SOUP SEASON

Vegie-centric soups are your answer to the comfort food you crave and the light but filling and nourishing meals you want to serve during the cold months of winter

CURRIED SWEET POTATO SOUP

The sweet side of sweet potatoes often overpowers other flavours in a dish. To push this velvety potato and carrot soup squarely into savoury territory, you add caramelised onions, lots of garlic, a hit of curry powder and citrusy ground coriander. Finish the soup with toasted pumpkin seeds, a drizzle of pumpkin seed oil or olive oil, and fresh coriander.

POZOLE WITH PINTO BEANS AND QUESO FRESCO

Pozole is a Mexican soup traditionally made with pork and hominy (corn that’s dried and soaked in an alkaline solution to remove the hull and puff the kernels). This version features chicken, pinto beans for fibre and a roasting step that develops big flavour from the start – you rub a chilli powder-olive oil mixture on tomatillos and chillies, roast them to a char, then blend to form a rich base.

SAUSAGE, POTATO, WHITE BEAN AND KALE SOUP

Searing a small amount of Italian sausage in a bit of olive oil and allowing it to caramelise and crisp builds deep flavour without loading up on the indulgent ingredient. Extra sizzle time transmits flavour to the oil and multiplies the browned bits in the pot. The rest of the soup comes together with ingredients you probably have in your pantry – fennel and oregano for Italian notes, cannellini beans for heartiness and fibre, and a splash of red wine vinegar for acidity.

CHEESY BROCCOLI AND PEA SOUP