Quick and easy soup recipes

  • Ingredients
  • Method

There is nothing like snuggling under a warm blanket with a cup soup in hand when it’s cold outside. We’ve found our favourite soup recipes to last until warmer weather arrives.

Nourishing Vegetable Soup 


Servings: 4Prep: 25 mins.Cook: 50 mins.

Serve this delicious recipe in your favourite Maxwell & Williams Botanic Bells Cashmere Mug. The touch of pasta and hearty vegetables are sure to have you feeling satisfied.

Ingredients
  • 1 tbsp olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 medium zucchini, chopped
  • 1 medium carrot, chopped
  • 3 celery stalks, chopped
  • 1/4 cauliflower, cut into small florets
  • 400g can diced tomatoes
  • 1 L beef stock
  • 2 cups cold water
  • 1 cup dried mini penne pasta
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper, to season

Butternut Pumpkin Soup


Servings: 6Prep: 15 mins.Cook: 1 hour 15 mins.

This quick, easy and deliciously creamy soup recipe is sure to be a crowd pleaser. The lively orange of the soup pops in the White Basics Luxurious Coupe Bowl, bringing those warming colours to a table setting.

Ingredients
  • 4 cups butternut pumpkin, cubed and peeled
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 4 large shallots
  • 1 piece fresh ginger, thinly sliced
  • 2 1/2 cups chicken broth
  • Basil leaves, to serve
  • Pepper, to serve
Nourishing Vegetable Soup
Vegetable Soup
1. Heat oil in a large saucepan over medium heat. Add in diced onion and garlic – cook until onion is translucent.

2. Using a sharp knife, chop zucchini, carrot, celery and cauliflower. Add chopped vegetables to saucepan. Stir occasionally for 5 minutes or until the vegetables begin to brown.

3. Add the tomatoes, stock and cold water to saucepan. Cover and bring to the boil.

4. Reduce the heat to low and simmer for 20 to 25 minutes to allow the flavours to infuse.

5. Add pasta and season with salt and pepper. Simmer, uncovered, until the pasta is al dente.

6. Stir in basil to finish, then carefully spoon soup into our Botanic Bells Cashmere Mug and enjoy.


Butternut Pumpkin Soup
Pumpkin Soup
1. Preheat the oven to 180°C

2. In the Maxwell & Williams Speckled Red Microstoven Rectangular Baker, combine cubed butternut squash with olive oil, salt, shallots and ginger. Bake for 50 minutes, turning sporadically.

3. Remove pumpkin mixture from oven and allow to cool for 10 minutes. Place half of the mixture and half of the chicken broth into a blender. Remove centrepiece of the blender lid to allow steam to escape and blend until smooth. Pour into a large saucepan. Repeat with remaining pumpkin mixture and broth.

4. Cook over medium heat until hot.

5. Serve in the Maxwell & Williams White Basics Rim Soup Bowl with a sprinkle of basil and cracked pepper.

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