, and like minestrone there aren’t really any strict rules. Here I’ve given something more like advice than a recipe – play around with your own preferences to create your own new favourite Go-To.

• I’ll usually start by frying an onion and garlic in butter, then add vegetables like zucchini, capsicum and tomato, and/or frozen veggies like peas or beans.
• If I have bacon or pre-cooked chicken I’ll sometimes use that, but vegetarian is fine too.
• I then add a can of tomatoes (in whatever shape you like – diced, sieved, whole, whatever takes your fancy) and chickpeas.
• I also like to add unsalted cashews, peanuts or pine nuts if I have them.
• Flavour with salt & pepper or stock powder (chicken or green herb go well).
• Simmer for 5-10 minutes, then serve hot (with grated cheese on top if desired).

Goes well with a hot bread roll, toastie, or cheese puff!

Pea and Ham Soup

Pea and Ham Soup

This recipe is ideal for off-cuts of ham, and is really easy to prepare – just chuck the ingredients in a pan and let it simmer. Adapted from Quick and Easy.

Prep time: 10 mins. Total cooking time: 1 – 1 ½ hours


 250g frozen peas
 1 can chickpeas
 1.5 litres chicken stock
 1 onion, chopped
 2 garlic cloves, crushed
 ½ – 1 teaspoon dried mixed herbs
 4 tablespoons parsley, chopped


 Add all ingredients to a large pan and bring to the boil.
 Reduce heat to low and simmer, stirring occasionally, for 1 – 1 ½ hours or until peas are soft and pulpy.
 Garnish with a sprig of flat-leaf parsley if desired.

 As an alternative you can use 2-4 rashers thick bacon.

>> This soup goes great with a bread roll, cheese toastie or cheese puffs.

Chickpea and Herb Dumpling Soup

Chickpea and Herb Dumpling Soup

I have my friend Eleanor to thank for this recipe. It’s one of the few vegetarian dishes that her meat-loving flatmates enjoy, and for good reason!


• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chilli powder
• 600g tinned chickpeas, drained
• 875ml (3 ½ cups) vegetable stock
• 800g tinned chopped tomatoes
• 1 tablespoon chopped coriander (cilantro) leaves


• 125g (1 cup) self-raising flour
• 25g butter
• 2 tablespoons grated parmesan cheese
• 2 tablespoons mixed herbs
• 60ml (1/4 cup) milk

• Crusty bread to serve


• Heat the oil in a large saucepan and cook onion over medium heat for 2-3 minutes, or until soft. Add the garlic, cumin, ground coriander and chilli, and cook for 1 minute or until fragrant. Add the chickpeas, stock and tomato. Bring to the boil, then reduce the heat and simmer, covered, for 10 minutes. Stir in the coriander leaves.
• To make the dumplings, sift the flour into a bowl and rub in the chopped butter. Stir in the parmesan and mixed herbs. Make a small well in the centre, add the milk and mix with a flat-bladed knife until just combined. Bring the dough together into a rough ball, divide into eight portions, and roll into small balls.
• Add the dumplings to the soup, cover and simmer for 20 minutes, or until a skewer comes out clean when inserted into the centre of the dumplings. Serve with cracked black pepper and crusty bread, or a cheese puff.