It’s soup weather! Recipes to warm you up on cold nights

Roasted Thai green sweet potato soup. Picture: Supplied

Roasted Thai green sweet potato soup. Picture: Supplied

Published May 25, 2023


There is nothing more refreshing than having a hot meal on a chilly day.

Need ideas on how to warm up your kitchen and your stomach?

Well, dig out your pots and pans and put one of these recipes to the test.

Roasted Thai green sweet potato soup. Picture: Supplied

Roasted Thai green sweet potato soup


250g sweet potatoes, peeled and cubed

50g sweet potato, thinly sliced

1 tin coconut cream

500ml vegetable stock

Olive oil

Salt & pepper

Thai green curry paste

4 cloves of garlic

2 red onions

7cm piece of fresh ginger

2 lemon grass stalks

2 bird’s eye chillies

2 tsp ground cumin

20g fresh coriander

10g fresh basil

2 tbsp fish sauce

Juice of 1 lime

1 tbsp olive oil

1 tsp sesame oil


Preheat the oven to 180ºC.

Place sweet potatoes on a tray and drizzle with olive oil. Roast for an hour or until soft. Remove from the oven, place in a blender, and puree or mash. Combine all paste ingredients in a blender and puree until incorporated and smooth. Add small amounts of water if the mixture is too thick.

Once combined, place in a pot and bring to a simmer over low heat. Add the stock, coconut cream, and pureed potatoes, and mix well. Season to taste.

To make the sweet potato crisps, toss the thin slices in olive oil and season with salt. Bake at 150ºC for 20-25 minutes until golden and crispy. Top soup with fresh herbs and serve with chips.

Salmon and noodle broth. Picture: Supplied

Salmon and noodle broth


1 tbsp olive oil

3 garlic cloves, finely chopped

¼ tsp ginger powder

½ tbsp honey

1 tbsp soy sauce

½ tbsp cornstarch

1½ litres of vegetable stock

200g cabbage

200g zucchini

10g fresh coriander

1 lime

Salt & pepper

Chillies of choice

Salmon fillet (cooked and cut into portions of your choice)

250g noodles of choice


Heat the olive oil, then gently fry the garlic and chillies until softened. Add the ginger, honey, soy sauce, cornstarch, and stock. Bring to the boil, add the noodles and vegetables, and cook until noodles and vegetables are done. Add the salmon and lime juice and heat through for a few minutes only, or the salmon will be overcooked. Plate, top with chopped fresh herbs, and serve immediately.

Recipes by chef Imtiyaaz Hart.

Warm mushroom salad. Picture: Supplied

Warm mushroom salad


1 tsp olive oil

100g Shimeji mushrooms

50g enoki mushrooms

2cm ginger, peeled and finely diced

1 small red chilli, de-seeded and finely sliced

2 lime leaves, finely shredded

2 tbsp tamari

A small handful of coriander

1 tbsp peanut butter

Juice of ½ lime

2 tbsp hot water


Heat a non-stick pan and heat up the oil.

Add the ginger and chilli and cook for 30 seconds.

Add the Shimeji mushrooms and lime leaves and cook for 3 minutes.

Meantime, prepare the dressing by mixing the peanut butter, hot water, and lime juice until a thick dressing is formed.

Add the tamari and enoki mushrooms and cook for another minute.

Add the coriander.

Serve immediately with the dressing.

Recipe by The Urban Kitchen.

Hearty, tasty chicken soup. Picture: Supplied

Hearty, tasty chicken soup


2 large onions, cut into slices

3 carrots, peeled and grated

3 sticks of celery, washed and cut into small pieces

2 vegetable or chicken cubes

5 litres of cold water

500g - 1 kg mixed chicken necks, livers, or gizzards


Pepper to taste.


Sauté onions in oil until they become translucent. Add celery sticks (not leaves) that have been cut into thin slices or rounds.

Peel and grate carrots. Add to pot.

Add cold water.

Add chicken necks, gizzards, and livers.

Add celery leaves.

Bring to the boil.

Allow boiling until chicken is cooked through. About 45 minutes to one hour.

Add more stock and or salt to taste.

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