Twelve bright soup recipes

Carrot soup with herb chapons and buffalo-milk yoghurt

For a light yet warming meal, try this carrot soup topped with crunchy garlic and herb chapons.

Indian-spiced pea soup with paneer

Chilli, ginger, herbs and mustard and cumin seeds spice up this thick Indian pea soup.

Spicy Sichuan-style soup with pork, lettuce and soft tofu

Quick and easy to make, this spicy Chinese soup combines Sichuan peppercorns, Chinese chives and sweet Shaoxing wine with juicy and tender pork.

Borsch

An Eastern European classic, borsch is a bright ruby soup made with beetroot; we’ve used slow-cooked beef shin here for a meaty touch.

Fragrant chicken noodle soup

When the cold weather lingers, warm up with this punchy chicken noodle soup, packed with lemongrass, ginger, turmeric and dry-roasted chillies.

Chilled spiced tomato soup with Middle Eastern herbs and labne

On an extra sunny day, cool down with a Middle Eastern-styled chilled tomato soup spiced with paprika and cayenne pepper and topped with a slightly sweet labne.

Pumpkin soup with ginger milk

A traditional pumpkin soup is a bright and simple delight. Try it drizzled with pumpkin seed oil and chef Brett Graham’s bubbly ginger milk.

Broccoli soup with crème fraîche and hazelnuts

On days when you need a fast meal, our bright green broccoli soup is an easy solution. Spruse it up with a warm hazelnut-garlic butter and a dollop of crème fraîche.

Mexican corn soup with crushed avocado

This Mexican puréed soup blends corn and capsicum with red chillies for a spicy combination. Balance it out with crushed avocado, lime and cherry tomatoes.

Cauliflower and cheddar soup

Cauliflower soup is a creamy winter delight when mixed with crème fraîche, shaved vintage cheddar and drizzled with thyme butter.

Roast tomato minestrone

Roast cherry tomatoes with red wine vinegar, thyme, garlic and lemon for an intensely flavourful soup.

Zucchini and mint soup with grilled flatbread

Add our quick and light zucchini soup to your weeknight rotation. Complete the meal with fresh mint leaves, sliced red chilli, yoghurt, olive oil and a side of lemon wedges and flatbread.